Shrimp Alfredo Casserole with Penne
1 (16 Ounce) Package Penne
3 Tablespoons Olive Oil
2 Pounds Cooked Medium Shrimp With Tails Intact
2 Cups Sliced Baby Bella Mushrooms
1 (16 Ounce) Jar Alfredo Sauce
1 (15 Ounce) Can Diced Tomatoes
2 Cups Shredded Italian Cheese Blend
2 Cups Grated Parmesan Cheese, Divided
2 (6 Ounce) Tubs Sun-Dried Tomato Pesto
1 Cup Panko Bread Crumbs
Step 1 Preheat the oven to 350 degrees F (175 degrees C).
Step 2 Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, 8 to 10 minutes.
Step 3 Meanwhile, heat olive oil in a pan over medium-low heat. Add shrimp, and mushrooms; saute until vegetables soften, about 10 minutes.
Step 4 Drain penne. Mix Alfredo Sauce, tomatoes, Italian cheese blend, and 1 cup Parmesan cheese in a large bowl. Add shrimp mixture and mix thoroughly. Add pesto and mix again. Fold in penne.
Step 5 Transfer penne mixture to an oiled 9×13 casserole dish. Mix remaining Parmesan cheese with bread crumbs; sprinkle over the casserole.
Step 6 Bake in the preheated oven until bubbling, 25 to 30 minutes. Serve with grilled artisan bread and mixed green salad with lemon vinaigrette. Serves 8
Note: If using frozen shrimp, thaw and lightly pat dry before using.