Shrimp Artichoke Casserole

Indulge in the creamy, decadent layers of Shrimp Artichoke Casserole, a seafood lover's dream that's perfect for cozy dinners or entertaining guests. This savory dish combines tender shrimp and tangy artichoke hearts with a rich, velvety cheese sauce made from Parmesan and mozzarella. Topped with crisp, golden panko breadcrumbs infused with paprika and fresh parsley, this baked casserole delivers a delightful mix of textures and flavors. With a touch of garlic and a hint of lemon for a bright finish, this recipe is a quick 50-minute creation that serves six, making it an ideal choice for busy weeknights or elegant occasions. Pair with a crisp side salad or crusty bread for the ultimate comfort meal.

Nutriscore Rating: 61/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 6

Ingredients

• 1 pound large shrimp, peeled and deveined
• 14 ounces canned artichoke hearts, drained and quartered
• 4 tablespoons unsalted butter
• 3 tablespoons all-purpose flour
• 1 cup whole milk
• 1 cup heavy cream
• 1 cup grated Parmesan cheese
• 1 cup shredded mozzarella cheese
• 2 cloves fresh garlic, minced
• 2 tablespoons fresh parsley, chopped
• 1 tablespoon lemon juice
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 2 tablespoons olive oil
• 0.5 cup panko breadcrumbs
• 0.5 teaspoon paprika

Directions

Step 1

Preheat your oven to 375°F (190°C) and grease a 9x13-inch casserole dish with non-stick cooking spray or a light layer of olive oil.

Step 2

In a medium-sized skillet, heat olive oil over medium heat. Add the shrimp and cook for 2-3 minutes per side until just pink and cooked through. Remove from the skillet and set aside.

Step 3

In the same skillet, melt the butter over medium heat. Add the minced garlic and sauté for 1 minute until fragrant.

Step 4

Whisk in the flour and cook for 1-2 minutes to form a roux, stirring constantly to prevent burning.

Step 5

Slowly pour in the milk and heavy cream, whisking continuously to smooth out any lumps. Cook for 4-5 minutes, stirring frequently, until the mixture thickens.

Step 6

Stir in the Parmesan cheese, salt, pepper, and lemon juice. Mix until the cheese is melted and the sauce is smooth.

Step 7

Place the drained artichoke hearts in the greased casserole dish. Layer the cooked shrimp evenly over the artichokes.

Step 8

Pour the creamy cheese sauce over the artichoke and shrimp mixture, spreading it evenly with a spatula.

Step 9

Sprinkle the shredded mozzarella cheese over the casserole.

Step 10

In a small bowl, mix together the panko breadcrumbs, paprika, and chopped parsley. Sprinkle this mixture evenly over the mozzarella layer.

Step 11

Bake the casserole in the preheated oven for 25-30 minutes, or until the top is golden brown and bubbling.

Step 12

Remove the casserole from the oven and let it rest for 5-10 minutes before serving.

Step 13

Garnish with additional chopped parsley, if desired, and serve warm.

Nutrition Facts

Serving size	(1695.9g)

Amount per serving	% Daily Value*
Calories	3124.6

Total Fat 216.3g	0%
Saturated Fat 115.6g	0%
Polyunsaturated Fat 2.9g
Cholesterol 1410.9mg	0%
Sodium 6294.1mg	0%
Total Carbohydrate 97.4g	0%
Dietary Fiber 24.0g	0%
Total Sugars 17.4g
Protein 196.5g	0%

Vitamin D 107.4IU	0%
Calcium 2483.2mg	0%
Iron 9.4mg	0%
Potassium 2473.3mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 62.3%

Protein: 25.2%

Carbs: 12.5%