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+ servings

Shrimp Alfredo Bake

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. 
Course Recipes
Prep Time 10 minutes
Cook Time 30 minutes
Additional Time 5 minutes
Total Time 45 minutes
Servings 5
Calories 459kcal
Author Jenn


  • 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


  • 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.



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. 


Serving: 1serving | Calories: 459kcal | Carbohydrates: 21g | Protein: 29g | Fat: 28g | Saturated Fat: 16g | Polyunsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 217mg | Sodium: 999mg | Fiber: 1g | Sugar: 2g