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!
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
- rotini pasta
- alfredo sauce
- white wine
- chicken stock
- roasted red peppers
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
- 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
- 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.
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