Shrimp Caprese Pasta

Shrimp Caprese Pasta

You won’t believe how quickly this baked pasta comes together. Fresh tomatoes and herbs balance the rich, cheesy goodness in this soon-to-be summer staple.

Shrimp Caprese Pasta
Makes 4 to 6 servings
  • 1 pound large fresh shrimp, peeled, deveined, and tails removed
  • 8 ounces penne pasta, cooked according to package directions
  • 1 (15-ounce) jar Alfredo sauce
  • 1 (8-ounce) ball fresh mozzarella cheese, chopped
  • 1 (8-ounce) container cherry tomatoes, sliced
  • 2 tablespoons chopped fresh basil
  • 1 clove garlic, minced
  • 1 teaspoon kosher salt
  • ¼ teaspoon ground black pepper
  • ¼ teaspoon crushed red pepper
  • Garnish: fresh basil, crushed red pepper
  1. Preheat oven to 425°.
  2. In a large bowl, stir together shrimp, pasta, Alfredo sauce, three-fourths of cheese, half of tomatoes, basil, garlic, salt, and peppers. Pour mixture into a 10-inch cast-iron skillet. Top with remaining cheese and tomato. Spray a piece of foil with cooking spray; cover skillet, spray side down, with foil.
  3. Bake for 15 minutes. Uncover and bake until hot and bubbly, about 15 minutes more. Let stand for 10 minutes before serving. Garnish with basil and red pepper, if desired.