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You don’t even have to boil the pasta for this simple dump-and-bake shrimp Alfredo pasta! With just 10 minutes of prep, the one-dish meal is seriously the world’s easiest weeknight dinner. Pair the creamy shrimp pasta with a Caesar salad, garlic bread, or sauteed zucchini.

Creamy shrimp alfredo pasta in a baking dish on a green table

Creamy Shrimp Pasta

A creamy shrimp Alfredo pasta recipe that practically cooks itself! This cozy, flavorful comfort food comes together with very little hands-on prep work, making your busy weeknights just a little bit easier. It’s such a delicious and kid-friendly way to incorporate seafood into your family’s diet, even when the grilling season is well behind us!

Why You’ll Love this Easy Garlic Shrimp Alfredo Pasta Recipe

When the weather is cooler, we often turn to oven-baked fish like this 5-ingredient garlic parmesan tilapia, stovetop skillet options like linguine with clam sauce, and warming bowls of Fisherman’s Stew. If you’re looking for a restaurant-quality pasta dish to serve when the temperatures drop, then this dump-and-bake creamy shrimp pasta is the answer!

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 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?!

Process shot showing how to make creamy shrimp pasta

Ingredients

This is just a quick overview of the ingredients that you’ll need for shrimp alfredo pasta with jar sauce. As always, specific measurements and step-by-step cooking instructions are included in the printable recipe box at the bottom of the post.

  • Shrimp: 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.
  • Rotini pasta: the suggested cooking times are based on rotini pasta. You can substitute with a different type of pasta, but you may need to adjust the baking time accordingly.
  • Alfredo sauce: you’ll need a large 22-ounce jar. This is the brand that I use. If you can’t find the 22-ounce jar, purchase two of the smaller jars and just measure the sauce to equal 2 ½ cups total.
  • Garlic: mince or grate 3-4 fresh garlic cloves, or purchase a jar of pre-minced fresh garlic in the produce section at your grocery store.
  • Onion: frozen pre-diced onion is a great shortcut because you don’t need to chop anything and it’s already soft when it thaws. If you prefer a fresh onion, make sure that it’s grated or minced very fine so that it softens nicely in the oven.
  • White wine: use a good quality dry white wine that you would like to drink (not those wines in the grocery store labeled “cooking wine,” which tend to be quite salty). Good options include Sauvignon Blanc, Chardonnay, and Pinot Grigio.
  • Chicken broth or chicken stock: use a low-sodium variety in this dish.
  • Roasted red peppers or diced pimentos: for a pop of red color and extra flavor.
  • Cheese: shredded mozzarella cheese or a grated Italian cheese blend work well in this Italian-inspired casserole.
Adding shrimp to a baking pan

How to Make Shrimp Alfredo Pasta

This meal is equally perfect for quick weeknight dinners and for holiday get-togethers with family and friends. 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 alfredo pasta recipe is sure to change their minds!

  1. Stir together the uncooked pasta, Alfredo sauce, broth, wine, onion, garlic, and red peppers in a greased 13 x 9-inch baking dish.
  2. Cover the dish tightly and bake in a 425°F oven for 45 minutes.
  3. Remove the cover and check to make sure that the pasta is almost tender and much of the liquid has been absorbed.
  4. Stir in the uncooked shrimp, and sprinkle the cheese on top.
  5. Return the dish to the oven and bake for 5-10 more minutes, until the cheese is melted and the shrimp turn pink.
Overhead shot of a pan of shrimp alfredo pasta

What to Serve with Shrimp Alfredo

Here are some easy sides that go well with shrimp alfredo:

Overhead shot of two plates of shrimp alfredo pasta on a green dinner table

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.

Storage

This casserole is best enjoyed immediately from the oven. Leftovers will  keep in an airtight container in the refrigerator for 1-2 days. 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.

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.

Recipe Variations

  • Don’t have rotini? You can substitute with other similar short pasta shapes such as penne, ziti, elbows, or medium shells. Just pick a pasta that has a similar cooking time as rotini (about 7-8 minutes recommended on the package) — otherwise you’ll need to adjust the casserole’s baking time in the oven.
  • 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, as it may be done slightly sooner than the larger pan.
  • 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.
  • Use homemade Alfredo sauce instead of a jar of store-bought sauce.
  • 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.
Square overhead shot of a plate of creamy shrimp pasta on a dinner table

Tips for the Best Shrimp Alfredo Pasta Recipe

  • You’ll need at least one large 22-ounce jar of Alfredo sauce. If you can’t find this larger size jar in your store, purchase two smaller (15 ounce) jars and measure out about 2 ½ cups of sauce total. One smaller jar won’t be quite enough.
  • If using larger shrimp, they will require a couple of extra minutes in the oven. Plan accordingly and add them to the dish a little bit sooner than called for.
  • Total cooking time will vary depending on the type of pan that you use and 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, the shrimp should be pink and opaque, and most of the liquid should be absorbed.
  • Be careful not to overbake the casserole or the pasta will become mushy and the shrimp will be tough or rubbery.
  • Garnish the casserole with fresh herbs like basil or parsley for a bright, fresh touch. A sprinkling of grated Parmesan cheese is also delicious!
Close overhead image of a plate of shrimp alfredo pasta on a table with a side salad

Love these easy dump-and-bake recipes?

Try these other quick-prep options as well (or find a roundup of my favorite dump-and-bake dinners here):

Close overhead shot of a pan of creamy shrimp pasta bake

More Easy Shrimp Recipes to Try

Square overhead shot of a plate of creamy shrimp pasta on a dinner table

Dump-and-Bake Shrimp Alfredo Pasta

5 from 10 votes
Prep: 10 minutes
Cook: 55 minutes
Total: 1 hour 5 minutes
Servings 8 servings
Calories 469 kcal
A delicious and easy dump-and-bake shrimp Alfredo pasta with 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 or water)
  • ½ cup frozen diced onion, thawed (or about ½ of a medium fresh onion, finely minced)
  • 2 teaspoons minced fresh garlic (about 3-4 fresh garlic cloves)
  • 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; fresh chopped 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 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

  • You’ll need at least one large 22-ounce jar of Alfredo sauce. If you can’t find this larger size jar in your store, purchase two smaller (15 ounce) jars and measure out about 2 ½ cups of sauce total. One smaller jar won’t be quite enough.
  • If using larger shrimp, they will require a couple of extra minutes in the oven. Plan accordingly and add them to the dish a little bit sooner than called for.
  • Total cooking time will vary depending on the type of pan that you use and 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, the shrimp should be pink and opaque, and most of the liquid should be absorbed.
  • Be careful not to overbake the casserole or the pasta will become mushy and the shrimp will be tough or rubbery.
  • Garnish the casserole with fresh herbs like basil or parsley for a bright, fresh touch. A sprinkling of grated Parmesan cheese is also delicious!

Nutrition

Serving: 1/8 of the recipeCalories: 469kcalCarbohydrates: 45gProtein: 40gFat: 11gSaturated Fat: 5gCholesterol: 205mgSodium: 862mgFiber: 4.4gSugar: 4.4g
Keyword: creamy shrimp pasta, Shrimp Alfredo Pasta, shrimp casserole, shrimp pasta
Course: Dinner
Cuisine: Italian
Author: Blair Lonergan

This recipe was originally published in November, 2017. The photos were updated in September, 2022.

blair

Hey, I’m Blair!

Welcome to my farmhouse kitchen in the foothills of Virginia’s Blue Ridge Mountains. Inspired by local traditions and seasonal fare, you’ll find plenty of easy, comforting recipes that bring your family together around the table. It’s down-home, country-style cooking!

Read More

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Comments

  1. 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!

  2. 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 🙂

    1. 5 stars
      This dish turned out perfect. The pasta absorbed the flavors of the sauce. The shrimp was perfect at the recommended 8 minutes. I will definitely be making this again. I’m wondering if some of our leftovers would freeze well.

      1. Hi, Jan! I’m so glad that you enjoyed it! The leftovers will freeze okay, but the quality definitely isn’t as good when thawed. As with other frozen pasta dishes, the noodles tend to have a mushy, gummy texture when reheated.

  3. 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.

    1. 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! 🙂

  4. 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.

  5. 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!

    1. 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).

    1. 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. 🙂

  6. 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

    1. 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.

    1. Hi, Thomas! Sure! I bet the additional seafood would be delicious. I would still suggest using a total of about 2 lbs. of seafood, but you can make that any ratio that you prefer. For instance, use 1 lb. of shrimp, 1/2 lb. of fish and 1/2 lb. of crab. Hope that helps, and enjoy!

    1. Hi, Josiane! Yes — you can prep it in advance and keep it covered in the fridge until you’re ready to bake it. I wouldn’t bake the entire dish in advance and then reheat it, though — the quality wouldn’t be as good. Enjoy!

  7. 5 stars
    I mixed in a bowl, divided between 2 square baking dishes. My husband, daughters & I ate one and took one to a sick friend for her families dinner. Fixed a salad and bread too. It was delicious, easy, and filling. It got 2 thumbs up from everyone!

  8. If you make it the day before the pasta absorb the liquid? If it is okay to do, should I add time to the cooking because it will be chilled

    1. Hi, Cheryl! Yes, if you prep ahead and let it sit overnight, I find that the pasta will absorb some of the liquid. It’s not necessarily my preference, but I know that some folks think it works fine. If you chill it in advance, I recommend letting the dish sit at room temperature for 30-60 minutes before baking. If it’s still cold when it goes into the oven, then you will definitely need to add some extra time.

  9. 5 stars
    This recipe was a total Winner! So much flavor and easy to throw together. I didn’t have pimentos so subbed with a pinch of crushed red pepper. I cut recipe in half for 3 of us and we have enough leftover for dinner tomorrow–which is a good thing because we would have been fighting over the leftovers if there wasn’t enough to go around! Blair to the rescue again.

    1. Yay! That’s so good to hear, Barbara! Thank you for taking the time to let me know. I really appreciate it. 🙂

  10. 5 stars
    This was very good, and who doesn’t love recipe that is all in one dish. The only thing I would do differently would be to use smaller shrimp, mine where large to XL

  11. It looks delish!! I love shrimp!! Going to make for family, wanted to ask u where u got that beautiful blue casserole dish?? I love it!!

    Deb

  12. 5 stars
    Excellent recipe, we use it often. My wife doesn’t care for peppers, so we substitute a can of petite diced tomatoes, drained. As mentioned in the recipe, you can swap out of other pastas (we usually use penne) and add a veggie (we tend to opt for either broccoli; the frozen peas or spinach have turned out well also). Sometimes we have added mushrooms. So easy and so good! Yum!

  13. 5 stars
    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!