A warm, creamy bake loaded with garlic-scented shrimp and gooey cheese, this Garlicky Shrimp Alfredo Bake is comfort food that feels special. It smells of toasted garlic and melted cheese, tastes rich with bright shrimp notes, and has a satisfying mix of tender pasta and bubbly golden top. Make it for a weeknight dinner or a weekend gathering — it’s simple, impressive, and leftovers reheat well. If you like easy party bakes, pair it with a light appetizer like baked cranberry brie bites for a balanced spread.
Recipe Information
- Prep Time: 15 minutes
- Cook Time: 25 minutes (baking) + 5 minutes stovetop shrimp/pasta cooking (included in prep time above)
- Total Time: 40 minutes
- Servings: 4
- Difficulty Level: Easy
Nutrition Information
(Approximate per serving)
- Calories per serving: 800 kcal
- Protein: 45 g
- Carbohydrates: 42 g
- Fat: 40 g
- Fiber: 3 g
- Sugar: 4 g
- Sodium: 900 mg
Why Make This Garlicky Shrimp Alfredo Bake
This dish combines fast weeknight cooking with restaurant-style flavor. Garlic and olive oil give the shrimp a bright aroma, while Alfredo sauce and cheeses create a silky, rich sauce that clings to fettuccine. The bake step melts and browns the cheese, adding a crisp, golden top. It’s quick to assemble, feeds a family, and looks elegant on the table.
How to Make Garlicky Shrimp Alfredo Bake
Follow a few simple steps: cook the pasta, quickly sauté garlic and shrimp, mix everything with Alfredo and cheese, then bake until bubbly and golden. The result is layered flavor and pleasing textures — tender shrimp, creamy sauce, and a slightly crisp cheese crust.
Ingredients:
- 8 oz fettuccine pasta
- 1 lb shrimp, peeled and deveined
- 4 cloves garlic, minced
- 2 cups Alfredo sauce
- 1 cup grated Parmesan cheese
- 1 cup mozzarella cheese, shredded
- 2 tbsp olive oil
- Salt and pepper to taste
- Parsley for garnish
Directions:
Step 1: Preparation
Preheat the oven to 350°F (175°C). Bring a large pot of salted water to a boil and cook the fettuccine according to package instructions until al dente; drain and set aside.
Step 2: Mixing
While the pasta cooks, heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant but not browned.
Step 3: Cooking
Add the shrimp to the skillet and season with salt and pepper. Cook the shrimp until pink and opaque, about 2–3 minutes per side depending on size. In a large bowl, combine the cooked pasta, cooked shrimp, Alfredo sauce, and half of the Parmesan cheese; toss gently until everything is well coated.
Step 4: Finishing
Transfer the pasta and shrimp mixture to a greased baking dish. Sprinkle the remaining Parmesan cheese and then the shredded mozzarella evenly over the top. Bake in the preheated oven for 20–25 minutes, or until the cheese is bubbly and golden. Garnish with chopped parsley before serving and let rest 3–5 minutes to set.
How to Serve Garlicky Shrimp Alfredo Bake
Serve hot straight from the baking dish. Pair with a crisp green salad or sautéed green beans to cut the richness. A squeeze of lemon brightens the flavors. For a party, transfer to a warm serving platter and garnish with extra parsley and freshly cracked black pepper.
How to Store Garlicky Shrimp Alfredo Bake
- Refrigerator: Cool to room temperature, cover tightly, and store up to 3 days.
- Freezer: Place in an airtight container and freeze up to 1 month. Thaw overnight in the fridge before reheating.
- Reheating: Reheat in a 350°F oven for 15–20 minutes covered, or microwave individual portions until warm. Add a splash of milk or cream if the sauce seems too thick.
Expert Tips for Perfect Garlicky Shrimp Alfredo Bake
- Don’t overcook the shrimp on the stove — they finish cooking in the oven. Remove from heat when just pink and firm.
- Use freshly grated Parmesan for better melting and flavor. Pre-grated cheese often has anti-caking agents that affect texture.
- Cook pasta al dente; it will soften slightly in the sauce and oven.
- For extra garlic depth, gently sweat garlic in butter for a minute before adding the shrimp.
- If your Alfredo sauce is very thick, thin it with a few tablespoons of milk or reserved pasta water for a creamier texture.
- For crispier top, broil for 1–2 minutes at the end — watch closely to avoid burning.
- Taste and adjust salt at the end since cheeses can be salty.
Delicious Variations
- Lemon-Garlic Shrimp Alfredo: Add 1 tbsp lemon zest and 1–2 tbsp lemon juice to the sauce for brightness.
- Veggie-Packed Bake: Stir in roasted broccoli, spinach, or sun-dried tomatoes before baking.
- Spicy Cajun Shrimp Alfredo: Toss shrimp with Cajun seasoning before sautéing for a smoky kick.
- Low-Carb Version: Substitute zucchini noodles or shirataki noodles and reduce a bit of sauce.
- Seafood Mix: Add scallops or chunks of cooked lobster for a decadent twist.
Frequently Asked Questions
Q: Can I use frozen shrimp?
A: Yes. Thaw completely and pat dry before cooking. If still slightly frozen, cook a little longer but watch to avoid toughness.
Q: Can I make this ahead of time?
A: Yes. Assemble the dish, cover, and refrigerate up to 24 hours before baking. Add a few extra minutes to the bake time if chilled.
Q: Is there a lighter Alfredo option?
A: Use a light Alfredo sauce or make a quick sauce with low-fat milk thickened with a little flour and Parmesan. Reduce cheese slightly to cut calories.
Q: My sauce is too thin — what can I do?
A: Simmer it gently on the stove to reduce and thicken, or mix in a small amount of grated Parmesan to help thicken. If it’s after baking, return to the oven uncovered to reduce excess liquid.
Q: Can I freeze leftovers with shrimp?
A: Freezing is possible, but shrimp texture can change. For best results, freeze before cooking the shrimp, or freeze small portions and use within a month. Thaw slowly in the fridge before reheating.
Q: How do I keep the pasta from getting mushy?
A: Stop cooking the pasta a minute or two before the package’s al dente time. It will finish softening in the sauce and oven without becoming mushy.
Conclusion
This Garlicky Shrimp Alfredo Bake delivers rich, garlicky aroma, tender shrimp, and a bubbly cheese crust in under an hour — ideal for cozy dinners or casual entertaining. It’s easy to customize and forgiving for home cooks. For a tested alternative version and more tips, see Best Garlicky Shrimp Alfredo Bake – How to Make Garlicky Shrimp ….
Enjoy the warm, cheesy comfort — give it a try and tweak the flavors to make it yours.
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Garlicky Shrimp Alfredo Bake
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Diet: Seafood
Description
A warm, creamy bake loaded with garlic-scented shrimp and gooey cheese, this dish combines fast weeknight cooking with restaurant-style flavor.
Ingredients
- 8 oz fettuccine pasta
- 1 lb shrimp, peeled and deveined
- 4 cloves garlic, minced
- 2 cups Alfredo sauce
- 1 cup grated Parmesan cheese
- 1 cup mozzarella cheese, shredded
- 2 tbsp olive oil
- Salt and pepper to taste
- Parsley for garnish
Instructions
- Preheat the oven to 350°F (175°C). Cook the fettuccine in a large pot of salted boiling water until al dente; drain and set aside.
- Heat olive oil in a large skillet over medium heat. Sauté minced garlic for about 1 minute until fragrant.
- Add shrimp to the skillet, season with salt and pepper, and cook until pink and opaque, about 2–3 minutes per side.
- In a large bowl, combine cooked pasta, shrimp, Alfredo sauce, and half of the Parmesan cheese. Toss gently.
- Transfer the mixture to a greased baking dish. Sprinkle with remaining Parmesan and shredded mozzarella. Bake for 20–25 minutes until cheese is bubbly and golden. Garnish with parsley and let rest 3–5 minutes.
Notes
Pair with a crisp green salad or sautéed green beans. Reheat leftovers in the oven or microwave, adding a splash of milk if needed.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 800
- Sugar: 4g
- Sodium: 900mg
- Fat: 40g
- Saturated Fat: 20g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 45g
- Cholesterol: 200mg
