baked shrimp alfredo

A delicious and easy baked shrimp Alfredo recipe with just 10 minutes of prep!

Dump-and-Bake Shrimp Alfredo

rotini pasta

(22 ounce) jar Alfredo sauce ((about 2 ½ cups))

chicken broth

white wine ((or substitute with an additional 1 cup of chicken broth

onion,

garlic

(4 ounce) jar diced roasted red peppers

mozzarella cheese

lbs. shrimp

Parmesan cheese; chopped fresh parsley, basil, or other herbs

Preheat oven to 425°F (220°C). In a large 13 x 9-inch baking dish, stir together uncooked pasta, Alfredo sauce, chicken broth, wine, onion, garlic, and red peppers. Cover tightly with aluminum foil and bake for 45 minutes. Remove the casserole dish from the oven and give it a stir. At this point you should check the pasta to make sure that it is al dente (firm but just about finished cooking). If it’s still too hard, cover the dish and return to the oven until pasta is al dente. Then move on to the next step.

Once pasta is al dente and the sauce has thickened, stir in the uncooked shrimp. Sprinkle mozzarella over the top.

Bake uncovered for 5-10 more minutes (8 minutes was perfect for me). The dish is finished when the cheese is melted, the shrimp is pink, and the pasta is tender. Keep a close eye on your shrimp during the final few minutes of baking, because you don’t want to overcook the shrimp and have it turn out rubbery! Pull it out of the oven as soon as the shrimp is pink.

Garnish with freshly grated Parmesan or fresh chopped parsley, if desired.

Superb, Blair!  Perfect for an easy and delicious meal during this busy holiday season.  I cut the recipe in half for our family of 2, providing leftovers for another meal.  I didn't reduce the cooking time for the reduced volume, because we're not al dente aficianados.  Thank you!

I've made this a few times times now and it has become a regular part of our rotation. I use protein penne pasta which comes in 14.5oz box. The first time I made it trying to follow the original amount called for on the liquid it was kind of a fail, some of the pasta dried out a bit, and even after adding more we still had crunchy pasta bits, but I tried it again, used two 15oz jars of Alfredo sauce, and it was perfect. Not sure why the different pasta even though there is less by the ounce needed more liquid, but it was worth a second try. I also am extra generous with the cheese adding both Parm and mozzarella, and I season the shrimp with crushed red pepper, smoked paprika, garlic and onion powder and black pepper which gives the whole dish a little heat and it is so good! We love this dish and it is so simple to throw together, thank you for sharing!

I made this yesterday for a lunch dish for 7 of us. It was fabulous, &amp; everyone loved it. I used Costco’ 31-40 medium shrimp, &amp; 10 minutes after adding them was perfect.

This was so easy to make and everyone loved it.  Will definitely make again.  Great for company too!  I did have to add some additional Alfredo sauce when adding the shrimp in as it seemed too dry for all that shrimp. I was glad I had an extra jar on hand.

Another great recipe, thanks Blair!  This was SO easy, and my husband commented more than once about how much he liked the shrimp.  I told him I did nothing to them except stir them in  I didn't have peppers, so I did what I saw mentioned in a comment and added a little dried, crushed red pepper.  I will definitely be making this one many times!

Delicious recipe and so easy to make. This will definitely be one of my go to easy meals for the week.

Excellent recipe, we use it often. My wife doesn't care for peppers, so we substitute a can of petite diced tomatoes, drained. As mentioned in the recipe, you can swap out of other pastas (we usually use penne) and add a veggie (we tend to opt for either broccoli; the frozen peas or spinach have turned out well also). Sometimes we have added mushrooms. So easy and so good! Yum!

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Dump-and-Bake Shrimp Alfredo

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