This shrimp alfredo pasta casserole brings all the creamy, indulgent richness of a restaurant alfredo dish into a hearty baked format that feeds a crowd with minimal fuss. Tender shrimp, pasta, and a velvety Parmesan cream sauce come together in one baking dish that goes straight from oven to table. It’s the kind of impressive dinner that looks like you put in a lot more effort than you actually did — perfect for weeknight entertaining or when you need a satisfying meal that everyone will love.
- Swap: Use Greek yogurt blended into the sauce in place of some of the heavy cream to lighten it up without losing creaminess.
- Make-ahead: Assemble the casserole up to 24 hours ahead and refrigerate unbaked; add 10 minutes to the bake time if going in cold.
- Storage: Cover and refrigerate leftovers for up to 3 days; reheat covered in a 350°F oven or in the microwave with a splash of milk.
- Variation: Add a cup of frozen peas or baby spinach stirred in before baking for extra color and nutrition.
- Serving: Serve with crusty garlic bread and a crisp romaine salad to round out the meal.
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
Ingredients
- 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
- 1/2 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.
- 1/2 cup light alfredo sauce, see picture below for my brand and info
- 2 Tbsp light ranch dressing
- 2 Tbsp grated fresh asiago cheese, substitute with parmesan if you wish
Instructions
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Boil your pasta in water in the stove until tender, drain. Preheat oven to 350F and spray a 9×13 casserole dish.
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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.
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Pour out into casserole dish and sprinkle with cheese.
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Bake in oven for 25 minutes.
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Makes 6 servings at 5sp or 5pp each (about 1 1/3 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
