Total Time
1hr 15mins
Prep 45 mins
Cook 30 mins

This was served at a function we attended a few years ago. It was very tasty. I'm hoping to make it soon and think I will try and make my own alfredo sauce instead of using the packages. This can also be made a day ahead and refrigerated until time to bake.

Ingredients Nutrition

Directions

  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.

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