Shrimp Alfredo Pizza | Mostly Homemade Mom

Shrimp Alfredo Pizza

November 2, 2015
This is a sponsored conversation written by me on behalf of Ragu. The opinions and text are all mine.

Alfredo sauce piled high with arugula, garlic roasted cauliflower, shrimp and feta. Such a great twist on pizza!

My kids LOVE seafood. For example, I can guarantee you that when Silas' birthday rolls around in February, he's going to ask to go to a seafood restaurant for dinner. He loves all the fried shrimp, shrimp cocktail, even clam strips. Wesley on the other hand? Crab legs, crab legs, crab legs. 

It's hilarious because when Paul and I were dating, our favorite place to go out on dates was this local Chinese buffet. Not at all for the Chinese food, but because they had all you can eat crab legs, shrimp, and sushi. Let's just say Paul would more than get his money's worth of crab legs! It's so funny that Wesley takes after him in that sense.

When I made up this pizza last week, Silas spotted it the minute he came home from school and literally started eating the shrimp right off the top - of course BEFORE I took any pictures!! Luckily I had a plate set aside with some extras. This pizza is an absolutely fabulous way to change up your normal pizza night. The Ragu Alfredo Sauce is the perfect base flavor for these amazing toppings. Don't skip on roasting the cauliflower, it's really easy to do and it gives the cauliflower a buttery garlic flavor which goes so well with the other toppings!

Shrimp Alfredo Pizza

  • 1 1/2 cups fresh cauliflower florets
  • 2 tablespoons minced garlic
  • 2 tablespoons olive oil
  • 1 prebaked pizza crust
  • 1/2 cup Ragu Alfredo Sauce
  • 1 cup fresh arugula, roughly chopped
  • 12 oz cooked medium shrimp, tails off
  • 1/2 - 1 cup feta cheese
Cooking Directions
  1. In a mixing bowl, toss cauliflower, garlic, and olive oil together. Spread on a cookie sheet and bake at 400 degrees for 25 minutes. Remove from oven and set aside.
  2. Place crust in pizza pan and spread Alfredo sauce evenly over crust. Add arugula, roasted cauliflower, shrimp and feta evenly over sauce.
  3. Bake at 425 degrees for 8 - 10 minutes or until edges of crust are brown and toppings are heated through. Allow pizza to rest 5 minutes before slicing and serving.

Feel free to add more feta on top if you like - we did!

Ragu has always been one of our family's favorite pasta sauce as it's an authentic Italian sauce made the traditional way since 1937. Ragu follows Assunta's secret family recipe slow simmering tomatoes, garlic, and herbs. Plus no artificial flavors, colors, or high fructose corn syrup.

Ragu is holding a Ready. Set. Cook! contest that home cooks like you can enter! The entry phase is 11/4 through 11/30. There are a set list of ingredients for you to use and be creative with - so click here to enter and see the ingredients they're giving you to be inspired! You could win $750 (People's Choice), $1,250 (Runner-up), or $3,000 (Grand Prize) - so good luck!!

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This is a sponsored conversation written by me on behalf of Ragu. The opinions and text are all mine.

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