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+ servings

Shrimp Provencal & Ziti

Tasty and filling shrimp and pasta casserole
Prep Time10 mins
Cook Time30 mins
Course: Dinner, Main, Main Course
Cuisine: American
Keyword: lenten meals, shrimp casseroles, shrimp with pasta and tomatoes
Servings: 6


  • 8 oz uncooked ziti or penne
  • 1 lb shrimp peeled and deveined
  • 3 cloves garlic finely minced
  • 3 tbs unsalted butter divided
  • 1 tsp oil
  • 2 tbs chopped fresh parsley
  • 1/4 tsp dill weed
  • 2 tbs flour
  • 1/2 cup chicken stock
  • 1 cup half-and-half or whole milk
  • 1 tbs lemon juice
  • 14.5 oz can diced fire roasted tomatoes drained
  • 1/2 cup grated Romano or Parmesan cheese
  • 1 tsp salt
  • 1/4 tsp pepper
  • 1/2 cup shredded mozzarella


  • Cook ziti about 2 minutes less directions state; drain and set aside.
  • Preheat oven to 350F/180C.
  • Heat a large, deep oven-proof skillet over medium heat. Add the oil and 1 tbs of the butter and heat until butter is bubbly.
  • Add the garlic and cook until fragrant. Add the shrimp, parsley and dill. Cook until shrimp turns pink. Remove the shrimp from the pan and keep warm.
  • In the same pan, melt the remaining butter. Whisk in the flour and stir until no lumps remain. Cook for 3 minutes. Slowly whisk in the chicken stock, whisking constantly to avoid lumps. Whisk in the half-and-half and cook until it begins to bubble.
  • Add the drained tomatoes, lemon juice, grated cheese, salt and pepper. Taste for seasoning and add more salt and pepper if desired.
  • Stir in the reserved shrimp and cooked ziti. Top with mozzarella cheese.
  • Transfer pan to the oven and bake for 10 minutes, or until cheese is melted.


For EU/UK readers--"half-and-half" is an American dairy product which is 50% whole milk and 50% light/single cream. Whole (full-fat) milk can be substituted as stated in the recipe.