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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

Ingredients

  • 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

Instructions

  • 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.