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A white casserole dish of creamy shrimp pasta topped with chopped parsley
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5 from 5 votes

Dump-and-Bake Creamy Shrimp Pasta

A delicious and easy dump and bake creamy shrimp pasta that has tons of flavor and only 10 minutes prep.
Course Dinner
Cuisine Italian
Keyword shrimp casserole, shrimp pasta
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 8 servings
Calories 469kcal
Author The Seasoned Mom

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
  • ½ cup frozen diced onion thawed (or about ½ of a medium fresh onion, diced)
  • 2 teaspoons minced garlic
  • 1 4 ounce jar diced roasted red peppers (pimentos), drained (about ½ cup)
  • 1 cup shredded mozzarella or Italian blend cheese
  • 2 lbs. raw peeled and deveined shrimp*
  • Optional: Parmesan cheese and fresh chopped parsley for garnish

Instructions

  • Preheat oven to 425F (220C).
  • 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

*I used medium (41-50 count) shrimp, which cook quickly once you add them to the dish. Larger shrimp will likely require additional cooking time, so you will want to add them to the dish sooner.
Cooking for a Smaller Family? You can cut all of the ingredients in half and bake the shrimp pasta in an 8-inch square dish.

Nutrition

Serving: 1/8 of the recipe | Calories: 469kcal | Carbohydrates: 45g | Protein: 40g | Fat: 11g | Saturated Fat: 5g | Cholesterol: 205mg | Sodium: 862mg | Fiber: 4.4g | Sugar: 4.4g