Shrimp alfredo pasta casserole

I had some left over shrimp from all the holiday celebrating and although I personally don't eat seafood my husband loves it.. and I love cooking and especially cooking for him, so I whipped up this easy shrimp alfredo pasta dish.. He gave it two thumbs up 🙂 It takes no time at all to prepare and makes a great easy meal. Serves 6 at 5 smart points per serving..

Shrimp alfredo pasta casserole

Drizzle

5 sp or 5pp per serving

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Prep Time 20 minutes mins

Cook Time 25 minutes mins

Total Time 45 minutes mins

Course Main meals

Servings 6

Ingredients

  

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• 1.5 cups cooked whole wheat pasta 225g I measure uncooked, see picture below for pasta info
• 1 cup diced peppers I used red and yellow
• ½ cup diced onion I used red onion
• 1 bunch or green onion
• 2 cups cooked shrimp I used the shrimp left over from a shrimp ring.
• ½ cup light alfredo sauce see picture below for my brand and info
• 2 tablespoon light ranch dressing
• 2 tablespoon grated fresh asiago cheese substitute with parmesan if you wish

Instructions

 

• Boil your pasta in water in the stove until tender, drain. Preheat oven to 350F and spray a 9x13 casserole dish.
• Cut your peppers, onion and green onion and add to a large bowl, add in your shrimp and cooked pasta. Stir in your alfredo sauce and ranch dressing, mix well.
• Pour out into casserole dish and sprinkle with cheese.
• Bake in oven for 25 minutes.
• Makes 6 servings at 5sp or 5pp each (about 1 ⅓ cups each) Nutritional info (not including veggies) per serving Calories.. 186... Fat 3.5g... Saturated fat 1.3g... Carbs 28.8g... Fiber 4g... Sugars 2g.. Protein 9.8g

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