An unbelievably cheesy, creamy lightened-up pasta bake that you can easily make ahead of time!
4.8 stars (26 ratings)
Ingredients
1poundmedium shrimp, peeled and deveined
2tablespoonsolive oil, divided
Kosher salt and freshly ground black pepper, to taste
8ounceswhole wheat penne pasta
114.5-ounce can petite diced tomatoes, drained
½cupreduced fat mozzarella cheese
½teaspooncrushed red pepper flakes, optional
2tablespoonsfreshly grated Parmesan
2tablespoonschopped fresh parsley leaves
For the alfredo sauce
2tablespoonsunsalted butter
4clovesgarlic, minced
1tablespoonall-purpose flour
16-ounce can 2% evaporated milk
1ouncelight cream cheese
¼cupchicken 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.