Description
Indulge in a delightful Shrimp Alfredo Pasta Bake recipe that combines succulent shrimp, creamy alfredo sauce, and perfectly baked pasta. Learn how to make this delicious dish here!
Ingredients
- 1 pound (454 g) shrimp, peeled and deveined (450 grams)
- 8 ounces (227 g) fettuccine pasta (225 grams)
- 2 tablespoons (30 ml) olive oil (30 milliliters)
- 3 cloves garlic, minced
- 2 cups (480 ml) heavy cream (480 milliliters)
- 1 cup (240 ml) grated Parmesan cheese (90 grams)
- 1 teaspoon (5 ml) Italian seasoning (5 grams)
- Salt, to taste
- Black pepper, to taste
- 1 cup (240 ml) shredded mozzarella cheese (100 grams)
- 1 tablespoon (15 ml) chopped fresh parsley, for garnish (optional, 15 grams)
Instructions
- Preheat the oven to 350°F (175°C).
- Cook fettuccine pasta according to package instructions; drain and set aside.
- Heat olive oil in a large skillet over medium heat.
- Add shrimp to the skillet and cook until pink and opaque, about 2-3 minutes per side.
- Remove shrimp from the skillet and set aside.
- In the same skillet, add minced garlic and sauté for 1 minute until fragrant.
- Pour in the heavy cream and bring to a simmer.
- Stir in grated Parmesan cheese until melted and smooth.
- Season the sauce with Italian seasoning, salt, and black pepper to taste.
- Add the cooked fettuccine to the sauce, tossing to coat evenly.
- Stir in the cooked shrimp and combine well.
- Transfer the pasta mixture to a baking dish.
- Sprinkle shredded mozzarella cheese evenly over the top.
- Bake in the preheated oven for 15-20 minutes, until cheese is melted and bubbly.
- Remove from oven and let cool slightly.
- Garnish with chopped fresh parsley, if desired.
- Serve warm.
Notes
- Use half-and-half instead of heavy cream for a lighter version.
- Season shrimp with salt and pepper before cooking for extra flavor.
- Add red pepper flakes or lemon juice for a kick, or bacon/sun-dried tomatoes for decadence.
