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Shrimp alfredo in a baking dish
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5 from 1 vote

Skinny Shrimp Alfredo Bake

A shrimp alfredo bake that's made with dairy free milk instead of cream but still tastes absolutely delicious and garlicky!
Prep Time5 mins
Cook Time40 mins
Total Time45 mins
Course: dinner
Cuisine: Italian
Keyword: shrimp alfredo, shrimp alfredo bake
Servings: 4
Calories: 737kcal
Author: Erin


  • 1 lb. penne pasta preferably whole wheat
  • 1/4 cup butter
  • 1/4 cup olive oil
  • 4 garlic cloves minced
  • 1 heirloom tomato diced
  • 2 cups milk of choice
  • 2 cups parmesan cheese shaved
  • 1 lb. shrimp tailed removed
  • Salt and pepper to taste
  • Fresh parsley for garnish


  • Preheat oven to 400°.
  • Cook the pasta according to the package instructions.
  • Meanwhile, add the butter, olive oil and garlic to a large skillet and sauté for 2-3 minutes; then, add the milk and slowly stir in the cheese. Reduce heat to medium-low and simmer the sauce for 4-5 minutes or until the sauce has thickened.
  • Next, add the shrimp and tomato to the skillet and cook for 3 minutes or so, or until the shrimp are cooked.
  • Add the cooked pasta to the skillet and stir until the pasta is completely covered in the sauce. Transfer mixture into a baking dish and bake for 15 minutes.
  • Sprinkle with salt, pepper and parsley and enjoy!


Milk: I almost always use either almond milk or oat milk


Calories: 737kcal | Carbohydrates: 39g | Protein: 49g | Fat: 42g | Saturated Fat: 18g | Cholesterol: 350mg | Sodium: 1949mg | Potassium: 272mg | Fiber: 3g | Sugar: 2g | Vitamin A: 1001IU | Vitamin C: 10mg | Calcium: 926mg | Iron: 4mg