Spicy Shrimp and Pasta Casserole

So, if you don't like shrimp or seafood, don't stop reading! We love shrimp and seafood and I am always looking for new ways and ideas to prepare it, AND most of them you can totally substitute chicken in for the shrimp. This is one of those...therefore, be happy you kept reading.

If you like spice, shrimp (chicken), and pasta, this is a VERY delicious meal. We LOVED it, and it was VERY filling. It is one of the few casseroles that when made in a 9x13, we actually had enough for an entire second meal.

Here is what you need:
2 lbs shrimp, cleaned, peeled and deveined (frozen "preready" shrimp works too)
16 oz of salsa
9 oz Angel hair pasta (about 3/4 of box)
1 tsp oregano
1 tsp basil
1 tsp red pepper
1/3 Cup chopped parsley
1/3 Cup crumbled Feta cheese
1/2 cup Swiss cheese (I used mozzarella)
1 Cup plain yogurt
1 1/2 Cup half & half
2 eggs
1/2 Cup Monterrey Jack cheese, grated (I used a Colby jack blend)

1) Preheat oven to 350. Boil water and cook pasta according to package directions and drain. In a separate bowl, combine eggs, half & half, yogurt, Swiss, feta, parsley, basil, and oregano. Mix until well blended. Set aside.
2)Grease a 9x13 casserole dish. Spread half of pasta in the bottom. Cover the pasta with the salsa, 1/2 the shrimp, and then cover it with the Monterrey Jack cheese.
3) Add the remaining pasta and then the remaining shrimp. Pour the egg mixture over the top.
4) Bake at 350 degrees for 30 minutes or until bubbly. Let stand 10 minutes.

Serve and Enjoy!