SHRIMP FETTUCCINE ALFREDO PASTA BAKE
Creamy shrimp fettuccine alfredo pasta bake is garlicky, buttery, cheesy, loaded with shrimp and parsley and topped with mozzarella. Easy comfort food goals.
Provided by Sam | Ahead of Thyme
Categories Pasta
Time 22m
Number Of Ingredients 14
Steps:
- Bring a large pot of water to a boil over medium high heat. Add fettuccine and 1 teaspoon salt into the boiling water to cook according to package instructions until al dente (in other words, firm to the bite). Fresh fettuccine takes a shorter time to cook thoroughly, about 3 minutes.
- Drain the fettuccine in a colander to be added into the skillet directly without rinsing.
- Heat olive oil in a large cast-iron skillet over medium high heat for 2 minutes until oil starts to sizzle and shimmer. Add shrimp and cook until they turn orange, stirring frequently, about 2-3 minutes. Add garlic, onions and parsley and stir well. Cook for 2-3 minutes until fragrant and onions are soft and translucent.
- Add melted butter, cream cheese and heavy whipping cream. Stir well and cook for about 2 minutes until the mixture forms into a uniform texture. Stir in Parmesan cheese and black pepper. Stir well for 1 more minute to combine all ingredients. You will notice the mixture start to thicken a bit. (You can used also store-bought alfredo sauce instead and simply add in the sauce at this stage instead of the ingredients added in this step).
- Turn off the heat and leave the sauce mixture in the skillet. Add the cooked fettuccine and toss well to combine. Sprinkle salt flakes on top to taste. If you are not doing the pasta bake, you can serve the pasta immediately at this point.
- For the pasta bake, add pieces of fresh mozzarella evenly on top of fettuccine. Transfer the skillet to the oven and broil on high for 2-3 minutes, until the cheese melts and browns. Keep a close eye on the pasta because things can happen very quickly in the broiler.
Nutrition Facts : ServingSize 1 serving, Calories 423 calories, Sugar 1.6 g, Sodium 874.6 mg, Fat 21.6 g, SaturatedFat 10.5 g, TransFat 0.3 g, Carbohydrate 31.3 g, Fiber 0.6 g, Protein 26.8 g, Cholesterol 204 mg
SHRIMP FETTUCCINE ALFREDO
This is a very simple recipe and it tastes divine! My sister and I were trying to come up with the perfect Alfredo recipe and we found it.
Provided by MAMATIFF
Categories World Cuisine Recipes European Italian
Time 40m
Yield 6
Number Of Ingredients 8
Steps:
- Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
- In a large skillet, cook and stir shrimp and garlic in the butter for about one minute. Pour in half and half; stir. Sprinkle Parmesan cheese in one tablespoon at a time, stirring constantly. After all Parmesan is added, mix in parsley and salt. Stir frequently making sure it does not boil. Sauce will take a while to thicken.
- When sauce has thickened, combine with cooked pasta noodles; serve hot.
Nutrition Facts : Calories 440.2 calories, Carbohydrate 57.7 g, Cholesterol 172 mg, Fat 10.6 g, Fiber 2.6 g, Protein 29.2 g, SaturatedFat 5.6 g, Sodium 280.7 mg, Sugar 2.7 g
SUNDAY SHRIMP PASTA BAKE
Pasta is popular in our home, so my favorite meal would almost have to have it in the main course. In this delicious casserole, pasta complements the shrimp our local fishermen bring in.
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 8 servings.
Number Of Ingredients 13
Steps:
- Preheat oven to 350°. Cook vermicelli according to package directions. , Meanwhile, in a large skillet, saute green pepper and onions in butter until tender. Add garlic; cook 1 minute longer. Gradually stir in flour until blended. Stir in shrimp, celery salt and pepper; cook, uncovered, over medium heat 5-6 minutes or until heated through., In a microwave-safe bowl, combine process cheese, tomatoes and mushrooms. Microwave, uncovered, on high 3-4 minutes or until cheese is melted, stirring occasionally. Add to shrimp mixture. Drain vermicelli; stir into skillet. Pour into a greased 13x9-in. baking dish. Sprinkle with Parmesan cheese. , Bake, uncovered, 25-30 minutes or until heated through.
Nutrition Facts : Calories 558 calories, Fat 25g fat (15g saturated fat), Cholesterol 281mg cholesterol, Sodium 1410mg sodium, Carbohydrate 42g carbohydrate (7g sugars, Fiber 3g fiber), Protein 42g protein.
GARLIC SHRIMP PASTA BAKE
Want a super satisfying, quick and easy dinner? Then this buttery garlic shrimp pasta bake is definitely a family pleasing meal idea that you should try!
Provided by Ed N Angela Latimer
Categories Main Dish Recipes Pasta Shrimp
Time 45m
Yield 6
Number Of Ingredients 17
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain.
- Heat 1 tablespoon butter and vegetable oil large oven-safe skillet over medium heat. Add garlic; cook until fragrant, about 30 seconds. Add shrimp, 2 tablespoons parsley, and dill. Cook and stir, flipping shrimp halfway, until pink, 3 to 4 minutes. Move shrimp to a plate and set aside.
- Melt the remaining 2 tablespoons butter in the skillet, stirring into the shrimp juices. Add flour; whisk until fully combined and starting to turn golden, 30 seconds to 1 minute. Add chicken broth and milk in that order; whisk to combine. Stir in tomatoes, lemon juice, salt, and pepper. Bring sauce to a simmer.
- Stir 1/2 cup Parmesan cheese and Romano cheese into the sauce until cheeses begin to melt and sauce is creamy. Add 1 tablespoon mozzarella cheese. Mix in about 1/2 the cooked penne to start; add more if there is enough sauce to coat. Add the shrimp and stir to combine. Top with the remaining parsley, Parmesan, and mozzarella.
- Bake in the preheated oven and bake until top is golden and sauce bubbles around the edges of the skillet, 8 to 10 minutes.
Nutrition Facts : Calories 423.3 calories, Carbohydrate 42.3 g, Cholesterol 156.2 mg, Fat 15.5 g, Fiber 2.6 g, Protein 29.2 g, SaturatedFat 8.6 g, Sodium 982.4 mg, Sugar 5.5 g
CREAMY SHRIMP CASSEROLE
My grandmother's special recipe and a family favorite in our house. Shrimp, egg noodles, peas and a few mushrooms layered in creamy sauce. Although this recipe yields quite a bit, my family of 4 usually devours the whole dish in one sitting.
Provided by cutienut
Categories 100+ Pasta and Noodle Recipes Noodle Recipes
Time 1h35m
Yield 8
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 3-quart casserole dish.
- Fill a large pot with water, and bring to a boil over high heat. Stir in the shrimp, reduce heat to a simmer, and cook the shrimp until opaque and bright pink, about 3 minutes. Remove the shrimp to a bowl with a slotted spoon. Return the water to a full rolling boil over high heat, and stir in the noodles. Cook until the noodles are tender, about 8 minutes; drain in a colander set in the sink.
- Melt 2 tablespoons of butter in a saucepan over medium heat, and stir the flour into the butter to make a paste. Remove the pan from the heat; slowly whisk in the milk and cream until smooth. Season to taste with salt and black pepper. Return the sauce to the heat, lower heat to a simmer, and whisk constantly until the sauce thickens, about 5 minutes.
- Place noodles into the prepared casserole dish, and top with peas, mushrooms, and cooked shrimp. Pour the sauce over the casserole, and sprinkle the crushed cracker crumbs evenly over the top. Dot the top of the casserole with about 6 thin slices of butter.
- Bake in the preheated oven until the cracker topping is crisp and golden brown, about 1 hour.
Nutrition Facts : Calories 263.2 calories, Carbohydrate 22.9 g, Cholesterol 126 mg, Fat 11.9 g, Fiber 1.8 g, Protein 15.9 g, SaturatedFat 6.1 g, Sodium 614.4 mg, Sugar 5.6 g
SHRIMP FETTUCINE
The combination of shrimp, fresh garlic and lemon juice makes this entree one of my mom's most memorable dishes. The shrimp can also be served over toast points instead of fettuccine. -Jody Fisher Stewartstown, Pennsylvania
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- Cook fettuccine according to package directions. Meanwhile, in a large skillet, saute shrimp in butter for 4 minutes or until shrimp turn pink. Add the parsley, garlic, lemon juice, broth, salt and pepper. Cook and stir for 2 minutes or until garlic is tender. Drain fettuccine; top with shrimp mixture.
Nutrition Facts : Calories 419 calories, Fat 17g fat (10g saturated fat), Cholesterol 209mg cholesterol, Sodium 584mg sodium, Carbohydrate 41g carbohydrate (2g sugars, Fiber 2g fiber), Protein 26g protein.
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