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.