Being an east-coast native transplanted here to the Midwest, one of the food items that I miss the most is seafood! So, I’m here to show you how to make a super easy seafood pasta dish that you’ll crave all year-round! My seafood of choice is shrimp! Shrimp is easily accessible in our area, it is relatively inexpensive, and it is delicious! Plus, I don’t know about you, but during the winter months, I crave seafood pasta…. No carb left behind!
I’m not going to lie, a really good seafood pasta dish…. makes me want to dance. I know, I know, it is kind of weird, but good food just makes me want to lace up my dancing shoes and share it with others. Am I the only one like this, or do I have fellow kitchen dancers out there reading this column? Or, maybe you’re more of a spatula singer? Either way, my kitchen is a judge-free zone. When a simple pasta dish is done well, it harmonizes with flavor. Layering flavors together that belong together is a recipe for success! And, that’s what I did here for you.
This Shrimp Alfredo Pasta Bake is creamy and cheesy with surprise bites of bursting citrus notes. You will find pulls of cheese as you dig right on in. This is the perfect dish for Valentine’s Day if you’re going to stay inside from the cold and snuggle up by the fire. Most importantly, it is a one-pot meal, which means easy clean up and more time to spend with loved ones!
Shrimp Alfredo Pasta Bake
- 1 lb Penne Pasta
- 1 lb Raw Large Shrimp Peeled and Cleaned
- 4 Coves of Garlic Minced
- 12 oz of Whole Milk
- 3 oz of Cream Cheese
- 3 tbls Olive Oil
- 2 tbls Flour
- 1 Cup Shredded Mozzarella Cheese
- ½ Cup Shredded Parmesan Cheese
- 1 14.5oz Can Fire-Roasted Tomatoes
- 1.5 Cups Chicken Broth
- 1 tsp Crushed Red Pepper Flakes
- 1 Small Lemon Juice and Zest
- ¼ Cup Fresh parsley
- 1 tsp Onion Powder
- Salt and Pepper
- Preheat oven to 350 degrees
- Cook the pasta to al dente according the box directions. Drain and set aside.
- Meanwhile, in a large skillet, heat 1tbls of olive oil over medium heat. Add the shrimp in a single layer, season with salt and pepper, and cook 3 minutes on each side. Remove and set aside.
- Add the remaining oil to the skillet, followed by the flour. Whisk and cook until the roux turns brown and smells nutty- about 5 minutes. Add the milk and chicken stock slowly and whisk to prevent lumps.
- To the milk mixture add the cream cheese, garlic, onion powder, and red pepper flakes. Simmer until cheese melts and the sauce thickens – about 5-7 minutes. Taste and season if needed.
- Remove from the heat and add the pasta, shrimp, parsley, lemon juice, tomatoes, and mozzarella cheese to the skillet. Mix until combined well.
- Top with Parmesan cheese and bake 10-15 minutes until cheese is melted and everything is warmed through.
- Remove from the oven, top with lemon zest and more fresh parsley!
My favorite gluten free pasta to use is Barilla. You can find it here!
I want you to cook along with me! Be sure to tag me on your social media channels and use the hashtags #TheHangryDiaires & #GetHangry.
This recipe was also published in my food column, The Driftless Foodie in The Driftless Journal newspaper.