Creamy Tuscan Shrimp Alfredo Bake -

There’s something truly comforting about a creamy pasta dish that warms the soul. The first time I experienced a version of Creamy Tuscan Shrimp Alfredo Bake was at a quaint Italian restaurant tucked away in a quiet corner of my town. The rich flavors danced on my palate, and with each bite, I was transported to a sun-soaked terrace in Tuscany, where the air was filled with the aromas of fresh herbs and garlic. Although I have yet to visit Italy, I cherish the notion of recreating that culinary magic right in my own kitchen. Today, I am excited to share my take on this delightful dish, which harmoniously combines succulent shrimp, luscious cream, and the vibrant colors of fresh vegetables into one mouthwatering bake. Perfect for weeknight dinners, special occasions, or simply when you want to indulge in something decadent, this recipe is destined to become a staple in your home.

Creamy Tuscan Shrimp Alfredo Bake

Delve into the comforting world of Creamy Tuscan Shrimp Alfredo Bake, a dish that merges succulent shrimp with a rich, velvety sauce, fresh vegetables, and fettuccine pasta. Inspired by a delightful Italian restaurant experience, this recipe brings a touch of Tuscany to your kitchen. Perfect for weeknight meals or special occasions, it’s easy to prepare and sure to impress. Elevate your dining experience and savor every bite of this creamy, decadent bake.

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Ingredients

1 pound shrimp, peeled and deveined

12 ounces fettuccine pasta

2 cups heavy cream

1 cup grated Parmesan cheese

1 cup shredded mozzarella cheese

2 tablespoons olive oil

4 cloves garlic, minced

1 cup cherry tomatoes, halved

1 cup baby spinach

1 teaspoon Italian seasoning

Salt and pepper to taste

Fresh basil for garnish (optional)

Instructions

Cook the Pasta: In a large pot, bring salted water to a boil. Add the fettuccine and cook until al dente, according to package instructions. Drain and set aside.

Sauté the Shrimp: In a large skillet, heat the olive oil over medium heat. Add the shrimp and cook for about 2-3 minutes on each side until they turn pink and opaque. Season with salt, pepper, and Italian seasoning. Remove from the skillet and set aside.

Prepare the Sauce: In the same skillet, add the minced garlic and sauté for about 30 seconds until fragrant. Pour in the heavy cream and bring to a simmer. Reduce the heat, and stir in the Parmesan cheese until melted and creamy. Add the baby spinach and halved cherry tomatoes, cooking until the spinach wilts slightly.

Combine Ingredients: In a large mixing bowl, combine the cooked fettuccine, sautéed shrimp, and creamy sauce. Mix until the pasta and shrimp are well-coated.

Assemble the Bake: Preheat your oven to 375°F (190°C). Grease a baking dish (approximately 9x13 inches). Transfer the shrimp and pasta mixture into the dish. Top with shredded mozzarella cheese.

Bake: Place the dish in the preheated oven and bake for 20-25 minutes, or until the cheese is bubbly and slightly golden.

Serve: Remove from the oven and let cool for a few minutes. Garnish with fresh basil if desired. Serve warm and enjoy your Creamy Tuscan Shrimp Alfredo Bake!

Prep Time, Total Time, Servings:

20 min | 50 min | 6 servings