Large shrimp weighing 1 pound (450g), skinned and deveined.
8 ounces (225 grams) of fettuccine.
1 jar of Alfredo sauce, around 15 oz (425 g).
1 cup of mozzarella cheese, shredded.
1/2 cup of parmesan cheese, grated.
Butter, 2 tablespoons.
2 minced garlic cloves.
1 teaspoon of dried Italian herbs (basil, oregano, and thyme).
For heat, add 1/2 teaspoon of red pepper flakes.
To taste, add salt and black pepper.
Fresh parsley chopped for garnish.
Preparing the Oven:
Preheat the oven to 375°F (190°C).
Making the shrimp ready:
A dash of salt, black pepper, and half of the dried Italian herbs are used to season the shrimp. Place aside.
Prepare the pasta:
Cook the fettuccine pasta until al dente per the package directions in a pot of salted boiling water. Drain, then set apart.
Get the Alfredo Sauce ready:
Butter should be melted over medium-low heat in a pan. Sauté the minced garlic for about 1 minute or until fragrant. Add the remaining Italian herbs and the Alfredo sauce. Red pepper flakes can be used if you want a little heat. After thoroughly combining it, let it heat through by simmering briefly.
Set up the Bake:
Combine the pasta, shrimp, and Alfredo sauce in a sizable mixing basin. Gently stir everything together until it is all coated.
Add Cheese in Layers:
Spread half of the shrimp and pasta mixture evenly in a baking dish. Over the mixture, sprinkle half of the mozzarella and parmesan cheese. The remaining shrimp and pasta mixture are then layered on top. Place the remaining cheese on top to complete.
For 20 to 25 minutes, bake the baking dish in the oven until the cheese is melted and bubbling and the sides are golden brown.
After baking, remove the dish from the oven and allow it to cool. For a splash of color and additional freshness, add chopped fresh parsley. Warm Shrimp Alfredo Bake should be served.
This rich and creamy Shrimp Alfredo Bake is ideal for special occasions or a hearty weeknight meal. Enjoy the juicy shrimp, gooey melted cheese, and the rich flavors of the Alfredo sauce.
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