Shrimp Alfredo Pasta Bake

Shrimp Alfredo Pasta Bake

Recipe

Ingredients:

• 1 pound medium shrimp, peeled and deveined
• 2 tbsp olive oil, divided
• Kosher salt and freshly ground black pepper, to taste
• 8 ounces whole wheat penne pasta
• 1 (14.5-ounce) can petite diced tomatoes, drained
• 1/2 cup reduced fat mozzarella cheese
• 1/2 teaspoon crushed red pepper flakes, optional
• 2 tbsp grated Parmesan
• 2 tbsp chopped fresh parsley leaves
• For Alfredo Sauce:
• 2 tbsp unsalted butter
• 4 cloves garlic, minced
• 1 tbsp all-purpose flour
• 1 (6-ounce) can 2% evaporated milk
• 1 ounce light cream cheese
• 1/4 cup chicken broth, or more, to taste
• Kosher salt and freshly ground black pepper, to taste

Method:

• Preheat oven to 350 degrees F.
• 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 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.

• Fry shrimps in 1 tbsp olive oil with salt & pepper until pink, firm and cooked through, about 4-5 minutes and set aside.

• In a large pot of boiling salted water, cook pasta according to package instructions; drain well.

• 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.

¬Enjoy!