Monday, September 14, 2015

Shrimp Alfredo Pasta Bake

Another wonderful recipe I stumbled upon and tweaked just a little.

·  1 pound medium shrimp, peeled and deveined
·  2 tablespoons olive oil, divided
·  salt/pepper to taste
·  8 ounces whole wheat bow-tie pasta (e wheat or penne pasta)
·  2-3 medium tomatoes diced
·  1/2 cup reduced fat mozzarella cheese
·  2 tablespoons grated Parmesan
·  2 tablespoons chopped fresh parsley leaves (optional)

·  2 tablespoons unsalted butter
·  4 cloves garlic, minced
·  1 tablespoon all-purpose flour
·  1 cup heavy whipping cream
·  1 ounce light cream cheese
·  1/4 cup chicken broth, or more, to taste
·  salt/pepper to taste

  • Alfredo Sauce: melt butter in a large skillet over medium high heat. Add garlic and cook, stirring frequently (1-2 min)
  • Whisk in flour until lightly browned, about 1 minute. Gradually whisk in cream, and cook, whisking constantly, until slightly thickened, about 1-2 minutes. Stir in cream cheese and chicken broth until smooth, about 1 minute; season with salt and pepper, to taste. Turn off, cover and let sit.
  • Preheat oven to 400 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
  • Place shrimp onto the prepared baking sheet. Add 1 tablespoon olive oil, salt and pepper, to taste, and gently toss to combine. Place into oven and roast just until pink, firm and cooked through, about 6-8 minutes. Remove from oven and set aside.
  • In a large pot, cook pasta
  • While pasta is cooking, chop up zucchini and cook for 5-6 min (until tender) with olive oil, salt and pepper.
  • Reduce oven temperature to 350 degrees F. Lightly coat an oven proof dish with oil.
  • In dish, combine shrimp, pasta, tomatoes, mozzarella, zuccini and alfredo sauce. Add Parmesan on top.
  • Place into oven and bake until golden brown and cheese has melted, about 10 minutes.
  • Serve immediately, lightly sprinkle parmesan over top.

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