{Recipe} Skinny Shrimp Alfredo Bake

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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