Dump-and-Bake Shrimp Alfredo

5 from 19 votes

A creamy, one-dish shrimp Alfredo pasta bake with no boiling required. Just stir everything together and let the oven do the work for an easy, comforting family dinner.

Course Dinner

Cuisine American, Italian

Keyword baked shrimp alfredo, Baked shrimp Alfredo pasta, Oven-baked Alfredo sauce dishes, shrimp alfredo bake, Shrimp Alfredo with penne

Prep Time 10

Cook Time 55

Total Time 1 5

Servings servings

Calories 432kcal

Author Blair Lonergan

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