You don’t even have to boil the pasta for this creamy dump-and-bake shrimp Alfredo! With just 10 minutes of prep, this cozy comfort food practically cooks itself. Just stir the ingredients together in one dish and pop it in the oven. No boiling pasta, no sauteing shrimp, and no sink full of pots and pans.
If you love easy seafood pasta dinners, you’ll also want to try this Shrimp Scampi Pasta Bake and this Lightened-Up Shrimp Alfredo. For another quick seafood dinner, my Linguine and Clam Sauce is ready in just 20 minutes.
Before You Get Started
These tips make the biggest difference between a great result and a so-so one:
- Cover the dish tightly with foil. The pasta cooks by absorbing the liquid in the dish, and that only works if the steam stays trapped inside. Even small gaps in the foil can let moisture escape, leaving you with unevenly cooked or crunchy noodles. Press the foil snugly around the edges before it goes in the oven.
- Add the shrimp at the very end. Shrimp only need about 5-10 minutes in the hot casserole to cook through. If you add them at the beginning with the pasta, they’ll be tough and rubbery by the time the noodles are done. Stir them in after the pasta is al dente, add the cheese, and finish baking uncovered.
- Check the pasta before you call it done. Baking time varies depending on your oven, pan type (glass and ceramic take longer than metal), and pasta shape. The best way to check is to taste a noodle. It should be tender with most of the liquid absorbed. If the pasta is still firm, cover and return to the oven for a few more minutes. Be careful not to over-bake, or the noodles will turn mushy.
How to Make Baked Shrimp Alfredo
You’ll find the full recipe with measurements in the card below, but here’s a walkthrough of the process with tips to help everything turn out perfectly:
Step 1: Mix the Sauce and Pasta
Preheat the oven to 425°F. In a greased 9 x 13-inch baking dish, whisk together the Alfredo sauce, chicken broth, white wine (or extra broth), onion, garlic, and drained roasted red peppers.
Stir in the uncooked rotini pasta, making sure that most of the noodles are evenly submerged in the liquid.
⇢ Make sure the pasta is submerged. Use the back of a spoon to press down any noodles poking above the surface. Pasta that isn’t covered by liquid won’t cook evenly.
The white wine adds a nice touch of acidity and depth to the sauce, but you can substitute with an equal amount of chicken broth or water if you prefer. The alcohol cooks off completely in the oven.
Step 2: Cover and Bake
Cover the dish tightly with aluminum foil and bake for 45 minutes. After 45 minutes, remove the dish from the oven and give it a good stir.
Check the pasta at this point. It should be al dente (firm but almost finished cooking). If it’s still quite hard, cover the dish again and return it to the oven until the noodles reach al dente.
There will likely still be some liquid in the pan, and that’s exactly what you want.
⇢ Don’t skip the stir. Stirring at the 45-minute mark helps redistribute any noodles that may have settled and ensures even cooking throughout the dish.
Step 3: Add Shrimp and Cheese
Once the pasta is al dente and the sauce has thickened, stir in the raw shrimp.
Sprinkle the shredded mozzarella (or Italian cheese blend) evenly over the top.
Return the dish to the oven, uncovered, for 5-10 more minutes.
⇢ Keep an eye on the shrimp. They’re done as soon as they turn pink and curl slightly. For medium shrimp, about 8 minutes works well. Pull the casserole out as soon as the shrimp are pink to avoid overcooking them. If you’re using larger shrimp, add them a couple of minutes sooner so they have enough time to cook through without overbaking the pasta.
Step 4: Garnish and Serve
The dish is finished when the cheese is melted, the shrimp are pink, and the pasta is tender. Garnish with freshly grated Parmesan cheese and chopped fresh parsley, basil, or other herbs if you like.
⇢ Want to bulk it up? You can use up to 2 lbs. of shrimp for a heartier dish. If you’re cooking for a smaller family, cut all ingredients in half and bake in an 8-inch or 9-inch square pan. Start checking the pasta after about 30 minutes.
This was excellent! Quickly made and entirely consumed. Destined to be a family favorite!
– Deborah
What to Serve with Shrimp Alfredo
This creamy pasta bake pairs well with something fresh and bright to balance out the richness. A Southern Caesar salad or a simple green salad dressed in balsamic vinaigrette keeps things light and easy.
Vegetables:
- Roasted Asparagus
- Garlic Roasted Broccoli
- Sauteed Spinach
- Sauteed Zucchini
- Sugar Snap Peas with Italian Dressing
Round out the meal with garlic bread, a crusty French baguette, or a slice of no-knead cast iron focaccia.
Recipe Variations
Add vegetables. Stir frozen peas or fresh spinach into the dish at the same time you add the shrimp. For broccoli, thaw frozen florets and stir them in at the end, or par-boil fresh broccoli first so it’s slightly tender before going into the casserole.
Boost the flavor with herbs. Fresh or dried parsley, basil, thyme, oregano, and rosemary all work well here. An Italian seasoning blend is an easy all-in-one option.
Try a different protein. For a Cajun twist, check out this Cajun shrimp pasta Alfredo made from scratch on the stovetop.
Storage and Reheating Tips
How to Store: This shrimp Alfredo bake is best enjoyed right from the oven. Leftovers will keep in an airtight container in the refrigerator for 1-2 days, but the pasta will continue to absorb the sauce as it sits.
How to Reheat: The pasta will dry out a bit, so stir in a splash of Alfredo sauce, chicken broth, or milk when you reheat. Individual portions can be warmed in the microwave for about 1-2 minutes.
Freezing: I don’t recommend freezing this casserole because the pasta tends to get gummy and mushy when thawed. That said, some readers have frozen leftovers without issue, so it’s up to you.
Make Ahead: You can assemble the casserole a few hours in advance or even leave it covered in the refrigerator overnight before baking. Just don’t add the shrimp or cheese until the final step. Keep in mind that 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. Check the noodles earlier than you normally would to avoid overcooking.
So easy and a total win with the family. Thank you!
– Cynthia
Frequently Asked Questions
Can I use frozen shrimp?
Yes! Most grocery store shrimp is sold frozen anyway. Just make sure to thaw them completely and pat dry with paper towels before adding to the casserole. The easiest way to thaw is in the refrigerator overnight, or you can run them under cold water for a quick thaw.
Can I cook the raw shrimp in the casserole from the very beginning?
No. The shrimp only need about 5-10 minutes to cook through. Adding them at the start with the pasta means they’ll bake for nearly an hour, which will make them tough and rubbery. Always add the shrimp at the end, after the pasta is al dente.
Can I use a different pasta shape?
This recipe is designed and tested with rotini, but you can substitute penne, rigatoni, elbows, or another short pasta shape. Just make sure the package recommends a similar cooking time (about 7-8 minutes). If your pasta has a longer cook time, you may need to extend the baking time in the oven.
What if the pasta doesn’t cook all the way (is still too firm)?
No problem. Cover the dish tightly with foil again and return it to the oven. Check every 5 minutes until the noodles are al dente. This can happen with certain pan types (glass and ceramic take longer than metal) or if the foil wasn’t sealed tightly enough to trap the steam.
More Easy Shrimp and Pasta Dinners
Did you make this recipe?
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Watch How to Make It
Dump-and-Bake Shrimp Alfredo
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). Grease a 9 x 13-inch baking dish. In the prepared dish, whisk together the Alfredo sauce, chicken broth, wine, onion, garlic, and drained red peppers.
- Stir in the uncooked pasta, making sure that most of the noodles are evenly submerged in the liquid.
- Cover tightly with aluminum foil. Bake for 45 minutes.
- Remove the dish from the oven and stir. Check the pasta to make sure 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 the pasta reaches al dente.
- Once the pasta is al dente and the sauce has thickened, stir in the raw shrimp.
- Sprinkle the cheese evenly over the top. Bake uncovered for 5-10 more minutes (8 minutes works best for medium shrimp). The dish is finished when the cheese is melted, the shrimp are pink, and the pasta is tender.
- Garnish with freshly grated Parmesan or chopped fresh herbs, if desired. Serve immediately.
Notes
- Foil seal matters. Cover the dish tightly so steam stays trapped inside. This is how the pasta cooks through evenly. Even small gaps can lead to crunchy spots.
- Shrimp timing. I use medium shrimp (41-50 count). If using larger shrimp, add them a couple minutes sooner so they cook through. You can also use up to 2 lbs. of shrimp if you’d like to bulk up the protein.
- Don’t overcook. Keep a close eye on the shrimp during the final minutes of baking. Pull the dish from the oven as soon as the shrimp turn pink. Overcooked shrimp become tough and rubbery.
- Pasta shape. This recipe is designed and tested with rotini. Penne, rigatoni, or elbows will also work. Choose a shape with a similar package cook time (about 7-8 minutes) or adjust your baking time.
- Alfredo sauce. One large 22-ounce jar works perfectly. If your store only carries smaller 15-ounce jars, use 1½ jars (about 2½ cups total). Homemade Alfredo sauce works great too.
- Wine substitute. Replace the white wine with an equal amount of chicken broth or water. The wine adds acidity and flavor depth, but the casserole is still delicious without it.
- Add veggies. Stir in frozen peas or fresh spinach with the shrimp. For broccoli, thaw frozen florets first or par-boil fresh florets before adding.
- Pan type. Glass or ceramic baking dishes take longer than metal pans. Check the pasta and adjust baking time as needed.
- Smaller batch. Cut all ingredients in half and bake in an 8-inch or 9-inch square pan. Start checking the pasta after 30 minutes.
- Storage. Leftovers keep in the fridge for 1-2 days. Stir in extra Alfredo sauce or broth when reheating, since the pasta absorbs moisture as it sits. Reheat individual portions in the microwave for 1-2 minutes.
- Freezing not recommended. The pasta tends to get gummy when thawed, though some readers have frozen leftovers successfully.
Nutrition
Originally published in November, 2017, this post was updated in March, 2026.
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!