Baked Angel Hair Pasta & Shrimp for Easter

Baked Angel Hair Pasta & Shrimp for Easter
 Categories: Casseroles, Low-fat, Pasta
      Yield: 5 Servings
 
           Nonstick cooking spray
      8 oz Uncooked angel hair pasta
     12 oz Frozen, fully cooked, peeled
           Shrimp, thawed
      1    Green onion, chopped
      2    Plum tomatoes, peeled,
           Seeded, and chopped
      2    Cloves garlic, crushed
    1/2 c  Chopped fresh basil, or
           A tsp dried
    1/4 c  Dry white wine
      1 c  Clam Chowder
  3 1/2 tb Grated parmesan cheese, divided
 
Spray a baking dish with a 5 cup or larger capacity with nonstick cooking spray. Set aside.
Heat oven to 350 degrees.
Cook the angel hair pasta in lightly salted boiling water according to the package directions. When tender, drain, rinse under cold running water and drain again. Set aside.
In a large bowl, combine the thawed shrimp, green onion, tomatoes, garlic, basil, white wine and clam chowder. Sprinkle in 3 T of the parmesan cheese, reserving 1/2 T for the top.
Stir in the cooked angel hair pasta and toss to coat the ingredients evenly. Spoon into the prepared baking dish. Sprinkle the reserved parmesan cheese on top.
Lightly coat a sheet of aluminum foil with nonstick cooking spray. Cover the baking dish and bake for 20 to 25 minutes. Serve hot from dish with lemon wedges on the side if desired.
You can prepare this dish up to 8 hours in advance and bake it when you are ready to serve

 
Laura