Advice re: my experiment for tomorrow's meal

--why bake it like a casserole? You run the risk of overlooking the shrimp depending on whether they're in the dead center or pushed up against the edges of the dish.
--I'd retool this as a sauced pasta dish rather than a pasta al forno. Use your bisque as the base of a shortcut sauce....saute the garlic ad cayenne and shrimp until just set, add the bisque. Mix w the cooked pasta....

What does baking as a casserole achieve? A thicker texture, a drier dish? If that is the desired result, then aim for a thicker sauce. You can thicken the bisque with mascarpone or make a small blonde roux, add to the bisque, then add the sauted shrimp. I didn't suggest cooking the defrosted frozen shrimp directly in the sauce as they tend to throw off plenty of water.

If you want the crunchy top like a casserole, you can brown some bread crumbs in butter, all some finely chopped thyme or chives and parsley for color and flavor. Sprinkl over the finished dish, or over each serving.

I've never tasted a canned lobster bisque, so if you haven't had it, taste if first before using it with 2 lbs of shrimp.

If you're planning on reheating this dish, that might not work well. Could be dry, seafood will be overcooked.

I would take HO's advice if you're sold on doing this. I would only cook the amount you're going to eat at the time, to avoid overcooking the shrimp when you reheat it. I know you eat leftovers a lot, but seafood can be overcooked relatively easily.

quote:

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I bought a 2 lb bag of frozen shrimp, raw, shell on. Thawing in the fridge

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If you're using flash frozen shrimp be sure to really drain them and may want to par boil, when you boil them frozen they really give off a lot of water.

Seafood cooks differently, though, Zach. Wasn't the one with the French onion a meat dish?