Prep Time: 10 mins | Cook Time: 55 mins | Total Time: 1 hr 5 mins | Yield: 8 Servings
This incredible recipe is super easy to prepare! It is loaded with delicious flavors. From the pasta to the Alfredo sauce, everything about this is pure heaven! A must-recipe indeed. Enjoy!
Ingredients:
2 tsp minced fresh garlic (about 3-4 fresh garlic cloves)
1 (4 oz.) jar diced roasted red peppers (pimentos), drained (about ½ cup)
1 c shredded mozzarella cheese or Italian cheese blend
2 pounds raw peeled and deveined shrimp (I use medium (41-50 count) shrimp)
½ c frozen diced onion, thawed (or about ½ of a medium fresh onion, finely minced)
1 (16 oz.) package of uncooked rotini pasta
1 (22 oz.) jar Alfredo sauce (about 2 ½ c)
1 c white wine (or substitute with an additional 1 cup of chicken broth or water)
Optional garnish:
grated Parmesan cheese; fresh chopped parsley, basil, or other herbs
2 c low-sodium chicken broth
Directions:
Prepare the oven and preheat to 220 degrees C or 425 degrees F.
Add chicken broth, wine, uncooked pasta, Alfredo sauce, red peppers, garlic, and onion into a 13×9-inch baking dish. Stir everything until well incorporated.
Cover the baking dish with foil, then place it in the preheated oven and bake for about 45 minutes.
Remove from the oven and stir everything. Check if the pasta is firm to bite. Cook for a few more minutes if needed.
Add the uncooked shrimp, then stir until just combined. Top with the mozzarella cheese and bake for 5 to 10 more minutes.
Remove from the oven and sprinkle freshly chopped parsley and grated Parmesan cheese on top to garnish.
Serve and enjoy!
Notes:
I used a large 22-ounce jar of Alfredo sauce for this recipe.
The cooking time of the shrimp depends on their size.
Make sure not to overbake because the texture of shrimp may be rubbery. We don’t want that!
Nutrition Facts:
Serving: 1/8 of the recipe | Calories: 469 kcal | Carbohydrates: 45g | Protein: 40g | Fat: 11g | Saturated Fat: 5g | Cholesterol: 205mg | Sodium: 862mg | Fiber: 4.4g | Sugar: 4.4g
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