Dump-and-Bake Shrimp Alfredo

You don’t even have to boil the pasta for this creamy dump-and-bake shrimp Alfredo! With just 10 minutes of prep, this cozy comfort food practically cooks itself. Just stir the ingredients together in one dish and pop it in the oven. No boiling pasta, no sauteing shrimp, and no sink full of pots and pans.

If you love easy seafood pasta dinners, you’ll also want to try this Shrimp Scampi Pasta Bake and this Lightened-Up Shrimp Alfredo. For another quick seafood dinner, my Linguine and Clam Sauce is ready in just 20 minutes.

Before You Get Started

These tips make the biggest difference between a great result and a so-so one:

• Cover the dish tightly with foil. The pasta cooks by absorbing the liquid in the dish, and that only works if the steam stays trapped inside. Even small gaps in the foil can let moisture escape, leaving you with unevenly cooked or crunchy noodles. Press the foil snugly around the edges before it goes in the oven.
• Add the shrimp at the very end. Shrimp only need about 5-10 minutes in the hot casserole to cook through. If you add them at the beginning with the pasta, they’ll be tough and rubbery by the time the noodles are done. Stir them in after the pasta is al dente, add the cheese, and finish baking uncovered.
• Check the pasta before you call it done. Baking time varies depending on your oven, pan type (glass and ceramic take longer than metal), and pasta shape. The best way to check is to taste a noodle. It should be tender with most of the liquid absorbed. If the pasta is still firm, cover and return to the oven for a few more minutes. Be careful not to over-bake, or the noodles will turn mushy.

How to Make Baked Shrimp Alfredo

You’ll find the full recipe with measurements in the card below, but here’s a walkthrough of the process with tips to help everything turn out perfectly:

Step 1: Mix the Sauce and Pasta

Preheat the oven to 425°F. In a greased 9 x 13-inch baking dish, whisk together the Alfredo sauce, chicken broth, white wine (or extra broth), onion, garlic, and drained roasted red peppers. 

Stir in the uncooked rotini pasta, making sure that most of the noodles are evenly submerged in the liquid.

⇢ Make sure the pasta is submerged. Use the back of a spoon to press down any noodles poking above the surface. Pasta that isn’t covered by liquid won’t cook evenly.

The white wine adds a nice touch of acidity and depth to the sauce, but you can substitute with an equal amount of chicken broth or water if you prefer. The alcohol cooks off completely in the oven.

Step 2: Cover and Bake

Cover the dish tightly with aluminum foil and bake for 45 minutes. After 45 minutes, remove the dish from the oven and give it a good stir. 

Check the pasta at this point. It should be al dente (firm but almost finished cooking). If it’s still quite hard, cover the dish again and return it to the oven until the noodles reach al dente. 

There will likely still be some liquid in the pan, and that’s exactly what you want.

⇢ Don’t skip the stir. Stirring at the 45-minute mark helps redistribute any noodles that may have settled and ensures even cooking throughout the dish.

Step 3: Add Shrimp and Cheese

Once the pasta is al dente and the sauce has thickened, stir in the raw shrimp.

Sprinkle the shredded mozzarella (or Italian cheese blend) evenly over the top. 

Return the dish to the oven, uncovered, for 5-10 more minutes.

⇢ Keep an eye on the shrimp. They’re done as soon as they turn pink and curl slightly. For medium shrimp, about 8 minutes works well. Pull the casserole out as soon as the shrimp are pink to avoid overcooking them. If you’re using larger shrimp, add them a couple of minutes sooner so they have enough time to cook through without overbaking the pasta.

Step 4: Garnish and Serve

The dish is finished when the cheese is melted, the shrimp are pink, and the pasta is tender. Garnish with freshly grated Parmesan cheese and chopped fresh parsley, basil, or other herbs if you like.

⇢ Want to bulk it up? You can use up to 2 lbs. of shrimp for a heartier dish. If you’re cooking for a smaller family, cut all ingredients in half and bake in an 8-inch or 9-inch square pan. Start checking the pasta after about 30 minutes.

This was excellent! Quickly made and entirely consumed. Destined to be a family favorite!

– Deborah

What to Serve with Shrimp Alfredo

This creamy pasta bake pairs well with something fresh and bright to balance out the richness. A Southern Caesar salad or a simple green salad dressed in balsamic vinaigrette keeps things light and easy.

Vegetables:

• Roasted Asparagus
• Garlic Roasted Broccoli
• Sauteed Spinach
• Sauteed Zucchini
• Sugar Snap Peas with Italian Dressing

Round out the meal with garlic bread, a crusty French baguette, or a slice of no-knead cast iron focaccia.

Recipe Variations

Add vegetables. Stir frozen peas or fresh spinach into the dish at the same time you add the shrimp. For broccoli, thaw frozen florets and stir them in at the end, or par-boil fresh broccoli first so it’s slightly tender before going into the casserole.

Boost the flavor with herbs. Fresh or dried parsley, basil, thyme, oregano, and rosemary all work well here. An Italian seasoning blend is an easy all-in-one option.

Try a different protein. For a Cajun twist, check out this Cajun shrimp pasta Alfredo made from scratch on the stovetop.

Storage and Reheating Tips

How to Store: This shrimp Alfredo bake is best enjoyed right from the oven. Leftovers will keep in an airtight container in the refrigerator for 1-2 days, but the pasta will continue to absorb the sauce as it sits.

How to Reheat: The pasta will dry out a bit, so stir in a splash of Alfredo sauce, chicken broth, or milk when you reheat. Individual portions can be warmed in the microwave for about 1-2 minutes.

Freezing: I don’t recommend freezing this casserole because the pasta tends to get gummy and mushy when thawed. That said, some readers have frozen leftovers without issue, so it’s up to you.

Make Ahead: You can assemble the casserole a few hours in advance or even leave it covered in the refrigerator overnight before baking. Just don’t add the shrimp or cheese until the final step. Keep in mind that the pasta will start to soften and absorb some of the liquid as it sits, so you may need to decrease the baking time slightly. Check the noodles earlier than you normally would to avoid overcooking.

So easy and a total win with the family. Thank you!

– Cynthia

Frequently Asked Questions

Can I use frozen shrimp?

Yes! Most grocery store shrimp is sold frozen anyway. Just make sure to thaw them completely and pat dry with paper towels before adding to the casserole. The easiest way to thaw is in the refrigerator overnight, or you can run them under cold water for a quick thaw.

Can I cook the raw shrimp in the casserole from the very beginning?

No. The shrimp only need about 5-10 minutes to cook through. Adding them at the start with the pasta means they’ll bake for nearly an hour, which will make them tough and rubbery. Always add the shrimp at the end, after the pasta is al dente.

Can I use a different pasta shape?

This recipe is designed and tested with rotini, but you can substitute penne, rigatoni, elbows, or another short pasta shape. Just make sure the package recommends a similar cooking time (about 7-8 minutes). If your pasta has a longer cook time, you may need to extend the baking time in the oven.

What if the pasta doesn’t cook all the way (is still too firm)?

No problem. Cover the dish tightly with foil again and return it to the oven. Check every 5 minutes until the noodles are al dente. This can happen with certain pan types (glass and ceramic take longer than metal) or if the foil wasn’t sealed tightly enough to trap the steam.

More Easy Shrimp and Pasta Dinners

• Best Pasta Bake Recipes
• Dump-and-Bake Shrimp Marinara
• Dump-and-Bake Shrimp Scampi Linguine
• Dump-and-Bake Cajun Shrimp and Sausage Pasta
• Dump-and-Bake Shrimp and Rice Casserole
• Dump-and-Bake Meatball Casserole