You don’t even have to boil the pasta for this quick and easy baked shrimp Alfredo — with just 10 minutes of prep!
Table of Contents
If you love easy shrimp recipes, be sure to try this dump-and-bake shrimp marinara, too!
This was excellent! Quickly made and entirely consumed. Destined to be a family favorite!
– Deborah
A creamy shrimp Alfredo pasta that practically cooks itself! This cozy, flavorful comfort food comes together with very little hands-on prep work, thanks to my favorite dump-and-bake method. You don’t have to spend extra time boiling pasta, sauteeing shrimp, or washing a sink full of pots and pans. Instead, just stir the ingredients together in one dish and pop it in the oven! How’s that for a warm, cozy, and comforting seafood supper?!
What to Know Before You Get Started
- I use medium shrimp here. If you prefer larger shrimp, they will require a few extra minutes in the oven, so add them to the dish sooner.
- This recipe is specifically designed and tested with rotini pasta. If you don’t have rotini, you can substitute with other short pasta shapes like penne, rigatoni, or elbows. Just pick a pasta that has a similar cooking time as the rotini (about 7-8 minutes recommended on the package) — otherwise you’ll need to adjust the casserole’s baking time in the oven.
- I keep it simple with a jar of store-bought sauce, but you can certainly use your own homemade Alfredo sauce with heavy cream if you prefer. You’ll need a total of about 2 ½ cups, which is approximately one very large 22-ounce jar, or 1 ½ 15-ounce jars.
- The total cooking time will vary depending on the type of pan that you use and on your individual oven. Glass or ceramic baking dishes will take longer than metal pans, for instance. To know when your casserole is done, taste a bite of the pasta. The noodles should be tender and much of the liquid should be absorbed.
- Be careful not to overbake the casserole or the pasta will become mushy.
Serving Suggestions
Pair the garlicky shrimp alfredo bake with a Caesar salad or a simple green salad dressed in Italian balsamic vinaigrette for an easy weeknight dinner that the whole family can agree on. Steamed broccoli, roasted asparagus, 2-ingredient Italian sugar snap peas, and sauteed zucchini are all great vegetables to offer as well. You might like to round out the meal with slices of garlic bread, crusty French baguette, or no-knead cast iron focaccia.
Preparation and Storage Tips
- Make Ahead: You can assemble the casserole a few hours in advance (not adding the shrimp or cheese until later), or even leave it covered in the refrigerator overnight before baking. 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. You don’t want to overcook the casserole or you’ll end up with gummy, mushy pasta.
- How to Store: It’s best to enjoy the baked shrimp alfredo immediately from the oven. Leftovers will keep in an airtight container in the refrigerator for 1-2 days. I do not recommend freezing this casserole because pasta has a tendency to get gummy and mushy when thawed. That said, I know that other readers have frozen leftovers without issue.
- How to Reheat: The pasta will dry out a bit as it sits, so you may need to stir in some additional Alfredo sauce or stock when you reheat the dish. Individual portions can be reheated in the microwave for about 1-2 minutes.
So easy and a total win with the family. Thank you!
– Cynthia
More Dump-and-Bake Recipes
Dump and Bake Meatball Casserole
55 minutes mins
Dump-and-Bake Healthy General Tso Chicken
40 minutes mins
Dump-and-Bake Chicken Broccoli Rice Casserole
1 hour hr 10 minutes mins
Did you make this recipe?
If you enjoyed this recipe, please leave a comment with a 5-star review at the bottom of the post. Thank you!
Dump-and-Bake Shrimp Alfredo
Prep: 10 minutes
Cook: 55 minutes
Total: 1 hour 5 minutes
A delicious and easy baked shrimp Alfredo recipe with just 10 minutes of prep!
Ingredients
- 1 (16 ounce) package uncooked rotini pasta
- 1 (22 ounce) jar Alfredo sauce (about 2 ½ cups)
- 2 cups low-sodium chicken broth
- 1 cup white wine (or substitute with an additional 1 cup of chicken broth or water)
- ½ cup frozen diced onion, thawed (or about ½ of a medium fresh onion, finely minced)
- 2 teaspoons minced fresh garlic (about 2 large fresh garlic cloves) (or sub with ½ teaspoon garlic powder)
- 1 (4 ounce) jar diced roasted red peppers (pimentos), drained (about ½ cup)
- 1 cup shredded mozzarella cheese or Italian cheese blend
- 2 lbs. raw peeled and deveined shrimp (I use medium (41-50 count) shrimp)
- Optional garnish: grated Parmesan cheese; chopped fresh parsley, basil, or other herbs
Instructions
- Preheat oven to 425°F (220°C). In a large 13 x 9-inch baking dish, stir together uncooked pasta, Alfredo sauce, chicken broth, wine, onion, garlic, and red peppers. Cover tightly with aluminum foil and bake for 45 minutes. Remove the casserole dish from the oven and give it a stir. At this point you should check the pasta to make sure that it is al dente (firm but just about finished cooking). If it’s still too hard, cover the dish and return to the oven until pasta is al dente. Then move on to the next step.
- Once pasta is al dente and the sauce has thickened, stir in the uncooked shrimp. Sprinkle mozzarella over the top.
- Bake uncovered for 5-10 more minutes (8 minutes was perfect for me). The dish is finished when the cheese is melted, the shrimp is pink, and the pasta is tender. Keep a close eye on your shrimp during the final few minutes of baking, because you don’t want to overcook the shrimp and have it turn out rubbery! Pull it out of the oven as soon as the shrimp is pink.
- Garnish with freshly grated Parmesan or fresh chopped parsley, if desired.
Notes
- I use medium shrimp here. If you prefer larger shrimp, they will require a few extra minutes in the oven, so add them to the dish sooner.
- This recipe is specifically designed and tested with rotini pasta. If you don’t have rotini, you can substitute with other short pasta shapes like penne, rigatoni, or elbows. Just pick a pasta that has a similar cooking time as the rotini (about 7-8 minutes recommended on the package) — otherwise you’ll need to adjust the casserole’s baking time in the oven.
- The total cooking time will vary depending on the type of pan that you use and on your individual oven. Glass or ceramic baking dishes will take longer than metal pans, for instance. To know when your casserole is done, taste a bite of the pasta. The noodles should be tender and much of the liquid should be absorbed.
Nutrition
Serving: 1/8 of the recipeCalories: 469kcalCarbohydrates: 45gProtein: 40gFat: 11gSaturated Fat: 5gCholesterol: 205mgSodium: 862mgFiber: 4.4gSugar: 4.4g
Baked Shrimp Alfredo Recipe Variations
- Cooking for a Smaller Family: Cut all of the ingredients in half and bake the casserole in an 8-inch or 9-inch square pan. Check the pasta after 30 minutes.
- Add vegetables. You can stir frozen peas or fresh spinach into the dish at the end (at the same time that you add the shrimp), or include broccoli at the start. If using frozen broccoli, just thaw it and stir it right into the dish. If using fresh broccoli florets, you might need to par-boil or steam them first so that they’re a little bit tender when you add them to the casserole.
- Add herbs to the Alfredo casserole for even more flavor. Good options include fresh or dried parsley, basil, thyme, oregano, and rosemary. An Italian seasoning blend would also be fine, since it combines a lot of these spices in one convenient package.
This recipe was originally published in November, 2017. It was updated in October, 2024.
Another great recipe, thanks Blair! This was SO easy, and my husband commented more than once about how much he liked the shrimp. I told him I did nothing to them except stir them in I didn’t have peppers, so I did what I saw mentioned in a comment and added a little dried, crushed red pepper. I will definitely be making this one many times!
Yay! Thank you, Ainsley! We’re so happy to hear it.
Thanks Blair this was an easy, wonderful and flavorful recipe! Will definitely make again.
Thank you, Denise! We’re so glad you enjoyed it.
I love your recipes. I also live in Central Virginia. Have you tried this with sea scallops?
Hi Julia,
Thank you! We haven’t tested this with scallops but don’t think it would turn out super well as the scallops are likely to get tough.
This was so easy to make and everyone loved it. Will definitely make again. Great for company too! I did have to add some additional Alfredo sauce when adding the shrimp in as it seemed too dry for all that shrimp. I was glad I had an extra jar on hand.
Thank you so much, Debbie. I’m glad that it was a hit!
I made this yesterday for a lunch dish for 7 of us. It was fabulous, & everyone loved it. I used Costco’ 31-40 medium shrimp, & 10 minutes after adding them was perfect.
We’re so happy to hear this! Thank you for trying it out, Janet.
Superb, Blair! Perfect for an easy and delicious meal during this busy holiday season. I cut the recipe in half for our family of 2, providing leftovers for another meal. I didn’t reduce the cooking time for the reduced volume, because we’re not al dente aficianados. Thank you!
We’re so glad it turned out well for you, Marion!
did not try yet. sounds delish. Recipe needed
Thanks, Gigi! You can find the recipe in the recipe card at the bottom of the post. Hope you enjoy the meal!
6/14/25
Made this recipe cut down from 8 to 4 servings. I used whole grain rotini, & discovered that it absorbed ALL the liquid & started to burn during final minutes of the first baking portion. Ugh! I added a bit more of the remaining Alfredo sauce, plus about a cup of half and half as well as the shrimp & mozzarella. Hoping the extra liquid evened things out for the 2nd baking period
Made dump and bake shrimp Alfredo tonight. It was delicious!!! Definitely a company dish. Very easy to make with items normally stocked in pantry. Used 3 cups of chix broth, didn’t have wine.
Don’t think it could have tasted any better with the wine. A winning recipe.
Thank you for the feedback, Joan! We’re so glad you enjoyed it.