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Shrimp and Artichoke Alfredo Casserole
Fast, delicious and affordable.
Course Casserole, Dinner
Cuisine All-American
Keyword Alfredo Sauce, artichoke, casserole, shrimp
Servings 6 servings
Calories 317kcal
Author Lynn / Turnips 2 Tangerines
- 8 ounces uncooked linguine
- 2 tablespoons butter
- 1 12 oz jar artichoke hearts, chopped
- 1 14.5 oz. artisan three cheese Alfredo sauce (Prego)
- 1/4 cup evaporated milk
- 1 teaspoon dill weed
- 1/4 cup Parmesan cheese
- 1 12 oz package extra small cooked shrimp, peeled, deveined with tails off
- Topping:
- 4 tablespoons butter, melted
- 1/2 cup Italian-style bread crumbs
- 2 tablespoons Parmesan cheese
Heat oven to 350 degrees.
Spray 3-quart baking dish with a non-stick cooking spray.
Cook linguine al dente' as directed on package.
Drain, toss with 2 tablespoons butter. Set aside.
In a large bowl stir together, chopped artichokes, Alfredo sauce, milk, and dill; mix well.
Add cooked buttered linguine, 1/4 cup Parmesan cheese and small shrimp; toss gently to coat.
Spoon into prepared baking dish.
In a small bowl, combine topping ingredients, mix well.
Sprinkle over mixture in baking dish.
Bake 45 minutes or until casserole is bubbly and top is golden brown.
Serving: 1g | Calories: 317kcal | Carbohydrates: 36g | Protein: 9g | Fat: 15g | Saturated Fat: 9g | Cholesterol: 38mg | Sodium: 343mg | Potassium: 140mg | Fiber: 2g | Sugar: 3g | Vitamin A: 440IU | Vitamin C: 1mg | Calcium: 125mg | Iron: 1mg