Shrimp Alfredo Pasta Bake
Ingredients:
For the Shrimp:
- 1 lb (450g) large shrimp, peeled and deveined
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika (or smoked paprika for extra flavor)
- Salt and pepper to taste
- 1 tablespoon lemon juice (optional for a fresh zest)
For the Pasta:
- 12 oz (340g) pasta (penne, rigatoni, or your preferred type)
- Salt (for pasta water)
For the Alfredo Sauce:
- 3 tablespoons butter
- 4 cloves garlic, minced (or more if you love garlic!)
- 2 cups heavy cream
- 1 cup whole milk
- 1 ½ cups grated Parmesan cheese (freshly grated if possible)
- 1 ½ cups shredded mozzarella cheese (plus extra for topping)
- Salt and pepper to taste
- ½ teaspoon Italian seasoning (optional)
- Pinch of nutmeg (optional, but adds depth to the sauce)
For the Topping:
- 1 cup shredded mozzarella cheese (for the top layer)
- 1 tablespoon fresh parsley, chopped (for garnish)
Instructions:
1. Cook the Pasta:
- Bring a large pot of salted water to a boil. Add the pasta and cook it according to the package instructions, usually about 9-11 minutes.
- Drain the pasta and set it aside. Drizzle a bit of olive oil over the pasta to prevent it from sticking.
2. Prepare the Shrimp:
- While the pasta is cooking, heat the olive oil in a large skillet over medium heat.
- Season the shrimp with garlic powder, onion powder, paprika, salt, and pepper. You can also add a squeeze of fresh lemon juice for extra freshness.
- Add the shrimp to the skillet in a single layer. Cook for 2-3 minutes on each side, or until they turn pink and opaque.
- Remove the shrimp from the skillet and set them aside. You’ll be adding them back into the dish later.
3. Make the Alfredo Sauce:
- In the same skillet (don’t clean it out), melt the butter over medium heat.
- Add the minced garlic and cook for about 1 minute, until fragrant.
- Pour in the heavy cream and whole milk, and bring the mixture to a simmer. Let it simmer gently for 3-5 minutes, stirring occasionally.
- Gradually add the Parmesan cheese while stirring, allowing it to melt and blend smoothly into the sauce.
- Stir in the shredded mozzarella cheese, salt, pepper, and Italian seasoning (if using). Continue cooking, stirring constantly, until the sauce thickens, about 5 minutes. If the sauce is too thick, you can add a little more milk to reach your desired consistency.
- Add a pinch of nutmeg (if using) for a little extra flavor depth.
4. Combine the Pasta and Shrimp:
- In a large mixing bowl, combine the cooked pasta, shrimp, and Alfredo sauce. Stir gently until everything is evenly coated with the creamy sauce.
5. Assemble the Pasta Bake:
- Preheat your oven to 375°F (190°C).
- Grease a 9×13-inch baking dish with a little butter or cooking spray.
- Transfer the pasta and shrimp mixture into the prepared baking dish, spreading it evenly.
- Sprinkle the top with the remaining shredded mozzarella cheese.
6. Bake:
- Place the dish in the oven and bake for about 15-20 minutes, or until the cheese on top is golden and bubbly.
- If you prefer a more browned top, you can broil it for an additional 2-3 minutes at the end.
7. Garnish and Serve:
- Remove the dish from the oven and sprinkle with chopped fresh parsley for color and freshness.
- Serve hot and enjoy!
Tips and Variations:
- Veggies: You can add sautéed mushrooms, spinach, or roasted red peppers to the pasta for extra flavor.
- Cheese Swap: If you’re not a fan of mozzarella, you can use provolone, gouda, or cheddar for a different flavor.
- Spicy: For a kick, add a pinch of red pepper flakes to the sauce or season the shrimp with cayenne pepper.
- Gluten-Free: Use gluten-free pasta to make this dish gluten-free.
This recipe serves about 4-6 people, and it’s perfect for a cozy family dinner or a gathering. Enjoy the creamy goodness!