Ingredients
12 oz pasta (penne, rigatoni, or fettuccine)
1 lb shrimp (peeled and deveined)
2 cups Alfredo sauce (store-bought or homemade)
1 cup shredded mozzarella cheese
1/2 cup grated Parmesan cheese
2 cloves garlic (minced)
1 tbsp butter
1/2 tsp salt
1/2 tsp black pepper
1/2 tsp Italian seasoning
1 tbsp chopped parsley (optional, for garnish)
Instructions
Preheat oven to 375°F (190°C). Lightly grease a baking dish.
Cook pasta according to package instructions until al dente. Drain and set aside.
Sauté shrimp: In a skillet, melt butter over medium heat. Add garlic and cook for 1 minute. Add shrimp, salt, pepper, and Italian seasoning. Cook 2–3 minutes until pink.
Combine: In a large bowl, mix cooked pasta, shrimp, and Alfredo sauce until well coated.
Assemble: Transfer mixture to the baking dish. Top with mozzarella and Parmesan cheese.
Bake for 20–25 minutes, or until bubbly and golden on top.
Garnish with parsley and serve warm.
Notes
Cooking Tips
- Don’t overcook the shrimp—they’ll finish cooking in the oven.
- Use freshly grated Parmesan for the best flavor and melt.
- Slightly undercook pasta to avoid it becoming mushy after baking.
- Add a splash of pasta water if the sauce feels too thick before baking.
Variations
- Broccoli Shrimp Alfredo Bake: Add steamed broccoli for extra veggies.
- Spicy Version: Stir in red pepper flakes or Cajun seasoning.
- Chicken Alfredo Bake: Swap shrimp for cooked chicken.
- Low-Carb Option: Use zucchini noodles or cauliflower instead of pasta.
- Extra Cheesy: Add a layer of ricotta or cream cheese for ultra creaminess.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
Nutrition
- Serving Size: 1 serving
- Calories: 520
- Sodium: 780mg
- Fat: 27g
- Saturated Fat: 14g
- Carbohydrates: 38g
- Protein: 32g
- Cholesterol: 210mg