CHEESY SHRIMP ALFREDO BAKE

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Cheesy Shrimp Alfredo Bake image

A delicious mix of shrimp, pasta, Alfredo sauce, pesto, and vegetables makes for a quick, easy dinner that's easy to freeze or reheat for lunch the next day. Can be served alone or with garlic bread or breadsticks. Can be frozen for up to 3 months.

Provided by Erin Schroeder

Categories     Seafood     Shellfish     Shrimp

Time 55m

Yield 6

Number Of Ingredients 11

¾ (16 ounce) package penne rigate
2 tablespoons olive oil
1 pound cooked medium shrimp with tails intact
1 cup chopped green bell pepper
1 cup diced baby bella mushrooms
1 (16 ounce) jar Alfredo sauce
1 (15 ounce) can diced tomatoes
2 cups shredded Italian cheese blend
1 ½ cups grated Parmesan cheese, divided
2 (6 ounce) tubs sun-dried tomato pesto
½ cup seasoned bread crumbs

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, 8 to 10 minutes.
  • Meanwhile, heat olive oil in a pan over medium-low heat. Add shrimp, green pepper, and mushrooms; saute until vegetables soften, about 10 minutes.
  • Drain penne. Mix Alfredo sauce, tomatoes, Italian cheese blend, and 1 cup Parmesan cheese in a large bowl. Add shrimp mixture and mix thoroughly. Add pesto and mix again. Fold in penne.
  • Transfer penne mixture to a casserole dish. Mix remaining Parmesan cheese with bread crumbs; sprinkle over the casserole.
  • Bake in the preheated oven until bubbling, 25 to 30 minutes.

Nutrition Facts : Calories 1400.2 calories, Carbohydrate 94.6 g, Cholesterol 338.1 mg, Fat 83.9 g, Fiber 7 g, Protein 71.5 g, SaturatedFat 31.5 g, Sodium 2827 mg, Sugar 13.6 g

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