garlicky shrimp alfredo bake recipe

garlicky shrimp alfredo bake recipe

If you’re craving a comforting, indulgent pasta dish, look no further than this Garlicky Shrimp Alfredo Bake Recipe. Tender shrimp are smothered in a rich, creamy homemade alfredo sauce infused with aromatic garlic, then tossed with penne pasta and smothered in cheese before being baked to bubbly perfection. 

Whether you’re hosting a cozy family dinner or a simple gathering with friends, this creamy shrimp pasta is guaranteed to have everyone going back for seconds.

I always give instructions with step-by-step photos in my posts just in case some readers have questions. But if you are just here for the recipe, click the JUMP TO RECIPE tab under the title and it will take you straight there. You can also print the recipe card with full instructions or you can click one of the SHARE BUTTONS and save it for later!

Let’s Gather Up the Ingredients

Ingredients for

Organizing all your ingredients ahead of time not only streamlines the cooking process but also ensures you have everything required to complete the dish successfully. You can find the exact amounts in the recipe card below.

  • Uncooked Shrimp– I always have frozen shrimp on hand. It is perfect when you want to whip up an easy weeknight meal because it thaws quickly. You could also use fresh shrimp if you happen to be at the market that day. I prefer jumbo shrimp (peeled and deveined) in this recipe but use whatever you have on hand.

  • Penne Pasta– or any short pasta such as ziti or rigatoni.

  • Olive oil

  • Butter

  • Fresh garlic, minced

  • White wine (optional)- be sure to use a dry white wine. Pinot Grigio or Chardonnay are both great options. Steer clear of sweet wines such as Moscato or Reisling.

  • Chicken broth– use canned, boxed or homemade. I always keep a jar of Knorr Chicken Bouillon on hand so I can make as little or as much broth as I need at any given time. It’s one of the staple ingredients in my RV kitchen.

  • Heavy cream

  • Parmesan cheese– freshly grated*

  • Mozzarella cheese-shredded*

  • Fresh parsley– chopped. You could also substitute dried parsley, but fresh is best if you have it.

  • Salt and black pepper to taste

  • Pinch of red pepper flakes (optional)

* Note: Because of the anti-clumping additives added, pre-shredded cheese WILL NOT melt properly in the sauce. For the creamiest version of this recipe shred your own cheese.

Now Let’s Get Cooking

Boil the pasta

Cook the pasta until it’s just shy of “al dente” according to the package instructions (you want it just short of being done so that you can finish the cooking process in the sauce)

* Note: Reserve about a cup of the pasta water before draining in case you want to loosen up the sauce.

Pasta boiling in a red and white skillet with a wooden spoon

Because we live in our RV, I am always looking for ways to consolidate in the kitchen. I have this deep skillet that I adore because I can boil my pasta in it and then once it’s drained, I can prepare the rest of the dish in the same pan. Plus, it is oven-safe as well.

Drain the pasta, but don’t rinse it. The starch on the pasta will help to thicken the sauce.

Trust me on this. If the pasta sticks together a bit, just use your fingers to break it apart before adding it back into the sauce. 

Penne pasta draining in a white colendar

Cook the shrimp

Heat olive oil and butter in a large skillet over medium heat. Add garlic and cook for 30 seconds, or until fragrant.

Chopped garlic sizzling in olive oil

Add the shrimp and season with salt and pepper. Cook for 2 minutes per side, or until pink and opaque. Remove shrimp from the pan and set aside.

Note: The shrimp do not need to be fully cooked at this stage. They will continue to cook in the oven.

Make the Cream Sauce

(Optional) Deglaze the pan with white wine, scraping up any browned bits. Add the red pepper flakes and let simmer for 1 minute, then add chicken broth and bring to a boil.

Reduce heat and simmer for 2 minutes. Stir in heavy cream, half the parmesan cheese, and half the mozzarella cheese.

* Note: If you want a slightly thicker cream sauce, whisk the heavy cream with a tablespoon of cornstarch before adding it to the skillet

Assemble the shrimp alfredo bake

Stir in cooked pasta and shrimp. Gently fold everything together until well combined.

Top with the remaining cheese and bake for 10-12 minutes, or until the cheese is melted and bubbly.

Garnish with fresh parsley and serve immediately.

Finished garlicky shrimp alfredo bake recipe in a white bowl

Tips for success:

  • For a richer flavor, use full-fat dairy products.

  • Don’t overcook the shrimp. They will become tough and rubbery.

  • Feel free to adjust the amount of garlic to your preference.

  • This recipe is easily customizable. Add other vegetables like diced tomatoes or broccoli for extra flavor and nutrients.

  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop, oven, or in the microwave.

Pair this cheesy garlic shrimp alfredo with a side of Caesar salad, these homemade Red Lobster Biscuits, and a glass of pinot grigio for a complete and satisfying meal.

Can I make this garlicky shrimp alfredo bake recipe in advance?

Yes, you can! Assemble the casserole completely according to the recipe, but hold off on baking. Cover tightly with foil and refrigerate for 1-2 days. When ready to serve, bake as directed, adding a few extra minutes if needed to ensure it’s heated through.

Can I use a different type of pasta?

Of course! While penne is the classic choice for Alfredo bakes, feel free to experiment with what you have on hand. Rotini, farfalle, or even rigatoni would all work beautifully. You can even use whole wheat pasta.

How to reheat

Here are some tips for reheating a garlicky shrimp alfredo bake recipe:

Oven Reheating:
Preheat your oven to 350°F (175°C).
Transfer the shrimp alfredo bake to an oven-safe baking dish and cover with aluminum foil.
Bake for 20-25 minutes, or until heated through. The foil helps trap moisture.
About halfway through, stir the dish to ensure even heating.
If it seems dry, add a splash of milk or cream before returning to the oven.

Stovetop Reheating:
Transfer the leftovers to a saucepan.
Add a splash of milk, cream, or pasta water to help loosen up the sauce.
Heat over medium-low, stirring frequently, until heated through.
Be careful not to overheat or the shrimp can become rubbery.

Microwave Reheating:
Transfer a portion to a microwave-safe dish and cover with a damp paper towel.
Microwave for 1 minute, then stir well.

Continue microwaving in 30 second intervals, stirring between each, until heated through.
The damp towel helps create steam and prevents drying out.

No matter which method, be sure to stir frequently to prevent hot spots and curdling of the sauce. Adding a little extra liquid can help revive the creaminess. Avoid overheating the shrimp.

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I’d love to know how it turned out! Please let me know by leaving a review below. Or snap a picture and tag me on Facebook. 

As always, I will be back next week with more delicious recipes from my RV kitchen to yours!

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Finished garlicky shrimp alfredo bake recipe in a white bowl

Garlicky Shrimp Alfredo Bake Recipe

An indulgent pasta bake starring tender shrimp and penne smothered in a rich, creamy, homemade garlic alfredo sauce. It's the ultimate easy yet impressive shrimp alfredo casserole.
Prep Time 15 minutes
Cook Time 20 minutes
Course Main Course
Cuisine American
Servings 4 servings
Calories 650 kcal


  • Deep skillet


  • 1 pound jumbo shrimp peeled and deveined
  • 1 12 oz package penne pasta
  • 3 tablespoons olive oil
  • 1 tablespoon butter
  • 5 cloves garlic minced
  • 1/4 cup white wine optional
  • 1/2 cup chicken broth
  • 1 cup heavy cream
  • ¼ cup parmesan cheese grated
  • 1 cup shredded mozzarella cheese
  • 2 tablespoons chopped fresh parsley
  • Salt and black pepper to taste
  • Pinch of red pepper flakes optional


  • Preheat oven to 375°F (190°C). Cook penne pasta according to package directions in a deep skillet or a large pot of boiling salted water until al dente. Drain and set aside.
  • While the pasta cooks, heat olive oil in a large oven-safe skillet over medium heat. Add garlic and cook for 30 seconds, or until fragrant.
  • Add shrimp and cook for 2-3 minutes per side, or until pink and opaque. Remove shrimp from the pan and set aside.
  • (Optional) Deglaze the pan with white wine, scraping up any browned bits. Let simmer for 1 minute, then add chicken broth and bring to a boil.
  • Reduce heat and simmer for 2 minutes. Stir in heavy cream, half the parmesan cheese, and half the mozzarella cheese. Season with salt and pepper to taste.
  • Stir in cooked pasta and shrimp. Gently fold everything together until well combined.
  • Transfer the mixture to the pre-heated oven. Bake for 10-12 minutes, or until the cheese is melted and bubbly.
  • Garnish with fresh parsley and serve immediately.


Calorie Disclaimer:
The nutritional information provided is intended for informational purposes only. While we strive to provide accurate and up-to-date information, the actual nutritional content of recipes may vary depending on various factors, including the specific ingredients used, portion sizes, and cooking methods.
Keyword Shrimp alfredo, Penne pasta casserole

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