Shrimp Alfredo Bake
Creamy, delicious pasta and shrimp come together in this easy Shrimp Alfredo Casserole. The perfect casserole for a dinner the family will love.
Servings: 8
Calories: 653kcal
Ingredients
- 16 ounces penne pasta cooked according to package directions
- 1 cup Mozzarella cheese shredded
- 1 pound cooked shrimp peeled, deveined, and tails removed (about 20-25 pieces)
- chopped fresh parsley optional
Alfredo sauce
- ½ cup butter cut into large cubes
- 2 cups heavy whipping cream
- 4 cloves garlic minced
- ½ teaspoon garlic powder
- ½ teaspoon Italian seasoning
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 1 cup grated Parmesan cheese
Instructions
- Preheat the oven to 375 degrees Fahrenheit. Coat a 9x13 inch baking dish with cooking spray and set aside.
- In a saucepan or skillet add the butter and cream. Turn to medium-low heat. Whisk until the butter is completely melted.
- Add the minced garlic, garlic powder, Italian seasoning, salt and pepper to the skillet. Whisk until combined.
- Bring to a gentle simmer, making sure not to boil and cook 3-4 minutes or until it starts to thicken. Whisk constantly.
- Stir in Parmesan cheese and whisk until melted. Remove from heat.
- Place the cooked pasta and cooked shrimp in a large bowl. Pour the alfredo sauce over the top and stir until coated.
- Pour the pasta mixture into the prepared pan and top with shredded Mozzarella cheese.
- Place in a preheated oven and bake, uncovered, for 20 minutes or until pasta is bubbly and cheese has just started to brown.
- Sprinkle chopped fresh parsley on top of casserole if desired.
Nutrition
Calories: 653kcal | Carbohydrates: 47g | Protein: 24g | Fat: 41g | Saturated Fat: 25g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0.5g | Cholesterol: 191mg | Sodium: 884mg | Potassium: 295mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1537IU | Vitamin C: 1mg | Calcium: 272mg | Iron: 1mg