This garlic shrimp alfredo bake is a family-pleasing pasta dinner that comes together in practically no time! It's so easy and only takes a few minutes on the stovetop before it goes right into the oven to finish cooking. This cheesy shrimp pasta casserole is about to be your family's new favorite recipe!
Easy Shrimp Alfredo Bake
Want a super satisfying, quick, and easy dinner? Then this garlicky shrimp alfredo bake is a simple meal idea that you should try!
It is such a yummy mess of garlicky, cheesy goodness that you'll end up making it all the time. In a snap, it's perfectly cooked (with bubbly cheese sauce) and it's ready to serve!
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🥘 Garlic Shrimp Alfredo Bake Ingredients
This recipe may have a long ingredient list, but it's so worth it. You should be able to find everything on a quick trip to the store (if you don't have it already)!
- Penne Pasta - 10-ounce package of penne pasta (cooked, drained, rinsed *see note).
- Butter - 3 tablespoons of butter (divided - 1 tablespoon & 2 tablespoon portions).
- Garlic - 1 tablespoon minced garlic.
- Shrimp - 1 pound of shrimp (medium to large, peeled and deveined).
- Parsley - 3 tablespoons of parsley (fresh, chopped - divided 2 tablespoon & 1 tablespoon portions).
- Dill - 2 teaspoons of fresh dill or ¼ teaspoon dried.
- Lemon Juice - optional, 1 tablespoon of lemon juice.
- All-Purpose Flour - 2 tablespoons of all-purpose flour.
- Chicken Broth - ½ cup of chicken broth.
- Milk - 1 cup of milk.
- Tomatoes - 2 large tomatoes (chopped).
- Salt & Pepper - ¼ teaspoon each, salt & pepper (more to taste, if desired).
- Parmesan Cheese - ¾ cup Parmesan cheese (shredded, divided - ½ cup portion & ¼ cup portion).
- Romano Cheese - ½ cup Romano cheese (shredded).
- Mozzarella Cheese - ¼ cup Mozzarella cheese (grated, divided - set aside 1 tablespoon of the ¼ cup).
*Be sure to see the free printable recipe card below for ingredients, exact amounts & instructions with tips!*
🔪 How To Make This Garlic Shrimp Alfredo Bake
I consider this a one-skillet dinner but for the fact that the penne pasta is cooked separately.
This garlic shrimp alfredo bake will serve 6 hungry people. If you are a family of 4 (or less) the leftovers are even better the next day!
Pre-Cook The Shrimp
- Prep. Preheat your oven to 350°F (175°C) and coat your oven-safe large frying pan or skillet with vegetable oil (about a teaspoon), then bring to medium heat.
- Cook the shrimp. Melt the first portion of butter (1 tablespoon) and then add garlic and cook for about 30 seconds before adding 1 pound of shrimp. Add the first portion of chopped parsley (2 tablespoons) and 2 teaspoons of dill and continue to cook the shrimp until pink (3-4 minutes, about 2 minutes per side).
- Set aside. Remove the shrimp to a plate and set it aside (*see note).
Make The Sauce
- Make a roux. Add the second portion (2 tablespoons) of butter to your frying pan or skillet and melt, stirring into the cooked juices from the shrimp. Add 2 tablespoons of flour and whisk in the pan juices for 30 seconds to a minute, until all of the flour has been incorporated with the butter and begins to turn a golden color.
- Add cheese. Add ½ cup of chicken broth, then 1 cup of milk, and stir or whisk to combine. Add 2 diced tomatoes and ¼ teaspoon each of salt and pepper. Bring to a simmer, then add the first (½ cup) portion of Parmesan cheese and ½ cup of Romano cheese. Stir until the cheese has begun to melt and the sauce is creamy, then add the first (1 tablespoon) portion of Mozzarella cheese.
- Build the casserole. Add about half of the cooked penne pasta, then more if there is plenty of sauce and room in your frying pan or skillet. Add a bit more of the chopped parsley (if desired) then add the cooked shrimp back into the frying pan or skillet. Stir to combine.
Bake The Casserole
- Bake. Top the creamy pasta dish with the remaining 1 tablespoon of Mozzarella and ¼ cup of Parmesan cheese, as well as the remaining 1 tablespoon of chopped parsley. Then transfer to the oven and bake at 350°F (175°C) for about 8-10 minutes, or until the sauce is bubbling around the edges of the pan.
- Broil (optional) and serve. If the top of the dish isn't a nice golden color yet, you can broil it for 2-3 minutes (watching closely!) to finish it off with that lovely golden topping. Serve immediately.
This garlic shrimp alfredo bake is all you need for a hearty dinner. However, a crusty piece of garlic bread or rustic bread is the perfect tool for soaking up alfredo sauce! Enjoy!
💭 Angela's Pro Tips & Recipe Notes
- Keep in mind that you don't have to fully cook your shrimp in the skillet because it will finish cooking in the oven.
- A Parmesan/Romano cheese blend is ideal for that 'true alfredo' flavor. I find that using Parmesan alone never tastes quite right.
- After cooking the pasta, I like to add a drizzle of olive oil so that it doesn't stick together, though it is a personal preference.
🥡 Storing & Reheating
Cover leftovers tightly and refrigerate for up to 3 days. In an airtight container, you may freeze leftover baked shrimp alfredo, but you should use it within 3 months.
Thaw frozen pasta and bake in the fridge overnight before reheating. Keep in mind, that well-cooked pasta may become mushy when thawed out. (Undercook your pasta by 1 minute or so if you plan to freeze your casserole).
Reheating Your Shrimp Alfredo Bake
Reheat individual portions of baked shrimp alfredo in the microwave for 2-3 minutes. Alternatively, you may reheat the entire casserole at 325°F (163°C) until heated through, about 15-20 minutes.
❓ Recipe FAQs
Yes! Prepare your pasta and shrimp, then add all ingredients to the casserole dish and cover tightly. Refrigerate for up to 24 hours until ready to bake.
I like a short, round pasta for this casserole. I used penne here, but rigatoni, macaroni, ziti, cavatappi, rotini, or whatever your preferred pasta is will be just as tasty.
Yes. If using precooked shrimp, do not cook it in the skillet before combining the ingredients to build your casserole. It will heat up in the oven as the cheese melts. Once the cheese is bubbly and golden, remove the casserole from the oven. No need to cook it any longer or you may overcook the shrimp.
🦐 More Shrimp Dinners
- Crab Stuffed Shrimp
- Southern Shrimp and Grits
- New Orleans BBQ Shrimp
- General Tso's Shrimp
- Lemon Garlic Shrimp Pasta
- Shrimp Enchiladas
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📖 Recipe Card
Garlic Shrimp Alfredo Bake
Ingredients
- 10 oz package penne pasta (cooked, drained, rinsed - recommend coating with olive oil)
- 3 tablespoon butter (divided - 1 tablespoon & 2 tablespoon portions)
- 1 tablespoon garlic (minced)
- 1 lb shrimp (medium to large, peeled and deveined)
- 3 tablespoon parsley (fresh, chopped - divided 2 tablespoon & 1 tablespoon portions)
- 2 teaspoon dill
- 1 tablespoon lemon juice (optional)
- 2 tablespoon all-purpose flour
- ½ cup chicken broth
- 1 cup milk
- 2 large tomatoes (chopped)
- ¼ teaspoon each, salt & pepper (more to taste, if desired)
- ¾ cup Parmesan cheese (shredded, divided - ½ cup portion & ¼ cup portion)
- ½ cup Romano cheese (shredded)
- ¼ cup Mozzarella cheese (grated, divided - set aside 1 tablespoon of the ¼ cup)
(Note: 2x or 3x only changes the ingredient list)
Instructions
- Preheat your oven to 350°F (175°C) and coat your oven-safe large frying pan or skillet with vegetable oil (about a tsp), then bring to medium heat.
- Melt the first portion of butter (1 Tbsp) and then add garlic and cook for about 30 seconds before adding the shrimp. Add the first portion of chopped parsley (2 Tbsp) and dill and continue to cook the shrimp until pink (3-4 minutes, about 2 minutes per side).
- Remove the shrimp (slightly under cooked, as they will continue to cook when the dish is baked) to a plate and set aside.
- Add the second portion (2 Tbsp) of butter to your frying pan or skillet and melt, stirring into the cooked juices from the shrimp. Add flour and whisk in the pan juices for 30 seconds to a minute, until all of the flour has been incorporated with the butter and begins to turn a golden color.
- Add the chicken broth, then the milk, and stir or whisk to combine. Add tomatoes and salt and pepper. Bring to a simmer, then add the first (½ cup) portion of Parmesan cheese and the Romano cheese. Stir until the cheese has begun to melt and the sauce is creamy, then add the first (1 Tbsp) portion of Mozzarella cheese.
- Add about half of the cooked penne pasta, then more if there is plenty of sauce and room in your frying pan or skillet. Add a bit more of the chopped parsley (if desired) then add the cooked shrimp back into the frying pan or skillet. Stir to combine.
- Top the creamy pasta dish with the remaining Mozzarella and Parmesan cheese, as well as the remaining chopped parsley. Then transfer to the oven and bake at 350°F (175°C) for about 8-10 minutes, or until the sauce is bubbling around the edges of the pan.
- If the top of the dish isn't a nice golden color yet, you can broil it for 2-3 minutes (watching closely!) to finish it off with that lovely golden topping. Serve immediately.
- Squeeze lemon juice over the top if desired and enjoy!
Frans Super says
Ik had net gegeten, maar kreeg acuut weer trek. Wat een mooi recept. Dit ga ik héél gauw maken!!
"I had just eaten, but was immediately hungry again. What a beautiful recipe. I will be making this very soon!!"
Angela @ BakeItWithLove.com says
Fantastisch! Ik ben blij dat je genoten hebt van het recept!
"Fantastic! I'm happy that you enjoyed the recipe!"
Jeanette says
Looks delicious! I loved the video. I'm making this tonight!