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Shrimp & Macaroni Casserole

Mac and cheese goes upscale in this deliciously cheesy variation. The shrimp gives a unique twist to this popular standard. —Michael Cohen, Los Angeles, California
  • Total Time
    Prep: 20 min. Bake: 20 min.
  • Makes
    3 servings


  • 1 cup uncooked elbow macaroni
  • 1 egg, beaten
  • 1/4 cup half-and-half cream
  • 2 tablespoons butter, melted
  • 1/2 cup grated Parmesan cheese
  • 3/4 cup shredded part-skim mozzarella cheese, divided
  • 1 garlic clove, minced
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 1/4 pound uncooked shrimp, peeled, deveined and chopped
  • 3/4 cup chopped fresh spinach


  • Cook macaroni according to package directions. Meanwhile, in a small bowl, combine the egg, cream and butter; set aside. Drain macaroni; transfer to another bowl. Add the Parmesan cheese, 1/2 cup mozzarella cheese, garlic, salt, pepper and reserved egg mixture to the macaroni; toss to coat. Stir in shrimp and spinach.
  • Transfer to a 1-qt. baking dish coated with cooking spray. Sprinkle with remaining mozzarella cheese. Bake, uncovered, at 350° for 20-25 minutes or until shrimp turn pink and cheese is melted.
Nutrition Facts
1 cup: 371 calories, 21g fat (12g saturated fat), 175mg cholesterol, 671mg sodium, 21g carbohydrate (3g sugars, 1g fiber), 25g protein.

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  • Sandy
    Feb 11, 2021

    My husband loves this so much that I make it every other week. I use frozen shrimp partially thawed, sub sharp cheddar for the mozzarella and add Old Bay. Easy and delicious!

  • Amy
    Jan 17, 2019

    Added to our receipt book! Delicious and a new family favorite!

  • susieleger
    Dec 6, 2018

    I made this for the first time today and it is wonderful . Not only is it really tasty, it's low in calories, inexpensive, filling and quick and easy to make. it's a real winner.

  • LindaE123
    Apr 15, 2017

    Nice recipe. Like many others, I substituted peas for the spinach (I actually used a peas & carrots blend) and in addition to the shrimp, which I precooked from reading reviews that some of the shrimp didn't cook completely, I tossed in some imitation lobster as well. Real lobster would be better, but I only buy it when it's on sale. This would also be good with bay scallops. I may try that next time instead of the imitation lobster.

  • browns19fan
    Mar 4, 2016

    Marvelous! I followed the recipe pretty closely, except that I used cheddar cheese instead of the Parmesan, and I experimented a bit with the spinach. I defrosted a 10-ounce package, squeezed it as dry as I could get it, spread it out on a cookie sheet that I first coated with cooking spray, and baked it at 350 degrees for half an hour. The baking removed even more liquid without drying the spinach out completely.I also cut the shrimp in half crosswise instead of chopping them. Although the visible shrimp were cooked, the ones buried in the casserole needed a little nuke-time. We will definitely be having this again, so I will try halving the shrimp lengthwise.

  • cindysunflower
    Jan 24, 2016

    Very yummy! I made this on a "snow day" with what I had on hand. Like others I used a combination of cheeses for the parmesan (cheddar, smoked gruyere, and parm) and substitutes peas for the spinach. I will definitely make this again.

  • veggiemama
    Jan 2, 2015

    So easy yet sooo delicious! I used precooked shrimp.

  • joycerm53
    Nov 17, 2014

    This was very good. The only change I made was I used a Asiago, Fontina, Parmesan, Provolone mix in place of the Parmesan. My husband liked it. Will make again.

  • Julie47
    Jan 26, 2014

    So very very good! Frozen peas are great in place of the spinach. Cooked shrimp instead of raw worked as well.

  • leahc58
    Jun 25, 2013

    No comment left