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Shrimp Alfredo Bake: Easy Shrimp Casserole

This easy cheesy shrimp alfredo bake is a simple shrimp casserole perfect for an easy weeknight dinner or to serve to guests. It also tastes great heated up as leftovers the next day. 

I make this shrimp alfredo bake in an 8×8 pan which will easily serve 4-5. This shrimp casserole recipe is rich and creamy so a little goes a long way. Double the recipe and bake in a 9×13 pan if you’re serving more people or want to have leftovers to heat up throughout the week. 

You can use frozen shrimp or fresh, just be sure not to overcook them. I added my pinked up shrimp to an ice bath to cool them down and stop them from cooking just as you do with hard-boiled eggs. The shrimp tasted just right in the casserole and not at all rubbery or tough.

Shrimp Casserole

Ingredients

  • 10 oz penne pasta
  • 10 oz alfredo sauce
  • 1/2 cup sour cream
  • 1 cup ricotta cheese
  • 1 egg, lightly beaten
  • 1/4 cup parmesan cheese
  • 3/4 cup mozzarella cheese
  • 1/2 lb medium frozen shrimp

Directions

Boil shrimp until pink (about 3-5 minutes depending on the size of the shrimp and whether you’re cooking from frozen or the shrimp are already thawed) then immediately drain and place in an ice bath to stop it from cooking.

Cook penne according to package directions and set aside

In a small bowl stir together alfredo sauce and sour cream

Toss mixture with penne until evenly coated. Set aside.

Mix together ricotta cheese, sour cream, parmesan cheese, and egg. 

In a greased 8×8 baking dish, add half of the penne mixture. Evenly place shrimp on top of the pasta in a single layer.

Top with ricotta mixture then top with the remaining penne mixture.

Sprinkle mozzarella cheese evenly on top of the shrimp casserole.

Bake at 350°  for 30 minutes or until heated through and bubbly.

This shrimp alfredo bake reheats well and tastes delicious the next day after the flavors have melded even more. 

Yield: 5

Shrimp Alfredo Bake

This easy cheesy shrimp alfredo bake is a simple shrimp casserole perfect for an easy weeknight dinner or to serve to guests. It also tastes great heated up as leftovers the next day. 

Prep Time
10 minutes

Cook Time
30 minutes

Additional Time
5 minutes

Total Time
45 minutes

Ingredients

  • 8 oz penne pasta
  • 5 oz alfredo sauce
  • 1/2 cup sour cream
  • 1 cup ricotta cheese
  • 1 egg, lightly beaten
  • 1/4 cup parmesan cheese
  • 3/4 cup mozzarella cheese
  • 1/2 lb medium frozen shrimp

Instructions

  1. Boil shrimp until pink (about 3-5 minutes depending on the size of the shrimp and whether you’re cooking from frozen or the shrimp are already thawed) then immediately drain and place in an ice bath to stop it from cooking.
  2. Cook penne according to package directions and set aside
  3. In a small bowl stir together alfredo sauce and sour cream
  4. Toss mixture with penne until evenly coated. Set aside.
  5. Mix together ricotta cheese, sour cream, parmesan cheese, and egg. 
  6. In a greased 8×8 baking dish, add half of the penne mixture. Evenly place shrimp on top of the pasta in a single layer.
  7. Top with ricotta mixture then top with the remaining penne mixture.
  8. Sprinkle mozzarella cheese evenly on top of the shrimp casserole.
  9. Bake at 350°  for 30 minutes or until heated through and bubbly.

Notes

I make this shrimp alfredo bake in an 8×8 pan which will easily serve 4-5. This shrimp casserole recipe is rich and creamy so a little goes a long way. Double the recipe and bake in a 9×13 pan if you’re serving more people or want to have leftovers to heat up throughout the week. 

Nutrition Information:

Yield:

5

Serving Size:

1

Amount Per Serving:
Calories: 459Total Fat: 28gSaturated Fat: 16gTrans Fat: 1gUnsaturated Fat: 9gCholesterol: 217mgSodium: 999mgCarbohydrates: 21gFiber: 1gSugar: 2gProtein: 29g

If you enjoy easy shrimp recipes, you might also like to try my Instant Pot shrimp and rice for another quick shrimp dinner idea.

 

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