Dump-and-Bake Shrimp Alfredo Pasta

5 from 11 votes

A delicious and easy dump-and-bake shrimp Alfredo pasta with only 10 minutes prep!

Course Dinner

Cuisine Italian

Keyword creamy shrimp pasta, Shrimp Alfredo Pasta, shrimp casserole, shrimp pasta

Prep Time 10

Cook Time 55

Total Time 1 5

Servings servings

Calories 469kcal

Author Blair Lonergan

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

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.

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!