Creamy, Cheesy, SKINNY Shrimp Pasta Bake

This dish is one I keep right under my sleeve for those nights I really just want something that tastes GOOD. If you love shrimp, pasta and cheese as much as I do, it’s likely that this will become a favorite of yours, too.

Things you’ll need:

  • 1 pound medium shrimp, peeled and deveined
  • 2 tablespoons olive oil, divided
  • Kosher salt and freshly ground black pepper, to taste
  • 8 ounces whole wheat penne pasta
  • 1 (14.5-ounce) can petite diced tomatoes, drained
  • 1/2 cup reduced fat mozzarella cheese
  • 1/2 teaspoon crushed red pepper flakes, optional
  • 2 tablespoons freshly grated Parmesan
  • 2 tablespoons chopped fresh parsley leaves

For the Alfredo sauce:

  • 2 tablespoons unsalted butter
  • 4 cloves garlic, minced
  • 1 tablespoon all-purpose flour
  • 1 (6-ounce) can 2% evaporated milk
  • 1 ounce light cream cheese
  • 1/4 cup chicken broth, or more, to taste
  • Kosher salt and freshly ground black pepper, to taste


If you have frozen shrimp, go ahead and start thawing those first. Empty into a strainer and let lukewarm water run over them for about 6-8 minutes. Next, we’ll start making the Alfredo sauce.  

  1. To get started, place a medium/large saucepan over medium heat on the stovetop. Add in the butter and garlic and let it mix and melt, about 1-3 minutes.
  2. Add in the flour and milk a little at a time, whisking together to make a smooth consistency. Stir in cream cheese and chicken broth, continuously whisking until smooth. (Pro tip: You can add more milk/broth or more flour, depending on what consistency you would like.) 
  3. Preheat oven to 400 degrees. Start a pot of boiling water for the noodles. Lightly oil a cooking pan and set aside.
  4. Add shrimp to the cooking tray, and gently toss them in olive oil, salt and pepper. Bake shrimp for about 6-8 minutes, until pink and cooked all the way through. remove and set aside. Reduce the oven to 350 degrees after you take the shrimp out.
  5. Once the water is boiling, cook the noodles to the directions on the box; drain well.
  6. In a large bowl, combine noodles, red pepper flakes, mozzarella cheese, tomatoes, and Alfredo sauce. Pour mixed contents into an oiled, 8×8 baking dish. Top with parmesan. (Pro tip: If you really like cheese, add extra. Eyeball it.) 
  7. Bake the dish for about 10 minutes, or until golden brown and all the cheese has melted.
  8. Serve warm! Garnish with parsley if you wish.

Creamy One Pan Chicken + Spinach Parmesan

This recipe is DANG good and pretty easy. It is the perfect meal to make for two with a glass of wine. ***A couple tips to make it even easier/better: Sometimes I feel like being lazy as I did the night we made this, so I bought pre-chopped onions and used a couple spoonfuls of canned minced garlic that I already had in my fridge. (This saved me roughly fifteen minutes and spared my eyes from crying about the onion) We also added mushrooms and we added 1/4 of a block of cream cheese because we are obsessed with both.

Things you’ll need:

  • 2 chicken breasts
  • 3 tablespoons of butter
  • Salt, Pepper and Oregano (1 tsp)
  • 1 medium onion, minced
  • 4 cloves garlic, minced
  • 1 small jar of sun dried tomatoes
  • 1/2 cup chicken broth
  • 1/2 cup heavy cream
  • 1/3 cup grated parmesan cheese
  • As much spinach as your heart desires
  • Mushrooms (optional)
  • 1/4 block of cream cheese (optional, for creamier taste)


  1. First, season the chicken breasts. Using about a teaspoon of oregano, salt and pepper, season both sides of both chickens.
  2. Place 3 tablespoons of butter into a large skillet with a dash of olive oil. Add some sun dried tomatoes. When the butter is melted, place chickens in pan.
  3. Let them cook fully, until the center is white. Once cooked, remove chicken and keep on a plate nearby.
  4. Next, make the sauce. Add 3 more tablespoons of butter, another teaspoon of oregano, onion, garlic, sun dried tomatoes, and mushrooms.
  5. Slowly add in chicken broth, heavy cream and cream cheese, letting them gradually melt in. Once the sauce has thickened, add chicken back in.
  6. Add as much spinach as you’d like. When the spinach is wilted and cooked in, the dish is ready to serve.