Garlicky Shrimp Alfredo Bake Recipe
An indulgent pasta bake starring tender shrimp and penne smothered in a rich, creamy, homemade garlic alfredo sauce. It's the ultimate easy yet impressive shrimp alfredo casserole.
Equipment
- Deep skillet
Ingredients
- 1 pound jumbo shrimp peeled and deveined
- 1 12 oz package penne pasta
- 3 tablespoons olive oil
- 1 tablespoon butter
- 5 cloves garlic minced
- ¼ cup white wine optional
- ½ cup chicken broth
- 1 cup heavy cream
- ¼ cup parmesan cheese grated
- 1 cup shredded mozzarella cheese
- 2 tablespoons chopped fresh parsley
- Salt and black pepper to taste
- Pinch of red pepper flakes optional
Instructions
- Preheat oven to 375°F (190°C). Cook penne pasta according to package directions in a deep skillet or a large pot of boiling salted water until al dente. Drain and set aside.
- While the pasta cooks, heat olive oil in a large oven-safe skillet over medium heat. Add garlic and cook for 30 seconds, or until fragrant.
- Add shrimp and cook for 2-3 minutes per side, or until pink and opaque. Remove shrimp from the pan and set aside.
- (Optional) Deglaze the pan with white wine, scraping up any browned bits. Let simmer for 1 minute, then add chicken broth and bring to a boil.
- Reduce heat and simmer for 2 minutes. Stir in heavy cream, half the parmesan cheese, and half the mozzarella cheese. Season with salt and pepper to taste.
- Stir in cooked pasta and shrimp. Gently fold everything together until well combined.
- Transfer the mixture to the pre-heated oven. Bake for 10-12 minutes, or until the cheese is melted and bubbly.
- Garnish with fresh parsley and serve immediately.
Notes
Calorie Disclaimer:
The nutritional information provided is intended for informational purposes only. While we strive to provide accurate and up-to-date information, the actual nutritional content of recipes may vary depending on various factors, including the specific ingredients used, portion sizes, and cooking methods.