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
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Dump-and-Bake Healthy General Tso Chicken
40 minutes mins
Dump-and-Bake Chicken Broccoli Rice Casserole
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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!
Equipment
- 9 x 13-Inch Baking Dish
Ingredients
- 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 (16 ounce) package uncooked rotini pasta
- 1 lb. raw peeled and deveined shrimp (I use medium (41-50 count) shrimp)
- 1 cup shredded mozzarella cheese or Italian cheese blend
- Optional garnish: grated Parmesan cheese; chopped fresh parsley, basil, or other herbs
Instructions
- Preheat the oven to 425°F (220°C). In a greased 9 x 13-inch baking dish, whisk together the Alfredo sauce, chicken broth, wine, onion, garlic, and red peppers. Stir in the uncooked pasta, making sure that most of the pasta is evenly submerged in the liquid. 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 the cheese over the top.
- Bake uncovered for 5-10 more minutes (8 minutes works best 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
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- 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.
- You can use a total of 2 lbs. of shrimp if you’d like to bulk up the protein and make it even heartier.
-
- 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: 432kcalCarbohydrates: 48gProtein: 14gFat: 17gSaturated Fat: 9gPolyunsaturated Fat: 4gMonounsaturated Fat: 4gCholesterol: 62mgSodium: 635mgPotassium: 227mgFiber: 2gSugar: 4gVitamin A: 95IUVitamin C: 1mgCalcium: 91mgIron: 1mg
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.
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’ve made this a few times times now and it has become a regular part of our rotation. I use protein penne pasta which comes in 14.5oz box. The first time I made it trying to follow the original amount called for on the liquid it was kind of a fail, some of the pasta dried out a bit, and even after adding more we still had crunchy pasta bits, but I tried it again, used two 15oz jars of Alfredo sauce, and it was perfect. Not sure why the different pasta even though there is less by the ounce needed more liquid, but it was worth a second try. I also am extra generous with the cheese adding both Parm and mozzarella, and I season the shrimp with crushed red pepper, smoked paprika, garlic and onion powder and black pepper which gives the whole dish a little heat and it is so good! We love this dish and it is so simple to throw together, thank you for sharing!
Thank you for the feedback, Erika! We’re glad you’re able to make it work for you and are so happy you enjoy the recipe!
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!
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.
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.
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.
This was excellent! Quickly made and entirely consumed. Destined to be a family favourite 🙂
CAN WHITE FISH AND CRAB MEAT BE ADDED TO THIS RECIPE AND IF YES WHAT RATIOS
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!
Can i make this in advance for a dinner party
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!
So easy and a total win with the family. Thank you!
Wonderful! Thanks, Cynthia!
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!
Excellent! Thanks for your note, Debby. I’m so glad to hear that it was a hit!
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
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.
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.
Yay! That’s so good to hear, Barbara! Thank you for taking the time to let me know. I really appreciate it. 🙂
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
Thanks, Toni!
My pasta was still too al dente after the final 10 minutes with the shrimp… what should I do? Lol. I put the foil back on it hoping the steam will help because I don’t wanna over bake it.
Hi, Alexis! You can pop it back into the oven for a few more minutes if it needs it. The shrimp should be fine. Covering and letting it steam also might do the trick! It just depends on how tender the pasta is.
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
Hi, Deb! Thank you! The dish is made by Dansk. It’s called the Kobenstyle baker. Here’s a link: https://www.dansk.com/products/kobenstyle-midnight-blue-lg-baker
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!
Thanks, Ron!
I’d love to make some of your shrimp recipes; however, my son is allergic to members of the nightshade family. These are white potatoes, tomatoes, eggplant, and all peppers, including chillies and even paprika. Any suggestions for substitutes in this recipe and the scampi?
Unfortunately, we don’t know of any substitutes for this recipe. You could simply omit the peppers – the flavor would just be milder.
Delicious recipe and so easy to make. This will definitely be one of my go to easy meals for the week.
Thanks, Kathleen!