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Garlicky Shrimp Alfredo

Featured in Pasta dishes that make everyone smile.

Tender shrimp and garlicky Alfredo sauce combine with penne pasta in this creamy casserole. Topped with mozzarella and parmesan, it’s baked until bubbly and golden, creating a mix of gooey cheese and smooth sauce in every bite. Perfect comfort food for any weeknight!
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Maria from tastyhush
Updated on Tue, 10 Jun 2025 18:21:01 GMT
Shrimp alfredo pasta dish with melty cheese in a black baking dish. Pin it
Shrimp alfredo pasta dish with melty cheese in a black baking dish. | tastyhush.com

Dive into this creamy Garlicky Shrimp Alfredo Bake packed with cheesy, garlicky comfort. It’s quick to whip up, loaded with juicy shrimp, fresh garlic, and a silky Alfredo sauce. You’ll find gooey layers of mozzarella and Parmesan on top. It looks super fancy but only takes about half an hour to make—your family will ask for seconds.

INGREDIENTS

  • 2 big tomatoes, chopped (about a cup): Lends a fresh, tangy pop to balance out all the creamy goodness.
  • Freshly ground black pepper: Cuts through the rich sauce and gives a little bite.
  • 1 cup shredded mozzarella: Melts right into the pasta for that gooey factor everyone loves.
  • 1 lb shrimp, peeled and deveined (medium or large): Plump and sweet, shrimp take the spotlight here.
  • 3 cloves garlic, minced: Brings a bold, unmistakable flavor to every forkful.
  • 1/4 cup low-salt chicken broth: Gives the sauce more flavor without making it too salty.
  • 3 tbsp butter: For sautéing and making everything rich and smooth.
  • 3 tbsp chopped fresh parsley (split up): Adds a fresh burst and gives the finishing touch up top.
  • 2 tbsp all-purpose flour: Makes the sauce luxuriously thick and creamy.
  • 10 oz penne: Short pasta with ridges to catch the sauce. Cook just until it’s got some bite.
  • 3/4 cup milk: The backbone of your Alfredo sauce so it comes out creamy and not too heavy.
  • 1/4 cup plus 2 tbsp shredded Parmesan: For that sharp, cheesy finish in the sauce and melted on top.

VARIATIONS

  • Protein Add-ons: Some cooked bacon or chicken tucked in turns this into a protein-heavy dish.
  • Gluten-Free Swap: Use gluten-free penne if you need to dodge gluten.
  • Crank Up the Heat: Stir some cayenne or red pepper flakes into the sauce for a spicy punch.
  • Veggie Power: Throw in chopped broccoli, spinach, or sun-dried tomatoes for a boost of flavor and bite.

INSTRUCTIONS

Step 7:
Sprinkle your last bit of parsley over the top and serve right away while everything’s still hot and melty.
Step 6:
Add the remaining mozzarella and Parmesan on top. Pop into the oven for 5 to 7 minutes, so the cheese bubbles up and melts. Wanna go extra golden? Flick on the broiler for 2 or 3 minutes (but watch closely to keep it from burning).
Step 5:
Scoop the shrimp back into your skillet, toss in the chopped tomatoes and penne, and stir until everything’s totally coated. If it feels super thick, splash in a little more milk to loosen it.
Step 4:
Mix in 3/4 cup mozzarella and 1/4 cup Parmesan, and keep stirring until your sauce looks glossy and creamy. Add black pepper to taste.
Step 3:
Drop the rest of your butter in the pan. Once it’s melted, whisk in the flour and let it cook for a couple of minutes until you see some color. Slowly pour in milk and chicken broth. Keep whisking so it stays silky, and bring it up to a gentle simmer.
Step 2:
Melt a tablespoon of butter in a big, oven-safe skillet over medium. Toss in garlic, shrimp, and 2 tablespoons of parsley. Sprinkle with salt, then cook shrimp till they turn pink—about 2 minutes per side. Put the shrimp on a plate but keep the skillet juices for later.
Step 1:
Kick off by preheating your oven to 350°F. Get a large pot of salted water boiling. Cook penne until it’s got a little bite left, following the package. Drain, then drop it back in the pot.

Serving and Storage Tips

  • This Garlicky Shrimp Alfredo Bake is best eaten hot, straight from the oven. For a full meal, team it up with a crisp salad or some garlicky bread.
  • Got leftovers? Stash them in a tight-sealing container in the fridge for two days max. Warm up in the microwave or oven. Add a splash of milk to get the sauce creamy again.
  • Need to feed more people? Just double everything and use a bigger baking dish. Works great for parties or family dinners.

Tips from well-known chefs

  • Chef Giada De Laurentiis: "Need more zing? Sprinkle red pepper flakes into your Alfredo base for a gentle, warming heat."
  • Chef Rachael Ray: "If you want the richest, creamiest sauce, shred your Parmesan fresh. The pre-grated stuff just doesn’t melt as well!"
  • Chef Ina Garten: "Don’t rush the butter—let it melt all the way and keep whisking so the Alfredo turns out super smooth. No lumps."

Shrimp Alfredo Bake

A rich and creamy pasta bake featuring tender shrimp, fresh garlic, and homemade Alfredo sauce. This cheesy dinner is cozy, quick, and crowd-pleasing!

Prep Time
15 Minutes
Cook Time
25 Minutes
Total Time
40 Minutes
By: Maria

Category: Pasta

Difficulty: Easy

Cuisine: Italian-American

Yield: 4 Servings

Dietary: ~

Ingredients

01 10 ounces of penne pasta.
02 1 pound medium or large shrimp, peeled and cleaned.
03 3 tablespoons butter.
04 2 tablespoons all-purpose flour.
05 3/4 cup milk.
06 1/4 cup chicken broth, low-sodium.
07 1 cup mozzarella, shredded.
08 1/4 cup plus 2 tablespoons Parmesan, shredded.
09 3 tablespoons fresh parsley, divided and chopped.
10 3 cloves garlic, finely chopped.
11 Ground black pepper to taste.
12 2 large tomatoes, diced (about 1 cup).

Instructions

Step 01

Heat the oven to 350°F. Cook the penne in salted boiling water until tender, following the package directions. Drain it well and leave it in the pot.

Step 02

Put 1 tablespoon of butter into a big skillet that can go in the oven and melt it on medium heat. Cook the garlic, shrimp, and 2 tablespoons of parsley, adding a bit of salt. Flip the shrimp after 2 minutes on each side, then move them to a plate. Leave the juices in the skillet.

Step 03

Melt the rest of the butter in the same skillet, then stir in the flour. Cook it for 1-2 minutes until golden. Slowly add the milk and broth, and let the sauce simmer gently.

Step 04

Add 3/4 cup of mozzarella and 1/4 cup Parmesan to the sauce, stirring until smooth. Sprinkle a bit of salt and pepper to bring out the flavors.

Step 05

Put the shrimp back in the skillet along with the tomatoes and cooked pasta. Stir until the sauce coats everything. If needed, pour in a little milk to thin it out.

Step 06

Spread the remaining 1/4 cup mozzarella and 2 tablespoons Parmesan evenly on top.

Step 07

Put the dish in the oven for 5-7 minutes to melt the cheese. If you want a crispy top, broil it for 2-3 minutes, but keep an eye on it so it doesn’t burn.

Step 08

Add the leftover parsley on top as a garnish before serving. Enjoy while warm!

Notes

  1. You’ll love this creamy and cheesy shrimp dish that’s loaded with garlic and tender shrimp. It’s a cozy meal that’s perfect for any weeknight or even a family gathering.
  2. Pair this with a green salad and garlic bread to complete the meal.
  3. Leftovers can be kept in the fridge for up to 2 days.

Tools You'll Need

  • Pot for boiling.
  • Skillet that’s oven-safe.
  • Oven.

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 500
  • Total Fat: 25 g
  • Total Carbohydrate: 45 g
  • Protein: 30 g