Spicy Southern Shrimp and Pasta Bake

Name: Spicy Southern Shrimp and Pasta Bake
Yield: Serves 4 to 6
Ingredients: 5 tablespoons unsalted butter; 1 cup finely chopped onions; 3/4 pound large shrimp, peeled, deveined, and cut into thirds; 1 cup frozen corn kernels, thawed; 1 cup frozen sliced okra, thawed; 1/2 teaspoon salt; 1/2 teaspoon Cajun seasoning; One 24-ounce jar tomato sauce; 1/2 cup cream cheese (4 ounces); 1 pound corkscrew pasta, cooked and drained; 2/3 cup plain unseasoned bread crumbs

By Jamie Deen , Bobby Deen , and Melissa Clark

October 14, 2009

If you’ve been to Savannah, or if you live here (hey, neighbor!), then you know that we’re one shrimp-crazy city. We like shrimp so well we are happy just boiling them up and eating them out of their shells. But every once in a while, we do something a little more substantial for dinner, like this Cajun-flavored dish, which goes great with our colorful Broccoli and Red Pepper Salad (page 109).

Recipe notes

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