Why You’ll Love This Recipe

Rich, creamy, and packed with flavor.
Combines seafood and pasta in one comforting dish.
Perfect for feeding a family or entertaining guests.
Great for making ahead of time.
Features a delicious cheesy baked topping.
Easy to customize with vegetables and seasonings.
Excellent leftovers that reheat well.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Fettuccine pasta
Large shrimp, peeled and deveined
Alfredo sauce
Parmesan cheese, grated
Mozzarella cheese, shredded
Butter
Garlic, minced
Heavy cream
Salt
Black pepper
Italian seasoning
Fresh parsley, chopped
Olive oil
Optional vegetables such as spinach, broccoli, or mushrooms

Directions

Preheat the oven to 375°F (190°C).
Grease a 9×13-inch baking dish.
Cook the fettuccine according to package directions until al dente. Drain and set aside.
Heat olive oil and butter in a large skillet over medium heat.
Add the garlic and cook until fragrant, about 30 seconds.
Add the shrimp and cook for 2–3 minutes per side until pink and opaque. Remove from heat.
In a large bowl, combine the cooked fettuccine, Alfredo sauce, heavy cream, Italian seasoning, half of the Parmesan cheese, and half of the mozzarella cheese.
Fold in the cooked shrimp and any optional vegetables.
Transfer the mixture to the prepared baking dish and spread evenly.
Sprinkle the remaining Parmesan and mozzarella cheese over the top.
Bake for 20–25 minutes, or until bubbly and golden brown.
Let the pasta bake rest for 5 minutes before serving.
Garnish with fresh parsley and serve warm.

Servings and timing

Servings: 6 servings
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes

Variations

Add broccoli florets for extra texture and nutrition.
Stir in sautéed mushrooms for an earthy flavor.
Use crab meat or scallops alongside the shrimp.
Add spinach for a pop of color and freshness.
Include red pepper flakes for a spicy kick.
Substitute penne or rigatoni for the fettuccine.
Use a blend of cheeses such as provolone, Gruyère, or Monterey Jack.

Storage/Reheating

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days.
Allow the pasta bake to cool completely before refrigerating.
Freeze portions for up to 2 months in freezer-safe containers.

Reheating

Reheat covered in a 350°F (175°C) oven for 15–20 minutes.
Add a splash of milk or cream before reheating to maintain a creamy texture.
Microwave individual portions in 30-second intervals until heated through.
Thaw frozen portions overnight in the refrigerator before reheating.

FAQs

Can I use pre-cooked shrimp?

Yes, but add them just before baking to prevent them from becoming overcooked and rubbery.

What size shrimp works best?

Large or extra-large shrimp work best because they remain juicy and tender during baking.

Can I make this dish ahead of time?

Yes, assemble the casserole up to 24 hours ahead, cover, and refrigerate until ready to bake.

Can I use store-bought Alfredo sauce?

Absolutely. Store-bought Alfredo sauce is a convenient option and works very well in this recipe.

How do I keep the pasta from drying out?

Add a little extra Alfredo sauce or cream before baking and cover loosely with foil if needed.

Can I add vegetables?

Yes, broccoli, spinach, peas, mushrooms, and asparagus are all excellent additions.

Is this recipe freezer-friendly?

Yes, it freezes well for up to 2 months when properly stored.

What can I serve with Shrimp Fettuccine Alfredo Pasta Bake?

A green salad, roasted vegetables, or garlic bread pair beautifully with this dish.

Can I use a different pasta shape?

Yes, penne, rotini, rigatoni, or ziti are great alternatives to fettuccine.

How do I know when the casserole is done?

The casserole is ready when the cheese is melted, the sauce is bubbling around the edges, and the top is lightly golden.

Conclusion

Shrimp Fettuccine Alfredo Pasta Bake is the ultimate comfort-food casserole, combining succulent shrimp, creamy Alfredo sauce, tender pasta, and a cheesy baked topping. Easy enough for a weeknight dinner yet impressive enough for entertaining, this dish delivers rich flavor and satisfying texture in every bite. It’s a seafood pasta recipe that is sure to become a favorite at your table.

Shrimp Fettuccine Alfredo Pasta Bake

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Shrimp Fettuccine Alfredo Pasta Bake combines tender shrimp, creamy Alfredo sauce, and fettuccine pasta in a rich, cheesy casserole. Baked until golden and bubbly, it’s a comforting seafood dinner perfect for family meals or entertaining guests.

Author: Laura
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Yield: 6 servings
Category: Main Course
Method: Bake
Cuisine: American
Diet: Low Salt

Instructions

Preheat the oven to 375°F (190°C) and grease a 9×13-inch baking dish.
Cook the fettuccine according to package directions until al dente. Drain and set aside.
Heat the olive oil and butter in a large skillet over medium heat.
Add the garlic and cook for about 30 seconds until fragrant.
Add the shrimp and cook for 2 to 3 minutes per side until pink and opaque. Remove from heat.
In a large bowl, combine the cooked fettuccine, Alfredo sauce, heavy cream, Italian seasoning, half of the Parmesan cheese, and half of the mozzarella cheese.
Fold in the cooked shrimp and any optional vegetables.
Transfer the mixture to the prepared baking dish and spread evenly.
Top with the remaining Parmesan and mozzarella cheese.
Bake for 20 to 25 minutes, or until bubbly and lightly golden on top.
Let the casserole rest for 5 minutes before serving.
Garnish with fresh parsley and serve warm.

Notes

Use pre-cooked shrimp only at the assembly stage to avoid overcooking.
Add broccoli, spinach, mushrooms, or asparagus for extra vegetables.
Store leftovers in the refrigerator for up to 3 days.
Add a splash of milk or cream when reheating to maintain a creamy texture.
The casserole can be assembled up to 24 hours in advance and refrigerated before baking.

Nutrition

Serving Size: 1 serving
Calories: 710 kcal
Sugar: 4 g
Sodium: 780 mg
Fat: 38 g
Saturated Fat: 21 g
Unsaturated Fat: 13 g
Trans Fat: 0.5 g
Carbohydrates: 52 g
Fiber: 2 g
Protein: 39 g
Cholesterol: 235 mg