1 tbsp. butter
1 c. half and half
1/2 c. Swiss cheese
1/3 c. parsley, chopped
1 tsp. oregano
1 (9 oz.) pkg. uncooked fresh angel hair pasta
1 (16 oz.) jar mild thick chunky salsa
1 lg. med. shrimp, peeled and deveined
2 eggs
1 c. plain yogurt
1/3 c. crumbled feta cheese
1 tsp. basil
1/2 c. shredded Monterey Jack cheese for topping
1 lb. med. shrimp, peeled and deveined

With butter, grease pan 12 x 8-inch. Combine half and half, eggs, yogurt, Swiss and feta cheese, basil and oregano; mix well. Put 1/2 pasta in pan. Add salsa, 1/2 shrimp. Add remaining pasta. Put egg mixture over pasta. Top with remaining shrimp. Top with shredded cheese. Bake 30 minutes in 350 degree oven.