One of the quickest shrimp alfredo recipes is easily made in one pan, in the oven for about 30 minutes and voila, dinner. And most of the ingredients are probably pantry staples already in your house.
4 tablespoons butter (plus more for the casserole dish)
12 ounces rotini pasta
1 pound frozen, peeled and deveined medium shrimp
2 cups chicken broth
¼ teaspoon red pepper flakes
2 cloves garlic, minced
Salt and pepper
½ cup grated Parmesan cheese
1/3 cup loosely packed fresh parsley, chopped
½ cup heavy cream, warmed
Preheat oven to 425 degrees: Grease bottom and sides of a 9"x13" casserole dish
Spread rotini in an even layer over the bottom of the dish, scatter shrimp over top, dot with cubes of butter. Pour in broth, sprinkle with red pepper flakes, garlic, salt and pepper. Cover and bake until pasta is al dente, about 25-30 minutes.
Meanwhile, toss the cheese and parsley. When the pasta is done, stir in the warm cream and then top with cheese mixture.
