Spicy Southern Shrimp and Pasta Bake

Preheat the oven to 400°F.

Melt 2 tablespoons of the butter in a very large skillet over medium-high heat.

Add the onions and cook for 5 minutes, or until translucent.

Add the shrimp, corn, okra, salt, and Cajun seasoning. Cook, stirring, for 2 to 3 minutes, or until the shrimp are almost opaque.

Add the tomato sauce and cream cheese and cook, stirring, for 3 to 4 minutes, or until the sauce is smooth.

Place the pasta in a 9 x 13-inch baking dish.

Pour the shrimp mixture over the pasta and stir well.

Return the skillet to the heat and melt the remaining 3 tablespoons butter.

Add the bread crumbs and stir until well coated.

Top the casserole with the bread crumbs and bake for 15 to 20 minutes, or until golden brown.

Serve immediately.

Taste

Book, using the USDA Nutrition Database

Jamie and Bobby Deen grew up in Georgia–first in Albany and then in Savannah–and, like many Southerners, they have always considered cooking and food a big part of their lives. When their mother, Paula Deen, started a sandwich delivery business in 1989, the boys took charge of deliveries. As the business grew into The Lady restaurant, they continued to help. Then, in 1996, the trio opened The Lady & Sons Restaurant to resounding success. They haven't looked back since. They regularly appear on ABC's Good Morning America and had their own Food Network show, Road Tasted.Melissa Clark has written for The New York Times, Food & Wine, Travel & Leisure, and Real Simple and has collaborated on twenty-one books.