Save This Shrimp and Broccoli Alfredo Bake is the ultimate comfort food that pulls together tender shrimp, bright broccoli, and pasta, all wrapped up in an ultra-creamy homemade Alfredo sauce. Baked until bubbly and golden, this casserole brings everyone to the table with its irresistible aroma and cheesy, satisfying goodness. It has become my go-to when I want something both impressive and feel-good on busy weeknights or for a cozy Sunday dinner.
The first time I made this, my kids went back for seconds before I finished serving myself. Now, it is a must anytime shrimp are on sale or I want to celebrate something small at home.
Ingredients
- Large shrimp: Ensure firm texture with a sweet and delicate flavor Choose fresh or thawed frozen shrimp that have no fishy odor
- Broccoli florets: Bring verdant crunch and balance the richness Look for bright green broccoli without yellowing
- Garlic and onion: Give aromatic warmth enhancing the sauce Use fresh for best results
- Penne or fettuccine: Provide shape that holds sauce beautifully Go for bronze-cut pasta if available for a toothsome bite
- Heavy cream: Forms the velvety Alfredo base Use full fat for the silkiest texture
- Grated Parmesan cheese: Delivers sharp nutty flavor Buy a wedge and grate yourself for maximum flavor
- Shredded mozzarella cheese: Melts into stringy richness Choose low moisture for best melting
- Unsalted butter: Adds creamy body to the sauce Select European-style for richer depth if possible
- Black pepper and nutmeg: Offer spicy subtlety and warmth Freshly ground is worth the extra touch
- Salt: Essential to balance flavors Try sea salt for brightness
- Fresh parsley: As a finishing touch gives color and a fresh contrast Use flat-leaf parsley for best flavor
Instructions
- Prep the Oven and Dish:
- Preheat your oven to 375 degrees Fahrenheit or 190 Celsius and make sure to generously grease a 9 by 13 inch baking dish so nothing sticks and cleanup is easy
- Cook the Pasta:
- Bring a large pot of salted water to a rolling boil then drop in your pasta Cook until just al dente so it can soak up sauce in the oven without getting mushy Drain well and set aside
- Sauté Aromatics:
- Heat butter in a large skillet over medium heat Add chopped onion and minced garlic Stir and gently cook for about two minutes until everything smells sweet and looks translucent This step builds the foundation of your sauce
- Cook the Shrimp:
- Add the peeled shrimp to the skillet in a single layer Cook just until pink flipping them once to avoid overcooking which keeps them juicy Remove shrimp and set aside for later
- Sauté the Broccoli:
- Add broccoli florets to the same skillet Sauté for two to three minutes until they brighten in color and turn just fork tender This keeps their crunch and vibrant green hue
- Make the Alfredo Sauce:
- Pour heavy cream into the skillet and bring to a gentle simmer whisking often Stir in Parmesan and mozzarella cheese little by little until the sauce is creamy and smooth Season with salt pepper and nutmeg if using Taste and adjust seasoning as needed
- Assemble the Casserole:
- Gently toss the cooked pasta broccoli and shrimp into your Alfredo sauce Stir until everything is evenly coasted and well combined
- Transfer and Top:
- Spoon the mixture into your greased baking dish Spread to an even layer and sprinkle three quarters of a cup grated Parmesan cheese evenly across the entire top for a golden cheesy crust
- Bake Until Golden:
- Place the baking dish uncovered in the oven Bake for twenty minutes or until the cheese topping is bubbling and a light golden brown in spots
- Finish and Serve:
- Remove from oven and let rest for five minutes so the sauce thickens slightly Sprinkle fresh parsley over the top for a touch of color Slice and serve piping hot
Pin it My favorite part of this dish is the Parmesan cheese It melts into the sauce and then forms a golden crust on top reminiscent of special Sunday dinners at my grandmother’s house when she would always offer just one more scoop.
Storage Tips
Cool any leftovers to room temperature before storing Place in an airtight container and refrigerate for up to three days For longer storage double wrap portions and freeze for up to two months For best results reheat gently in the oven or microwave with an extra splash of cream to restore sauciness
Ingredient Substitutions
Chicken breast or thighs chopped into bite-size pieces work well instead of shrimp If you are dairy free try a mix of cashew cream and nutritional yeast instead of Alfredo sauce For extra veggies add roasted asparagus or peas
Serving Suggestions
Serve this Alfredo bake with a crisp green salad tossed in lemon vinaigrette The creaminess also pairs well with garlic bread or a simple tomato salad A glass of Pinot Grigio or unoaked Chardonnay is a classic touch
Cultural Context
This recipe blends Italian techniques of Alfredo with the American love of baked casseroles Such casseroles became popular in the twentieth century for their heartiness and ease of sharing with family
Seasonal Adaptations
Spring brings snap peas or asparagus for extra green Use summer zucchini for a milder twist For holiday meals sprinkle toasted breadcrumbs mixed with Parmesan before baking for a special golden finish
Success Stories
Many home cooks love this for its rewarding simplicity One neighbor told me it became the centerpiece of their Sunday dinner rotation The leftovers often become lunchbox gold
Freezer Meal Conversion
Prepare casserole up until baking then cover tightly and freeze When ready to eat bake directly from frozen at three hundred fifty degrees Fahrenheit until hot and bubbling about forty-five to fifty minutes
Pin it This baked pasta dish is a weeknight lifesaver perfect for busy families. Enjoy the creamy, cheesy goodness of this satisfying casserole.
Frequently Asked Questions
- → Can I use frozen shrimp?
Yes, thaw frozen shrimp completely and pat dry before cooking to ensure the best flavor and texture.
- → Is it possible to substitute another vegetable for broccoli?
Cauliflower, asparagus, or spinach can be used instead of broccoli for a different flavor and texture.
- → What pasta shapes work well?
Penne and fettuccine are recommended, but rotini or rigatoni will also hold the sauce beautifully.
- → Can it be made ahead?
Assemble the dish up to the baking step, cover, and refrigerate for up to one day before baking as directed.
- → How do I prevent a watery casserole?
Be sure to drain pasta well and sauté vegetables to reduce excess moisture.
- → Are there alternatives for heavy cream?
Half-and-half or evaporated milk can be used for a lighter sauce, though the texture may be less rich.