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Shrimp Alfredo Bake

Shrimp Alfredo Bake layers tender shrimp and penne in a creamy garlic Parmesan Alfredo, then bakes until bubbling and golden. The mozzarella melts into a cheesy top while the pasta stays coated in smooth sauce.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Italian
Calories: 720
Ingredients Equipment Method Notes

Ingredients
  

penne pasta
  • 12 oz penne pasta
large shrimp, peeled and deveined
  • 1 lb large shrimp, peeled and deveined
olive oil
  • 1 tbsp olive oil
salt
  • 0.5 tsp salt divided
black pepper
  • 0.25 tsp black pepper
unsalted butter
  • 3 tbsp unsalted butter
garlic, minced
  • 4 cloves garlic, minced
heavy cream
  • 2 cup heavy cream
freshly grated Parmesan cheese
  • 1.5 cup freshly grated Parmesan cheese
Italian seasoning
  • 0.5 tsp Italian seasoning
shredded mozzarella cheese
  • 1.5 cup shredded mozzarella cheese
chopped fresh parsley
  • 2 tbsp chopped fresh parsley

Equipment

  • 1 sheet pan
  • 1 cast iron skillet

Method
 

Prep and bake setup
  1. Preheat the oven to 375°F and lightly grease a 9×13-inch baking dish. Keep it ready for the pasta mixture so it goes in right away.
  2. Boil the penne pasta in salted water for 2 minutes less than the package directions. Drain well so it doesn’t dilute the Alfredo sauce.
  3. Set the drained penne aside while you cook the shrimp and make the sauce. This prevents the pasta from overcooking before baking.
Cook the shrimp
  1. Heat the olive oil in a large skillet over medium-high heat. Wait until it shimmers before adding the shrimp.
  2. Season the shrimp with 1/4 tsp salt and black pepper. Coat evenly so the flavor carries through the bake.
  3. Cook the shrimp for 1–2 minutes per side until just turning pink and nearly opaque. Transfer to a plate immediately to prevent overcooking.
Make garlic Parmesan Alfredo sauce
  1. Melt the unsalted butter in the same skillet over medium heat. Let it foam slightly before adding garlic.
  2. Add the garlic and cook for 30 seconds until fragrant. Stir constantly so it doesn’t brown.
  3. Pour in the heavy cream. Reduce the heat to medium-low and let it simmer gently for 3–4 minutes until slightly thickened.
  4. Stir in the Parmesan cheese, Italian seasoning, and remaining 1/4 tsp salt. Cook for 1–2 minutes until the sauce is smooth and the cheese melts.
Assemble and bake
  1. Combine the penne pasta, shrimp, and Alfredo sauce. Toss gently until the pasta and shrimp are generously coated.
  2. Transfer the mixture to the prepared baking dish. Spread into an even layer so it bakes uniformly.
  3. Sprinkle the mozzarella cheese evenly over the top. Covering the surface helps create a bubbly, browned layer.
  4. Bake at 375°F for 15–18 minutes until the sauce bubbles around the edges and the cheese melts. Broil for 1–2 minutes if you want a lightly golden surface.
  5. Sprinkle with chopped fresh parsley and serve immediately. Use the garnish to add fresh color right before eating.

Notes

Pro tip: cook the shrimp only until just turning pink, since it finishes cooking in the oven. Refrigerate leftovers in an airtight container for up to 3 days; reheat in the oven at 325°F until warmed through (microwave works but may soften the cheese). Freezing is not recommended because the cream sauce can separate after thawing. For a lighter option, substitute half-and-half for heavy cream, noting the sauce may be slightly less rich.