Cheesy Shrimp Alfredo Bake recipe

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Ingredients

¾ (16 ounce) package penne rigate
2 tablespoons olive oil
1 pound cooked medium shrimp with tails intact
1 cup chopped green bell pepper
1 cup diced baby bella mushrooms
1 (16 ounce) jar Alfredo sauce
1 (15 ounce) can diced tomatoes
2 cups shredded Italian cheese blend
1 ½ cups grated Parmesan cheese, divided
2 (6 ounce) tubs sun-dried tomato pesto
½ cup seasoned bread crumbs

Nutrition Info

1400.2 calories
carbohydrate: 94.6 g
cholesterol: 338.1 mg
fat: 83.9 g
fiber: 7 g
protein: 71.5 g
saturatedFat: 31.5 g
servingSize: -
sodium: 2827 mg
sugar: 13.6 g
transFat: : -
unsaturatedFat: : -

Directions

  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.

Recipe Yield

4 servings

Recipe Note

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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