For a dish called the Loaded Alfredo Bake, you might imagine something impossibly heavy. But that is not the case here. Even though it is truly loaded with flavors, the Loaded Alfredo Bake is actually a surprisingly ethereal experience! The angel hair pasta is light, tender, and airy, the Alfredo sauce is creamy and rich, and the broccoli is fresh. Mixed in, you’ll find savory and sweet shrimp and sharp parmesan cheese. Loaded Alfredo Bake balances heartiness and lightness for a wonderful supper sensation!
Ingredients
- 8 ounces angel hair pasta
- 1 pound raw shrimp, peeled and deveined, slightly thawed if frozen
- 2 cups broccoli, chopped
- 1 1/2 cups Alfredo sauce, homemade or store-bought
- 1/2 cup parmesan cheese, grated
Directions
Step 1 –Bring a large pot of lightly salted water to a boil.
Step 2 –Add the angel hair and cook, while stirring occasionally, until the pasta is tender yet firm to the bite, about 4-5 minutes.
Step 3 –Drain the pasta.
Step 4 –Preheat the oven to 350 degrees F.
Step 5 –Grease a 2-quart casserole dish with cooking spray.
Step 6 –In a skillet over medium heat, add the shrimp and cook, while stirring, until the shrimp is slightly pink but not quite cooked through, about 3-5 minutes.
Step 7 –Add the broccoli to the shrimp.
Step 8 –Cover the skillet and let the broccoli and shrimp steam until the broccoli is tender and the shrimp is fully cooked through, reaching an internal temperature of 145 degrees F, about, about 5 minutes.
Step 9 –Transfer the skillet from the heat.
Step 10 –Spread the angel hair pasta over the bottom of the prepared baking dish.
Step 11 –Top the pasta with the shrimp-broccoli mixture.
Step 12 –Pour the Alfredo sauce over the shrimp-broccoli mixture and sprinkle with the parmesan cheese.
Step 13 –Bake until the cheese is slightly browned, about 20 minutes.
Step 14 –Serve.
