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
Directions:
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.
- 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.
- 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.)
- Preheat oven to 400 degrees. Start a pot of boiling water for the noodles. Lightly oil a cooking pan and set aside.
- 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.
- Once the water is boiling, cook the noodles to the directions on the box; drain well.
- 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.)
- Bake the dish for about 10 minutes, or until golden brown and all the cheese has melted.
- Serve warm! Garnish with parsley if you wish.
