This Garlicky Shrimp Alfredo Bake is my go-to for using up leftover shrimp from a shrimp boil or a meal out. Rich, creamy, cheesy and packed with garlic, I usually make it with fettuccine—friends often call it shrimp fettuccine. Whatever you call it, it’s delicious.
Shrimp season makes this dish especially popular at my house. We often boil shrimp and then have just enough left over to turn into this creamy bake. Shrimp seasons vary by region—for example, in Louisiana the season often runs from May to December, with different species available at different times.
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Groceries you’ll need: Ingredients
- Fettuccine (or your favorite pasta)
- Peeled shrimp (cooked or raw)
- Red pepper flakes
- Extra virgin olive oil
- Garlic, crushed
- Yellow onion, chopped
- Fresh parsley, chopped
- Unsalted butter
- Cream cheese
- Heavy whipping cream
- Parmesan cheese, freshly grated
- Kosher salt and black pepper to taste
- Mozzarella cheese (or provolone), grated
See the recipe card below for exact quantities.
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Recipe walkthrough: Instructions
Overview of the steps. For full details, see the recipe card below.
- Step 1: Cook pasta to al dente according to package directions. Drain, reserving 1 cup of pasta water, and set aside.
- Step 2: Heat olive oil in a large, oven-safe skillet over medium–medium-high heat.
- Step 3: If using raw shrimp, sear briefly on each side until just cooked; remove and set aside. Add onions, garlic and parsley to the skillet and cook until softened and fragrant.
- Step 4: Add butter, cream cheese, red pepper flakes, salt and pepper, then pour in heavy cream. Stir and bring to a gentle simmer.
- Step 5: Stir in grated Parmesan until the sauce is smooth.
- Step 6: Add the cooked pasta and shrimp (or cooked shrimp) to the sauce and toss to coat evenly.
- Step 7: Top with grated mozzarella, spreading it evenly.
- Step 8: Place the skillet under a broiler for a few minutes until the top is golden and bubbly.
Hint: Save a cup of pasta water when draining. If the alfredo sauce becomes too thick, add a little pasta water to reach the desired consistency.
Recipe variations and substitute ideas
- Crawfish – swap shrimp for crawfish for a Louisiana twist.
- Sour cream – use sour cream in place of cream cheese for a tangier sauce.
- Penne or spaghetti – any pasta shape works well, switch to your favorite.
- Vegetarian – omit the shrimp for a simple cheesy pasta bake.
- Chicken – cooked diced chicken makes a great alternative protein.
- Spicy – increase red pepper flakes for more heat.
- Extra garlic – a pinch of garlic powder boosts garlic flavor differently than fresh garlic.
- Deluxe – add lump crab meat for a special treat.
- Kid friendly – skip red pepper flakes for a milder dish.
More shrimp recipes I think you’ll love
-
Smoked Bacon Wrapped Shrimp
-
Texas Roadhouse Grilled Shrimp Recipe
-
Creole Shrimp and Grits
-
Shrimp Etouffee
- Shrimp Boil Foil Packets
- Shrimp Alfredo Bake
- Butterfly Shrimp Recipe
Necessary gear: Equipment
I prefer using a cast iron skillet for this recipe because it sears and broils beautifully and adds even heat. Any oven-safe skillet will work.
A whisk or wooden spoon is useful for stirring the sauce.
How to store leftovers
Let the bake cool completely, then transfer to an airtight container and refrigerate for up to 3 days.
Reheat gently on the stove or in the microwave, adding a splash of milk or reserved pasta water if the sauce has thickened.
Mel’s kitchen notes
If you want extra flavor, simmer shrimp shells in water for 30 minutes to make a quick shell stock, then cook the pasta in that water. It adds a subtle seafood depth to the dish.
About The Author
Melanie Cagle
Melanie is a food photographer and home cook who specializes in Cajun flavors. Since 2020 she has shared tested recipes and tutorials on this blog.
Her work has been featured across media outlets and she recently appeared on Food Network’s “100 Cooks”.
What to serve with Shrimp Alfredo
A simple dipping sauce like a buttery Cajun sauce pairs nicely, and crusty bread is perfect for mopping up the sauce. Garlic butter rolls, stuffed garlic bread or a garlic monkey bread are all excellent companion breads to serve alongside.
If you try this Garlicky Shrimp Alfredo Bake, let me know in the comments how it turned out—we love hearing from readers.
If you enjoyed the recipe, please leave a rating.
Garlicky Shrimp Alfredo Bake
ANNOUNCEMENT
Watch Me Compete on Food Network’s 100 Cooks – airing June 7th @ 9/8c
Equipment
-
Cast iron or oven-safe skillet
Ingredients
- ½ Pound Fettuccine Noodles
- 2 teaspoons Salt
- 2 Tablespoons Olive Oil
- ½ Each Yellow Onions chopped
- 4 Cloves Garlic crushed
- ¼ Cup Fresh Parsley chopped
- ½ Cup Unsalted Butter
- 4 Ounces Cream Cheese ½ Pack
- 1 Cup Heavy Whipping Cream
- ¼ teaspoon Red Pepper Flakes
- Kosher Salt and Black pepper to taste
- 1 Pound Large Shrimp patted dry
- ½ Cup Parmesan Cheese freshly grated
- 1 Cup Mozzarella Cheese freshly grated
Instructions
-
Bring a large pot of water to a boil with 2 teaspoons salt.
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Add the fettuccine and cook until al dente (about 8–9 minutes). Drain and reserve 1 cup pasta water.
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In a large ovenproof skillet, heat olive oil over medium–medium-high heat. Add shrimp and cook a few minutes per side, then remove and set aside.
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Add onions, garlic and parsley to the skillet and cook until onions are soft and garlic is fragrant.
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Add butter, cream cheese, heavy cream, red pepper flakes, salt and pepper. Stir until everything is melted and combined.
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Stir in the Parmesan until the sauce is smooth.
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Return the noodles and shrimp to the skillet and toss to coat in the sauce.
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Top with mozzarella and broil for a few minutes until the cheese is bubbly and golden. Let rest briefly before serving.
Notes
Garnish with chopped parsley and extra Parmesan at the table if desired.
When reheating, add a splash of milk or reserved pasta water to loosen the sauce.
For extra texture, sprinkle breadcrumbs on top before adding the mozzarella.
Nutrition
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