Description
A creamy and cheesy shrimp Alfredo rigatoni bake that’s perfect for a comforting dinner. This dish combines tender shrimp, rich Alfredo sauce, and rigatoni pasta baked to perfection.
Ingredients
Scale
- 1 lb shrimp, peeled and deveined
- 12 oz rigatoni pasta
- 2 cups Alfredo sauce
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 1 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 tsp red pepper flakes (optional)
- 2 tbsp fresh parsley, chopped
Instructions
- Preheat your oven to 375°F (190°C).
- Cook the rigatoni pasta according to package instructions until al dente. Drain and set aside.
- Heat olive oil in a large skillet over medium heat. Add minced garlic and sauté for 1 minute.
- Add shrimp to the skillet and cook until pink and opaque, about 2-3 minutes per side. Season with salt, black pepper, and red pepper flakes if using.
- In a large bowl, combine cooked pasta, Alfredo sauce, and shrimp. Mix well.
- Transfer the mixture to a baking dish. Top with mozzarella and Parmesan cheeses.
- Bake for 20-25 minutes, or until the cheese is melted and bubbly.
- Garnish with fresh parsley before serving.
Notes
- You can use pre-cooked shrimp to save time.
- For extra flavor, add a splash of white wine to the shrimp while cooking.
- Leftovers can be stored in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 150mg