Skinny Shrimp Alfredo Pasta Bake

You can never have too many Mediterranean recipes, so give Skinny Shrimp Alfredo Pasta Bake a try. One portion of this dish contains roughly 40g of protein, 23g of fat, and a total of 579 calories. This recipe serves 4. For $3.57 per serving, this recipe covers 25% of your daily requirements of vitamins and minerals. 37965 people were impressed by this recipe. It is brought to you by Damn Delicious. It works well as a main course. Head to the store and pick up whole wheat penne pasta, kosher salt, evaporated milk, and a few other things to make it today. From preparation to the plate, this recipe takes around 40 minutes. Overall, this recipe earns an amazing spoonacular score of 83%. Similar recipes include Vegetable Alfredo Pasta Bake, Mushroom Alfredo Pasta Bake, and Cheesy Tomato Alfredo Pasta Bake.

Servings: 4

Preparation duration: 15 minutes

Cooking duration: 25 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

To make the alfredo sauce, melt butter in a large skillet over medium high heat. Add garlic and cook, stirring frequently, until fragrant, about 1-2 minutes. Whisk in flour until lightly browned, about 1 minute. Gradually whisk in milk, and cook, whisking constantly, until slightly thickened, about 1-2 minutes. Stir in cream cheese and chicken broth until smooth, about 1 minute; season with salt and pepper, to taste. Add more chicken broth as needed until desired consistency is reached. Preheat oven to 400 degrees F. Lightly oil a baking sheet or coat with nonstick spray. Place shrimp onto the prepared baking sheet. Add 1 tablespoon olive oil, salt and pepper, to taste, and gently toss to combine. Place into oven and roast just until pink, firm and cooked through, about 6-8 minutes. Remove from oven and set aside. In a large pot of boiling salted water, cook pasta according to package instructions; drain well. Reduce oven temperature to 350 degrees F. Lightly coat an 8x8 baking dish with nonstick spray. In a large bowl, combine shrimp, pasta, tomatoes, mozzarella cheese, red pepper flakes and alfredo sauce. Add pasta mixture to prepared baking dish and top with Parmesan. Place into oven and bake until golden brown and cheese has melted, about 10 minutes. Serve immediately, garnished with parsley, if desired.

 

Step by step:

1. To make the alfredo sauce, melt butter in a large skillet over medium high heat.

2. Add garlic and cook, stirring frequently, until fragrant, about 1-2 minutes.

3. Whisk in flour until lightly browned, about 1 minute. Gradually whisk in milk, and cook, whisking constantly, until slightly thickened, about 1-2 minutes. Stir in cream cheese and chicken broth until smooth, about 1 minute; season with salt and pepper, to taste.

4. Add more chicken broth as needed until desired consistency is reached. Preheat oven to 400 degrees F. Lightly oil a baking sheet or coat with nonstick spray.

5. Place shrimp onto the prepared baking sheet.

6. Add 1 tablespoon olive oil, salt and pepper, to taste, and gently toss to combine.

7. Place into oven and roast just until pink, firm and cooked through, about 6-8 minutes.

8. Remove from oven and set aside. In a large pot of boiling salted water, cook pasta according to package instructions; drain well. Reduce oven temperature to 350 degrees F. Lightly coat an 8x8 baking dish with nonstick spray. In a large bowl, combine shrimp, pasta, tomatoes, mozzarella cheese, red pepper flakes and alfredo sauce.

9. Add pasta mixture to prepared baking dish and top with Parmesan.

10. Place into oven and bake until golden brown and cheese has melted, about 10 minutes.

11. Serve immediately, garnished with parsley, if desired.

Nutrition Information:

covered percent of daily need