Prep Time: 10 mins | Cook Time: 45 mins | Total Time: 55 mins | Servings: 8
Prep this pasta in 10 minutes and pop in the oven for under an hour. This dump-and-bake seriously creamy shrimp pasta will surely be your new favourite weeknight dinner meal!
Ingredients
2 pounds raw peeled and deveined shrimp
1 16-oz. package uncooked rotini pasta
2 tsp minced garlic
1 22-oz. jar Alfredo sauce (about 2 ½ c.)
1 c. white wine or substitute with an additional 1 c. of chicken broth
2 c. low sodium chicken broth
½ c. frozen diced onion thawed (or about ½ of a medium fresh onion, diced)
1 c. shredded mozzarella or Italian blend cheese
Optional: Parmesan cheese and fresh chopped parsley for garnish
1 4-oz. jar diced roasted red peppers (pimentos), drained (about ½ c.)
How to make Dump-and-Bake Creamy Shrimp Pasta
Step 1: Prepare the oven. Preheat it to 425 degrees F or 220 degrees C.
Step 2: Place the uncooked pasta, Alfredo sauce, chicken broth, wine, onion, garlic, and red peppers in a large 13 x 9-inch baking dish. Stir well, then tightly tent the baking dish using aluminium foil. Put in the preheated oven and bake for about 45 minutes.
Step 3: Take the dish out of the oven and give the dish a good stir. If the pasta is not yet al dente, place the dish back into the oven and continue to cook until done, covered.
Step 4: Into the pasta and sauce, stir in the uncooked shrimp. On top, sprinkle the mozzarella. Bake again for another 5 to 10 minutes, uncovered until the cheese has melted, the shrimp is pink, and the pasta is tender. Make sure to keep an eye on the final minutes of baking. Do not overcook the shrimp. Take them out of the oven once they turned pink.
Step 5: Serve immediately garnished with some freshly grated Parmesan or fresh chopped parsley. Enjoy!
Notes:
For this recipe, I used medium shrimp as they cooked quickly. If using larger shrimp, I suggest adding them to the dish sooner and adjusting the baking time accordingly.
Easily cut the ingredients in half and bake this shrimp pasta in an 8-inch square dish if serving a smaller family.
Nutrition Facts:
Serving: 1/8 of the recipe | Calories: 469kcal | Carbohydrates: 45g | Protein: 40g | Fat: 11g | Saturated Fat: 5g | Cholesterol: 205mg | Sodium: 862mg | Fiber: 4.4g | Sugar: 4.4g
Ingredients
- 2 pounds raw peeled and deveined shrimp
- 1 16-oz. package uncooked rotini pasta
- 2 tsp minced garlic
- 1 22-oz. jar Alfredo sauce (about 2 ½ c.)
- 1 c. white wine or substitute with an additional 1 c. of chicken broth
- 2 c. low sodium chicken broth
- ½ c. frozen diced onion thawed (or about ½ of a medium fresh onion, diced)
- 1 c. shredded mozzarella or Italian blend cheese
- Optional: Parmesan cheese and fresh chopped parsley for garnish
- 1 4-oz. jar diced roasted red peppers (pimentos), drained (about ½ c.)
Instructions
Step 1: Prepare the oven. Preheat it to 425 degrees F or 220 degrees C.
Step 2: Place the uncooked pasta, Alfredo sauce, chicken broth, wine, onion, garlic, and red peppers in a large 13 x 9-inch baking dish. Stir well, then tightly tent the baking dish using aluminium foil. Put in the preheated oven and bake for about 45 minutes.
Step 3: Take the dish out of the oven and give the dish a good stir. If the pasta is not yet al dente, place the dish back into the oven and continue to cook until done, covered.
Step 4: Into the pasta and sauce, stir in the uncooked shrimp. On top, sprinkle the mozzarella. Bake again for another 5 to 10 minutes, uncovered until the cheese has melted, the shrimp is pink, and the pasta is tender. Make sure to keep an eye on the final minutes of baking. Do not overcook the shrimp. Take them out of the oven once they turned pink.
Step 5: Serve immediately garnished with some freshly grated Parmesan or fresh chopped parsley. Enjoy!
Notes
For this recipe, I used medium shrimp as they cooked quickly. If using larger shrimp, I suggest adding them to the dish sooner and adjusting the baking time accordingly. Easily cut the ingredients in half and bake this shrimp pasta in an 8-inch square dish if serving a smaller family.
