Shrimp Alfredo Bake (Print Version)

# Ingredients:

→ Pasta Base

01 - 12 oz of uncooked linguine noodles
02 - 4 cups of low-sodium chicken broth (or swap 1 cup for white wine and keep 3 cups broth for extra taste)

→ Aromatics

03 - 1 cup of thawed frozen diced onions
04 - 2 tablespoons of freshly minced garlic (adjust if you prefer more)

→ Cheese and Protein

05 - 1 cup (4 oz) of shredded mozzarella cheese
06 - ½ cup of grated Parmesan cheese (split in half, with extra if you'd like to top it later)
07 - 1 pound of large shrimp (31-40 count), cleaned and peeled

→ Finishing Touches

08 - Chopped fresh parsley
09 - Butter, optional, add as you like
10 - Salt and pepper to your taste

# Instructions:

01 - Preheat the oven to 425°F (220°C). Find a 9x13-inch deep baking dish and coat it well with non-stick spray.
02 - Break up the linguine into smaller pieces and arrange them across the bottom of your prepared baking dish. In a mixing bowl, combine the chicken broth (or broth-wine mix), onions, garlic, and ¼ cup of Parmesan cheese. Pour it over the pasta and lightly stir to coat everything.
03 - Cover the dish tightly with foil and bake for 40 minutes. At the halfway point, remove it from the oven and gently toss the pasta (kitchen tongs work great here). By the end, the pasta should almost be cooked but still have a slight bite to it.
04 - Toss the shrimp (raw) into the pasta. Sprinkle over the mozzarella cheese and the remaining ¼ cup of Parmesan on top.
05 - Put the dish back into the oven without the foil and bake for another 5-10 minutes. Keep an eye out! The cheese should melt, and the shrimp should turn a nice pink color – don’t overcook.
06 - You can add a few small bits of butter at this point if you’d like. Season with salt and pepper to your liking. For a finishing touch, sprinkle on some fresh parsley and more Parmesan before serving.

# Notes:

01 - Feel free to make a smaller version of this recipe in an 8-inch square dish.
02 - Replacing a portion of the broth with white wine amps up the flavor.
03 - Frozen shrimp work just fine here – just thaw them before using.

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