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Cheesy Shrimp Alfredo Bake

Rated as 4 out of 5 Stars
9 made it  |  0 reviews   |  1 photos
10

"A delicious mix of shrimp, pasta, Alfredo sauce, pesto, and vegetables makes for a quick, easy dinner that's easy to freeze or reheat for lunch the next day. Can be served alone or with garlic bread or breadsticks. Can be frozen for up to 3 months."
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Ingredients

55 m servings 1400
Original recipe yields 4 servings

Directions

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  1. Preheat the oven to 350 degrees F (175 degrees C).
  2. Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, 8 to 10 minutes.
  3. Meanwhile, heat olive oil in a pan over medium-low heat. Add shrimp, green pepper, and mushrooms; saute until vegetables soften, about 10 minutes.
  4. Drain penne. Mix Alfredo sauce, tomatoes, Italian cheese blend, and 1 cup Parmesan cheese in a large bowl. Add shrimp mixture and mix thoroughly. Add pesto and mix again. Fold in penne.
  5. Transfer penne mixture to a casserole dish. Mix remaining Parmesan cheese with bread crumbs; sprinkle over the casserole.
  6. Bake in the preheated oven until bubbling, 25 to 30 minutes.

Footnotes

  • Cook's Notes:
  • If using frozen shrimp, thaw and lightly pat dry before using.
  • Make your own sun-dried tomato pesto if preferred.

Nutrition Facts


Per Serving: 1400 calories; 83.9 94.6 71.5 338 2827 Full nutrition

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