Save This creamy Shrimp Alfredo Casserole is pure comfort: juicy shrimp nestled in tender pasta, all blanketed in a homemade Alfredo sauce and crowned with a gooey layer of golden cheese. It is a family favorite that comes together easily, perfect for weeknights when you want a cozy meal without a lot of fuss.
I remember the first time I made this for a Sunday dinner we scraped the dish clean within minutes. The creamy Alfredo and burst of sweet shrimp had everyone reaching for seconds. This casserole quickly became the most requested comfort food in my house.
Ingredients
- Shrimp: peeled and deveined medium-sized for sweetness and tenderness always choose fresh or high-quality frozen shrimp
- Pasta: penne or rotini shapes grip the sauce well cook just to al dente for the best texture
- Butter: adds a rich base for the Alfredo choose unsalted to control saltiness
- Garlic: minced fresh garlic brings an aromatic depth always use freshly peeled for the best flavor
- Heavy cream: thickens the sauce for velvety richness look for one with no additives
- Parmesan cheese: finely grated melts smoothly pick a wedge and grate just before using for bold flavor
- Whole milk: rounds out the sauce and keeps it from becoming too heavy
- Salt: enhances every ingredient taste your sauce as you go
- Black pepper: adds gentle warmth freshly ground gives more aroma
- Nutmeg: gives Alfredo a signature nutty note always use ground for even mixing
- Frozen peas: thawed for a pop of color and sweetness choose bright green peas with no freezer burn
- Sun-dried tomatoes: chopped for tangy sweet contrast oil-packed is best for softness and flavor
- Mozzarella cheese: melts into a bubbly crown shred your own for better melting
- Parsley: for garnish brings a fresh pop of color and slight pepperiness use flat-leaf for the brightest taste
Instructions
- Preheat the Oven:
- Set your oven to 375 degrees Fahrenheit and lightly grease a 9 by 13 inch baking dish. This ensures a bubbly casserole that lifts out easily.
- Cook the Pasta:
- Bring a large pot of salted water to a boil. Add your pasta of choice and cook until just al dente so it holds up during baking. Drain pasta thoroughly and set aside.
- Sauté the Aromatics:
- In a large skillet over medium heat melt the butter gently until just foaming. Add minced garlic and cook for about one minute stirring constantly until fragrant but not browned. This step forms the base of your Alfredo flavor.
- Make the Alfredo Sauce:
- Pour heavy cream and milk into the skillet with the garlic. Bring to a gentle simmer over medium low heat. Whisk in freshly grated Parmesan cheese salt black pepper and nutmeg stirring until the cheese completely melts and the sauce becomes smooth with a silky thickness about three to four minutes. Do not let it boil.
- Cook the Shrimp:
- Add the peeled shrimp directly into the simmering sauce. Cook for two to three minutes stirring gently until the shrimp turn just pink and opaque. Avoid overcooking to keep the shrimp juicy. Remove from heat immediately.
- Combine the Components:
- In a large mixing bowl toss together the cooked pasta Alfredo shrimp mixture thawed peas and chopped sun-dried tomatoes until every morsel is coated and evenly distributed.
- Assemble the Casserole:
- Transfer everything to your prepared baking dish and smooth the top. Scatter the shredded mozzarella and extra Parmesan in an even layer over the surface for ultimate melt and color.
- Bake to Perfection:
- Slide the casserole into the oven and bake for twenty to twenty five minutes until the cheese is fully melted golden and bubbling around the edges.
- Rest and Garnish:
- After removing from the oven let the casserole sit for five minutes so the sauce thickens. Sprinkle with plenty of fresh chopped parsley just before serving for brightness.
Pin it I have a soft spot for the sun-dried tomatoes in this casserole. They add a surprise tang to each bite and always remind me of my grandmother sneaking them into family recipes. Every time I make this dish it brings back the warmth of her kitchen.
Storage Tips
Cover any leftovers tightly and refrigerate for up to three days. For longer storage divide into individual portions and freeze. Thaw overnight in the fridge before reheating in the oven at 350 degrees until hot.
Ingredient Substitutions
No shrimp on hand Try cooked chicken or even rotisserie chicken for a tasty swap. For extra vegetables wilt in baby spinach or stir in sautéed mushrooms along with the peas and sun-dried tomatoes. For a lighter version swap half the cream for whole milk and reduce cheese by about a quarter.
Serving Suggestions
Pair with a crisp green salad tossed with lemon vinaigrette to offset the richness. Garlic bread is a classic pairing that also helps scoop up every bit of that luscious Alfredo. This casserole also shines as part of a potluck spread or family gathering.
Cultural and Historical Roots
Shrimp Alfredo Casserole blends American comfort food with the creamy roots of Italian Alfredo sauce dating back to early twentieth century Rome. Baked casseroles became beloved in American homes for their ease and heartiness especially during gatherings. My family loves this Italian American classic for both weekday warmth and special occasions.
Seasonal Adaptations
Fresh summer peas or baby asparagus tips can replace frozen peas in spring Roasted butternut squash cubes are cozy for fall and winter Swap parsley for basil in late summer for a different herbal twist
Success Stories
After sharing this recipe with friends I have gotten so many rave reviews. One friend told me her husband now requests it every single week while another brought it to a family reunion where it vanished in minutes. The combination of shrimp and Alfredo sauce just seems to win everyone over.
Freezer Meal Conversion
To make ahead for the freezer fully assemble the unbaked casserole in a foil pan and cover tightly. Freeze for up to two months. To serve thaw in the fridge overnight and bake uncovered at 375 degrees for thirty to forty minutes.
Pin it I once forgot to let my casserole rest before serving and the sauce was too runny so do not skip that five minute wait for perfectly sliceable servings.
Frequently Asked Questions
- → Can I use a different type of pasta?
Yes, penne, rotini, or any sturdy, short pasta works well. Choose a shape that holds sauce for best results.
- → How do I know when the shrimp is cooked?
Shrimp turns pink and opaque when cooked through, usually in 2-3 minutes in the sauce. Avoid overcooking.
- → Can I prepare this casserole ahead of time?
Assemble the casserole up to a day in advance, refrigerate, and bake just before serving for maximum freshness.
- → What are some good side dishes?
Pair with a crisp green salad, roasted vegetables, or garlic bread for a balanced meal.
- → What substitutions can I make for shrimp?
Cooked chicken or firm tofu can replace shrimp for different dietary preferences or to vary the flavor.
- → How should leftovers be stored?
Keep leftovers in an airtight container in the refrigerator for up to 3 days. Reheat until hot throughout.