Shrimp & Farfalle Alfredo Recipe

Name: Shrimp & Farfalle Alfredo
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon salt; 1 tablespoon vegetable oil; 1/2 lb farfalle pasta, uncooked (bow tie pasta); 2 (1 5/8 ounce) packages alfredo sauce; 1 1/2 cups milk; 1 teaspoon grated lemon zest; 1 lb large shrimp; 1/2 lb medium mushroom; 12 ounces fresh spinach leaves; 2 tablespoons butter; 1 medium onion, chopped; 2 large garlic cloves, finely chopped; 1/2 lb mozzarella cheese, shredded; 2 tablespoons shredded parmesan cheese (can use more if desired)

Servings: persons

1 tablespoon salt
1 tablespoon vegetable oil
1/2 lb farfalle pasta, uncooked (bow tie pasta)
2 (1 5/8 ounce) packages alfredo sauce
1 1/2 cups milk
1 teaspoon grated lemon zest
1 lb large shrimp
1/2 lb medium mushroom
12 ounces fresh spinach leaves
2 tablespoons butter
1 medium onion, chopped
2 large garlic cloves, finely chopped
1/2 lb mozzarella cheese, shredded
2 tablespoons shredded parmesan cheese (can use more if desired)

1
In a large pot, bring 3 quarts water, the salt and vegetable oil to a boil. Add pasta a stir with fork to separate pieces. Return water to a boil and cook approximately 9 minutes or until al dente.
2
Drain well. Preheat oven to 350.
3
Prepare Alfredo sauce as package label directs using 1 1/2 cups milk. Stir in lemon zest, cover and set aside.
4
Peel shrimp; discard shells. Devein shrimp. Rinse well; drain and set aside.
5
Wipe mushrooms clean with damp paper towel. Slice into thin slices; set aside.
6
Rinse spinach under cold water to remove all traces of dirt and sand. Remove thick stems; tear larger leaves into small pieces. Set aside.
7
In a large skillet over medium-high heat, melt butter. Add mushrooms, onion and garlic; saute about 3 minutes, until onion is tender.
8
Stir in spinach. Cover, cook about 1 minute until spinach is just wilted.
9
Stir in shrimp. Cover and cook 2 minutes.
10
Transfer shrimp mixture to a large bowl. Add drained, cooked pasta, the Alfredo sauce and shredded mozzarella cheese.
11
Spoon into 2 quart baking dish; sprinkle with Parmesan cheese.
12
At this point, the casserole can be coverd and refrigerated up to 24 hours before baking.
13
If casserole has not been refrigerated, place on center rack of oven and bake 30 minutes or until hot and bubbly.
14
If casserole has been refrigerated, uncover and bake 45 minutes or until hot and bubbly.

768

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 tablespoon salt, 1 tablespoon vegetable oil, 1/2 lb farfalle pasta, uncooked (bow tie pasta), 2 (1 5/8 ounce) packages alfredo sauce, and more.

Yes, Shrimp & Farfalle Alfredo falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Shrimp & Farfalle Alfredo

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions