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Shrimp Alfredo Garlic Bake

Featured in Saucy pasta that hits the spot.

This shrimp alfredo garlic bake takes pasta up a notch by blending perfectly sautéed shrimp, garlic, and a creamy Alfredo sauce. Penne gets coated in this luscious mix before being topped with plenty of mozzarella and parmesan. A quick broil creates a bubbly, golden cheesy top while keeping every bite rich and saucy underneath. It's the kind of comfort food that'll have you coming back for seconds!
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alicia in the kitchen
Updated on Tue, 10 Jun 2025 18:22:19 GMT
A black dish filled with creamy Alfredo pasta, shrimp, and melted cheese, ready to serve. Pin it
A black dish filled with creamy Alfredo pasta, shrimp, and melted cheese, ready to serve. | tasteofsavor.com

Loaded with juicy shrimp, punchy garlic, and a dreamy Alfredo sauce, this Cheesy Garlic Shrimp Alfredo Bake comes together fast and feels way fancier than the time it takes. Creamy layers of mozzarella and Parmesan melt right in, making every forkful stretchy and rich. Whip this up for a cozy night, and it's bound to disappear quick.

INGREDIENTS

  • 2 large tomatoes, chopped (about 1 cup): These add a little zing and freshness, perfect for balancing out the creamy sauce.
  • Freshly ground black pepper: A sprinkle brings in warmth and knocks back some of the sauce's richness.
  • 1 lb medium or large shrimp, peeled and deveined: The showstopper—tender, juicy bites that tie this meal together.
  • 1 cup shredded mozzarella cheese: This is the secret to a lovely cheesy pull you get in every bite.
  • 3 tbsp butter: It adds richness to both the shrimp and the Alfredo sauce base.
  • 3 tbsp fresh parsley, chopped (divided): Brightens the whole dish, and is gorgeous as a garnish too.
  • 3 cloves garlic, minced: Loads the dish with bold garlicky flavor from start to finish.
  • 1/4 cup + 2 tbsp shredded Parmesan cheese: For a sharp, nutty finish in your sauce and on top.
  • 10 oz penne: Hearty pasta that grabs all the sauce and shrimp you toss in.
  • 2 tbsp all-purpose flour: Thickens up the Alfredo sauce so it hugs everything nicely.
  • 3/4 cup milk: Helps create that smooth, rich Alfredo sauce we all love.
  • 1/4 cup low-sodium chicken broth: Boosts flavor in the sauce without making it overpowering.

VARIATIONS

  • Protein Boost: Stir in cooked chicken or bacon if you want it more filling.
  • Spicy Twist: A sprinkle of cayenne or red pepper flakes in the Alfredo gives a little kick.
  • Vegetable Add-ins: Broccoli, fresh spinach, or even sun-dried tomatoes all go great here.
  • Gluten-Free Option: Grab gluten-free pasta and you’re good to go for everyone’s needs.

INSTRUCTIONS

Step 1:
Get your oven going at 350℉. Boil salted water in a big pot and cook your penne until it's just firm. Once done, drain it and toss back in the pot.
Step 2:
In an oven-safe skillet, warm up 1 tablespoon of butter over medium heat. Toss in the garlic, shrimp, and 2 tablespoons parsley. Sprinkle lightly with salt. Let the shrimp cook until they're pink on both sides, then scoop them out onto a plate (keep those tasty juices in the pan!).
Step 3:
Back to the skillet—drop in the rest of the butter to melt. Whisk in the flour and let it cook for about a minute, just until it’s golden. Slowly pour in the chicken broth and milk, whisking as you go, and let it simmer. Stir constantly so your sauce stays smooth.
Step 4:
Time for cheese—add 3/4 cup mozzarella and 1/4 cup Parmesan, stirring until melty and smooth. Crack in some pepper to taste.
Step 5:
Now, return shrimp to the skillet with the tomatoes and penne. Mix it all up till everything's nicely coated. If it's looking too thick, splash in a little more milk to loosen it.
Step 6:
Sprinkle the remaining mozzarella and 2 tablespoons Parmesan over everything. Pop it into the oven for 5 to 7 minutes, just until the cheese goes bubbly. Want it extra toasty? Broil for another couple of minutes, but keep watch so it doesn’t burn.
Step 7:
All set! Top with the last spoonful of parsley and dig in while it's warm.

Serving and Storage Tips

  • This shrimp Alfredo bake tastes best right after baking. Scoop it up hot—pair with salad or some garlic bread if you like.
  • Any leftovers? Stash in a well-sealed container in the fridge, good for 2 days. To reheat, add a splash of milk and warm it in the microwave or oven to keep things creamy.
  • Need a bigger batch for a crowd? Just double up all the ingredients and use a larger dish—perfect for feeding more mouths at parties or gatherings.

Tips from famous chefs

  • Chef Ina Garten: "Melt your butter all the way and keep whisking so your Alfredo sauce turns out silky, not clumpy."
  • Chef Rachael Ray: "Use freshly grated Parmesan for the best melt and rich, creamy flavor—it beats the pre-grated stuff every time."
  • Chef Giada De Laurentiis: "Add a small pinch of red pepper flakes to your sauce if you like a bit of subtle heat—keeps things interesting and cuts the creaminess."

Shrimp Alfredo Garlic Bake

Shrimp Alfredo Garlic Bake combines succulent shrimp, a garlicky Alfredo sauce, and pasta under a golden, cheesy crust. It's easy for weeknights but tasty enough for any occasion!

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

Category: Pasta

Difficulty: Easy

Cuisine: Italian-American

Yield: 4 Servings

Dietary: ~

Ingredients

01 3 cloves garlic, finely chopped.
02 3 tablespoons freshly chopped parsley, split into parts.
03 1 lb medium or large shrimp, peeled and cleaned.
04 1/4 cup + 2 tablespoons grated Parmesan cheese.
05 10 ounces penne pasta.
06 2 tablespoons all-purpose flour.
07 1/4 cup chicken broth, low-sodium.
08 2 large tomatoes, diced (about one cup).
09 Fresh black pepper to taste.
10 3 tablespoons butter.
11 3/4 cup milk.
12 1 cup shredded mozzarella.

Instructions

Step 01

Set your oven to 350°F. Cook the penne in a big pot of salted boiling water until it’s just firm to the bite (al dente). Drain, then put the penne back into the same pot.

Step 02

Heat 1 spoonful of butter in a wide, oven-safe pan over medium heat. Toss in garlic, 2 tablespoons of parsley, shrimp, and a pinch of salt. Cook the shrimp until they turn pink, about 2 minutes for each side, then remove them from the pan and set aside, keeping the skillet juices.

Step 03

Toss the remaining butter into the same pan and let it melt. Sprinkle in the flour and whisk it around until it turns light brown, which takes 1-2 minutes. Slowly pour in the milk along with the chicken broth and let everything gently simmer.

Step 04

Mix in the mozzarella (just 3/4 cup) and 1/4 cup of Parmesan, letting it melt into a rich, creamy sauce. Sprinkle in some salt and freshly ground pepper as you like.

Step 05

Put the shrimp back in the skillet, then stir in the chopped tomatoes and cooked pasta. Mix it all together well. If it seems too thick, you can stir in a quick splash of milk to thin it out.

Step 06

Evenly shake the last bit of Parmesan (2 tablespoons) and mozzarella (1/4 cup) over the top.

Step 07

Pop it into the oven for about 5-7 minutes, until the cheese melts and gets all bubbly. For an extra pop of color, broil it for a few minutes until the top gets lightly golden. Keep an eye on it to avoid burning!

Step 08

Scatter the remaining parsley on top and serve while warm.

Notes

  1. This cheesy shrimp pasta dish is loaded with creamy, garlicky flavors and perfect for shrimp lovers. Great for casual dinners or special gatherings!
  2. Serve it with a fresh, crisp salad and a warm side of garlic bread to round out your meal.
  3. Leftovers can be kept in the fridge for up to 48 hours if needed.

Tools You'll Need

  • A large pot.
  • An oven-safe skillet.
  • 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