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..


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Shrimp alfredo pasta casserole

By: Drizzle
Servings: 6
Prep: 20 minutes
Cook: 25 minutes
Total: 45 minutes
5 sp or 5pp per serving


  • 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


  • 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 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

Additional Info

Course: Main meals
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Kate founded DrizzleMeSkinny in 2014. Since then she has shared nearly 1000 weight watchers friendly recipes with DrizzleMeSkinny's over 500,000 social media followers.

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