Shrimp Fettuccine Alfredo Pasta Bake
A creamy and indulgent pasta bake featuring shrimp, fettuccine, and rich Alfredo sauce, perfect for any gathering.
Equipment
- Large Pot
- Skillet
- Baking Dish
- Mixing Bowl
Ingredients
- 300 g fresh fettuccine pasta
- 1 tsp. salt
- 2 Tbsp. olive oil
- 1 lb. shrimp peeled, deveined, and tails removed (about 20-25 pieces)
- 2 Tbsp. garlic minced
- 1/2 cup onions finely chopped
- 1/4 cup parsley finely chopped
- 2 Tbsp. melted butter
- 1/2 8 oz cream cheese (1/2 cup)
- 1 cup heavy whipping cream
- 1/2 cup Parmesan cheese freshly grated
- 1 tsp. ground black pepper
- 1/2 Tbsp. salt flakes to taste
- 1/3 cup fresh mozzarella cheese chopped (optional for the pasta bake)
HOMECOOKIN Slow Cooker, Extra Large 10 Quart Digital Programmable Slow Cookers with Timer
Ninja Air Fryer with Air Crisp | 5 QT Capacity fits up to 4lbs of Fries | 4-in-1 Pro
Instant Pot 6QT VORTEX Plus Air Fryer, 6-in-1
Cuisinart Stand Mixer, 12 Speed, 5.5 Quart Stainless Steel Bowl, Chef’s Whisk, Mixing Paddle, Dough Hook, Splash Guard w/ Pour Spout, White Linen, SM-50NAS, Manual
Instructions
- Preheat your oven to 350°F (180°C).
- Cook the fettuccine in a large pot of salted water until al dente, about 3 minutes. Drain and set aside.
- In a large skillet, heat olive oil over medium-high heat. Add the shrimp and cook until bright orange, about 2-3 minutes. Add garlic, onions, and parsley, and sauté for another 2-3 minutes.
- Stir in melted butter, cream cheese, and heavy cream, cooking until smooth. Add Parmesan cheese, salt, and pepper, and simmer for 5 minutes until thickened.
- Combine the cooked fettuccine with the shrimp mixture, tossing to coat. If desired, add fresh mozzarella on top.
- Transfer to a baking dish and broil for 2-3 minutes until the cheese is melted and golden.
- Serve hot, garnished with additional Parmesan and parsley if desired.
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Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or on the stovetop.