This Shrimp Alfredo Pasta Bake is creamy, cheesy, and packed with shrimp goodness. It’s a cozy dish that comes together easily and is perfect for a family dinner!
I mean, who doesn’t love pasta covered in creamy sauce? I like to sprinkle a bit of extra cheese on top for that bubbly finish—because more cheese is always a good idea! 🧀
Key Ingredients & Substitutions
Pasta: I love using rotini for this recipe because its spirals hold onto the creamy sauce beautifully. If rotini isn’t available, any short pasta like penne or fusilli will work fine.
Shrimp: Fresh shrimp is always a treat! But if you’re not a shrimp fan, you can substitute it with chicken or even sautéed vegetables for a delicious vegetarian option.
Cheese: Parmesan cheese gives this dish a nice depth of flavor. If you have only pre-grated cheese, that’s okay, but freshly grated will melt better. You could switch it up with Asiago or Pecorino Romano if you like.
Heavy Cream: Need a lighter version? Use half-and-half or a mix of whole milk and cream. Just be aware that the sauce may change a bit in richness.
Butter: Butter adds richness; however, you can use olive oil instead for a lighter option. Just remember, it won’t be as rich!
How Do I Make a Smooth Alfredo Sauce?
Making a creamy Alfredo sauce is simple with these steps. First, sauté minced garlic in butter until fragrant, which adds a lovely aroma and flavor. When making the roux, gently mix flour with butter and garlic to avoid brown bits. This creates a perfect base for your creamy sauce.
- Whisk constantly: Once you add the heavy cream and milk, keep whisking until it thickens. This might take around 3-5 minutes. A whisk works best for preventing lumps!
- Season gradually: After adding Parmesan, taste and adjust salt and pepper as desired. If you enjoy some heat, don’t forget to sprinkle in the red pepper flakes.
How to Make Shrimp Alfredo Pasta Bake
Ingredients You’ll Need:
Pasta:
- 12 oz rotini pasta (or any short pasta)
Shrimp:
- 1 lb large shrimp, peeled and deveined
For the Sauce:
- 2 tbsp olive oil
- 3 tbsp butter, divided
- 4 cloves garlic, minced
- 3 cups heavy cream
- 1 cup whole milk
- 1 ½ cups freshly grated Parmesan cheese, divided
- 1 tsp salt (to taste)
- ½ tsp black pepper
- ½ tsp crushed red pepper flakes (optional for a little heat)
- 2 tbsp all-purpose flour
For the Topping:
- 1 cup shredded mozzarella cheese
- Fresh parsley, chopped (for garnish)
- Optional: crispy bacon bits or breadcrumbs for topping
How Much Time Will You Need?
This recipe should take about 10 minutes to prepare and around 25 minutes to bake, giving you a total of about 35-40 minutes from start to finish. Perfect for a cozy dinner!
Step-by-Step Instructions:
1. Preheat and Prepare:
First, set your oven to 350°F (175°C) to preheat. While it’s heating up, lightly grease a 9×13 inch baking dish so your pasta doesn’t stick later.
2. Cook the Pasta:
In a large pot, bring water to a boil and add a good amount of salt. Cook the rotini pasta until just al dente, which should be about 1-2 minutes less than what the package says. Drain the pasta and set it aside.
3. Cook the Shrimp:
In a large skillet, heat the olive oil over medium heat. Add the peeled and deveined shrimp, seasoning them with salt and pepper. Cook the shrimp until they turn pink and opaque, which takes about 2 minutes per side. Once done, remove them from the skillet and set aside.
4. Make the Alfredo Sauce:
In the same skillet, melt 2 tablespoons of butter over medium heat. Add the minced garlic and sauté for about 1 minute until it becomes fragrant. Then, sprinkle the flour over the buttery garlic, whisking constantly to create a roux. Let it cook for about 1-2 minutes, but don’t let it brown.
5. Whisk in the Cream:
Slowly pour in the heavy cream and milk while whisking until you have a smooth mixture. Continue to whisk until the sauce starts to thicken—this should take about 3-5 minutes.
6. Finish the Sauce:
Lower the heat to low and stir in 1 cup of the grated Parmesan cheese. Season the sauce with additional salt, black pepper, and the crushed red pepper flakes if you’re using them for some extra heat.
7. Combine Pasta and Sauce:
Add the cooked pasta and shrimp to the Alfredo sauce, stirring everything together to make sure it’s well coated with that creamy deliciousness.
8. Layer in the Baking Dish:
Transfer half of the pasta mixture into your greased baking dish. Sprinkle half of the mozzarella and remaining Parmesan cheese on top. Add the rest of the pasta mixture and finish with the rest of the mozzarella cheese.
9. Add Butter for a Crunchy Top:
Dot the top of your pasta with the remaining 1 tablespoon of butter. This will give you a lovely, golden crust when baked!
10. Bake the Dish:
Put the dish in the preheated oven and bake it uncovered for 20-25 minutes, or until the top is bubbly and golden brown.
11. Garnish and Serve:
Once out of the oven, let it rest for 5 minutes. Then, garnish the top with chopped fresh parsley and add some crispy bacon bits or breadcrumbs if you want that extra crunch. Serve warm and enjoy your creamy, cheesy Shrimp Alfredo Pasta Bake!
Can I Use Frozen Shrimp for This Recipe?
Yes, you can! Just make sure to thaw the shrimp completely before cooking. You can do this by placing them in the fridge overnight or by running them under cold water in a sealed bag for a quicker method.
Is There a Lighter Alternative to Heavy Cream?
Absolutely! You can use half-and-half or a mixture of whole milk and cream for a lighter version. Keep in mind that the sauce may not be as rich, but it will still be creamy and delicious!
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F for about 15-20 minutes until warmed through, or pop it in the microwave, stirring occasionally for even heating.
Can I Add Vegetables to This Dish?
Definitely! Feel free to add vegetables like spinach, zucchini, or bell peppers for some extra nutrition and flavor. Just sauté them along with the shrimp or in separate before combining them into the pasta bake.