Ingredients for Creamy Shrimp Fondue Casserole
- Vermicelli
- Baby Shrimp
- 1 tablespoon olive oil
- 2 tablespoons butter
- 1/2 cup finely chopped shallots
- Garlic Cloves
- Dry White Wine
- 8 ounces cream cheese
- Salt to taste
- Pepper to taste
- 1/4 cup chopped scallions
- Tomatoes
- Sharp White Cheddar Cheese
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How to Make Creamy Shrimp Fondue Casserole
- Cook 1 pound of pasta according to package directions.
- Add 1 cup of frozen salad shrimp during the last 2-3 minutes of pasta cooking time.
- Drain the pasta and shrimp; set aside.
- While the pasta cooks, prepare the sauce: Melt 2 tablespoons of butter with 1 tablespoon of olive oil in a medium saucepan over medium heat.
- Sauté 1/2 cup of finely chopped shallots until tender (about 3 minutes). Add 2 cloves of minced garlic and sauté until fragrant (about 30 seconds), being careful not to burn.
- Remove the pan from the heat. Add 1/2 cup of dry white wine and stir to combine.
- Return the pan to medium heat and bring the wine to a simmer. Reduce slightly (about 2 minutes).
- Turn off the heat. Add 8 ounces of cream cheese, cut into cubes.
- Cover the pan and let the cream cheese melt completely.
- Once melted, whisk the sauce until smooth and creamy.
- Season with salt and pepper to taste.
- In a large bowl, combine the cooked pasta, shrimp, sauce, 1/4 cup of chopped scallions, and 1/2 cup of chopped tomatoes.
- Pour the mixture into a buttered 9x13 inch casserole dish.
- Top with 1 cup of grated cheddar cheese.
- **For make-ahead:** At this point, you can freeze the casserole. Thaw completely in the refrigerator overnight before baking.
- Bake at 350°F (175°C) for 10-15 minutes, or until the cheese is melted and bubbly.
Nutrition Information (Approximate per serving)
Sodium
26 g
Sugar
11g
Fat
106g
Carbs
16g
