This easy cheesy shrimp alfredo bake is a simple shrimp casserole perfect for an easy weeknight dinner or to serve to guests. It also tastes great heated up as leftovers the next day.
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 9×13 pan 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 Casserole
Ingredients
- 10 oz penne pasta
- 10 oz alfredo sauce
- 1/2 cup sour cream
- 1 cup ricotta cheese
- 1 egg, lightly beaten
- 1/4 cup parmesan cheese
- 3/4 cup mozzarella cheese
- 1/2 lb medium frozen shrimp
Directions
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 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 mozzarella cheese evenly on top of the shrimp casserole.
Bake at 350° for 30 minutes or until heated through and bubbly.
This shrimp alfredo bake reheats well and tastes delicious the next day after the flavors have melded even more.
This easy cheesy shrimp alfredo bake is a simple shrimp casserole perfect for an easy weeknight dinner or to serve to guests. It also tastes great heated up as leftovers the next day. I make this shrimp alfredo bake in an 8x8 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 9x13 pan if you're serving more people or want to have leftovers to heat up throughout the week. Shrimp Alfredo Bake
Ingredients
Instructions
Notes
Nutrition Information
Yield
5
Serving Size
1
Amount Per Serving
Calories 459Total Fat 28gSaturated Fat 16gTrans Fat 1gUnsaturated Fat 9gCholesterol 217mgSodium 999mgCarbohydrates 21gFiber 1gSugar 2gProtein 29g