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–+ servings
Shrimp Alfredo Bake

Mouthwatering Shrimp Alfredo Bake for Cozy Nights In

This Shrimp Alfredo Bake is a creamy, satisfying dish that's perfect for weeknight dinners.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Italian
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pasta
  • 8 ounces ziti can substitute with penne or fusilli
For the Sauce
  • 2 tablespoons butter can be substituted with margarine or olive oil
  • 1 medium shallot can be replaced with onion
  • 2 cloves garlic can use garlic powder if fresh is unavailable
  • 2 tablespoons all-purpose flour gluten-free flour can be used
  • 1 cup milk whole milk recommended, almond or oat milk works for non-dairy
  • 1/2 cup white wine can substitute with chicken stock
  • 1 cup chicken stock or vegetable broth for vegetarian option
  • 1 teaspoon Italian seasoning can swap with oregano, basil, and thyme
  • 1/4 teaspoon red pepper flakes omit for a milder dish
  • to taste salt
  • to taste pepper
For the Shrimp
  • 1 pound shrimp use cooked for convenience or raw for better flavor
For Garnish
  • 1/4 cup parsley dried parsley can substitute
For the Tomatoes and Cheese
  • 2 medium Roma tomatoes sun-dried tomatoes are an alternative
  • 1 cup mozzarella cheese can use provolone as an alternative
  • 1/2 cup Parmesan cheese Pecorino Romano is a suitable substitute

Equipment

  • large pot
  • Large oven-safe skillet
  • Measuring Cups
  • Measuring spoons
  • Whisk
  • Spatula

Method
 

Step-by-Step Instructions for Shrimp Alfredo Bake
  1. Preheat your oven to 350°F (175°C).
  2. In a large pot, bring salted water to a boil and cook the ziti according to the package instructions until al dente, usually about 8 to 10 minutes.
  3. In a large oven-safe skillet, melt 1 tablespoon of butter over medium heat. Add the shallots and garlic, sautéing until fragrant and translucent, about 2-3 minutes.
  4. Add the shrimp to the skillet and cook for about 2 minutes on each side, or until they turn pink and opaque. Remove from skillet and set aside.
  5. In the same skillet, melt the remaining butter, whisk in the flour and cook for about 1 minute, then gradually whisk in the milk, white wine, and chicken stock until thick.
  6. Stir in the mozzarella and Parmesan cheese, along with the Italian seasoning and red pepper flakes until the cheese is melted and the sauce is creamy.
  7. Return the cooked shrimp to the skillet, adding the Roma tomatoes and drained ziti. Mix together gently to coat the pasta in the sauce.
  8. Sprinkle the remaining mozzarella cheese on top and bake for 10-15 minutes, or until the cheese is bubbly and golden.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 45gProtein: 30gFat: 22gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 200mgSodium: 800mgPotassium: 500mgFiber: 2gSugar: 3gVitamin A: 500IUVitamin C: 2mgCalcium: 300mgIron: 2mg

Notes

This recipe is versatile; feel free to add vegetables or swap proteins to suit your taste.

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