A delicious and easy dump and bake creamy shrimp pasta that has tons of flavor and only 10 minutes prep.
You don’t even have to boil the pasta for this simple one dish meal — Dump-and-Bake Creamy Shrimp Pasta! With just 10 minutes of prep, it’s seriously the world’s easiest weeknight dinner!
During the summer months it seems like we live off of grilled seafood. Whether it’s fresh salmon, marinated shrimp, or clams off the grill at the beach, it’s so easy to incorporate seafood into our weekly meal plan.
But…when the temperatures drop and we start craving warm, cozy, comfort food, I struggle to find tasty ways to get seafood into our bodies. A grilled piece of fish just doesn’t have the same appeal in late November!
Instead, I turn to oven-baked fish like our favorite 5-Ingredient Garlic Parmesan Tilapia or heartier pasta dishes like my Dump-and-Bake Shrimp Scampi and my Linguine with Clam Sauce.
If you’re looking for a restaurant-quality dish to serve in these cooler months that’s also incredibly kid-friendly, then this Dump-and-Bake Creamy Shrimp Pasta is the answer!
So What’s In This Creamy Shrimp Pasta
- shrimp
- rotini pasta
- alfredo sauce
- garlic
- onion
- white wine
- chicken stock
- roasted red peppers
- mozzarella
All easy and simple ingredients that have tons of flavor!
The meal is perfect for holiday get-togethers with family and friends, because it’s easy to throw together, it tastes fancy, and it’s a mild dish that everyone can enjoy. Trust me — even if your kids claim to not like shellfish, this Creamy Shrimp Pasta is sure to change their minds!
Best of all, you’ll love how quickly it comes together thanks to my favorite dump-and-bake method. You don’t have to spend extra time boiling pasta, sauteeing shrimp, or washing tons of pots and pans. Instead, you can just stir everything together in one dish and pop it in the oven! How’s that for a warm, cozy, and comforting seafood supper?!
More Dump And Bake Recipes You Might Like;
- Dump and bake ravioli casserole
- Dump and bake cheese ham and potato casserole
- Dump and bake chicken pot pie
- Dump and bake overnight macaroni cheese
If you’ve tried this Dump and Bake Creamy Shrimp Pasta or any other recipe on The Seasoned Mom then don’t forget to rate the recipe and leave me a comment below! You can also follow me on Facebook, Twitter, Instagram and Pinterest to see what I’m getting up to.
Dump-and-Bake Creamy Shrimp Pasta
Dump-and-Bake Creamy Shrimp Pasta
A delicious and easy dump and bake creamy shrimp pasta that has tons of flavor and only 10 minutes 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
- ½ cup frozen diced onion thawed (or about ½ of a medium fresh onion, diced)
- 2 teaspoons minced garlic
- 1 4 ounce jar diced roasted red peppers (pimentos), drained (about ½ cup)
- 1 cup shredded mozzarella or Italian blend cheese
- 2 lbs. raw peeled and deveined shrimp*
- Optional: Parmesan cheese and fresh chopped parsley for garnish
Instructions
Preheat oven to 425F (220C).
- 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 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.
Recipe Notes
*I used medium (41-50 count) shrimp, which cook quickly once you add them to the dish. Larger shrimp will likely require additional cooking time, so you will want to add them to the dish sooner.
Cooking for a Smaller Family? You can cut all of the ingredients in half and bake the shrimp pasta in an 8-inch square dish.
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This is definitely perfect comfort food for the winter! I always gravitate toward seafood pastas when I go out to dinner, so making this at home is such a great idea. I love that you don’t even have to boil the pasta, either! My kind of meal!
Thanks, Gayle! I agree – seafood pastas are the best! You’ll love this shortcut version! 🙂
I have always loved the combination of shrimp and pasta, but you have just stepped it up a notch! I can´t believe how easy this dish is to put together, perfect for a weeknight meal, thank you for sharing this amazing recipe 🙂
Thanks so much, Albert! I appreciate your kind words!
I’m really enjoying your recipes, just had an at home Thanksgiving tonight. We had gone out for Thanksgiving day, I hate that, no leftovers. So I made your recipe for the garlic and herb turkey breast and the apple and butternut squash casserole. I added some stuffing and cheater gravy, (from a jar) and someone had given us some homemade cranberry relish that was perfect with it. Thanks for all your neat ideas.
Hi, Tina! That’s wonderful — I’m so glad that you’ve been enjoying the Thanksgiving recipes — even if it was a few days late! Having leftovers is the best, so hopefully you have enough to continue enjoying them for a few more nights! 🙂
I just realized that this is one the best ways to enjoy shrimps. It is so delicious that we’re having this again tonight. Thank you for sharing this recipe.
Awesome! I’m so glad that you’ve enjoyed it, Sheila!
Yum! Whilst I can’t eat shrimp, the rest of my family can (and LOVE them!) so I’m going to have to make this for them!
I hope that you do, Kristy! 🙂
Do you think I could make this in a crock pot?
Hi, Renee! Yes, I think it would probably work, but I don’t have any specific time increments to give you since I haven’t tested it myself. You’d just need to keep an eye on it in the pot so that you know when the pasta’s done (and it doesn’t get overcooked).
Can I use frozen, cooked shrimp?
Hi, Vicki! Yes, you can! I would thaw it first by running it under water. Then just add it at the very end during the final few minutes so that it has a chance to heat through, but not too long because you don’t want it to become tough and chewy. 🙂
Mmmm this just looks so comforting and I love that it’s low prep, just what I need for weeknights!
Thanks, Emily!
Hi!
This looks great. Is there a way you recommend to add chicken to this as well somewhere in the process? One of my children won’t do shrimp so if I have chicken in there too it’s a big win for me.
Thanks
Hi! Absolutely! You can add raw chicken that is diced into bite-sized pieces at the very beginning of the cooking time (stir it in with the pasta and liquid). The chicken will be cooked through by the time the casserole is done. If you prefer to use chicken that is already cooked, you can just stir that in at the same time as you add the shrimp.