Shrimp Alfredo Broccoli Bake Recipes

Steps:

• Preheat the oven to 425 degrees F. Generously grease the bottom and sides of a 9-by-13-inch casserole dish with butter.
• Spread the rotini in an even layer in the bottom of the prepared dish. Scatter the shrimp over top and dot with the cubes of butter. Pour in the broth, then sprinkle with the red pepper flakes, garlic, lemon zest, 2 teaspoons salt and some black pepper. Cover with aluminum foil and bake until the pasta is al dente, about 25 minutes.
• Meanwhile, in a small bowl, toss together the Parmesan and parsley. When the pasta is done, stir in the warm cream and top with the cheese mixture.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, 8 to 10 minutes.
• Meanwhile, heat olive oil in a pan over medium-low heat. Add shrimp, green pepper, and mushrooms; saute until vegetables soften, about 10 minutes.
• Drain penne. Mix Alfredo sauce, tomatoes, Italian cheese blend, and 1 cup Parmesan cheese in a large bowl. Add shrimp mixture and mix thoroughly. Add pesto and mix again. Fold in penne.
• Transfer penne mixture to a casserole dish. Mix remaining Parmesan cheese with bread crumbs; sprinkle over the casserole.
• Bake in the preheated oven until bubbling, 25 to 30 minutes.

Steps:

• Cook fettuccine according to package directions. Meanwhile, in a large skillet, saute shrimp and garlic in butter until shrimp turn pink. Remove and set aside., In the same skillet, combine the cream cheese, milk and Parmesan cheese; cook and stir until cheeses are melted and mixture is smooth., Place 1 in. of water in a saucepan; add broccoli. Bring to a boil. Reduce heat; cover and simmer for 1-2 minutes or until tender. Drain. Stir the broccoli, shrimp, salt and pepper into cheese sauce; heat through. Drain fettuccine; top with shrimp mixture.

Steps:

• Bring a large pot of water to a boil, and salt generously. Add the pasta, and boil according to package directions until al dente, tender but still slightly firm. Strain, and toss with a splash of oil.
• Meanwhile, arrange the shrimp in a single layer on a large pie pan or paper plate, and pat them with a paper towel until completely dry. Season with salt and pepper.
• Heat a large skillet over medium heat, and add 2 tablespoons of the butter. When the butter melts, raise the heat to medium-high, and invert the plate of shrimp over the skillet so the shrimp fall into the pan all at once. Cook the shrimp, without moving them, until the underside is pink, 1 to 2 minutes. Flip the shrimp, and cook until fully pink and cooked through, about 2 minutes more. Transfer the shrimp to a bowl.
• Reduce the heat to medium, and add the remaining 6 tablespoons butter. Scrape the bottom of the skillet with a wooden spoon to release any browned bits. When the butter has mostly melted, whisk in the cream and nutmeg and bring to a simmer, then cook for 2 minutes. Lower the heat to keep the sauce warm.
• Whisk the Parmigiano-Reggiano into the sauce. Add the shrimp and cooked pasta, and toss well. Season with salt and pepper. Serve hot in heated bowls.

Steps:

• Bring a large pot of water to boil. Meanwhile, rinse shrimp with cold water and lay on paper towels to absorb excess water. Cook fettuccini according to package directions. While the pasta is cooking, microwave broccoli according to package directions until desired doneness, drain off any excess liquid.
• Pat the shrimp dry with paper towel. Pour Alfredo sauce into a saucepan and set over low heat, stir occasionally. Heat 2 tablespoons of olive oil in skillet, add shrimp, sprinkle with garlic powder and salt, saute for 2 minutes. Add broccoli florets and continue to cook until the shrimp are pink and cooked through. Sprinkle with parmesan cheese and remove from heat. Drain pasta and toss with remaining olive oil.
• Dividing all ingredients evenly, put a serving of pasta on each plate, top with sauce, then shrimp and broccoli, sprinkle with additional parmesan cheese, if desired.

Steps:

• Cook fettuccine according to package directions. Meanwhile, in a large saucepan, melt butter over medium heat. Stir in cream. Bring to a gentle boil. Reduce heat; simmer, uncovered, for 3 minutes, stirring constantly. , Add the shrimp, cheese, garlic and pepper; cook and stir until heated through. Drain fettuccine; toss with shrimp mixture. Sprinkle with parsley.