I love this dish! It’s easy to make, quick and packed with flavor. I originally made it with kielbasa that I rendered in the oven until crispy, but my husband was adamant that it would be way better with shrimp. Wouldn’t you know it, he was right! I had some leftover country style gravy that I needed to use up, and this was perfect and saved me some time. I love it when that happens! “Slap Ya Mama” seasoning can be a bit salty, so no need to add any extra salt.
1 cup Onion; chopped
1 cup Bell Pepper; cored and chopped
1 Tablespoon Garlic; minced
1 lb Large Shrimp; peeled and deveined
1 Tablespoon Old Bay Seasoning
8 oz. Penne Pasta
1 ½ Tablespoons “Slap Ya Mama” Cajun Seasoning
1 teaspoon Garlic Powder
1 teaspoon Smoked Paprika
½ teaspoon Cayenne Pepper
¼ teaspoon Red Pepper Flakes
1 ½ cups Country Gravy
2 Tablespoons Cream Cheese; room temperature
1 ½ cups Mexican Blend Cheese; divided
- Preheat oven to 350°F.
- Bring a pot of liberally salted water to a boil and cook the pasta until almost al dente; about 10 minutes. Drain and set aside.
- Meanwhile, bring a smaller pot with water to a boil and add the Old Bay seasoning and shrimp. Cook until pink, about 4 minutes. Drain and place in an ice bath.
- In a large skillet over medium heat, drizzle in some olive oil and sauté the onions and bell peppers until tender. Add the garlic and continue to cook until fragrant; about 2 minutes. Pour in the gravy and add the seasonings, cream cheese and 1/2 cup Mexican cheese; stirring until the cheese is melted.
- Fold in the cooked pasta and shrimp, then transfer to a casserole dish. Sprinkle the remaining cheese over top and bake, uncovered, for 30 minutes or until the cheese is melted and bubbly.
- Enjoy!
Looking for a side dish? Try one of these recipes!
Ash's In The Kitchen 