SHRIMP ALFREDO CASSEROLE

 With family in town, I was looking for a recipe that could feed five people, that was super easy to put together, went with this beautiful fall weather that we're having and was on the "comfort food" end of the spectrum.  

I began looking for pasta recipes of course.....The recipe I put together for baked ziti years ago has always been a favorite, but I wondered if there was something just as easy on the alfredo side.  I found exactly what I was looking for and it was so yummy I just had to share!

One of the best surprises about this recipe is you don't even have to pre-cook the pasta, so the assembly is super simple.  I'll be honest, I was a little skeptical, but it was great. 

fresh from the oven

INGREDIENTS:

1 16 oz. package uncooked rotini pasta      

1 22 oz. jar Alfredo sauce (about 2 ½ cups)

2 cups low sodium chicken broth

1 cup white wine

½ cup diced onion

2 tsp. minced fresh garlic

1 (4 oz.) jar diced roasted red peppers (pimentos), drained (about ½ cup)

1 cup shredded mozzarella cheese or Italian cheese blend

2 lbs. raw peeled and deveined shrimp (41=50 count)

Optional garnishes:  grated parmesan,  fresh chopped parsley, basil, or other hers

DIRECTIONS:

Pre-heat oven to 425 degrees.  In a large 13x9 baking dish, stir together uncooked pasta, Alfredo sauce, chicken broth, wine, onion, garlic and red peppers.  Cover tightly with aluminum foil and bake for 45 minutes. 

Remove dish from the oven and give it a stir.  At this point, check to ensure the pasta is al dente.  If it's still too hard, cover the dish and return to the oven until pasta is al dente.   (I needed an extra 5 minutes)

Once the pasta is just right, and the sauce is thickened, stir in the uncooked shrimp.  Sprinkle mozzarella over the top.  Bake uncovered for 5-10 minutes.

The dish is finished when the cheese is melted and the shrimp is pink.  Keep a close eye on the shrimp...you don't want to overcook the shrimp and have it turn rubbery.  Garnish to your liking.  

Total cooking time will vary depending on the type of pan you use and your individual oven.  Ceramic and glass pans take longer than metal.  

Note:  I couldn't find raw peeled and deveined shrimp in this size.  I opted for 1 lb. cooked shrimp and 1 lb. of uncooked scallops....the cook time worked fine to cook the scallops and it didn't overcook the shrimp.  You might also notice mushrooms in mine.....I opted to sauté some fresh mushrooms and added them at the same time I added the seafood. 

Enjoy!

recipe c/o:  www.theseasonedmom.com

GINGERSNAP COOKIES

 With some out-of-time family coming to town I always plan out meals, snacks, goodies.  So when I was thinking of goodies, homemade cookies came to mind.  I decided to bake a variety I haven't made in quite some time.....and that's gingersnap cookies.  I have to say, they tasted especially good having not had them for so long.  

With the feel of fall in the air, gingersnaps were so perfect.  Crisp on the outside and chewy on the inside.  

INGREDIENTS:

3/4 cup vegetable oil                                                                       

1 cup granulated sugar

½ tsp salt

2 tsp. baking soda

1 large egg

1/3 cup molasses

2 1/3 cups all purpose flour

1-2 tsp. ginger

½ tsp. cloves

1 tsp. cinnamon

Coating:

¼ cup granulated sugar

1 tsp. cinnamon

DIRECTIONS: 

1. Preheat the oven to 375 degrees.  Lightly spray (or line with parchment two baking sheets)

2.  Beat together the oil, sugar, salt and soda

3.  Beat in the egg, then the molasses

4.  Add the flour and spices, beating to make a smooth and fairly stiff dough

5.  Make the coating by combining the sugar and cinnamon and place in a shallow dish

6.  Form 1" balls and roll into the cinnamon/sugar mixture

7.  Transfer to the prepared cookie sheets, leaving at least 1 ½" between them

8.  Bake the cookies for 8-11 minutes for cookies that are crisp around the edges; and "bendy" in the center  (mine were perfect at 9 minutes)

9.  Remove the cookies from the oven and cool right on the pan, or wire rack.  Cool completely, then store tightly wrapped at room temperature.

Enjoy!

recipe c/o: www.kingarthurbaking.com