Shrimp Alfredo Pasta Bake
Get cosy with this flavoursome shrimp alfredo pasta bake! It is creamy, garlicky, and fulfilling that is made without cream - a perfect comfort food for any weeknight dinner.
Equipment
- 1 Wok
Ingredients
- 180 g fusilli pasta
- 175 g shrimps
- ¼ tsp salt
- 1 tbsp oil
- 2 tbsp breadcrumbs
For the alfredo sauce
- 1 tbsp unsalted butter
- 1 garlic clove minced
- 1 tbsp plain flour
- 1 cup milk
- ¼ tsp salt
- ¼ tsp black pepper
- ¼ cup grated parmesan cheese
Instructions
- Cook the pasta in salted water for 2 minutes less than the package instructions recommend.
- Meanwhile, heat 1 tbsp oil in a wok over medium-high heat.
- Add in shrimps, season with salt, and pan-sear both sides until they turn opaque with a pink/orange colour (about 2-4 minutes in total). Set aside.
- Using the same wok, cook the alfredo sauce. Melt butter and add in minced garlic, stir-fry until fragrant.
- Stirring constantly, add in plain flour and milk. Stir until there are no lumps.
- Lower the heat, and season the sauce with salt and pepper.
- Add in grated parmesan cheese and stir until well combined.
- Drain the pasta and reserve a cup of pasta liquid (only necessary if the sauce gets too thick).
- Preheat the oven to 200°C.
- Transfer the cooked pasta and shrimps back to the wok. Toss them with the sauce.
- Place the shrimp alfredo pasta in a roasting pan, spread out evenly. Sprinkle breadcrumbs generously over the pasta.
- Bake in the oven at 200°C for 6-8 minutes until golden brown.