I know that you all are wondering whether I do any seafood dishes in 40/30/30 – frankly, not so much since seafood is more expensive than poultry, and I usually find seafood dishes pretty boring – most of the time it’s a slab of fish that’s been dressed up in one way or another and served with a side – but I do love cooking with shrimp whenever I can afford it.
Lately, I’ve gotten into the habit of watching a lot of Tasty videos on Facebook where I found a recipe for a Garlic Shrimp Alfredo Pasta Bake – and inspiration set it! I can imagine that this 40/30/30 version is just as good as the original! Besides, who doesn’t love shrimp AND alfredo sauce??
Now, whoever thought up the rule that seafood and parmesan cheese is not supposed to mix is out their mind – because I’ll eat it just the same! 🙂
(makes 8 servings)
1 14 oz. box of whole grain pasta (any size)
16 oz. frozen raw shrimp, thawed, cleaned and deveined (any size will do)
12 oz. shredded light mozzarella cheese
1/2 cup grated parmesan cheese
1 12 oz. can whole evaporated milk
1 cup chopped tomatoes
1/2 cup green onions, diced
1 tbsp. crushed garlic
2 tbsp. olive oil
1 tsp. salt
1/2 tsp. pepper
1/4 tsp. nutmeg
- Preheat oven to 350 degrees F.
- Cook pasta in boiling water on the stove top as directed on the box’s instructions. Set aside.
- Thaw shrimp and chop into bite-size pieces (if using large or jumbo shrimp), and chop green onions and tomatoes into 1/4-inch pieces. Set aside.
- In a saute pan under medium-high heat, add olive oil and garlic and saute for 30 seconds. Add shrimp and season with 1/2 tsp. salt and 1/4 tsp. pepper and saute for 3-5 minutes, or until shrimp has turned bright pink. Set aside.
- In the same saucepan under low heat, add evaporated milk to de-glaze the pan and let simmer for 2-3 minutes.
- Add parmesan cheese, 1/2 of mozzarella cheese, remaining salt, remaining pepper and nutmeg into milk mixture and whisk continuously until cheese has melted and sauce is smooth (about 10-15 minutes). Set aside.
- Combine pasta, shrimp saute, sauce, tomatoes and green onions in a bowl and mix until well-combined.
- In a large lasagna pan, spray with cooking oil and evenly distribute pasta mixture throughout the pan.
- Sprinkle remaining mozzarella cheese evenly on top of pasta.
- Bake for 40-45 minutes or until cheese topping is golden brown.
- Let cool for 10-15 minutes before serving.