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This shrimp Alfredo recipe creates a quick and easy comfort food dinner in under 30 minutes. It’s perfect for any busy weeknight.
Today’s guest post comes from another great Indiana blogger friend of mine; Jeanette, from Fencerow to Fencerow. She and her husband own a farm and have 3 kids, so she’s used to making meals to feed a hungry crew! This shrimp Alfredo looks like good old fashioned “stick to your ribs” food.
You can find her across social media, too!
Jeanette, thank you so much for your help and support!
I hope you enjoy Jeanette’s cheesy shrimp Alfredo pasta recipe.
Be sure to visit Fencerow to Fencerow soon to check out her other delicious recipes.
I love seafood. And Heather has been an excellent advocate for getting more fish in our diet. She would probably prefer that I give you a heart healthy seafood recipe. So I’m going to give you a recipe that is cheesy, ooey-gooey yumminess, but is lightened up from a traditional artery-clogging, heavy white sauce pasta dish!
This shrimp Alfredo is best served with a green salad and some garlic bread. It fed my hungry farmer husband and three farm kids who are always hungry! I think there were even some leftovers for myself the next day.
Note from Heather: My hearty oats quick bread would be delicious with this pasta! You can serve it plain with butter, or butter it, then sprinkle some garlic salt onto it and toast it up under the broiler for a couple of minutes. SO good!
Let me know if you enjoy shrimp Alfredo! I’d love to hear how your family liked it too!
Total Servings 6 servings
Tender whole wheat penne pasta is topped with fresh shrimp and a healthier version of Alfredo cheese sauce for a quick and easy weeknight meal.
5 minPrep (inc. refrigeration & rest time)
22 minCook Time
27 minTotal Time
Ingredients
- Ingredients
- 1 pound medium shrimp, peeled and deveined
- 2 tablespoons olive oil
- 8 ounces uncooked whole wheat penne pasta
- 1 (14.5-ounce) can petite diced tomatoes, drained
- 1/2 cup reduced fat mozzarella cheese
- 2 tablespoons grated Parmesan
-
For the alfredo sauce
- 2 tablespoons butter
- 4 cloves garlic, minced
- 1 tablespoon all-purpose flour
- 1 (6-ounce) can 2% evaporated milk
- 2 ounces reduced-fat cream cheese
- 1/4 cup chicken broth, or more, to taste
Instructions
- Boil and drain pasta according to package directions.
- While the pasta cooks, melt butter in a large skillet over medium heat. Add garlic and cook, stirring for 1-2 minutes.
- Whisk in flour until blended. Add milk and stir until slightly thickened, about 1-2 minutes. Stir in cream cheese and chicken broth until smooth
- Preheat your oven to 400 degrees F. Spray a baking sheet with non-stick cooking spray. Place shrimp onto the prepared baking sheet. Add 1 tablespoon olive oil, salt and pepper and stir them together. Place into oven and roast just until pink, firm and cooked through, about 6-8 minutes.
- Reduce oven temp to 350 degrees F. Spray an 8-inch x 8-inch baking dish.
- In a large bowl, combine shrimp, pasta, tomatoes, mozzarella cheese, and Alfredo sauce. Add mixture to dish and top with Parmesan.
- Bake for 10-12 minutes or until the top begins to brown.
If you like easy pasta recipes like this shrimp Alfredo, you should definitely check these recipes out, too:
