Shrimp Alfredo Bake
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This easy Shrimp Alfredo Bake is the best comfort food for busy weeknights or date nights. Shrimp, pasta, and alfredo sauce are baked together in a casserole dish, giving you a creamy, cheesy dinner in 30 minutes or less!
Why you’ll love this recipe!
So cheesy! Between the shredded cheese in the alfredo sauce and a layer of melted parmesan on top, this alfredo pasta bake is seriously cheesy and indulgent.
Just plain easy – Toss the cooked pasta with the shrimp, alfredo sauce, and veggies, then let the oven do the rest.
Ready in 30 minutes – It’s perfect for a quick and easy dinner during busy weeknights.
Table of Contents
From the tender shrimp to the alfredo-drenched pasta, everything about this Shrimp Alfredo Pasta Bake is glorious! It’s an easy 30-minute casserole I like to throw together on busy weeknights or when I want the oven to do most of the work. It bakes up cheesy and delicious in a few minutes—perfect for scooping up with freshly baked garlic bread.
Just like my Cajun shrimp alfredo, this recipe brings shrimp and pasta together in the very best way. I can’t wait for you to try it!
Shrimp Alfredo Bake Ingredients
Pre-cooked shrimp – Make sure you peel and devein the shrimp ahead. I like pre-cooked medium shrimp best because they don’t take long to cook in the casserole. If frozen, thaw them overnight in the fridge or under cold running water in a colander.
Pasta – Short-cut pasta noodles, like penne, farfalle, or rigatoni, are best for scooping. Regular, whole wheat, and gluten-free pasta all work well.
Alfredo sauce – My healthy alfredo sauce is perfect for this recipe! It’s a lightened-up version of the classic, made with almond milk, parmesan, shredded cheese, and simple seasonings. Want a boost of protein? Use my cottage cheese alfredo sauce instead. Or, stick with store-bought sauce.
Broth – I find that chicken broth tastes the best, but vegetable broth is a great substitute.
This list is to provide further clarification on a few of the ingredients. See recipe card below for the full ingredient list.
Variations
- Instead of shrimp, use pre-cooked shredded chicken or salmon bites.
- Extra cheesy version – Combine the parmesan with asiago cheese. Or, for epic cheese pulls, top the casserole with a layer of shredded mozzarella.
- Vegetable add-ins – Halved cherry tomatoes, shredded carrots, or blanched broccoli florets would be so good mixed in!
How to Make a Shrimp Alfredo Bake
Step 1: Make the alfredo sauce. Start by making a double batch of homemade alfredo sauce (or skip this step if you’re using store-bought).
Step 2: Cook the pasta. Boil the pasta until al dente (chewy but with a firm bite).
Step 3: Prep the veggies and sauce. Meanwhile, cook the spinach and garlic in a skillet. Whisk the alfredo sauce and the chicken broth together in a bowl.
Step 4: Assemble. Pour the cooked pasta into the casserole dish, then add the shrimp, cooked spinach, and garlic. Pour the alfredo sauce mixture over top, then sprinkle everything with parmesan cheese.
Step 5: Bake. Bake the casserole until the sauce is bubbly. Enjoy!
Shrimp Alfredo FAQs
Not if you’re using medium-sized shrimp. Larger varieties should be par-cooked in a lightly oiled skillet for 2 to 3 minutes to make sure they’re fully cooked by the time the pasta bake comes out of the oven.
I absolutely adore this meal with a side of my vegan garlic bread and a Caesar salad. It’s like Italian restaurant vibes! You could also pair it with parmesan and lemon-dressed sautéed asparagus, a side salad, or a platter of grilled zucchini to keep things light.
Storage
Refrigerator: The leftover shrimp alfredo will keep for 2 to 3 days in an airtight container in the fridge.
Reheating: Microwave the leftovers or warm them in a skillet over medium heat with a splash of milk or broth until the pasta is saucy and creamy again.
More Pasta Recipes
If you made this recipe, be sure to leave a comment and star rating below. Thanks!
Shrimp Alfredo Bake
Ingredients
- 8 oz. pasta
- 2 cups alfredo sauce, store-bought or homemade; if using homemade, double the recipe
- 1 lb. medium shrimp, peeled and deveined
- 2 garlic cloves, minced
- 1 cup spinach, chopped
- ¼ cup chicken broth
- 1 cup parmesan cheese, freshly grated
- Salt and pepper to taste
Instructions
- Preheat oven to 400°F and spray a 9×13 dish with nonstick spray; set aside.
- If you’re using homemade alfredo, make a double batch of my healthy alfredo sauce recipe. If you’re using store-bought alfredo, you can skip this step.
- Cook the pasta to al dente according to the package instructions.
- While the pasta is cooking, spray a skillet with nonstick spray and heat over medium heat. Then, add the spinach and garlic and cook until it’s wilted, about 1 minute; set aside. At this point, you should whisk 2 cups of the alfredo sauce and the chicken broth together in a bowl.
- Next, assemble the casserole: pour the cooked pasta into the casserole dish, then add the shrimp, cooked spinach and garlic on top. Pour the alfredo sauce mixture overtop, then sprinkle everything with parmesan cheese.
- Place in the oven and bake for 12-15 minutes until the sauce is bubbly. Enjoy!
Notes
Nutrition
Looks great. When do you add the milk?
Thank you
Whoops — just adjusted the recipe!
I love this idea! I am going to try it with coconut milk.