I mean, do you have to even ask WHY I would consider making this dish? I happen to love (certain) seafood but sometimes prepping it in my home scares the crap out of me. I mean, check out the recipe page & you'll see my seafood category is pitiful. Shrimp, however, I have NO problem cooking with & happen to just LOVE it. This dish was very good, however, this is one of those healthy dishes that isn't pretending to not be. It knows it's healthy & that's OK. I could also be feeling that way because I used wheat noodles & I'm sorry, they just aren't the same!
I made this during the week & it was super easy to throw together. It also reheated really well on night #2. Overall, I did enjoy this dish but I'd definitely think about adding some veggies next time. Maybe broccoli or peas? There is a definite kick to the dish, but the red pepper can easily be left out. The shrimp though, were FANTASTIC & made up for the rest of it. Thank you Damn Delicious for the recipe! I will definitely make this again with some veggies added!
Serves: 4
Cook time acc to Damn Delicious: 40 mins
Cook time acc to me: 1 hour, 15 mins
How difficult was this for Rachel? Not bad at all!
1 lb medium shrimp, peeled & deveined
2 tbsp olive oil, divided
Kosher salt & freshly cracked pepper
8 oz whole wheat pasta (I did use about 10 oz bc I like pasta)
1 (14.5 oz) can petite diced tomatoes, I recommend using seasoned toms
1/2 cup reduced fat mozzarella cheese
1/2 tsp crushed red pepper flakes (optional)
2 tbsp grated parmesan cheese
2 tbsp chopped parsley
For the Alfredo Sauce:
2 tbsp unsalted butter
4 cloves garlic, minced
1 tbsp all-purpose flour
1 (6 oz) can 2% evaporated milk
1 oz light cream cheese
1/4 cup low-sodium chicken broth
kosher salt & ground pepper to taste
Preheat oven to 400 degrees.
On a large baking sheet, cover with tinfoil. Place shrimp & lightly coat in olive oil (or use a non-stick cooking spray on the tin foil. Salt & pepper the shrimp.
Place in oven & roast until just pink, firm & cooked about 6-8 mins.
While the shrimp are baking (or while waiting for oven to heat up), bring large pot of water to boil, cook pasta acc to packaging.
While your pasta/shrimp are cooking, melt butter in a large skillet over medium-high heat.
Add garlic & cook for 1-2 mins stirring frequently.
Whisk in flour until lightly browned, about 1 minute.
Gradually whisk in milk & cook, whisking constantly until slightly thickened, 1-2 mins.
Stir in cream cheese & chicken broth until smooth.
Note, I had flecks of cream cheese in my version. (And apparently no photo)
Season with salt & pepper. Add more broth if you want a less thick consistency.
Make sure to be checking on your shrimp!
Once shrimp are done, set aside & reduce oven heat to 350 degrees F.
In a large bowl, combine pasta, shrimp, tomatoes, red pepper flakes, mozzarella cheese & Alfredo sauce. Toss so everything is mixed in.
Using an 8x8 baking dish, or something more oval/round coat with olive oil or cooking spray.
Place shrimp mixture into baking dish & top with parmesan cheese.
Bake for approx. 15 mins until golden brown & cheese has melted.
Garnish with parsley & serve immediately!
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