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Shrimp and Pea Pod Casserole

Enjoy this delicious shrimp and pea pod casserole made using Progresso® chicken broth that’s sprinkled with Parmesan cheese and almonds – perfect for a dinner.

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  • Prep Time 5 min
  • Total Time 45 min
  • Servings 6

Ingredients

3
cups uncooked penne pasta (9 oz)
1/2
cup butter or margarine
2
cups sliced fresh mushrooms (5 oz)
2
cloves garlic, finely chopped
1/2
cup Gold Medal® all-purpose flour
1/2
teaspoon salt
1/4
teaspoon pepper
2
cups milk
2
tablespoons sherry or dry white wine, if desired
1 3/4
cups Progresso® chicken broth (from 32-oz carton)
3/4
cup shredded Fontina or Swiss cheese (3 oz)
1
lb cooked peeled deveined medium shrimp, thawed if frozen
2
cups frozen sugar snap pea pods (from 1-lb bag), thawed and drained
1/4
cup finely shredded Parmesan cheese
1/4
cup sliced almonds

SAVE ON THIS RECIPE!

LOCATION

Directions

  • 1 Heat oven to 350°F. Spray 13x9-inch glass baking dish with cooking spray.
  • 2 Cook and drain pasta as directed on package.
  • 3 Meanwhile, in 4-quart saucepan or Dutch oven, melt butter over low heat. Cook mushrooms and garlic in butter, stirring occasionally, until mushrooms are tender. Stir in flour, salt and pepper. Cook over medium heat, stirring constantly, until mixture is smooth and bubbly. Gradually stir in milk, sherry and broth until smooth. Heat to boiling, stirring constantly. Stir in Fontina cheese until melted; remove from heat.
  • 4 Stir pasta, shrimp and pea pods into mushroom mixture. Pour into baking dish. Sprinkle with Parmesan cheese and almonds.
  • 5 Bake uncovered 20 to 25 minutes or until cheese is golden brown.

EXPERT TIPS

Expert Tips

Sugar snap pea pods are a hybrid pea, crossing the English pea and the flat snow pea. Because they're primarily available in the spring and fall, frozen are used for convenience. Feel free to substitute fresh sugar snaps (cooked and drained) for frozen.

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View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
590
(
Calories from Fat
240),
% Daily Value
Total Fat
27g
27%
(Saturated Fat
13g,
13%
Trans Fat
1g
1%
),
Cholesterol
215mg
215%;
Sodium
980mg
980%;
Total Carbohydrate
51g
51%
(Dietary Fiber
5g
5%
  Sugars
7g
7%
),
Protein
35g
35%
;
% Daily Value*:
Vitamin A
25%;
Vitamin C
20%;
Calcium
30%;
Iron
35%;
Exchanges:
3 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;
Carbohydrate Choices:
3 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

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Nutrition information is calculated at the time recipes are created. We do not include optional ingredients in our calculations.
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