Shrimp, Spinach & Alfredo Pasta Bake
From lobster 13 years agoIngredients
- 500 gram (1 Lb) fresh pasta (I used a roasted garlic tortellini) shopping list
- 1 Tbsp olive oil shopping list
- 6 green onions finely diced (or to taste) shopping list
- 4 garlic cloves, minced (or to taste) shopping list
- 600 ml (1 1/2 cups) alfredo sauce of choice shopping list
- 2 Tsp basil, dried shopping list
- 2 Tsp paprika shopping list
- 2 Tsp celery Seed shopping list
- fresh cracked pepper shopping list
- salt (to taste) shopping list
- 4 Cups chopped spinach (I had frozen some fresh, chopped frozen) shopping list
- 2 Cups shrimp (I used cooked) shopping list
- 1/4 - 1/2 Cup of half and half (light) cream (If your Alfredo has a thick consistency) shopping list
- 1 Cup mozzarella cheese grated shopping list
- 1 Cup parmesan cheese (the real stuff) grated shopping list
How to make it
- Preheat Oven to 350
- Bring a large pot of salted water to a gentle boil, add pasta of choice and boil as per package instructions minus a couple of minutes, drain and set aside.
- In a medium size pot/pan add Olive oil and gently saute onions until translucent.
- Lower heat to medium-low and add garlic, saute for a couple of minutes.
- Add your Alfredo sauce and stir.
- Add spices, basil, paprika, celery seed, pepper, salt.
- Add Spinach and continue stirring.
- Add Shrimp and stir.
- Add light cream continue stirring for several minutes. (If your Alfredo is a thinner version you may not need to add the cream)
- Remove from heat.
- Spray casserole dish with Cooking spray.
- Fill casserole dish with fresh pasta.
- Add your Alfredo sauce.
- Mix together.
- Sprinkle mixture of Mozzarella and Parmesan cheese over top.
- Bake at 350 for 30 minutes.
- Remove from oven and let stand 10 minutes.
- Serve and sprinkle a little Parmesan over top!
- Enjoy!
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