Description
This pasta bake is a lighter take on Alfredo—with juicy shrimp, tender penne, and a creamy garlic sauce that’s rich without the guilt. Finished with mozzarella and fresh herbs, it’s the perfect cozy dinner that won’t weigh you down.
Ingredients
Main Dish:
1 lb medium shrimp, peeled and deveined
2 tbsp olive oil, divided
Salt and pepper, to taste
8 oz whole wheat penne pasta
1 (14.5 oz) can petite diced tomatoes, drained
½ cup reduced-fat mozzarella cheese
½ tsp crushed red pepper flakes (optional)
2 tbsp grated Parmesan
2 tbsp fresh parsley, chopped
Alfredo Sauce:
2 tbsp unsalted butter
4 garlic cloves, minced
1 tbsp all-purpose flour
1 (6 oz) can 2% evaporated milk
1 oz light cream cheese
¼ cup chicken broth (more if needed)
Salt and pepper, to taste
Instructions
Preheat Oven: Set to 375°F (190°C).
Cook Pasta: Boil penne to al dente, drain, and set aside.
Sauté Shrimp: Heat 1 tbsp olive oil in a skillet. Season shrimp with salt and pepper, cook 2–3 minutes per side until pink. Set aside.
Make Sauce: In a saucepan, melt butter over medium heat. Sauté garlic 1 minute. Whisk in flour until smooth. Slowly stir in evaporated milk, cream cheese, and broth. Simmer until creamy. Season with salt and pepper.
Assemble Bake: In a bowl, mix cooked pasta, shrimp, tomatoes, Alfredo sauce, red pepper flakes, and 1 tbsp olive oil. Pour into greased baking dish. Top with mozzarella and Parmesan.
Bake: Bake uncovered for 20 minutes or until bubbly.
Garnish: Sprinkle with parsley before serving.
Notes
Light, creamy, and full of flavor—this shrimp Alfredo bake hits all the right notes for a wholesome comfort dish!
- Prep Time: 20 minutes
- Cook Time: 20 minutes
Nutrition
- Calories: 330 per serving
- Fat: 12g per serving
- Carbohydrates: 30g per serving
- Fiber: 4g per serving
- Protein: 28g per serving