shrimp alfredo bake is a warm pasta casserole loaded with tender shrimp, rich alfredo sauce, and melty cheeses. Everything’s tossed with penne, topped with mozzarella, then baked until golden and bubbly for a cozy dinner everyone loves.
I often struggled with watery sauce and shrimp turning rubbery when my kids were hungry. So I tested until this cheesy shrimp pasta bake keeps sauce thick and shrimp tender, and it’s all cooked in one dish with little mess.
I learned it’s key to pat shrimp dry to keep sauce creamy and stop it from thinning. The garlic aroma fills the kitchen and makes me smile. It simmers for about 5 minutes then bakes another 20 minutes, giving me time to set the table and breathe.
If you enjoy hearty pasta bakes, give my Easy Meatball Pasta Bake Recipe a try for another fuss-free oven dish.
Why You Will Love This Recipe
- Creamy sauce texture The blend of heavy cream, butter and 1 cup Parmesan thickens in about 4 minutes, coating penne and shrimp in a smooth, rich sauce.
- Cheesy golden top A layer of 1 cup shredded mozzarella browns after 20 minutes at 375°F, giving you those irresistible golden spots and a stretchy finish.
- Make-ahead friendly Assembling the bake the night before lets flavors meld overnight, so you just pop it into a preheated oven and dinner comes together fast.
- Easy storage Leftovers tuck into an airtight container for up to 2 days in the fridge or freeze up to 2 months, great for quick reheating.
Ingredient Notes
- Penne pasta: pick a ridged tube that holds sauce, cook until just firm, then drain. Rotini works if you prefer a twistier shape.
- Shrimp: use peeled, deveined, tail-off cooked shrimp. Thaw in the fridge to avoid excess water. Raw shrimp needs pre-cooking first.
- Heavy whipping cream: adds body to the sauce. Warm gently to avoid splitting. You can mix milk, flour, and butter if you’re out of cream.
- Mozzarella cheese: shred from a block for smooth melting. Pre-shredded has anti-caking agents that can affect texture. Provolone is a handy swap.
- Parmesan cheese: grate fresh for a bright, salty kick. Pre-grated options may include additives. Romano cheese can replace it in a pinch.
- Butter: cut into cubes so it melts evenly into the cream. Unsalted lets you control seasoning, but salted works fine if that’s what’s on hand.
Find the printable recipe with measurements below.
Keep scrolling to the recipe card below for the full printable recipe!
Recipe Tips
- If you want to avoid tough shrimp, watch the casserole at 20 minutes of baking and pull it once the cheese starts to brown.
- When pasta cooks to al dente, drain and toss with sauce before baking so it remains firm.
- If pasta tastes bland, add salt to boiling water before cooking so noodles absorb seasoning.
- If you like a little heat, stir a dash of red pepper flakes into the sauce before mixing with pasta and shrimp.
- If you prefer a crunchy top, mix 2 Tablespoons butter with 1 cup breadcrumbs and sprinkle over cheese before baking.
Serving Suggestions
- Place garlic bread beside shrimp alfredo. Offer air fryer garlic bread too.
- Glazed carrots join the lineup. Roasted vegetables appear on a platter.
- Fried ravioli appear as an appetizer. Chocolate sheet cake completes the menu.
Storage Guidelines
- Fridge Storage: airtight container, refrigerator at 40°F, up to 2 days, keep sealed, reheat in low oven until bubbly or microwave in 30-second bursts
- Freezer Storage: freezer-safe container or freezer bag, freezer at 0°F, up to 2 months, separate layers with parchment, thaw overnight in refrigerator
- Reheat Method: microwave-safe dish or oven-safe dish, microwave 30-second bursts until hot or oven at 350°F until sauce bubbles
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Shrimp Alfredo Bake
This creamy Shrimp Alfredo Bake is an easy casserole that combines pasta and shrimp in a homemade alfredo sauce, topped with mozzarella cheese and baked to perfection.
Equipment
- 9″x13″ baking dish
- Saucepan
- Whisk
- Measuring cups and spoons
Ingredients
- 16 ounces penne pasta cooked according to package directions
- 1 cup Mozzarella cheese shredded
- 1 pound cooked shrimp peeled, deveined, and tails removed (about 20-25 pieces)
- parsley chopped fresh, optional
- ½ cup butter cut into large cubes
- 2 cups heavy whipping cream
- 4 cloves garlic minced
- ½ teaspoon garlic powder
- ½ teaspoon Italian seasoning
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 1 cup Parmesan cheese grated
Instructions
- Preheat your oven to 375°F and coat a 9×13-inch baking dish with non-stick spray. This helps heat the dish evenly and keeps the pasta from sticking.
- Boil penne according to package instructions, then drain and set aside. Salting the water adds flavor to every bite.
- In a large skillet over medium-low heat, add butter and heavy cream. Whisk until the butter melts and the mixture is smooth and combined.
- Stir in garlic, garlic powder, Italian seasoning, salt, and pepper. Whisk so the garlic softens and the spices infuse the sauce.
- Bring the skillet to a gentle simmer, whisking constantly. Cook for 3 to 4 minutes until the sauce thickens enough to coat the back of a spoon.
- Mix in Parmesan until it melts fully, then remove the pan from heat. The cheese creates a creamy texture and a nutty flavor.
- Toss the drained pasta and shrimp with the sauce, then spread it in your prepared dish. Top with mozzarella and bake, uncovered, for 20 minutes until bubbly and the cheese turns lightly golden. Serve immediately.
Notes
- If you want to avoid tough shrimp, watch the casserole at 20 minutes of baking and pull it once the cheese starts to brown.
- When pasta cooks to al dente, drain and toss with sauce before baking so it remains firm.
- If pasta tastes bland, add salt to boiling water before cooking so noodles absorb seasoning.
- If you like a little heat, stir a dash of red pepper flakes into the sauce before mixing with pasta and shrimp.
- If you prefer a crunchy top, mix 2 Tablespoons butter with 1 cup breadcrumbs and sprinkle over cheese before baking.
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