Description
Shrimp Alfredo Pasta Bake
Ingredients:
For the shrimp:
1 lb large shrimp, peeled and deveined
2 tablespoons olive oil
Salt and freshly ground black pepper to taste
2 cloves garlic, minced
1 tablespoon lemon juice
For the pasta:
8 oz penne or rigatoni pasta
Salt for the pasta water
For the Alfredo sauce:
2 tablespoons butter
2 tablespoons all-purpose flour
1 1/2 cups heavy cream
1 cup milk
1 1/2 cups grated Parmesan cheese
1 teaspoon garlic powder
Salt and pepper to taste
For the topping:
1/2 cup shredded mozzarella cheese
1/4 cup grated Parmesan cheese
Fresh parsley, chopped for garnish
Instructions:
Cook the pasta:
Preheat your oven to 375°F (190°C).
Cook the pasta according to package directions in salted water. Drain and set aside.
Prepare the shrimp:
Heat olive oil in a large skillet over medium heat.
Season the shrimp with salt, pepper, minced garlic, and lemon juice.
Cook the shrimp for 2-3 minutes on each side until they are pink and opaque. Remove from heat and set aside.
Make the Alfredo sauce:
In the same skillet, melt butter over medium heat.
Add the flour and whisk to form a roux, cooking for about 1 minute.
Gradually add the heavy cream and milk, whisking constantly until the sauce thickens, about 4-5 minutes.
Stir in the Parmesan cheese and garlic powder. Season with salt and pepper to taste. Remove from heat.
Assemble the pasta bake:
In a large mixing bowl, combine the cooked pasta, shrimp, and Alfredo sauce. Stir to coat everything evenly.
Transfer the mixture to a greased baking dish. Top with shredded mozzarella and grated Parmesan.
Bake:
Place the dish in the preheated oven and bake for 15-20 minutes, or until the cheese is melted and bubbly, and the top is golden.
Serve:
Garnish the baked pasta with fresh parsley. Serve hot and enjoy the creamy, cheesy goodness!
This shrimp Alfredo pasta bake is the ultimate comfort food with layers of rich, creamy sauce and juicy shrimp. Perfect for a cozy dinner!
Step-by-Step Guide
Follow these detailed instructions for a foolproof bake. First, preheat your oven and start boiling water for the pasta. While the pasta cooks, prepare the shrimp. Pat them completely dry with paper towels before seasoning; this ensures a good sear. Cook shrimp just until pink and remove immediately to prevent rubberiness. For the sauce, whisk the roux (butter and flour) for a full minute to cook out the raw flour taste. When adding cream and milk, pour in a slow, steady stream while whisking vigorously to prevent lumps. Simmer until it coats the back of a spoon. Combine all components in the bowl before transferring to the baking dish for even distribution.
Serving Suggestions
This rich bake pairs beautifully with lighter sides. Serve it with a crisp green salad tossed in a lemony vinaigrette to cut through the creaminess. Garlic bread or a crusty baguette is perfect for scooping up every bit of sauce. For a vegetable side, roasted asparagus or steamed broccoli florets work wonderfully. For a dinner party, portion individual servings into small gratin dishes before baking for an elegant presentation.
How-to Summary
To summarize: Cook pasta al dente. Sauté seasoned shrimp and set aside. In the same pan, make a roux, whisk in dairy to create a béchamel, then melt in Parmesan for the Alfredo sauce. Combine pasta, shrimp, and sauce in a bowl. Transfer to a dish, top with cheeses, and bake at 375°F until golden and bubbly, about 15-20 minutes.
Frequently Asked Questions
Can I use pre-cooked shrimp? Yes, but add them directly to the mixture without sautéing. Thaw and pat dry to avoid excess water. Fold them in gently to prevent breaking.
How can I make this dish lighter? Substitute half the heavy cream with additional milk and use a light cream cheese instead of some Parmesan. The sauce will be less rich but still creamy.
Can I prepare this bake ahead of time? Absolutely. Assemble the dish completely, cover, and refrigerate for up to 24 hours. Add 5-10 minutes to the baking time when cooking from cold.
What’s the best way to store and reheat leftovers? Store in an airtight container for up to 3 days. Reheat portions in the microwave with a splash of milk, or in a covered oven dish at 350°F until warmed through.
My sauce seems too thick. What should I do? Simply whisk in a little extra warm milk or pasta water until you reach your desired consistency before assembling the bake.
Common Mistakes to Avoid
- Overcooking the shrimp initially: They will cook further in the oven. Sauté just until opaque.
- Using pre-grated Parmesan from a bag: It often contains anti-caking agents that can make your sauce grainy. Freshly grate your cheese for a smoother melt.
- Not seasoning the pasta water adequately: It should taste like the sea. This is your chance to season the pasta itself.
- Adding cheese to a boiling sauce: Always remove the sauce from heat before stirring in the Parmesan to prevent separation.
Conclusion
This Shrimp Alfredo Pasta Bake is a decadent, crowd-pleasing meal that masterfully combines succulent seafood with a luxuriously creamy sauce. By following the detailed steps and tips provided, you can avoid common pitfalls and achieve a perfectly golden, bubbly casserole every time. It’s a versatile recipe perfect for both busy weeknights and special occasions, promising a comforting and satisfying dining experience that will have everyone asking for seconds.