Garlicky Shrimp Alfredo Bake Recipe (Easy & Creamy)
This garlicky shrimp Alfredo bake recipe combines tender shrimp, cavatappi pasta, homemade garlic Alfredo sauce, and golden melted mozzarella cheese in one comforting casserole.
It’s an easy weeknight dinner that feels special enough for date night, and the small batch makes just two to three servings. Best of all, you can make the creamy Alfredo sauce from scratch with a handful of simple ingredients.
This cheesy shrimp Alfredo is a great recipe when you’re craving a delicious sauce and a comforting pasta dinner without making enough to feed the whole family. It’s an under-30-minute dinner once your ingredients are prepared, making it especially convenient for busy weeknights.
Why You’ll Love This Shrimp Alfredo Bake
- Homemade Alfredo sauce: Fresh garlic, heavy cream, Parmesan cheese, and cream cheese create a rich, creamy sauce without opening a jar.
- Quick-cooking shrimp: Large shrimp make this an easy weeknight dinner, even on busy weeknights.
- Golden cheese topping: Mozzarella melts beautifully over the pasta.
- Small-batch recipe: Perfect for dinner for two, with a little left over for lunch.
- Flexible pasta options: Cavatappi, penne pasta, rotini, or elbows all work well.
Ingredients for Garlicky Shrimp Alfredo Bake
Pasta and Shrimp
I used cavatappi pasta because the hollow centers and corkscrew shape hold onto the creamy sauce. Penne pasta or another short pasta shape works just as well.
You’ll also need half a pound of large raw shrimp, peeled and deveined. Frozen shrimp are fine; just thaw and pat them dry before cooking.
Homemade Garlic Alfredo Sauce
The easy from-scratch Alfredo sauce uses:
- Butter and fresh garlic: Three cloves garlic give the dish plenty of garlicky flavor. Garlic powder can add extra seasoning, but fresh garlic provides the best flavor here.
- Heavy cream and whole milk: Together, they create a rich sauce that’s loose enough to coat the pasta.
- Cream cheese: Adds creaminess and helps the sauce stay smooth.
- Parmesan cheese: Freshly grated Parmesan gives Alfredo its signature flavor.
- Mozzarella cheese: Some goes into the sauce, while the rest creates the golden topping.
For this recipe, you’ll need ⅓ cup of Parmesan and ½ cup of mozzarella. I like using both types of cheese because Parmesan adds flavor while mozzarella gives the casserole its bubbly, golden topping. You’ll also need a tablespoon of butter, three cloves of garlic, and half a pound of shrimp.
The full ingredient amounts are in the recipe card below.
How to Make Garlicky Shrimp Alfredo Bake
1. Cook the Pasta
Bring a large pot of salted water to a boil. Add the cavatappi and cook according to the package instructions, stopping about two minutes before al dente.
Reserve a little pasta water before draining in case you need to loosen the sauce.
2. Sauté the Shrimp
Pat the uncooked shrimp dry with a paper towel, then season with olive oil, Italian seasoning, black pepper, and salt. If your shrimp are medium shrimp rather than large shrimp, watch them especially closely because they cook faster.
Heat a large skillet over medium heat. Arrange the shrimp in a single layer and sauté for approximately 30–60 seconds per side, just until the outsides begin turning pink.
Transfer to a plate. The shrimp will finish cooking in the oven.
3. Make the Creamy Garlic Alfredo Sauce
Remove the skillet from the heat before adding the garlic. The pan retains heat after sautéing the shrimp, and minced garlic can brown almost instantly.
Melt the tablespoon of butter in the skillet, let it cool briefly, then add the minced garlic. Stir for 30–60 seconds until fragrant.
Return the skillet to low heat. Add the heavy cream, milk, and softened cream cheese, stirring until smooth.
Remove from the heat and gradually stir in the Parmesan cheese and half the mozzarella until the cheese melts.
If you notice browned bits left in the skillet after cooking the shrimp, don’t worry. A little browning can add flavor to the sauce. Just make sure the garlic itself doesn’t burn.
4. Assemble the Pasta Bake
Preheat your air fryer toaster oven to 325°F on the Bake setting.
Combine the cooked pasta, shrimp, and homemade Alfredo sauce. Transfer to a lightly greased oven-safe baking dish and sprinkle the remaining mozzarella cheese over the top.
5. Bake Until Golden
Bake for approximately 9 minutes, until the cheese melts, the casserole is hot throughout, and the shrimp reach 145°F.
My shrimp Alfredo bake developed a beautiful golden-brown topping without using the broiler!
Let rest for a few minutes before serving.
Tips for the Best Shrimp Alfredo Pasta
Keep the Sauce Creamy
Pasta absorbs sauce during baking, so the mixture should look generously saucy before it goes into the oven.
For the smoothest cream sauce, use freshly grated Parmesan and avoid boiling the sauce after adding the cheese. If needed, stir in a splash of milk or reserved pasta water.
Don’t Overcook the Shrimp
Large shrimp cook quickly. A brief sauté is enough before baking, helping keep the finished shrimp tender rather than rubbery.
Can You Use Store-Bought Alfredo Sauce?
Absolutely. Your favorite prepared Alfredo sauce will work if you’re short on time, although homemade Alfredo sauce gives you more control over the garlic and Parmesan flavor.
What to Serve With Shrimp Alfredo Bake
This cheesy pasta is rich enough to be a meal on its own, but a simple side salad, roasted vegetables, or garlic bread would make great side dishes.
For a homemade bread option, try my small-batch English muffins alongside your shrimp Alfredo bake.
It’s also a lovely option for a cozy date night or an easy dinner for two.
Frequently Asked Questions
Can I use a regular oven instead of an air fryer toaster oven?
Yes. Use an oven-safe baking dish for the garlicky shrimp Alfredo bake recipe and bake until the cheese is melted, the casserole is heated through, and the shrimp are fully cooked. A conventional oven may take longer than the nine minutes my air fryer toaster oven needed.
Can I substitute another pasta shape?
Absolutely! Penne pasta, rotini pasta, and elbow macaroni all work well. Follow the package directions, but stop cooking a couple of minutes early so the pasta doesn’t become too soft during baking.
Can I add vegetables?
Yes! A handful of spinach or some sautéed mushrooms would be delicious mixed into the Alfredo sauce. Just avoid adding too much extra moisture to the casserole.
How to Store and Reheat Leftovers
Store leftover garlicky shrimp Alfredo bake in an airtight container in the refrigerator for up to 3–4 days.
To reheat, add a splash of milk and warm gently until heated through. The pasta absorbs more sauce as it sits, so a little extra liquid helps restore that creamy texture.
Garlicky Shrimp Alfredo Bake
Ingredients
Pasta and Shrimp
- 4 oz dry cavatappi pasta
- ½ lb large raw shrimp peeled, deveined, and thawed
- 1 tsp olive oil
- ¼ tsp Italian seasoning
- ¼ tsp black pepper
- Salt to taste
Garlic Alfredo Sauce
- 1 tbsp unsalted butter
- 3 cloves garlic minced
- ¾ cup heavy whipping cream
- ⅓ cup whole milk
- 1 oz cream cheese softened
- ⅓ cup freshly grated Parmesan cheese
- ½ cup shredded mozzarella cheese divided
Instructions
Instructions
- Cook the pasta. Bring a pot of salted water to a boil. Cook the cavatappi about 2 minutes less than the package directions for al dente. Reserve ¼ cup pasta water, then drain.
- Sauté the shrimp. Pat the shrimp dry and toss with olive oil, Italian seasoning, black pepper, and a little salt. Heat a skillet over medium heat and cook the shrimp for approximately 30–60 seconds per side, just until the outsides begin turning pink. Transfer to a plate. The shrimp will finish cooking in the oven.
- Make the garlic Alfredo sauce. Remove the skillet from the heat. Add the butter and allow it to melt, letting the skillet cool briefly before adding the minced garlic. Stir for 30–60 seconds until fragrant, without burning.
- Return the skillet to low heat. Add the heavy cream, milk, and softened cream cheese. Stir gently until the cream cheese melts and the sauce is smooth.
- Remove the skillet from the heat and gradually stir in the Parmesan cheese and ¼ cup of the mozzarella. If needed, add a splash of reserved pasta water to loosen the sauce.
- Assemble the casserole. Preheat the air fryer toaster oven to 325°F on the Bake setting. Lightly grease an oven-safe baking dish. Combine the cooked pasta, shrimp, and Alfredo sauce, stirring until evenly coated. Transfer to the dish and sprinkle the remaining ¼ cup mozzarella over the top.
- Bake. Bake for approximately 9 minutes, or until the cheese is melted, the casserole is hot throughout, and the shrimp are fully cooked to 145°F. Baking time may vary depending on the oven and baking dish.
- Serve. Let rest for 3–5 minutes before serving. Add extra Parmesan if desired.
Notes
Pasta substitutions: Penne, rotini, or elbow macaroni can replace cavatappi. Cook slightly under al dente before baking.
Freshly grated Parmesan: Grating Parmesan from a block helps it melt more smoothly into the Alfredo sauce.
Avoid burning the garlic: Remove the skillet from the heat after sautéing the shrimp. The residual heat is enough to cook minced garlic quickly.
Creamier sauce: The Alfredo should look generously saucy before baking because the pasta absorbs some liquid.
Reheating leftovers: Refrigerate in a covered container and reheat gently with a splash of milk to loosen the sauce.
