Skinny Shrimp Alfredo Pasta Bake Recipes

SKINNY SHRIMP ALFREDO BAKE

Steps:

• Preheat oven to 400°.
• Cook the pasta according to the package instructions.
• Meanwhile, add the butter, olive oil and garlic to a large skillet and sauté for 2-3 minutes; then, add the milk and slowly stir in the cheese. Reduce heat to medium-low and simmer the sauce for 4-5 minutes or until the sauce has thickened.
• Next, add the shrimp and tomato to the skillet and cook for 3 minutes or so, or until the shrimp are cooked.
• Add the cooked pasta to the skillet and stir until the pasta is completely covered in the sauce. Transfer mixture into a baking dish and bake for 15 minutes.
• Sprinkle with salt, pepper and parsley and enjoy!

SKINNY SHRIMP ALFREDO PASTA BAKE

Steps:

• 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 8×8 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.

SKINNY SHRIMP ALFREDO PASTA BAKE RECIPE - (4.3/5)

Steps:

• 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 8×8 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.

CHEESY SHRIMP ALFREDO BAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, 8 to 10 minutes.
• Meanwhile, heat olive oil in a pan over medium-low heat. Add shrimp, green pepper, and mushrooms; saute until vegetables soften, about 10 minutes.
• Drain penne. Mix Alfredo sauce, tomatoes, Italian cheese blend, and 1 cup Parmesan cheese in a large bowl. Add shrimp mixture and mix thoroughly. Add pesto and mix again. Fold in penne.
• Transfer penne mixture to a casserole dish. Mix remaining Parmesan cheese with bread crumbs; sprinkle over the casserole.
• Bake in the preheated oven until bubbling, 25 to 30 minutes.

SHRIMP ALFREDO PASTA

Steps:

• In a saucepan over low-temperature, heat the Alfredo sauce. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 minutes or until al dente; drain.
• Boil shrimp in a large pot of water until they turn orange. Then place in bowl with melted butter. Let shrimp marinate for 15 to 30 minutes; remove. In a large skillet over medium heat, saute the green pepper and onion in a small amount of oil.
• Mix together the cooked pasta, shrimp, pepper-onion mixture and Alfredo sauce. Season with garlic powder and cumin.

SKINNY SHRIMP ALFREDO PASTA BAKE

Steps:

• Melt butter in a large skillet over medium high heat (but watch that it doesn't get too hot).
• Add garlic and cook, stirring frequently, until fragrant. About 1-2 minutes (watch closely as it can burn).
• 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.
• Taste and season with salt and pepper. Add more chicken broth if sauce becomes too thick.
• Preheat oven to 400°.
• Lightly oil a baking sheet or coat with nonstick cooking spray.
• Place shrimp on the prepared baking sheet.
• Add 1 T. olive oil, salt and pepper 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.
• Reduce the oven temperature to 350°.
• Lightly coat an 8x8 baking dish with nonstick cooking spray. (I use a 1.5 quart oval baking dish and it fits perfectly.)
• In a large bowl, combine shrimp, pasta, tomatoes, mozzarella cheese, red pepper flakes and alfredo sauce. (I use a big skillet for my sauce, so to save on dirty dishes, I add everything into the alfredo sauce skillet to combine.)
• Add pasta mixture to the baking dish and top with the parmesan cheese.
• Place into oven and bake until golden brown and cheese has melted, about 10 minutes.
• Garnish with parsley, if desired, and serve immediately.

SKINNY SHRIMP ALFREDO PASTA BAKE

Steps:

• Preheat oven to 400 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
• 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.
• 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.