Skinny Shrimp Alfredo Pasta Bake
An unbelievably cheesy, creamy lightened-up pasta bake that you can easily make ahead of time. Just pop it right in the oven before serving!
Seafood alfredo was a huge favorite of mine growing up. It was the only kind of pasta I would eat, no matter which Italian restaurant we were in. All I needed was that “white pasta” and those warm bread rolls at the center of the table, and I was the happiest kid ever.
But since I don’t have that fast metabolism I had as a kid, this skinny version fits in perfectly. Best of all, taste is not compromised at all in this lightened-up version. TRUST.
It’s just as creamy and cheesy as the original, and you can even make it ahead of time. All you have to do is pop it right in the oven and dinner will be on the table in just 15 minutes. Boom.
Skinny Shrimp Alfredo Pasta Bake
Ingredients
- 1 pound medium shrimp, peeled and deveined
- 2 tablespoons olive oil, divided
- Kosher salt and freshly ground black pepper, to taste
- 8 ounces whole wheat penne pasta
- 1 14.5-ounce can petite diced tomatoes, drained
- ½ cup reduced fat mozzarella cheese
- ½ teaspoon crushed red pepper flakes, optional
- 2 tablespoons freshly grated Parmesan
- 2 tablespoons chopped fresh parsley leaves
For the alfredo sauce
- 2 tablespoons unsalted butter
- 4 cloves garlic, minced
- 1 tablespoon all-purpose flour
- 1 6-ounce can 2% evaporated milk
- 1 ounce light cream cheese
- ¼ cup chicken broth, or more, to taste
- Kosher salt and freshly ground black pepper, to taste
Instructions
- To make the alfredo sauce, melt butter in a large skillet over medium high heat. Add garlic and cook, stirring frequently, until fragrant, about 1-2 minutes.
- Whisk in flour until lightly browned, about 1 minute. Gradually whisk in milk, 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. Add more chicken broth as needed until desired consistency is reached.
- 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 of boiling salted water, cook pasta according to package instructions; drain well.
- Reduce oven temperature to 350 degrees F. Lightly coat an 8×8 baking dish with nonstick spray.
- In a large bowl, combine shrimp, pasta, tomatoes, mozzarella cheese, red pepper flakes and alfredo sauce. Add pasta mixture to prepared baking dish and top with Parmesan.
- Place into oven and bake until golden brown and cheese has melted, about 10 minutes.
- Serve immediately, garnished with parsley, if desired.
Did you make this recipe?
Tag @damn_delicious on Instagram and hashtag it #damndelicious!
*Chef’s kiss* I’d give the alfredo shrimp pasta bake more than 5 stars if I was able! Living in a landlocked place, this was the first time my shrimp turned out tenderly, rather than rubbery. Fresh, light and the whole family enjoyed – even my two picky 11 year old and 3 year old kids!
Hi,
Is the nutritional information listed? I cannot find it?
Hi,
If the pasta has been refrigerated over night, at what temperature and how long should it bake in the oven?
Thanks you
What a huge winner! I was able to make this much more quickly and with less mess than most other pasta bakes, and by baking the shrimp at the same time as the pasta it saved a lot of time. Simple but delicious and a big hit in the house. Will be making again often, especially considering that the fat was so much less than other creamy shrimp recipes- of course not ‘gone’ but less is always better when it doesn’t loose the flavor.
This is absolutely delicious! I’ve made it multiple times over the past couple of months–sometimes with chicken and sometimes with shrimp (one of our kids has a shrimp allergy). I usually make a quadruple batch and freeze half. To freeze, I use a shallow disposable 9×13 pan, cover the pan with regular foil (and write the thawing and baking directions on the foil), and then wrap the entire pan with heavy-duty foil. To defrost, remove the outer heavy foil and leave in fridge for 48 hours. Bake per recipe directions. YUM! Thanks for another great recipe!
Tried this tonight!! Huge hit with the family, including my 11 year old who….”doesn’t like tomatoes” lol. She had seconds even. Will definitely be adding this to my seafood board. I saw on one of the answers that there is 580 calories per serving and another response had the fat calories. I was wondering if you can direct me to the nutritional information chart? I can’t seem to find it. Thanks so much for the delicious recipe.
Make this all the time. Best recipe !
Can this be prepared the day before and baked the following day?
I made this tonight and it was sooooo good! Thank you for the dish!
Okay, the dish was alright, but if you like your food seasoned, I would highly recommend adding more seasoning in addition to salt, pepper, and red pepper flakes. The dish was a little on the bland side, so maybe add some italian seasoning and garlic powder to the sauce. I would also recommend making a little more sauce because i felt like there wasn’t enough sauce for the amount of noodles and shrimp. But, this is a really good base for a recipe, it just needed a little more love.
My neighbor brought some fresh caught shrimp over so I made this dish. It was so good. The shrimp were small & a pain to clean, but, they were so sweet and delicious. We will definitely have this again. Would be good with chicken too.
I recently purchased a pound of cooked/frozen langostinos and wasn’t sure what I would make. I made Shrimp and Langostino Alfredo Pasta Bake!! I made a few adjustments based on the number of servings and available ingredients. First, I tripled the recipe with a few exceptions on the amount of ingredients used. 1. I used 20 ounces of shrimp (weight after peeled/deveined and tails off). 2. I used 1 pound of langostinos. I didn’t have reduced-fat cheeses on hand, and no problem! Right? Instead of garnishing with parsley, I used fresh chives from the garden.
The pasta mixture – I tossed the shrimp into the mix RAW, and I did NOT add the pre-cooked langostinos. The mixture just fit in a 9×13 baking dish. I baked the dish for 10 minutes before adding the langostino. I baked the dish for another 10 minutes and added the fresh Parmesan cheese. I continue to bake the dish checking for an internal temperature of 130 degrees in the center.
I covered the dish with foil and left in the oven on a warm setting (140 degrees) until serving!
I’m not sure that I’ve reviewed this yet but I’ve made this recipe COUNTLESS times and its always a hit. Tonight I realized I had leftover crab meat and frozen pizza crusts. I made your alfredo recipe and used it as a sauce on the pizza crusts with some cooked shrimp and crab meat. Sprinkled with mozzarella and old bay and BOY WAS IT DELICIOUS!
This was really delicious. I added an extra diced up tomato since we love tomatoes. I used fat-free condensed milk and regular Philadelphia cream cheese, since that’s what I had on hand. My husband got up 2 more times to fill his plate.i will definitely be making this dish again. Thank you for sharing this yummy recipe.
Ummmm….yummmm! I’ve made this twice, once for myself and once for a women’s table y’all event at my friends house. I used gluten free penne noodles, left out the tomatoes as I’m not a fan & added spinach & a bit more cheese. First, the homemade Alfredo sauce is better than the stuff in the jar. I’m actually not a fan of thick creamy sauces or dressings, however you can thin it out to your liking. I seasoned my shrimp with Creole seasoning & pepper flakes. If it’s too bland for you, you can always use salted butter and season the sauce to your taste preference. I love seafood, haven’t made it with chicken, however I’m sure it would be just as good. Whether you’re an experienced cook, or a beginner, just follow the recipe and tweak to your tastebuds and you can’t lose!
This recipe was delish. Was happy with it.
I did add cooked linguine for the pasta. Also subbed to jar roasted garlic Alfredo.
Will make again.
Substituted cauliflower pasta it was delicious, i substituted roasted diced tomatoes and it was so good. Will Definitely make this recipe again
I love this pasta, I cook it now with chicken because we didn’t have prawns one time and tastes awesome too. If anyone is lactose intolerant normal lactose free milk works just fine with this recipe! This is our go to recipe! Delish!
Did you also use the cream cheese with the lactose free milk?
OMG that was amazing. I didn’t have cream cheese or evaporated milk, so substituted low-fat cottage cheese pureed and boiled 1% milk down to 6 oz for evaporated milk and instead of canned diced tomatoes, I diced fresh ones and it was a hit with everyone!!! Will definitely make again and again!!!
I’ve made this multiple times and it’s great! Always comes out perfectly! I want to try and make this ahead of time and I see that others have asked that and the recipe indicates it but I’m concerned about how long I should cook it if being refrigerated before. Have people done this yet? What’s the best cool time and temp?
Made this for supper tonight. I added more cheese than it called for. It was a big hit. I will definitely make this again. Thanks!
I made this tonight for dinner for my hubs and me. The only thing I changed was to add saute’d mushroom slices and some frozen carrots, broccoli and cauliflower. It was delicious and there’s enough leftover for dinner tomorrow and possibly another meal. It was a huge success!
This recipe is awesome! I made just a couple tweaks, like using jar Classico Alfredo Sauce (use a roasted garlic one, yum), instead of making it and I cut back on the tomatoes because my boys arnt huge fans of them, but used just enough so you get that slight tomatoes/rose flavor. Most online recipes arn’t what they claim and need tons of tweaking…this one does not!! Delicious in every way! Go on try it!!!
Oops! No Cream cheese-used Greek yogurt instead…used red lentil pasta jnstead of whole wheat and used Parmesan and Romano blend instead of Parmesan cheese. Oh and no diced tomatoes-cut up stewed tomatoes. Delicious still.
I made this as directed with Dreamfields pasta, low sodium “no chicken” broth and no salt added tomatoes to try to lower the sodium content and make it veggie (pescetarian, at least). It was fantastic! My family loved it and immediately decided it should be part of the regular rotation. This including a husband who does not take to change very easily.
I’m sorry but this is a terrible recipe and ruined my Xmas eve dinner. I’m an experienced cook and followed your recipe exactly. I found there just wasn’t enough sauce for the amount of pasta and even adding some additional store bought Alfredo sauce didn’t help. It was bland and dry and we ended up picking out the shrimp and leaving the pasta. I have a feeling the positive reviews are from people who haven’t actually made it. I’m a good cook and this was not good at all.
Anne, I’m sorry this recipe did not turn out for you. I understand that you are a “good cook” but mixing my recipe with store-bought alfredo sauce will completely alter the recipe. There are also over a hundred comments here with positive reviews from readers who have tried the recipe exactly as written. Perhaps this recipe is just not meant for you.
I have made this recipe a few times and it is always a hit, I even made it for a bunch of girlfriends and they all loved it. I think for more sauce you could try to put in more chicken stock until you have the amount you want. I would say 3/4 to 1 cup of chicken stock might help yield more sauce. Another thing I usually do is season each time you add something to the sauce and make sure you cook that flour flavor out of the roux, usually at least 2 minutes. Season that, season again when you add milk, season again when you add chicken stock. Keep adding stock and milk until you have the amount of sauce you want and keep trying the sauce as you go to adjust for flavor. This really is a great recipe!
This is absolutely delicious!! I doubled the recipe and it turned out fantastic! Love the heat from the red pepper flakes. Thanks for a great recipe!
Thank you so much for this recipe! It is stellar. Everyone in my family loved it 🙂
That’s awesome! Thanks for sharing with us, Audrey!
I made this last night and it was a hit! So delicious. I left out the tomatoes and added spinach and mushrooms. So good!!
Great substitutions, Ashley! Sounds delicious.
Would same amount (14 oz) fresh diced tomatoes work just as well?
Yes, absolutely.
Tasty! We saved on clean-up by first sauteing the shrimp in the nonstick pan in the 2 tablespoons of butter; removed the shrimp to a platter, leaving the butter in the pan. Since I added about 6oz of sliced mushrooms, I sauteed them in the same pan and, without the juices, removed them to the shrimp platter. Then I followed the recipe from the start, adding the garlic, etc. (added a bit more butter). Saving on pans/clean up again, I added everything back to the nonstick skillet where I started the shrimp. This left only the pasta pan and the skillet for cleaning. And since we had leftovers, the casserole dish is covered and in the fridge. We enjoyed this recipe and will make it again – thanks for sharing!
Great meal, skipped the tomatoes, sauteed some mushrooms until golden, removed, then the garlic. Added broccoli to the pasta during last minute of the cooking time. Deeeelish!!!!!
I have tried several of your recipes. Some have been huge hits and others not so much. But, for the most part everything recipe I have tried has been delicious. I just wanted to say thank you for your recipes. I also read where you have a cook book coming out. When will it be available and will it be in book stores or available on your site. Making your Skinny Shrimp Alfredo for supper tonight. Can’t wait after reading all the rave reviews.
My cookbook is available on Amazon.com. 🙂
https://www.amazon.com/Damn-Delicious-Super-Easy-Recipes/dp/084874585X/ref=sr_1_1?ie=UTF8&qid=1517434298&sr=8-1&keywords=damn+delicious
Just made this today, damn good, boyfriend says this is a keeper! Loved the red pepper flakes as a spice up!!
Yum! I already had an open jar of Bertolli Alfredo Sauce and I omitted the red pepper flakes, but this was really good! Thanks for sharing 🙂
I love this recipe! I have made it twice now and whenever I think of either pasta or shrimp I find myself craving this dish. It’s also very easy to make. <3<3<3
This recipe is a keeper! So good. I cheated a bit and used a commercial Alfredo sauce but cut it with a bit of chicken stock. Also added a tsp or so of Italian seasoning and the parsley of course. We just loved it.
I made this last night and not to be disrespectful in any way, it turned out to be the worst meal I have ever made. With the utmost sincerity and kindness, I do not recommend this recipe. Everything is great besides the combination of the tomatoes mixed with the alfredo sauce. I feel like anybody with culinary knowledge should know not to mix tomatoes (a red sauce) with alfredo (a white sauce). Either pick red sauce or white sauce. The combination of the two when put in the oven tasted like burnt rubber with a foul fishy odor from the shrimp. I am very upset I spent a decent amount of time after not eating all day to make this. I am even more upset that I wasted a whole dinner serving of food that had to go straight in the trash. I am upset I wasted delicious ingredients when there are others in the world going through starvation. My whole family tried to eat it to a point of regurgitation. If you see this, please please change the recipe where it says “Put either tomatoes or alfredo sauce. Do not combine these two ingredients.” Do not make the same mistake I did and waste time, money, and precious food or ruin your dinner.
I’m sorry that this recipe did not turn out the way you had imagined. I only post recipes that have been successfully tested in my own kitchen, and as you can see from the comments here, many of these readers have had great outcomes in the final dish as well. But I really appreciate your honesty and feedback.
I made this a double recipe and all 6 of us loved it !!? Maybe you’re not a good cook or probably substituted inferior ingredients. And I say this with all sincerity.
I just spent half of my night saving recipes. My goodness woman I am going to weigh 300 lbs by the time I am a quarter of the way through these!!!! Please let me know what kind of a dog is Butters? Cutest dog and very photogenic! Butters looks so sweet and beautiful.
Awwwwww, thank you! Butters is a Pembroke Welsh Corgi.
I made this last night and it was SO good! I used frozen shrimp and just did the initial cook at 400 for a couple minutes longer than the recipe stated. And I used some greek yogurt instead of cream cheese but otherwise followed the recipe. I’m pretty excited to eat my leftovers for lunch (and dinner!!)!
maybe a silly question but the nutrition facts are 580 Calories. is that for the entire Recipe or would it be for your own personal scoop (like 1 cup for serving im guessing?)
The nutritional information is for 1 serving (about 1-2 cups).
This looks so good!! Thank you so much for sharing!
Curious if you can freeze this recipe before the final bake? (Or after)
This sounds like a great freezer meal! But I’m just learning what can and can’t be frozen! TIA!
Yes, you can freeze after as needed.
This recipe is super yummy!! I have made this several times and I love it 🙂
This recipe was amazing. My husband and I have never found an Alfredo recipe that doesn’t call for too much Parmesan easy and awesome!
This dish was amazing!!!!!!! I omitted the tomatoes and red peppers but it still tasted wonderful!!! Thank you for sharing your recipes 🙂
Awesome recipe.
Hi! This recipe looks so good and I’m excited to make it! I bought uncooked frozen shrimp. Does it need to be thawed before I cook it in the oven with the olive oil or can I do it with them frozen? Thank you!
I recommend thawing first. For faster thawing, you can run the shrimp under cold water. The shrimp should be ready to cook in about 5-10 minutes.
I have already prepared my ingredients, cooked everything needed to be cooked… This dish will be for tomorrow… I wanted to know if i can add all ingredients and complete the last step on tomorrow before serving… Will that be alright?
Yes, absolutely.
Just wondering if anyone of the above readers were successful freezing this and cooking later?
I made this for dinner tonight. It was pretty good except the tomatoes didn’t taste right in this dish. Next I I am going to leave them out. Other then that not bad. Thanks for the recipe.
Weird question…I know you have a lot of LeCreuset…is that the brand of that frying pan? Looks like a great piece to add to my collection.
I do have a lot of Le Creuset but this pan is actually from Cost Plus World Market:
http://www.worldmarket.com/product/8%22+sapphire+lightweight+cast+iron+skillet.do?&from=Search
It always surprises me when a food blogger posts a recipe with 579 calories of which there are 9 grams of saturated fat. Hello, we have a obesity problem going on here, Would love to see some healthy recipes.
Thanks
As a comparison, the shrimp alfredo served at the Olive Garden has 1150 calories with 41g of saturated fat. Based on these nutrients alone, I have cut the calories in half and reduced the saturated fat content by nearly 80%.
This recipe looks delicious. Could I omit the cream cheese??
Yes.
I do have a question. Pre- baking the shrimp and then baking them again. Does this overcook the shrimp? I know in the past I have overcooked shrimp and they are like rubber. Please let me know
Kermit, I did not find the shrimp to be overcooked, but as always, please do what is most comfortable for you and your preferences.
I would like to make this in the morning and serve for dinner. I plan to refrigerate it (all cooked). At what temp and how long in the oven if this recipe has been in the frig. for several hours? Would you be kind to respond today? TY. Mike K
Unfortunately, without further recipe testing, I cannot answer with certainty. As always, please use your best judgment.
Made this last night for dinner. My picky family loved it!! There’s not even any left over.. THANK U!!
Looks Delicious! Would this still taste okay if I made a sub for the chicken broth with vegetable broth?
Yes, absolutely.
I will be making this only putting it over spaghetti squash instead of noodles. Thanks so much!
This was awesome even without the red peppers ! Thanks for sharing
I love shrimp alfredo but don’t always want to indulge, so this recipe sounds perfect! I included it in my latest post “Kick Start The New Year #2: 15 Healthy Dinners”!
Just made this for dinner!!!! Soooo delicious! Both my husband and I had seconds! Can’t wait to make it again! Thank you for the recipe!
How would I double this? What baking dish size also
You can double all of the ingredients and use a larger baking dish than listed in the recipe – perhaps a 9×13 baking dish?
I have to say – this recipe has become a staple at our house. My husband and I absolutely love it! I literally crave it at least once a week 🙂
i love these recipes!! especially the skinny shrimp one but im on weight watchers so im wondering what the serving size is .. it says 4 but what is one serving?? a cup im curious
Unfortunately, I cannot provide the serving size in cups at this time. However, this recipe yields approximately 4 servings.
Your recipes are ALWAYS amazing and this one was no different! I will probably use chicken instead of shrimp, and add more sauce next time, but other than that, AH-MAY-ZING!
Making this tonight for dinner. Just wondering how well does this reheat as most Alfredo sauces turn to oil when reheated.
We had no issues reheating leftovers.
Hi there. I am planning to make this for next week. I wonder if I can replace the petite diced tomatoes for any other kind of tomato, I haven’t seen those where I live.
Thanks
Liliana, if you do not have access to petite diced tomatoes, diced tomatoes will also work just fine.
First, I get sucked in by your photos. Every. Time.
This was amazing-both my children and my super picky 24 year old niece loved it. I added some baby spinach, which they all loved. This is easy enough for a weeknight, but impressive enough for company. Definitely making again-thanks!
I added broccoli to mine as well. Delicious!
Great dish. I used the fat free cream cheese and can milk. I also used the low fat weight watchers shredded cheese. I sautéed the shrimp then used the liquid from that instead of chicken broth. Mmmmmmgood
I made this for dinner last night and it was OUTSTANDING!!! Hubby & kids loved it! I added chicken as well as the shrimp. I will have to make this for my next office potluck lunch. Thanks
i always have to convert into metric.. how much is one ounce of cream cheese?
Helen, 1 oz cream cheese = 30 g.
I made this, adding peas and omitting the red pepper flakes. It tasted great and was fairly easy to make!
i cannot wait to make this ! Just a quick question. I have frozed pre-cooked shrimp… do i still need to bake them in the oven ? Thanks so much!
Nope – there’s no need to roast the shrimp.
Made this on the week-end and it was delish , its a keeper in my recipe box. 🙂
Made this for dinner tonight…tasted awesome. Thanks for this great recipe!
I usually use heavy cream when I make alfredo sauce do you think i can use it in this recipe if I don’t mind the calories ?
Yes, of course, but heavy cream is really not needed here.
My boyfriend was just eating the leftovers of this and told me I have to write a comment saying how great this is. I did make some edits- added chopped bok choy (added it to the pasta a few minutes before it was done), and did the sauce a little more simply. Sauteed the garlic in the butter, then added some broth and melted a stick of cream cheese into it. Didn’t use the condensed milk or flour; I’m a bit lazy about using multiple ingredients, and I’m sure it changed the texture a bit, but it tasted great! Thanks for sharing the recipe!
question on the nutrition: is that per serving? so there is 500+ calories in one serving?
Yes, that’s correct.
I made this two nights ago–very easy and super delicious. I turned the broiler on low for 2-3 minutes at the very end. I ate the leftovers last night, and they were just as good as the first night. I’m training for a marathon, and the combination of carbs and protein in this dish helped fuel my runs. Thank you for a great recipe!
My daughter made this for my Birthday. What a wonderful present. It was absolutely delicious. We had snow peas and a side salad with it. Oh and of course garlic bread. After dinner we mixed the snow peas in with the leftover Shrimp Alfredo and I had a wonderful dish of leftovers to take home. I think when I make it again I might just try adding snow peas or baby broccoli floret’s in when I bake it.
I made this tonight for dinner and it was delicious. My family loved it.Thanks for the great recipe and for answering my questions so quickly.
I have one more question. I bought jumbo shrimp and the recipe calls for medium. How should I alter the recipe?
You may have to extend cooking time to ensure that the shrimp is completely cooked through.
This recipe looks delicious. I’m definitely going to try it but was wondering if I could use vegetarian broth instead of chicken broth.
Yes, of course!
Am I reading correctly that one serving has 84% DV of cholesterol?
Yes, that’s correct. Shrimp is high in cholesterol.
Is this using dry pasta or do you have to cook the pasta before hand?
Sarah, you would start with uncooked pasta and have it cooked in step 4:
In a large pot of boiling salted water, cook pasta according to package instructions; drain well.
I was sooo looking forward to making this for dinner tonight but I don’t have any cream cheese! Will I be able to make the Alfredo sauce with out it? Is there a subsitute? Thanks so much!!
Jennifer, the cream cheese is a crucial ingredient so I do not recommend substituting nor omitting.
Real alfredo is made without cream cheese. If she just used more milk, or half and half it should be fine!
This looks delicious. Could this recipe be doubled?
Yes, of course!
Just made this tonight and it was delish, especially on such cold january night. I added some peas for a little more green and it was great!
This was amazing and I turned it into a creamy tomato sauce because my kids don’t like to “see” tomato’s. I pureed the tomato’s along with some sun dried tomato’s and added that with less chicken broth. Finally, a creamy tomato sauce that doesn’t have heavy cream in it. Thank you!
I made this using fake crab meat tonight. So rich and indulgent for a fairly light dish. Yum!
This recipe looked fantastic to me, except the tomatoes – couldn’t understand what tomatoes would be doing in a “white pasta” recipe – but when making something for the first time I like to stick to the recipe as stated. I should have followed my instincts and left the tomatoes out. I was “tasting” as I went through the steps and it was fabulous, until the tomatoes. They added a sweet element that was just not appealing. I will be making this again, sans tomatoes, because the Alfredo sauce is amazing!!! I’ll make this with shrimp and chicken, both would work wonderfully. Thanks for the recipe!
Lori, I’m so glad you tried this recipe! As for the tomatoes, if you are not a fan of this ingredient, it is definitely best to omit.
Hi Chungah!
My name is Breeona and I’m preparing for my second baby by making freezer meals prior to her arrival. I saw this recipe and knew it was exactly what my boyfriend and I needed for dinner/a freezer meal! I am preparing an article for my revamped blog and I would love to include this recipe. Would that be okay? I look forward to hearing from you. Thanks so much!
Breeona, congrats on your second baby! As for the recipe, I actually do not allow the full republication of my recipes. But please feel free to re-write the recipe in your own words, including your adaptations and an appropriate link back to my site.
Did you ever freeze this? I am wondering how it turned out from frozen although I know it was a while ago.
Hello! Would it be ok to use regular milk instead of evaporated?
You can certainly try substituting milk but without further recipe testing, I cannot speak for how much this will change the overall taste/texture of the dish. Please use your best judgment to make the appropriate substitutions.
Hi, Chungah! My little ones love shrimp (and pasta!), so I’ve bought the ingredients and we’re having this for dinner tomorrow night. It looks delicious and I can’t wait to try it! 🙂
Could I make ahead of time (a few hours) and then bake before I’m ready to serve?
Yes, that should be fine!
This looks amazing. I was wondering if I could use canned Alfredo sauce instead to making my own. Do you know how much of the bottled Alfredo I would need to use instead? Very busy weeknights make it a little easier with pre done ingredients!
It really depends on how much sauce you’d like to use, or the noodle-to-sauce ratio that you prefer. I know some use more than needed and some use less to cut back on calories so it’s really up to you!
My husband and I couldn’t stop eating this, is was soooo delicious! I used Parmesan instead of mozzarella and also added some lightly butter Italian bread crumbs with the last 2 Tb of Parmesan for the top to add texture. Can’t wait to make it again!
Awesomely delicious! Nutritional info would be great to have. My husband is diabetic and counts carbs and I am a weight watcher counting points.
Saw this on Pinterest and looks delicious! I was wondering if I used a Dutch oven to cook the ingredients on the stove top could I also use that to bake them in the oven to save on clean up? Would I need to adjust the cooking time? Thank you recipe looks great!!
That should be fine. Anything for less dishes to clean! And I would keep the cooking time as is.
Could I make this with already cooked shrimp? I never buy uncooked shrimp. Takes too much to do all that with a baby lol
You can certainly used cooked shrimp but you run the risk of overcooking the shrimp, resulting in a tough texture.
Maybe if I don’t cook the shrimp first like the directions say, just warm it up in the pasta after?
That should be fine.
I saw this on Pintrest and it looked really good. I made it tonight and it was beyond delicious!!! I loved it!!!! Thanks for sharing.
I just ran the nbers and it is 15 points per serving!! So you can decide if you want to take the hit!!
Do you happen to know how many points this would be on Weight Watchers? I just made it and it totally yummy!!! Thank you for sharing the recipe.
LOVED LOVED LOVED THIS!!! omitted the red pepper flakes, and it was soooo goood!!! My husband and I loved it and the leftovers were just as juicy and good! A lot of times you worry about the consistency when reheating leftovers because pasta tends to soak up the moisture, but it was just as good!!
Made this for myself and my husband. We enjoyed it, but have a few ideas for variations to try next time. First, it was pretty spicy so I’d omit the red pepper flakes or half the amount. Also, there is a generous amount of shrimp here. So, you could half the amount if you want to make it stretch. Or, alternately, double the pasta and sauce if you are feeding a crowd.
This receipe is amazing. I absolutely loved this and so did my family.
Loved this, best recipe I’ve found on pinterest !!
Could Iprepare this theday before cooking it. Refrigerate and bakethe next day?
Tracie, you can certainly try preparing this the night before but I cannot answer this with certainty without further recipe testing. Please use your best judgment for making this ahead of time.
This was fantastic! My kids even loved it! Will definitely make again…I have made quite a few of your recipes, so whenever I see one of your recipes..I always pin it! thanks!
This looks so delicious! I love the idea of reducing the calories without losing the flavor…thanks for sharing!
Do you think I could freeze this and then the and reheat when ready to serve? With an active 11 month old I can only do “batch cooking” on the weekends so everything has to be freezable
Unfortunately, I cannot answer this with certainty as I have never tried freezing this myself – there were no leftovers left to freeze! I recommend using your best judgment for freezing and reheating.
Ummm this is crazy delicious! I want to eat the whole 8×8 pan! 🙂 This is my first but definitely won’t be the last recipe from your site. Thank you!
This was a huge hit with even the pickiest of eaters! The heat was just right for those that love it, but subtle enough to appease those who dont, while still complementing all the other elements. It’s simple, yet sooo delicious! This will definitely be made again <3 Thanks so much for sharing!
OMG this was amazing…..my hubby had seconds during dinner…love the heat from the red pepper flake…looking forward to the leftovers…
Hi! This looks good !! Could I use regular milk instead ??
Thanks
Yes, that should be fine.
I’m diabetic and carbs is what I have to count instead of calories. Do you think that unsweetened almond milk would work?
Unfortunately, without further recipe testing, I cannot answer with certainty. As always, please use your best judgment regarding substitutions and modifications.
This is amazing! I’m so lazy that I ordered shrimp pasta after reading this. Now I’m only one step away from cooking this. Haha, Thanks! 😀
this one was yummy too
i love your stuff! ive made a few of your recipes and they have all panned out for our family.
thx:)
This shrimp alfredo bake looks fantastic!
This recipe looks amazing! I can’t wait to try it! 🙂
Love the lighter option! I love pasta but get tired of all the extra calories that come along with it. Haha It looks heavenly!
This looks delicious! Do you think I could make it without tomatoes? My husband is allergic to tomatoes so I try to keep them out of recipes.
Yes, absolutely. I do recommend adding in a different kind of veggie.
I left the tomatoes out of mine and actually lightened it up even more by using fat free evaporated milk and cram cheese. All of the cheeses upset were lower gag too. This was absolutely wonderful. Delicious! I can’t wait to try it with some chicken too!
I love that you made a skinny version of alfredo, gorgeous!
I love this skinny version! Woot!
Oh goodness, yes. A 1,000 x yes.
Oh my, another wonderful recipe. I love shrimp and prawns, and am trying to incorporate them more into my cooking, both with rice and pasta recipes. (I have my shrimp pizza and shrimp roll recipes down pat!) This perfectly fits the bill, thanks! Will make soon.
Could this be made with chicken breasts?
Hubby doesn’t eat fish.
Thanks
Diane
Yes, that should work just fine. You may have to adjust cooking time or use grilled chicken breast instead.
Yes I plan to,use already cooked chicken breasts.
Thanks.
My niece is allergic to shell fish so substitutes chicken in slot of recipes and always turns out great.
This looks amazing! Love that you made it skinny. 🙂
Nice recipe. Thank you.
That looks amazing! My whole family would enjoy this dish! Pinning.
This looks AMAZING! And thank you so much for including the Alfredo sauce as well 😀 I hope you have an amazing Thursday 🙂 x
I love the images. Your red casserole dish with the crushed red pepper flakes is perfect! And the dishtowel, the hands, mmm, looks beautiful!