I cannot believe how long I have been "gone". Seriously, it went in the blink of an eye.
My last post re-hashed my fabulous experience with my first kidney stone.
Gah.
I would like to never do that again.
Since then, it has been a whirlwind of not-so-spectacular experiences.
Nobody needs to hear about that though.
We did have some really great stuff going on too!
My (not so little) cousin turned 21 and we got to have some fun.
Another cousin graduated college with a double major.
Hired some great new employees at work.
I'm OK (if you wondered) I truly just did not realize how long I had been gone!
Back to it!!
Ingredients:
1 ½ Lb Shrimp
1 (16oz) jar Salsa
1 (9oz) Box Angel hair pasta
1 Tsp Dried oregano
1 Tsp Dried basil
1 Tsp Crushed red pepper
⅓ Cup Parsley (chopped)
⅓ Cup Feta cheese
½ Cup Swiss cheese (grated)
1 Cup Plain yogurt
1 ½ Cup Half and Half
2 Eggs
½ Cup Monterrey Jack cheese (grated)
Directions:
1. Heat oven to 350
2. Cook pasta per package directions. Drain and set aside.
3. In large bowl, combine eggs, half & half, yogurt, swiss cheese, feta cheese, parsley, basil, and oregano
4. Grease a 9 x 13 pan
5. Spread half of the pasta on the bottom of the dish
6. Pour all the salsa over the pasta
7. Add half the shrimp
8. Top with monterrey jack cheese
9. Add remaining pasta
10. Top with remainder of the shrimp
11. Pour egg mixture over the top
12. Bake 35-40 minutes or until bubbly
Print
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