Baked cheese seafood alfredo. This easy cheesy shrimp alfredo bake is a simple shrimp casserole perfect for an easy weeknight dinner or to serve to guests. It also tastes great heated up as leftovers the next day. This shrimp casserole recipe is rich and creamy so a little goes a long way.
Add pasta and broccoli; toss gently to mix well. How to Make Alfredo Sauce with Cream Cheese. I like to make alfredo sauces in a large skillet. You can cook Baked cheese seafood alfredo using 10 ingredients and 11 steps. Here is how you cook that.
Ingredients of Baked cheese seafood alfredo
- It’s 1 of Pasta of your choice. I use penne or spirals..
- You need 1 of Homemade alfredo sauce.
- You need 1 of Seafood, like shrimp, scampies, muscles etc..
- You need 1 bag of of grated cheese of your choice, usually mozzarella.
- It’s 1 of Herb, like parsley or basil.
- It’s 1 of Onion powder.
- It’s 1 of Garlic powder.
- It’s 5 tbsp of light butter.
- It’s 2 cup of milk low fat.
- Prepare 5 tbsp of flour.
Makes it a lot easier to mix other things into the sauce like pasta, chicken, shrimp, etc. So start with a large skillet over medium heat. Add the butter and then add the minced garlic. It can easily be assembled and frozen to bake at a later date.
Baked cheese seafood alfredo step by step
- Cook about a full bag of pasta. remove from pot.
- Preheat oven to 375°F.
- To make your homemade alfredo sauce use the same pot you cooked your pasta in. keep it on low heat.
- add the butter until melting, add the milk and then add the flour. mix that all up until saucy..
- add a few shakes of onion and garlic powder.
- add your herbs, as much as you like.
- add the seafood. in this recipe I use pre-cooked and peeled shrimp..
- finally add the pasta. mix it up with the sauce.
- put it into a good sized casserole dish, usually rectangular and glass.
- add a full standard bag of grated cheese and spread on top..
- put it in the oven for about 15 minutes or until the cheese is golden as I like it and enjoy.
If you have any leftover cheese mixture, it can be served as a dip either cold or spooned into ramekins and baked until brown. If you don't like roasted red peppers, feel free to substitute chopped sun-dried tomatoes in the filling and any other pasta sauce. Cook the fettuccine according to package directions. In the same skillet, saute shallot in remaining oil until tender. In a large pot of salted boiling water, cook penne according to package directions until al dente.