This hearty Shrimp and Tomato Casserole is a comforting and flavorful dish that combines succulent shrimp, juicy tomatoes, and fragrant herbs in a bubbly, cheesy bake. The casserole is topped with a crispy breadcrumb and Parmesan crust, adding a delightful crunch to every bite. Perfect for a family dinner or a cozy weekend meal, this dish is sure to become a new favorite.
Ingredients
- 1 lb Shrimp
- 6 Tomato
- 1 Onion
- 4 Garlic clove
- 2 tablespoon Olive oil
- White wine
- Basil leaves
- 1 tablespoon Oregano
- Red pepper flakes
- 1 teaspoon Salt
- Black pepper
- 1 cup Mozzarella cheese
- Parmesan cheese
- Breadcrumbs
Instructions
Prepare the ingredients
Peel and devein the shrimp. Chop the tomatoes and onion. Mince the garlic. Roughly chop the basil leaves.
Preheat the oven
Preheat the oven to 400°F (200°C).
Sauté the aromatics
In a large skillet, heat the olive oil over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and cook until fragrant, about 1 minute.
Add the tomatoes and seasonings
Add the chopped tomatoes, dry white wine, oregano, red pepper flakes, salt, and black pepper to the skillet. Simmer for 5 minutes, stirring occasionally.
Add the shrimp and basil
Stir in the shrimp and chopped basil. Cook until the shrimp are pink and barely cooked through, about 3 minutes.
Transfer to a baking dish
Transfer the shrimp and tomato mixture to a 9x13 inch baking dish.
Add the cheeses and breadcrumbs
Sprinkle the mozzarella cheese and Parmesan cheese evenly over the top of the casserole. Top with the panko breadcrumbs.
Bake the casserole
Bake the casserole in the preheated oven for 15-20 minutes, or until the cheese is melted and the breadcrumbs are golden brown.
Nutrition Facts
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