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Best Garlicky Shrimp Alfredo Bake

This creamy yet surprisingly light pasta dish is garlicky and cheesy with a fresh, crisp bite of perfectly cooked shrimp.
Garlicky Shrimp Alfredo Bake

There is really no better pair than garlic and shrimp. They go together like pancakes and syrup. This creamy yet surprisingly light pasta dish is garlicky, cheesy, and creamy, and has the fresh, crisp bite of perfectly cooked shrimp. Made with basic ingredients but big on flavor!

What’s In Garlicky Shrimp Alfredo Bake?

To make this luscious, creamy shrimp pasta dish you will need the following ingredients:

  • Ziti pasta
  • Butter
  • Shallot
  • Garlic
  • Shrimp
  • Fresh parsley
  • Flour
  • Milk
  • White wine
  • Chicken stock
  • Italian seasoning
  • Red pepper flakes
  • Shredded mozzarella cheese
  • Grated Parmesan cheese
  • Roma tomatoes

How Do I Make a Garlicky Shrimp Alfredo Bake?

  1. Cook the ziti according to package instructions, drain, and rinse with cold water to prevent it from sticking. Preheat the oven to 350 F.
  2. While the pasta is cooking, saute the minced shallot, garlic, and freshly chopped parsley in a large skillet with one tbsp of butter until translucent, about 1 minute. Add the shrimp and cook just until they turn pink.
  3. Transfer the cooked shrimp to a plate, but keep the juices in the skillet.
  4. Melt one more tbsp of butter and sprinkle in the flour. Cook for about one minute.
  5. Pour in the milk, chicken stock, and wine. Using a whisk combine until no lumps remain.
  6. Cook until thickened and add the Italian seasoning, red pepper flakes, salt, and pepper to taste.
  7. Mix in the cooked pasta, shrimp, and chopped tomatoes until fully combined.
  8. Top with the remaining mozzarella and Parmesan cheese, and bake for 10-15 mins or until the cheeses are melted. Serve with extra chopped parsley on top.

Garlicky Shrimp Alfredo Bake

What Can I Use Instead of White Wine?

If you do not wish to add the white wine, add the same amount of chicken stock.

What If I Don’t Have an Ovenproof Skillet?

If you can’t bake the pasta, just add the rest of the cheese and mix it in. It will be equally as creamy and delicious.

Other Pasta Dishes For You:

Garlicky Shrimp Alfredo Bake

Best Garlicky Shrimp Alfredo Bake

This creamy yet surprisingly light pasta dish is garlicky and cheesy with a fresh, crisp bite of perfectly cooked shrimp.
5 from 1 vote
Print Pin Rate
Course: Main Course
Cuisine: American
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 4
Calories: 604kcal
Author: Katherine - Yummfully

Ingredients

  • 12 oz ziti pasta, cooked and drained
  • 2 tbsp butter, divided
  • 1 shallot, minced
  • 3 garlic cloves, minced
  • 1 lb shrimp, peeled and deveined
  • 2 tbsp fresh parsley, chopped
  • Salt and pepper to taste
  • 1 ½ tbsp flour cup
  • ¾ cup milk
  • ¼ cup white wine
  • ¼ cup chicken stock
  • 1 tsp Italian seasoning
  • ½ tsp red pepper flakes
  • 1 cup mozzarella cheese, shredded and divided
  • ½ cup Parmesan cheese, grated and divided

Instructions

  • Cook the ziti according to package instructions, drain, and rinse with cold water to prevent it from sticking. Preheat the oven to 350 F.
  • While the pasta is cooking, melt one tbsp of butter in a large skillet and saute the minced shallot, garlic, and freshly chopped parsley until translucent, about 1 minute. Add the shrimp and cook just until they turn pink.
  • Transfer the cooked shrimp to a plate, but keep the juices in the skillet.
  • Melt one more tbsp of butter and sprinkle in the flour. Cook for about one minute.
  • Pour in the milk, chicken stock, and wine. Using a whisk, combine until no lumps remain.
  • Cook until thick, and add the Italian seasoning, red pepper flakes, salt, and pepper to taste.
  • Mix in the cooked pasta, shrimp, and chopped tomatoes until fully combined.
  • Top with the remaining mozzarella and Parmesan cheese, and bake for 10-15 mins or until the cheeses are melted. Serve with extra chopped parsley on top.

Notes

  1. Do not overcook the shrimp. Cook them for about 2 minutes on each side or just until they turn from grey to pink.
  2. Don’t forget to cook the flour for at least one minute, otherwise the dish will taste of raw flour.
  3. If you feel the dish needs a little more “sauce” add a bit more of chicken stock, and always remember to check for salt and pepper and add more if needed.
 
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Nutrition

Calories: 604kcal | Carbohydrates: 78g | Protein: 36g | Fat: 17g
Recipe Rating