Skinny Shrimp Alfredo Pasta Bake

Ingredients

• 1 pound medium shrimp, peeled and deveined
• 2 tablespoons olive oil, divided
• Kosher salt and freshly ground black pepper, to taste
• 8 ounces whole wheat penne pasta
• 1 (14.5-ounce) can petite diced tomatoes, drained
• 1/2 cup reduced fat mozzarella cheese
• 1/2 teaspoon crushed red pepper flakes, optional
• 2 tablespoons grated Parmesan
• 2 tablespoons chopped fresh parsley leaves


For the alfredo sauce
• 2 tablespoons unsalted butter
• 4 cloves garlic, minced
• 1 tablespoon all-purpose flour
• 1 (6-ounce) can 2% evaporated milk
• 1 ounce light cream cheese
• 1/4 cup chicken broth, or more, to taste
• Kosher salt and freshly ground black pepper, to taste

Instructions

• 1. To make the alfredo sauce, melt butter in a large skillet over medium high heat. Add garlic and cook, stirring frequently, until fragrant, about 1-2 minutes.
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• 2. Whisk in flour until lightly browned, about 1 minute. Gradually whisk in milk, and cook, whisking constantly, until slightly thickened, about 1-2 minutes. Stir in cream cheese and chicken broth until smooth, about 1 minute; season with salt and pepper, to taste. Add more chicken broth as needed until desired consistency is reached.
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• 3. Preheat oven to 400 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
• Place shrimp onto the prepared baking sheet. Add 1 tablespoon olive oil, salt and pepper, to taste, and gently toss to combine. Place into oven and roast just until pink, firm and cooked through, about 6-8 minutes. Remove from oven and set aside.
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• 4. In a large pot of boiling salted water, cook pasta according to package instructions; drain well.
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• 5. Reduce oven temperature to 350 degrees F. Lightly coat an 8x8 baking dish with nonstick spray.
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• 6. In a large bowl, combine shrimp, pasta, tomatoes, mozzarella cheese, red pepper flakes and alfredo sauce. Add pasta mixture to prepared baking dish and top with Parmesan.
• Place into oven and bake until golden brown and cheese has melted, about 10 minutes.
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• 7. Serve immediately, garnished with parsley, if desired.