Shrimp Alfredo Pasta
Ingredients:
- medium shrimp, peeled and deveined - 1 pound
- olive oil, divided - 2 T
- Kosher salt and fresh ground black pepper - to desired taste
- whole wheat penne pasta - 8 ounces
- petite diced tomatoes, drained - 14.5 ounce can
- mozzarella cheese - 1/2 cup
- crushed red pepper flakes, optional - 1/2 t
- grated Parmesan - 2 T
- chopped fresh parsley leaves - 2 T
- butter - 2 T
- garlic, minced - 4 cloves
- flour - 1 T
- evaporated milk - 6 ounce can
- cream cheese - 1 ounce
- chicken broth - 1/4 cup, as needed
Instructions:
Prepare alfredo sauce -- in a skillet, melt butter over medium high heat. Add garlic, cook, stir frequently, until fragrant, 1 - 2 minutes. Whisk in flour until lightly browned, about 1 minute. Gradually whisk in milk and cook, whisking constantly, until slightly thickened, for 1 - 2 minutes. Stir in cream cheese and chicken broth until smooth; season with salt and pepper. If needed add more chicken broth until desired consistency is reached.
Prepare shrimp -- place shrimp on a lightly oil baking sheet. Add 1 T olive oil, salt and pepper, to taste, gently toss to combine. Place in a preheated 400 degree oven, roast for 6 - 8 minutes, just until pink, firm and cooked through. Remove from oven; set aside.
Prepare pasta -- cook pasta in salted water per package instructions; drain well. Reduce oven temperature to 350 degrees F. Lightly coat an 8 x 8 inch baking dish with nonstick spray.
In a bowl, combine shrimp, pasta, tomatoes, mozzarella cheese, red pepper flakes and alfredo sauce. Pour mixture in a lightly coated 8 x 8 inch baking dish; top with Parmesan. Bake for 10 minutes, or until golden brown and cheese has melted. Garnish with parsley; serve immediately.
