Skinny Shrimp Alfredo Pasta Bake - An unbelievably cheesy, creamy lightened-up pasta bake that you can easily make ahead of time!

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!

Skinny Shrimp Alfredo Pasta Bake - An unbelievably cheesy, creamy lightened-up pasta bake that you can easily make ahead of time!

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.

Skinny Shrimp Alfredo Pasta Bake - An unbelievably cheesy, creamy lightened-up pasta bake that you can easily make ahead of time!

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.

Skinny Shrimp Alfredo Pasta Bake - An unbelievably cheesy, creamy lightened-up pasta bake that you can easily make ahead of time!

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

Skinny Shrimp Alfredo Pasta Bake

Yield: 4 servings
Prep: 15 minutes
Cook: 25 minutes
Total: 40 minutes
An unbelievably cheesy, creamy lightened-up pasta bake that you can easily make ahead of time!
4.8 stars (26 ratings)
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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.

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