Ingredients: |
Ingredients: 1 (16 ounce) package uncooked rotini pasta
1 (22 ounce) jar Alfredo sauce (about 2 ½ cups)
2 cups low sodium chicken broth
1 cup white wine (or substitute with an additional 1 cup of chicken broth)
½ cup frozen diced onion, thawed (or about ½ of a medium fresh onion, diced)
2 teaspoons minced garlic
1 (4 ounce) jar diced roasted red peppers (pimentos), drained (about ½ cup)
1 cup shredded mozzarella (or Italian blend) cheese
2 lbs. raw peeled and deveined shrimp*
Optional: Parmesan cheese and fresh chopped parsley for garnish
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Directions: |
Directions: Preheat oven to 425 degrees F.
In a large 13 x 9-inch baking dish, stir together uncooked pasta, Alfredo sauce, chicken broth, wine, onion, garlic, and red peppers. Cover tightly with aluminum foil and bake for 45 minutes.
Remove dish from the oven and give it a stir. At this point you should check the pasta to make sure that it is al dente (firm but just about finished cooking). If it’s still too hard, cover the dish and return to the oven until pasta is al dente. Then move on to the next step.
Once pasta is al dente and the sauce has thickened, stir in the uncooked shrimp. Sprinkle mozzarella over the top. Bake uncovered for 5-10 more minutes (8 minutes was perfect for e). The dish is finished when the cheese is melted, the shrimp is pink, and the pasta is tender. Keep a close eye on your shrimp during the final few minutes of baking, because you don’t want to overcook the shrimp and have it turn out rubbery! Pull it out of the oven as soon as the shrimp is pink.
Garnish with freshly grated Parmesan or fresh chopped parsley, if desired. |
This recipe for Dump-and-Bake Creamy Shrimp Pasta is from