Skinny Shrimp Alfredo Pasta Bake
Recipe GLPR09350c73b25eea
A lighter twist on classic Alfredo, this comforting pasta bake combines tender roasted shrimp, whole wheat penne, and a silky reduced-fat cream sauce enriched with Parmesan and mozzarella. Bright diced tomatoes and fresh parsley add color and freshness, while the whole dish bakes together until the cheese is melted and golden. Ready in about 40 minutes, it's perfect for a satisfying weeknight dinner.
Save recipes you love
Create a free Grocery List Plus account to save recipes, rate them, and add every ingredient to your grocery list in one tap.
Ingredients
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
Kosher salt and freshly ground black pepper, to taste
1 pound medium shrimp, peeled and deveined
2 tablespoons olive oil, divided
8 ounces whole wheat penne pasta
1 (14.5-ounce) can petite diced tomatoes, drained
1/2 cup reduced-fat mozzarella cheese, shredded
2 tablespoons grated Parmesan cheese
1/2 teaspoon crushed red pepper flakes, optional
2 tablespoons fresh parsley, chopped
Directions
Preheat the oven to 400°F. Lightly coat a baking sheet with nonstick spray and set aside.
Place the shrimp on the prepared baking sheet. Drizzle with 1 tablespoon of olive oil, season with salt and pepper to taste, and gently toss to coat evenly.
Roast the shrimp in the preheated oven for 8–10 minutes, until they are opaque, firm, and cooked through (shrimp are done when they have turned pink and are no longer translucent). Remove from the oven and set aside. Reduce oven temperature to 350°F.
While the shrimp roast, melt the butter in a large skillet over medium-high heat.
Add the minced garlic to the melted butter and cook, stirring frequently, until fragrant, about 1–2 minutes.
Sprinkle the flour over the garlic and whisk continuously until lightly browned, about 1 minute.
Gradually pour in the evaporated milk while whisking constantly to prevent lumps. Continue whisking until the sauce thickens slightly, about 1–2 minutes.
Stir in the cream cheese and chicken broth, whisking until the mixture is smooth and creamy, about 1 minute. Season with salt and pepper to taste. If needed, add more broth until the sauce reaches your desired consistency.
In a large pot of boiling salted water, cook the penne pasta according to package directions. Drain well and set aside.
Lightly coat an 8×8 inch baking dish with nonstick spray. In a large mixing bowl, combine the roasted shrimp, drained pasta, diced tomatoes, mozzarella cheese, red pepper flakes (if using), and the prepared Alfredo sauce. Toss gently to combine.
Transfer the pasta mixture to the prepared baking dish and spread evenly. Top with the grated Parmesan cheese.
Bake at 350°F for 10 minutes, or until the cheese is melted and the top is golden brown.
Remove from the oven and let rest for 1–2 minutes. Serve warm, garnished with fresh chopped parsley if desired.
