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Shrimp and Tomato Casserole

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50min

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6 servings

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This hearty Shrimp and Tomato Casserole is a comforting and flavorful dish that combines succulent shrimp, juicy tomatoes, and fragrant herbs in a bubbly, cheesy bake. The casserole is topped with a crispy breadcrumb and Parmesan crust, adding a delightful crunch to every bite. Perfect for a family dinner or a cozy weekend meal, this dish is sure to become a new favorite.

Nutrition Facts

Disclaimer: The nutritional information provided is estimated and may vary based on portion size and preparation.

Facts
Quantity
Fiber
Sugar
2 g
3 g
Allergen Content

Based on your allergy profile, please note the following possible allergens:

Milk

Shellfish

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Ingredients

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Steps

Read instructions and get ready to cook

1
Prepare the ingredients

Peel and devein the shrimp. Chop the tomatoes and onion. Mince the garlic. Roughly chop the basil leaves.

2
Preheat the oven

Preheat the oven to 400°F (200°C).

3
Sauté the aromatics

In a large skillet, heat the olive oil over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and cook until fragrant, about 1 minute.

4
Add the tomatoes and seasonings

Add the chopped tomatoes, dry white wine, oregano, red pepper flakes, salt, and black pepper to the skillet. Simmer for 5 minutes, stirring occasionally.

5
Add the shrimp and basil

Stir in the shrimp and chopped basil. Cook until the shrimp are pink and barely cooked through, about 3 minutes.

6
Transfer to a baking dish

Transfer the shrimp and tomato mixture to a 9x13 inch baking dish.

7
Add the cheeses and breadcrumbs

Sprinkle the mozzarella cheese and Parmesan cheese evenly over the top of the casserole. Top with the panko breadcrumbs.

8
Bake the casserole

Bake the casserole in the preheated oven for 15-20 minutes, or until the cheese is melted and the breadcrumbs are golden brown.

9
Serve

Remove the casserole from the oven and let it cool for 5 minutes before serving.

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