Description
A comforting dish blending succulent shrimp with creamy Alfredo sauce and a kick of Cajun seasoning.
Ingredients
Scale
- 10.5 ounces penne pasta
- 8.8 ounces shrimp, peeled
- 1 tablespoon Cajun seasoning
- 1.5 cups Alfredo sauce
- 1 bell pepper, diced
- 1 cup shredded mozzarella cheese
Instructions
- Start by bringing a large pot of salted water to a boil. Once boiling, add the penne pasta and cook it until al dente, following the package instructions for timing (generally about 8-10 minutes). Once cooked, drain the pasta and set it aside, allowing it to cool slightly while you prepare the shrimp.
- In a skillet, heat a bit of oil over medium heat. Add the shrimp and sprinkle the Cajun seasoning over them. Cook for approximately 3 minutes, flipping occasionally, until the shrimp are pink and opaque. This quick cooking ensures that the shrimp remain tender and flavorful without overcooking.
- In a large mixing bowl, combine the cooked penne pasta, sautéed shrimp, Alfredo sauce, and diced bell pepper. Stir thoroughly until all ingredients are mixed well, ensuring that the pasta and shrimp are evenly coated with the creamy sauce. This step is crucial as it helps all the flavors meld together beautifully.
- Transfer the pasta mixture into a baking dish, spreading it evenly across the bottom. Now it’s time to top it with the shredded mozzarella cheese. Make sure the cheese is spread evenly to ensure optimal melting and browning during the baking process.
- Place the baking dish in the preheated oven at 375°F. Bake for about 20 minutes, or until the cheese is nice and golden brown, and the dish is bubbly around the edges. This final baking step not only melts the cheese but also allows the flavors to combine even further, resulting in a harmonious dish that is sure to delight.
Notes
Adjust the Cajun seasoning based on your spice preference; use low-fat Alfredo for a lighter version.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dinner
Nutrition
- Calories: 450 kcal
- Sodium: 800 mg
- Protein: 25 g