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If you love Alfredo-style pasta, this garlicky Shrimp Alfredo Bake will quickly become a favorite. The creamy sauce is rich without being too heavy and is perfectly seasoned with garlic, shallots, Italian herbs, and parsley. Topped with melted mozzarella and parmesan, this dish is simply irresistible!
Ingredients You’ll Need For Shrimp Alfredo:
To create this delicious Shrimp Alfredo Bake, you’ll need the following ingredients:
- Butter: For sautéing and making the sauce (no substitutes for oil).
- Garlic & Shallots: Add amazing aroma and flavor to the dish.
- Shrimp: Wild-caught shrimp is recommended; you’ll need one pound.
- Flour: All-purpose flour thickens the sauce, making it rich and creamy.
- Milk: Use 2% or skim milk to keep the calorie count low, as this is the base of the sauce.
- White Wine: Adds fantastic flavor. The alcohol evaporates during cooking, making it family-friendly.
- Chicken Stock: Thins the sauce while adding depth of flavor.
- Parsley, Italian Seasoning & Red Pepper Flakes: Enhance the dish with a perfect blend of flavors.
- Ziti or Penne: Any short pasta will work.
- Roma Tomatoes: Stirred in at the end before baking.
- Mozzarella & Parmesan Cheeses: Freshly shredded for best results—add as much or as little as you like.
How to Make Baked Shrimp Alfredo:
1. Preheat your oven to 350°F.
2. In a large, oven-safe skillet, melt one tablespoon of butter over medium heat. Sauté minced shallots, garlic, and parsley until fragrant (about 30 seconds).
3. Add the shrimp and cook until they turn pink (about 2 minutes per side). Remove the shrimp from the skillet and set aside, leaving the juices in the skillet.
4. In the same skillet, melt the remaining tablespoon of butter. Stir in the flour and cook for one minute. Whisk in the milk, white wine, and chicken stock, and simmer until thickened (about 3 minutes).
5. Mix in ½ cup of shredded mozzarella, ¼ cup of grated parmesan, Italian seasoning, and red pepper flakes. Stir until the cheeses melt. Season with salt and pepper.
6. Return the shrimp to the skillet and stir in the chopped tomatoes and cooked pasta. Sprinkle the remaining mozzarella and parmesan on top.
7. Bake for 10-15 minutes, or until the cheese is melted and bubbly.
Can You Use Pre-cooked Shrimp?
Yes, you can! Just add the cooked shrimp in step 4. While raw shrimp provides more flavor, pre-cooked shrimp can save you time.
Best Pasta for Shrimp Alfredo:
Short pasta works best for this dish. Ziti is recommended, but you can use penne, fusilli, farfalle, rigatoni, or any other short pasta. Short pasta tends to bake better than long pasta.
Storing & Reheating
Store leftovers in an airtight container in the refrigerator for up to two days or in the freezer for up to two months. If freezing, it’s best to freeze just the shrimp and sauce and cook the pasta fresh when you’re ready to serve. Reheat in the microwave or oven, adding a couple of tablespoons of milk to keep the pasta from drying out.
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Shrimp Alfredo Bake Recipe
If you love Alfredo-style pasta, this garlicky Shrimp Alfredo Bake will quickly become a favorite. The creamy sauce is rich without being too heavy and is perfectly seasoned with garlic, shallots, Italian herbs, and parsley. Topped with melted mozzarella and parmesan, this dish is simply irresistible!
Ingredients
- 12 oz ziti, cooked and drained
- 2 tbsp butter, divided
- 1 shallot, minced
- 3 garlic cloves, minced
- 1 lb shrimp, peeled and deveined
- 2 tbsp parsley, freshly chopped
- Salt and pepper, to taste
- 1 ½ tbsp all-purpose flour
- ¾ cup milk
- ¼ cup white wine
- ¼ cup chicken stock
- 1 tsp Italian seasoning
- ¼ tsp red pepper flakes (omit for children)
- 2 Roma tomatoes, chopped
- 1 cup mozzarella cheese, freshly shredded, divided
- ½ cup parmesan cheese, freshly grated, divided
Instructions
- Preheat oven to 350°F.
- Cook pasta until al dente per package instructions.
- In a large oven-safe skillet over medium heat, melt one tablespoon of butter. Sauté the shallots, garlic, and parsley until fragrant (about 30 seconds).
- Add shrimp and cook until pink (about 2 minutes per side). Transfer shrimp to a plate, keeping the juices in the skillet.
- In the same skillet, melt the remaining butter. Add flour and cook for one minute. Whisk in the milk, white wine, and chicken stock. Simmer until thickened (about 3 minutes). Mix in ½ cup mozzarella, ¼ cup parmesan, Italian seasoning, and red pepper flakes until the cheeses melt. Season with salt and pepper.
- Stir in the cooked pasta, shrimp, and tomatoes. Top with remaining mozzarella and parmesan.
- Bake for 10-15 minutes, or until the cheeses are melted and bubbly.
Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 526Total Fat: 19gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 292mgCarbohydrates: 40gFiber: 3gSugar: 5gProtein: 44g
Sos Recipes is not staffed by nutritionists or dietitians, and any provided nutritional information is an approximation. If calorie count and nutritional value are crucial to you, we suggest inputting the ingredients into your preferred online nutritional calculator. The actual calorie and nutritional content may differ based on the brands used.