Casseroles are a great way to make a delicious dish, quick, and using the last ingredients in the fridge. I already made various casseroles with minced meat, chicken or mushrooms, and this is the first time I made with shrimps, and what was the effect? The shrimp casserole with a creamy sauce with a hint of Provencal herbs is simply brilliant. If you love shrimp, this casserole is definitely for you 🙂


2 medium onions, diced
450 g prawns, cleaned of heads, shells and intestines (can be frozen)
350 g of cooked pasta
1 small bell pepper, diced
8 cherry tomatoes, halved
200 g of cream 18%
3 large eggs
1 tablespoon of Provencal herbs
salt and pepper to taste
1 tablespoon of olive oil
a handful of chopped chives


Cook the pasta according to the instructions on the package and set aside. Heat the olive oil over low heat in a frying pan and add the onion. Fry for about 5 minutes until translucent and add garlic and prawns. Fry together for about 7 minutes until the prawns change color. Add bell pepper and tomatoes, season with salt and pepper and cook together for a few minutes. In a separate bowl, combine the eggs, cream, Herbes de Provence with plenty of pepper and salt. Mix the cream mixture thoroughly with the noodles and then with the pan-fried shrimp mixture. Pour it into an ovenproof dish and bake uncovered at 160°C (hot air) for about 25 minutes. After removing from the oven, sprinkle the whole with chives and serve while warm 🙂


cream, creamy, egg, olive oil, onion grass, onion, pasta, pepper, provence herbs, salt, seafood, shrimps, tomatoe

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