SHRIMP ALFREDO BAKE RECIPES

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SHRIMP ALFREDO BROCCOLI BAKE RECIPE | ALLRECIPES



Shrimp Alfredo Broccoli Bake Recipe | Allrecipes image

This recipe gives Alfredo a seafood twist with all the simplicity of a quick casserole!

Provided by DBatesBakery

Categories     Seafood    Shellfish    Shrimp

Total Time 47 minutes

Prep Time 10 minutes

Cook Time 37 minutes

Yield 4 servings

Number Of Ingredients 6

1 (8 ounce) package angel hair pasta
1 serving cooking spray
1 pound raw peeled and deveined shrimp, slightly thawed if frozen
2 cups chopped broccoli
1?½ cups Alfredo sauce
½ cup grated Parmesan cheese

Steps:

  • Bring a large pot of lightly salted water to a boil. Cook angel hair in the boiling water, stirring occasionally, until tender yet firm to the bite, 4 to 5 minutes. Drain.
  • Preheat oven to 350 degrees F (175 degrees C). Grease a 2-quart casserole dish with cooking spray.
  • Cook and stir shrimp in a skillet over medium heat until slightly pink, 3 to 5 minutes. Add broccoli; cover skillet and let broccoli steam, about 5 minutes. Remove from heat.
  • Spread angel hair pasta over the bottom of the prepared baking dish. Top with shrimp and broccoli. Pour Alfredo sauce over shrimp and broccoli; cover sauce with Parmesan cheese.
  • Bake in the preheated oven until cheese is slightly browned, about 20 minutes.

Nutrition Facts : Calories 577.1 calories, CarbohydrateContent 39 g, CholesterolContent 218.9 mg, FatContent 32.6 g, FiberContent 3.2 g, ProteinContent 34.2 g, SaturatedFatContent 12.5 g, SodiumContent 1381.4 mg, SugarContent 4.9 g

BEST GARLICKY SHRIMP ALFREDO BAKE - HOW TO MAKE GARLICKY ...



Best Garlicky Shrimp Alfredo Bake - How to Make Garlicky ... image

Looking for an easy shrimp pasta? This Shrimp Alfredo Bake from Delish.com will be your new favorite.

Provided by Lindsay Funston

Categories     low sugar    nut-free    weeknight meals    baking    dinner    seafood

Total Time 25 minutes

Prep Time 10 minutes

Cook Time 0S

Yield 4 servings

Number Of Ingredients 13

12 oz.

penne

3 tbsp.

butter, divided

3

cloves garlic, minced

1 lb.

raw medium or large shrimp, peeled and deveined

2 tbsp.

freshly chopped parsley, plus more for garnish

Kosher salt

2 tbsp.

all-purpose flour

3/4 c.

milk (preferably whole or 2%)

1/4 c.

low-sodium chicken broth

1 c.

shredded mozzarella, divided

1/4 c.

plus 2 tbsp. freshly grated Parmesan, divided

Freshly ground black pepper

1 c.

chopped tomatoes (2 large)

Steps:

  • Preheat oven to 350°. In a large pot of salted boiling water, cook penne according to package directions until al dente. Drain. Meanwhile, in a large oven-safe skillet over medium heat, melt 1 tablespoon of butter. Add garlic, shrimp, and parsley and season with salt. Cook until shrimp is pink and no longer opaque, 2 minutes per side. Transfer shrimp to a plate. (Keep juices in skillet.) Add remaining 2 tablespoons butter to skillet and let melt, then stir in flour and cook 1 minute. Add milk and broth and bring to a simmer. Stir in 3/4 cup of mozzarella and 1/4 cup of Parmesan and season with salt and pepper. Add shrimp, tomatoes, and cooked penne and toss until combined. (Add another splash of milk if mixture is too thick.) Sprinkle with remaining 1/4 cup mozzarella and 2 tablespoons Parmesan and bake until melty, 5 to 7 minutes. Garnish with parsley before serving.

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