Indulge in creamy shrimp, pasta, rich Alfredo sauce, and bubbling cheese for simple weeknight comfort.
# Components:
→ Seafood
01 - 1 pound medium shrimp, peeled and deveined
→ Pasta
02 - 12 ounces penne or rotini pasta
→ Sauce Components
03 - 2 cups heavy cream
04 - 1 cup grated Parmesan cheese
05 - 4 ounces cream cheese, cubed
06 - 3 tablespoons unsalted butter
07 - 4 cloves garlic, minced
08 - 1 teaspoon salt
09 - 1/2 teaspoon black pepper
10 - Pinch of ground nutmeg
→ Vegetables
11 - 1 cup frozen peas, thawed
12 - 1/2 cup sun-dried tomatoes, chopped
→ Topping
13 - 1/2 cup shredded mozzarella cheese
14 - 1/4 cup grated Parmesan cheese
15 - 2 tablespoons chopped fresh parsley
# Preparation Steps:
01 - Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish.
02 - Boil the pasta in generously salted water until it reaches the al dente stage. Drain the pasta and set aside.
03 - In a large skillet, melt the butter over medium heat. Add the minced garlic and sauté until fragrant, approximately 1 minute.
04 - Introduce the shrimp to the skillet and cook for 2–3 minutes, until the shrimp just turn pink. Remove the shrimp from the skillet using a slotted spoon and reserve.
05 - In the same skillet, combine the heavy cream and cream cheese. Stir continuously until the cream cheese is fully melted and a smooth consistency is achieved.
06 - Incorporate the Parmesan cheese, salt, pepper, and nutmeg into the skillet. Stir until the sauce thickens to your desired consistency, which should take about 3–4 minutes.
07 - Add the cooked pasta, cooked shrimp, thawed peas, and sun-dried tomatoes (if using) to the skillet with the sauce. Gently mix to ensure all components are evenly coated.
08 - Transfer the combined mixture into the prepared baking dish. Evenly distribute the shredded mozzarella and the remaining grated Parmesan cheese over the top.
09 - Bake in the preheated oven for 25–30 minutes, or until the casserole is bubbly and the cheese topping is golden brown.
10 - Garnish the baked casserole generously with fresh chopped parsley just before serving.
