**Recipe By Beth**
This is a fantastic seafood dish for any occasion and simple to throw together in a pinch! Our family is big on seafood, so anything we can turn into a casserole is always a handy recipe. Shrimp and zucchini calamarata mingled perfect flavors and everyone loved this one!
- 1 pound package cooked shrimp, chopped
- ¾ Cup Sour Cream
- 1 Cup Ricotta Cheese
- ¼ Teaspoon Salt
- ¼ Teaspoon Pepper
- 1 Tablespoon Parsley
- 2 Stalks Celery
- ¼ Cup Onion
- ½ Tsp. Fresh Lemon Juice
- 1 Cup Parmesan cheese
- 2 Cups Diced Zucchini
- 17oz Package cooked Calamarata
- ½ Cup Italian-seasoned bread crumbs
- Heat oven to 425
- Chop celery and onion together and mix with sour cream, ricotta, salt, pepper, parsley, lemon juice and Parmesan cheese.
- Fold in the diced zucchini and cooked calamarata.
- Cover in Italian-seasoned bread crumbs
- Cover with foil
- Bake at 425 for 25 minutes.
- Remove foil and bake for another 8-10 minutes till golden brown on top.
I was a little surprised that my children raved about this dinner. They are so picky, but the rich cheesy flavors tuned them right in. The calamarata pasta is a nice blend with sturdy shells that enhance the overall taste of the entire casserole. We were very pleased with how all of the flavors mingled together and created a great meal.
If you have a hard time locating the calamarata noodles in your grocery, try this! These pasta noodles are ring shaped or “squid” shaped, thick rings that are extremely hearty. They are perfect for stand alone casseroles providing a very satisfying taste and fullness. We were actually quite surprised to see them at our local grocery store and had to give them a shot in our kitchen. Finding them to be pleasing, we will surely have to make this dish again soon! We hope you enjoy this one, happy cooking to everyone!!!
Get more Shrimp Recipes with The Bubba Gump Shrimp Co. Cookbook: Recipes and Reflections from FORREST GUMP
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