step-by-step recipe for the Shrimp Alfredo Pasta Bake
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!