Dump-and-Bake Shrimp Alfredo
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5.0
42 reviews
Excellent
Dump-and-Bake Shrimp Alfredo
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A delicious and easy baked shrimp Alfredo recipe with just 10 minutes of prep!
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Ingredients
- 1 (16 ounce) package uncooked rotini pasta
- 1 (22 ounce) jar Alfredo Sauce (about 2 ½ cups)
- 2 cups low-sodium chicken broth
- 1 cup white wine (or substitute with an additional 1 cup of chicken broth or water)
- ½ cup frozen diced onion, thawed (or about ½ of a medium fresh onion, finely minced)
- 2 teaspoons minced fresh garlic (about 2 large fresh garlic cloves) (or sub with ½ teaspoon garlic powder)
- 1 (4 ounce) jar diced roasted red peppers (pimentos), drained (about ½ cup)
- 1 cup shredded mozzarella cheese or Italian cheese blend
- 2 lbs. raw peeled and deveined shrimp (I use medium (41-50 count) shrimp)
- Optional garnish: grated Parmesan cheese; chopped fresh parsley, basil, or other herbs
Instructions
- Preheat oven to 425°F (220°C). In a large 13 x 9-inch baking dish, stir together uncooked pasta, Alfredo sauce, chicken broth, wine, onion, garlic, and red peppers. Cover tightly with aluminum foil and bake for 45 minutes. Remove the casserole dish from the oven and give it a stir. At this point you should check the pasta to make sure that it is al dente (firm but just about finished cooking). If it’s still too hard, cover the dish and return to the oven until pasta is al dente. Then move on to the next step.
- Once pasta is al dente and the sauce has thickened, stir in the uncooked shrimp. Sprinkle mozzarella over the top.
- Bake uncovered for 5-10 more minutes (8 minutes was perfect for me). The dish is finished when the cheese is melted, the shrimp is pink, and the pasta is tender. Keep a close eye on your shrimp during the final few minutes of baking, because you don’t want to overcook the shrimp and have it turn out rubbery! Pull it out of the oven as soon as the shrimp is pink.
- Garnish with freshly grated Parmesan or fresh chopped parsley, if desired.
Notes
- I use medium shrimp here. If you prefer larger shrimp, they will require a few extra minutes in the oven, so add them to the dish sooner.
- This recipe is specifically designed and tested with rotini pasta. If you don’t have rotini, you can substitute with other short pasta shapes like penne, rigatoni, or elbows. Just pick a pasta that has a similar cooking time as the rotini (about 7-8 minutes recommended on the package) — otherwise you’ll need to adjust the casserole’s baking time in the oven.
- The total cooking time will vary depending on the type of pan that you use and on your individual oven. Glass or ceramic baking dishes will take longer than metal pans, for instance. To know when your casserole is done, taste a bite of the pasta. The noodles should be tender and much of the liquid should be absorbed.
Nutrition Information
Show Details
Serving
1/8 of the recipe
Calories
469kcal
(23%)
Carbohydrates
45g
(15%)
Protein
40g
(80%)
Fat
11g
(17%)
Saturated Fat
5g
(25%)
Cholesterol
205mg
(68%)
Sodium
862mg
(36%)
Fiber
4.4g
(18%)
Sugar
4.4g
(9%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 469 kcal
% Daily Value*
| Serving | 1/8 of the recipe | |
| Calories | 469kcal | 23% |
| Carbohydrates | 45g | 15% |
| Protein | 40g | 80% |
| Fat | 11g | 17% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 205mg | 68% |
| Sodium | 862mg | 36% |
| Fiber | 4.4g | 18% |
| Sugar | 4.4g | 9% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
42 reviews
Excellent
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