Dump-and-Bake Shrimp Alfredo

• servings: 8 servings
• active time: 10 minutes
• total time: 1 hour 5 minutes

Ingredients

1 (22 ounce) jar Alfredo sauce (about 2 ½ cups)

2 cups low-sodium chicken broth

1 cup white wine (or substitute with an additional 1 cup of chicken broth or water)

½ cup frozen diced onion, (thawed (or about ½ of a medium fresh onion, finely minced)

2 teaspoons minced fresh garlic (about 2 large fresh garlic cloves) (or sub with ½ teaspoon garlic powder)

1 (4 ounce) jar diced roasted red peppers (pimentos), (drained (about ½ cup)

1 (16 ounce) package uncooked rotini pasta

1 lb. raw peeled and deveined shrimp (I use medium, 41-50 count shrimp)

1 cup shredded mozzarella cheese or Italian cheese blend

Optional garnish: grated Parmesan cheese; chopped fresh parsley, basil, or other herbs

Directions

Preheat the oven to 425°F (220°C). Grease a 9 x 13-inch baking dish. In the prepared dish, whisk together the Alfredo sauce, chicken broth, wine, onion, garlic, and drained red peppers.

Stir in the uncooked pasta, making sure that most of the noodles are evenly submerged in the liquid.

Cover tightly with aluminum foil. Bake for 45 minutes.

Remove the dish from the oven and stir. Check the pasta to make sure it is al dente (firm but just about finished cooking). If it's still too hard, cover the dish and return to the oven until the pasta reaches al dente.

Once the pasta is al dente and the sauce has thickened, stir in the raw shrimp.

Sprinkle the cheese evenly over the top. Bake uncovered for 5-10 more minutes (8 minutes works best for medium shrimp). The dish is finished when the cheese is melted, the shrimp are pink, and the pasta is tender.

Garnish with freshly grated Parmesan or chopped fresh herbs, if desired. Serve immediately.

Nutrition

• Serving Size: 1 /8 of the recipe
• Calories: 432 kcal
• Total Fat: 17 g
• Saturated Fat: 9 g
• Unsaturated Fat: 8 g
• Cholesterol: 62 mg
• Sodium: 635 mg
• Total Carbohydrate: 48 g
• Dietary Fiber: 2 g
• Total Sugars: 4 g
• Protein: 14 g