Shrimp & Spinach Alfredo


12 oz. bowtie pasta, cooked according to pkg. directions
15 oz. frozen medium size peeled shrimp, thawed
2 T. butter
1 C. chopped onion
10 oz. fresh spinach
1 tsp. garlic powder
1/4 tsp. red pepper flakes
3 C. alfredo sauce
1 C. shredded mozzarella cheese
1 C. shredded italian blend cheese


Drain the cooked pasta and place it back in the pot, set aside. Melt the butter in a skillet over medium high heat. Add the onion and spinach cooking till the spinach has wilted, season with the garlic powder and red pepper flakes. Add the mixture to the pot of pasta. To the same pan you just used add the shrimp and cook for about 2 minutes, add this to the pot along with the alfredo sauce and mozzarella cheese. Stir to combine everything really well. Pour into a 3 quart baking dish that has been lightly sprayed with cooking spray. Top with the italian cheese blend. Bake in a 375 degree oven for 20-25 minutes, until cheese begins to lightly brown on top.


Recipe From Janet's Appalachian Kitchen 

Shrimp & Spinach Alfredo Shrimp & Spinach Alfredo Reviewed by cooking on May 14, 2022 Rating: 5
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