Shrimp & Farfalle Alfredo
- Ready In:
- 1hr 15mins
- Ingredients:
- 14
- Serves:
-
4-6
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)
directions
- 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.
- Drain well. Preheat oven to 350.
- Prepare Alfredo sauce as package label directs using 1 1/2 cups milk. Stir in lemon zest, cover and set aside.
- Peel shrimp; discard shells. Devein shrimp. Rinse well; drain and set aside.
- Wipe mushrooms clean with damp paper towel. Slice into thin slices; set aside.
- Rinse spinach under cold water to remove all traces of dirt and sand. Remove thick stems; tear larger leaves into small pieces. Set aside.
- In a large skillet over medium-high heat, melt butter. Add mushrooms, onion and garlic; saute about 3 minutes, until onion is tender.
- Stir in spinach. Cover, cook about 1 minute until spinach is just wilted.
- Stir in shrimp. Cover and cook 2 minutes.
- Transfer shrimp mixture to a large bowl. Add drained, cooked pasta, the Alfredo sauce and shredded mozzarella cheese.
- Spoon into 2 quart baking dish; sprinkle with Parmesan cheese.
- At this point, the casserole can be coverd and refrigerated up to 24 hours before baking.
- If casserole has not been refrigerated, place on center rack of oven and bake 30 minutes or until hot and bubbly.
- If casserole has been refrigerated, uncover and bake 45 minutes or until hot and bubbly.
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RECIPE SUBMITTED BY
Bobbie S.
San Jose, CA
This is a picture of me with my oldest grandson, DJ and was taken this past summer when we went on a cruise and land tour of Alaska.
I am retired after working for the same company for 25 years. My husband is a retired military officer. After the military he started working for Lockheed and is now retired from there as well. We live in San Jose, CA and have lived in the same house for over 33 years. We have two grown children and 6 beautiful grandchildren. I love to try new recipes and jazz up old ones. Taste of Home and Southern Living are my favorite recipe magazines(I enjoy reading a little bit about the people who submit the recipes). Recipe Zaar is just an incredible site. I've made many new friends since joining. I have tons of cookbooks -- but now when I need a new recipe that I know I can count on, I come here!
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