This easy cheesy shrimp alfredo bake is a simple shrimp casserole that’s perfect for an easy weeknight dinner the whole family will love.
It also tastes great heated up as leftovers the next day making it one of my favorite recipes to cook during the week. I hope you love this simple pasta bake as much as we do.
I make this shrimp alfredo bake in an 8×8 pan which will easily serve 4-5. This shrimp casserole recipe is rich and creamy so a little goes a long way. Double the recipe and bake in a large baking dish (9×13) if you’re serving more people or want to have leftovers to heat up throughout the week.
You can use frozen shrimp or fresh, just be sure not to overcook them. I added my pinked up shrimp to an ice bath to cool them down and stop them from cooking just as you do with hard-boiled eggs. The shrimp tasted just right in the casserole and not at all rubbery or tough.
Shrimp Alfredo Pasta Bake Recipe
Ingredients
The simple, prepared ingredients in this recipe are workhorses and really eliminate the need for rich additives like heavy cream, butter, cream cheese, milk, or olive oil.
- 10 oz penne pasta
- 10 oz creamy alfredo sauce
- 1/2 cup sour cream
- 1 cup ricotta cheese
- 1 large egg, lightly beaten
- 1/4 cup of parmesan cheese
- 3/4 cup mozzarella cheese
- 1/2 lb medium shrimp, frozen
- black pepper to taste
- red pepper flakes (optional just for spice!)
- fresh parsley (optional for garnish)
Directions
Heat oven to 350 degrees Fahrenheit.
In a large pot, boil 1/2 pound shrimp until pink (about 3-5 minutes depending on the size of the shrimp and whether you’re cooking from frozen or the shrimp are already thawed) then immediately drain and transfer shrimp to an ice bath to stop it from cooking further.
Cook penne according to package instructions until al dente. Drain pasta and set aside. If you’re going to cook pasta that is gluten-free be sure to undercook it slightly as gluten-free noodles fall apart when they are overcooked.
In a large bowl stir together alfredo sauce and sour cream
Toss the sauce mixture with penne until evenly coated then set the pasta mixture aside.
In a medium bowl, mix together ricotta cheese, sour cream, parmesan cheese, and egg.
In a greased 8×8 baking dish, add half of the penne mixture. Evenly place shrimp on top of the pasta in a single layer.
Top with ricotta mixture then top with the remaining penne mixture.
Sprinkle 1/2 cup of mozzarella cheese evenly on top of the shrimp casserole.
Bake at 350 degrees F. for 30 minutes or until golden brown and bubbly. Top with a few tablespoons parmesan right before serving.
This creamy alfredo bake reheats well and tastes delicious the next day after the flavors have melded even more.
Tips for Making Baked Shrimp Alfredo
- You can change up the kind of alfredo sauce you use for any easy way to experiment with different flavors without adding ingredients. For a garlicky shrimp alfredo bake try a garlic-flavored alfredo sauce. I like Newman’s Own. You could also add a couple of cloves garlic or garlic powder to your own homemade alfredo sauce.
- It’s fine to use fresh shrimp or frozen, large shrimp or medium shrimp. Just make sure the shrimp is pink before you add it to your shrimp alfredo bake. Also, be sure to place the shrimp in an ice bath immediately after cooking so they won’t continue to cook after they are removed from the heat. You want to avoid overcooked, rubbery shrimp.
- You can sprinkle a couple tablespoons parsley (fresh) over the baked casserole as a garnish. I usually don’t since I’m making it for my family who could care less, but it looks nice and adds a little flavor. Consider parsley if you’re making this for guests.
Shrimp Alfredo Bake
Ingredients
- 8 oz penne pasta
- 5 oz alfredo sauce
- ½ cup sour cream
- 1 cup ricotta cheese
- 1 egg lightly beaten
- ¼ cup parmesan cheese
- ¾ cup mozzarella cheese
- ½ lb medium frozen shrimp
Instructions
- Boil shrimp until pink (about 3-5 minutes depending on the size of the shrimp and whether you're cooking from frozen or the shrimp are already thawed) then immediately drain and place in an ice bath to stop it from cooking.
- Cook penne according to package directions and set aside
- In a small bowl stir together alfredo sauce and sour cream
- Toss mixture with penne until evenly coated. Set aside.
- Mix together ricotta cheese, sour cream, parmesan cheese, and egg.
- In a greased 8x8 baking dish, add half of the penne mixture. Evenly place shrimp on top of the pasta in a single layer.
- Top with ricotta mixture then top with the remaining penne mixture.
- Sprinkle mozzarella cheese evenly on top of the shrimp casserole.
- Bake at 350° for 30 minutes or until heated through and bubbly.
Notes
If you thought this was a great recipe, you might also like to try my Instant Pot shrimp and rice for another quick shrimp dinner idea.
