If you like Alfredo-style pasta, this garlicky shrimp Alfredo bake recipe will become one of your favorites. The creamy sauce is rich, yet not overly caloric and perfectly seasoned with garlic, shallots, Italian herbs, and parsley. Melted mozzarella and parmesan cheese make it even more luscious!
Ingredients you’ll need:
To make this amazing Shrimp Alfredo Bake Recipe you will need the following ingredients:
- Butter: for sauteing and to make the sauce. Do not substitute it for oil
- Garlic and shallots: give amazing aroma and flavor to this dish
- Shrimp: I’ve always been a firm believer in buying wild-caught shrimp. You will need a pound
- Flour: all-purpose flour gives the sauce body and makes it rich
- Milk: if you want to keep the calorie count low, use 2% or skim milk. It will be used as the base for our sauce
- White wine: gives amazing flavor to our sauce. The alcohol evaporates as it cooks, so you can feed it to your kids
- Chicken stock: will help thin out the sauce and provide flavor
- Parsley, Italian seasoning, and red pepper flakes: give this dish the perfect flavor boost
- Ziti or penne: any short pasta will do
- Mozzarella and parmesan cheese: use as little or as much as you want. I always try to use freshly shredded cheese to get the best results.
How to make Baked Shrimp Alfredo?
- We will start by melting one tablespoon of butter in an oven-safe skillet and sauteing the parsley, minced shallots, and garlic until fragrant, about 30 seconds. Add the shrimp and cook until they’re pink with no grey left in them. About 2 minutes per side. Season with salt and pepper. Remove the shrimp from the skillet and reserve
- In the same skillet, melt the remaining tablespoon of butter and add the flour. Cook for about one minute and whisk in the milk, wine, chicken stock, Italian seasoning, and red pepper flakes. Season with salt and pepper. Simmer until thick, about 2-3 minutes
- Mix in the shredded mozzarella, grated parmesan, Italian seasoning, and red pepper flakes and stir until melted
- Return the shrimp to the skillet as well as the chopped tomatoes and cooked pasta. Sprinkle the remaining ½ cup mozzarella and ¼ cup parmesan on top and bake for 10-15 minutes or until the cheese is melted
Can I Use Pre-cooked Shrimp To Make This Casserole?
You can. Add the cooked shrimp in step 4. Using raw shrimp will give the sauce more flavor, but you can definitely save some time using pre-cooked shrimp.
What Pasta is Best For Shrimp Alfredo?
I like to use short pasta, but any type of pasta is good. In this recipe I used ziti, but you can use penne, fusilli, farfalle, rigatoni, radiator, or any other short (or long) pasta. I think short pasta bakes better than long pasta.
Storing and Reheating:
Store any leftovers in an airtight container and in the fridge for up to two days or in the freezer for up to two months. If you want to make this meal ahead of time and freeze it, I recommend freezing only the shrimp with the sauce.
Cook the pasta on the day you plan to serve it. To reheat, you can either do it in the microwave or in the oven. Pasta can get a little dry when refrigerated or frozen, so add a couple of tablespoons of milk and cover before reheating.
Shrimp Alfredo Bake Recipe
- 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 if serving this dish to children)
- 1 cup mozzarella cheese, freshly shredded and divided
- ½ cup parmesan cheese, freshly grated and divided
- Preheat the oven to 350 F and cook pasta until al dente according to package instructions
- In a large oven-safe skillet, over medium heat, melt one tablespoon of butter and saute the minced shallots, garlic, and parsley until fragrant, about 30 seconds.
- Add the shrimp and cook until pink and no grey is left in them, about 2 minutes on each side. Transfer cooked shrimp to a plate and keep the juices in the skillet
- Using the same skillet, melt the remaining tablespoon of butter and add the flour. Cook for about one minute
- Whisk in the milk, wine, and chicken stock. Simmer until thick, about 3 minutes. Mix in ½ cup shredded mozzarella, ¼ cup grated parmesan, Italian seasoning, and red pepper flakes until the cheeses are melted. Season with salt and pepper
- Return the shrimp to the skillet and stir in the chopped tomatoes and cooked pasta.
- Sprinkle remaining mozzarella and parmesan cheese on top and bake for 10-15 minutes or until the cheeses melt