Spicy shrimp and scallop pasta casserole

I was a little skeptical of this dish.  Salsa and seafood?  Intriguing.  But I do have shrimp and scallops in the freezer so I may as well give this a shot. Sometimes the weirdest things are the ones that come together so nicely...and the blog I read it on just raved about it so I suppose...

It was actually supposed to be just shrimp casserole but I only had one pound of shrimp and the recipe calls for two...so I had to throw in a pound of scallops to make sure we had all the seafood goodness in there we needed.

2 lbs shrimp cleaned, peeled, and deveined (I used one lb of scallops as I said)
16 oz jar of your fave salsa (I used my homemade)
3/4 box of angel hair pasta
1 t oregano
1 t basil
1 t crushed red pepper
1/3 cup fresh chopped parsley
1/3 cup crumbled feta cheese
1/2 cup grated swiss cheese (I had swiss slices so I just layered them on between one of the other layers and hoped they would melt nicely)
1 cup plain yogurt
1 and 1/2 cups half and half (I only had about a half cup left so I just added a cup of chicken broth instead as I was out of milk at the time too, eeeeek)
1/2 cup grated jack cheese

Cook your pasta according to directions and then drain. In a separate bowl, combine eggs, half and half, yogurt, swiss and feta cheeses, parsley, basil, and oregano. Mix until well blended and set aside.

Grease a 9x13 baking dish and spread half the pasta over the bottom of the dish. Now layer on your salsa, put one lb of shrimp on top of that, and then cover it with monterrey jack.  Add the remaining noodles (and here is where I added my sliced swiss if you're using that too), and then the other lb of shrimp (or the lb of scallops like I used).

Now pour the egg mixture right over the top of the full baking dish.

Bake at 350 for about 30 minutes or until bubbly. Let stand 10 minutes to allow noodles to soak up all the juice before serving. I served with garlic bread to soak up all the yummy juices...

I'm not sold on this dish 100% yet...I mean, it was good but it wasn't screaming from the rooftops good.  If I made it again I would tweak it by using a creamier sauce to bake in there, or maybe drain some of the liquid from the salsa before layering it on. Gary and Justin both went back for seconds so I know it was edible, but I was left wanting something more instead of having that satisfied, full belly feeling after dinner.

Before I clicked "publish post" I always read through  my writing to check for mistakes in spelling or grammer...and it's a good thing I did this time. I left my blogger interface open on my home computer and funny man Justin thought he would add a little to it....

"And Im a huge food creep that hoards food.  I need some type of treatment to get over this addiction of food photos.  They are like porn to me."

And this is why I love that boy....haha!