With the ease of a quick casserole, this recipe adds seafood to Alfredo!
| Prep Time: | 10 mins |
| Cook Time: | 37 mins |
| Total Time: | 47 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 1 (8 ounce) package angel hair pasta
- 1 serving cooking spray
- 1 pound raw peeled and deveined shrimp, slightly thawed if frozen
- 2 cups chopped broccoli
- 1 ½ cups Alfredo sauce
- ½ cup grated Parmesan cheese
Instructions
- Bring a large pot of lightly salted water to a boil. Cook angel hair in the boiling water, stirring occasionally, until tender yet firm to the bite, 4 to 5 minutes. Drain.
- Preheat oven to 350 degrees F (175 degrees C). Grease a 2-quart casserole dish with cooking spray.
- Cook and stir shrimp in a skillet over medium heat until slightly pink, 3 to 5 minutes. Add broccoli; cover skillet and let broccoli steam, about 5 minutes. Remove from heat.
- Spread angel hair pasta over the bottom of the prepared baking dish. Top with shrimp and broccoli. Pour Alfredo sauce over shrimp and broccoli; cover sauce with Parmesan cheese.
- Bake in the preheated oven until cheese is slightly browned, about 20 minutes.
Nutrition Facts
| Calories | 577 kcal |
| Carbohydrate | 39 g |
| Cholesterol | 219 mg |
| Dietary Fiber | 3 g |
| Protein | 34 g |
| Saturated Fat | 13 g |
| Sodium | 1381 mg |
| Sugars | 5 g |
| Fat | 33 g |
| Unsaturated Fat | 0 g |
Reviews
No changes necessary!!
Excellent recipe. I needed an idea for how to use some leftover steamed shrimp and this was great. I added chopped black olives and also sauteed onion, bell pepper, mushroom, and garlic.
I added cherry tomatoes and doubled the recipe. Delicious, thank you for sharing
This was really good! I read the comments prior to making it, as I always find other inputs helpful. So I added the Alfredo sauce to the pasta on the bottom and on top of the vegetables. I also added fresh mushrooms to it, which was really good. I used more Alfredo and Parmesan cheese then recommended and it turned out great. Easy and very tasty.
I used frozen already peeled and devined shrimp and done my broccoli in a steamer.
Very easy recipe, I just added more sauce to make it creamer. Will make again
I baked mine in my 12” cast iron skillet and it turned out great. Very delicious and easy to make
Relly good but anyone have reconmendations for some side to go with it
So easy to make and so delicious. I made this ahead in a foil pan and put it in the refrigerator. If you do this , instead of 30 minutes, cook for 40 minutes and you will have perfection itself. Are used Francesca Ranaldi Alfredo sauce and my husband was in heaven. (So was I.). Restaurant quality!
Made it with chicken instead of shrimp. Easy to make. Some people may prefer more seasoning. I added extra course ground black pepper. Maybe some garlic next time.
Versatile dish….add and subtract what you want. High margin of error. Made it onto our routine.
My family really loved this dish – plus it’s pretty. I used fresh broccoli and jumbo shrimp which I cut in half. I also added a clove of minced garlic and a tablespoon of butter when sautéing the shrimp and, as another person recommended, I put panko breadcrumbs on top.
I made this dish it was ok but lacked flavor even though i seasoned the shrimp and broccoli it needed more flavor will make it again with more seasoning.
So, I was looking for an easy recipe for shrimp alfredo and voila! I found this. Baking the dish would have never dawned on me, so that was a phenomenal idea. You can mix up the ingredients a hundred different ways. The recipe for me was different, because I used what I had, and I did not have broccoli. My husband RAVED over this and my 9 and 10-year-old loved it. (Although, my 9-year-old picked out all the shrimp, which was to my husband’s delight, because she gave her shrimp to him!) I wish I would have gotten a photo, because it was a beautiful dish, but I didn’t think to. Baked Shrimp Alfredo: (6 servings) Meat: 1.5 pounds of Shrimp: raw, peeled, deveined, no tails (I wish I had a couple slices of bacon on hand to add, but I did not.) Pasta: Half a package of Gluten Free spaghetti (GF did great in this recipe!) Veggies: 3 zucchini, 1 orange bell pepper, 1 red bell pepper, slice or dice according to your preferences Sauce: 1 jar of Alfredo Sauce, half a cup of milk, half a stick of butter Spices: 1 T of salt, 1 T of ground rosemary, 1 T of smoked paprika, 1 T of ground bay leaves (basil), 1 T of black pepper, 2 t of cayenne pepper, 2 t of chili powder Topping: 8 ounces of shredded cheese (I had a Mexican blend and it was delicious) 1) Grease 8 x 10 by pouring ½ stick of butter in bottom of pan 2) Pre-Heat oven to 400 degrees 3) Boil water: stir in spaghetti once it’s reached a rapid boil, boil spaghetti for 4-5 minutes, stirring occasionally 4) Put shrimp in pan o
I made it using the suggestions of the Panko bread crumbs and adding the Alfredo sauce to the shrimp and broccoli before putting it over the pasta and I added mushrooms. I would definitely make this again.
We used penne pasta instead, but it was awesome! I also added a half cup of sour cream to the alfredo.
So delicious and easy! I made my own alfredo sauce a few days in advance, and I used frozen, precooked shrimp for convenience. I made the recipe exactly as written and it was so creamy & delicious. Next time, I will make it with shrimp from the seafood counter and use my own sauce again!
Very easy to make and very delicious! The family loved it! Next time I think I’ll try different pasta instead of the Angel Hair pasta. I also mixed in some tomatoes. Very good!
Turned out awesome! I used semi cooked spaghetti squash instead of pasta. And added sautéed mushrooms along with broccoli. Absolutely delicious.
I swapped the pasta with zoodles and the dish is delicious!
I will definitely make it again!