This Garlicky Shrimp Alfredo Bake is the ultimate comfort food, combining tender shrimp with a creamy, cheesy Alfredo sauce and penne pasta. With the bold flavors of garlic and fresh parsley, this dish brings a rich, savory flavor that’s sure to satisfy. It’s a great option for a quick weeknight dinner or a special family meal. The shrimp are cooked to perfection, and the creamy sauce ties everything together. Topped with melty mozzarella and Parmesan, then broiled for a crispy finish, this bake is a surefire crowd-pleaser. Serve with garlic bread or a fresh salad for a complete meal!
This Garlicky Shrimp Alfredo Bake is a creamy, cheesy, and garlicky masterpiece that’s perfect for a quick weeknight dinner or a comforting family meal. Packed with tender shrimp, flavorful garlic, and a rich Alfredo sauce, it’s a dish that comes together in under 30 minutes but tastes like a restaurant-quality meal. With layers of melty mozzarella and Parmesan, this dish is sure to be a hit with the whole family.
INGREDIENTS
- 10 oz penne: The pasta base that holds the creamy sauce and shrimp together. Cooked until al dente to maintain a perfect bite.
- 3 tbsp butter: Used for sautéing the shrimp and creating the rich Alfredo sauce.
- 3 cloves garlic, minced: Adds a bold garlicky flavor to the shrimp and Alfredo sauce.
- 1 lb medium or large shrimp, peeled and deveined: Tender, juicy shrimp that are the star of this dish.
- 3 tbsp fresh parsley, chopped (divided): Adds a fresh and slightly peppery flavor, with a pop of color for garnish.
- 2 tbsp all-purpose flour: Helps thicken the sauce, creating a velvety texture.
- 3/4 cup milk: The base of the Alfredo sauce, adding creaminess and richness.
- 1/4 cup low-sodium chicken broth: Adds depth of flavor to the sauce without overpowering the other ingredients.
- 1 cup shredded mozzarella cheese: Creates that gooey, melty texture that makes this bake irresistible.
- 1/4 cup + 2 tbsp shredded Parmesan cheese: Adds sharp, savory flavor to the sauce and topping.
- Freshly ground black pepper: Seasons the dish and balances the creaminess of the sauce.
- 2 large tomatoes, chopped (about 1 cup): Adds freshness and slight acidity to cut through the richness of the Alfredo sauce.
WHY YOU'LL LOVE THIS GARLICKY SHRIMP ALFREDO BAKE
- Garlicky Goodness: The combination of garlic and butter creates a rich, savory flavor that enhances every bite of the shrimp and pasta.
- Creamy and Cheesy: With mozzarella and Parmesan melted into the Alfredo sauce, this bake is luxuriously creamy and full of cheesy goodness.
- Easy to Make: This dish comes together in under 30 minutes, making it a perfect option for busy weeknights or last-minute dinners.
- Impressive but Simple: While it looks and tastes like something from a restaurant, it’s simple enough to make at home without any fuss.
- Perfect for Any Occasion: Whether you’re cooking for family or hosting friends, this Alfredo bake is a crowd-pleaser that’s always a hit!
VARIATIONS
- Vegetable Add-ins: Add spinach, broccoli, or even sun-dried tomatoes for extra texture and flavor.
- Spicy Twist: For a little heat, stir in red pepper flakes or cayenne pepper into the Alfredo sauce.
- Gluten-Free Option: Swap out the penne for gluten-free pasta to accommodate dietary needs.
- Protein Boost: Add cooked chicken or bacon to make the dish even heartier.
INSTRUCTIONS
- Step 1:
- Preheat your oven to 350°F. In a large pot of salted boiling water, cook the penne according to package directions until al dente. Drain and return to the pot.
- Step 2:
- In a large ovenproof skillet over medium heat, melt 1 tablespoon of butter. Add the minced garlic, shrimp, and 2 tablespoons of parsley. Season with salt and cook the shrimp until pink and no longer opaque, about 2 minutes per side. Transfer the shrimp to a plate, leaving the juices in the skillet.
- Step 3:
- In the same skillet, add the remaining 2 tablespoons of butter. Let it melt, then whisk in the flour, cooking for 1-2 minutes until golden. Slowly add the milk and chicken broth, whisking constantly to avoid lumps, and bring the mixture to a simmer.
- Step 4:
- Stir in ¾ cup mozzarella and ¼ cup Parmesan cheese until the sauce becomes smooth and creamy. Season with freshly ground black pepper to taste.
- Step 5:
- Return the shrimp to the skillet, along with the chopped tomatoes and cooked penne. Toss everything together until the pasta and shrimp are evenly coated with the sauce. If the mixture is too thick, add a splash of milk to loosen it up.
- Step 6:
- Top the dish with the remaining ¼ cup mozzarella and 2 tablespoons Parmesan. Bake for 5-7 minutes until the cheese is melted and bubbly. For an extra golden top, broil for 2-3 minutes, but keep an eye on it to prevent burning.
- Step 7:
- Once the bake is ready, garnish with the remaining tablespoon of parsley and serve warm.
Serving and Storage Tips
- This Garlicky Shrimp Alfredo Bake is best served hot and fresh, straight from the oven. Pair it with garlic bread and a light green salad for a complete meal.
- If you have leftovers, store them in an airtight container in the refrigerator for up to 2 days. Reheat in the oven or microwave, adding a splash of milk to bring back the creamy texture.
- For a crowd, you can easily double the recipe and bake it in a larger dish, perfect for family gatherings or potlucks.
Helpful Notes
- You can customize this dish by adding other vegetables, such as spinach or broccoli, to add more texture and nutrients.
- For a gluten-free version, simply substitute the penne with your favorite gluten-free pasta.
- Don’t overcook the shrimp! They should be pink and just opaque when you take them out of the skillet, as they will cook further in the oven.
Tips from well-known chefs
- Chef Giada De Laurentiis: “For an extra kick, add a pinch of red pepper flakes to the Alfredo sauce for a subtle heat that balances the creaminess.”
- Chef Rachael Ray: “Use freshly grated Parmesan for the best flavor and creaminess in the sauce—it melts better and adds more richness than pre-grated cheese.”
- Chef Ina Garten: “Make sure your butter is fully melted and whisk constantly when making the Alfredo sauce to ensure a smooth, lump-free texture.”