Dump-and-Bake Shrimp Alfredo
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The Seasoned Mom · by Blair Lonergan★ 5.0 (19)

Dump-and-Bake Shrimp Alfredo

NUTRITION · PER SERVING65M COOK
CAL 16%·PRO 44%
CARBS 18G23% OF CAL
1G FIBER4G SUGAR13G OTHER
FAT 15G44% OF CAL
9G SAT6G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A creamy one-dish shrimp and pasta bake made by combining pasta, shrimp, Alfredo sauce, and broth, then baking until the pasta cooks in the sauce. Comforting and minimal cleanup required.

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Nutrition & ingredients

Ingredients

serves 8
  • 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 or water))
  • ½ cup frozen diced onion, (thawed (or about ½ of a medium fresh onion, finely minced))
  • 2 teaspoons minced fresh garlic ((about 2 large fresh garlic cloves) (or sub with ½ teaspoon garlic powder))
  • 1 (4 ounce) jar diced roasted red peppers (pimentos), (drained (about ½ cup))
  • 1 (16 ounce) package uncooked rotini pasta
  • 1 lb. raw peeled and deveined shrimp ((I use medium (41-50 count) shrimp))
  • 1 cup shredded mozzarella cheese or Italian cheese blend
  • Optional garnish: grated Parmesan cheese; chopped fresh parsley, basil, or other herbs
PREP
10M
SODIUM
947MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.