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This shrimp alfredo bake is creamy, easy to make, and super delicious. Made with rigatoni, shrimp, spinach, and parmesan sauce in under 30 minutes!
Serve this dish with cheese garlic bread and tomato avocado salad for a complete meal.
Why You’ll Love This Recipe
- It’s cheesy, garlicky, and loaded with flavor.
- Super rich and satisfying.
- Baking it makes the top layer nice and crunchy.
Ingredient Notes
- Pasta – Rigatoni or any short-shaped pasta such as penne or ziti will work.
- Heavy Cream – Can’t be substituted with milk or half and half.
- Lemon – Optional but goes great with seafood.
- Shrimp – Peeled and deveined raw shrimp. Remove the tails.
- Spinach – Use fresh for best results.
- Spices – I used a combination of Italian seasoning, paprika, garlic powder, onion powder, salt, and pepper. Feel free to use your favorite seafood seasoning blend or Cajun seasoning instead.
- Cheese – Fresh parmesan cheese and mozzarella cheese. The mozzarella cheese is optional.
- Red Crushed Pepper – Adds spice and flavor but is completely optional.
- Garlic – Fresh or granulated garlic will work.
Step-By-Step Instructions
- In a small bowl, combine the spices. Coat the shrimp with 1 tbsp of olive oil and the spice mixture.
- Heat the remaining olive oil in a large skillet over medium-high heat. Add the shrimp and cook for 1 minute on each side. Once the shrimp are cooked, squeeze the lemon juice over the shrimp. Remove the shrimp from the skillet and set it aside.
- Add the spinach to the skillet, add more oil if needed, cover, and cook for 1-2 minutes.
- Once the spinach wilts, stir in the garlic and red crushed pepper. Cook until fragrant.
- Add 1/3 cup of pasta water and remaining lemon juice to the spinach mixture and cook for 1 minute. Stir in the heavy cream and 1/4 cup parmesan cheese. Cook the sauce for 5-10 minutes or until it thickens, stirring frequently.
- Once the sauce thickens, season with salt and pepper. Add the cooked pasta and cooked shrimp and mix well.
- Place the pasta mixture in a baking dish and top with mozzarella cheese and remaining parmesan cheese. Bake at 400 degrees F for 5 minutes. Broil for 1 minute if you want the top extra crunchy. Once it comes out of the oven, mix before serving. Enjoy!
Top Tips
- Feel free to incorporate as many veggies as you want. Mushrooms are perfect for this!
- Make sure to give the pasta and sauce a really good mix before baking it.
- Once it comes out of the oven, mix before serving!
- Want to make it vegetarian? Omit the shrimp.
- Cook the pasta al dente, it will continue cooking in the oven.
Leftovers
For best results, I recommend enjoying this immediately. Leftovers the following day won’t be as creamy. I don’t recommend making this recipe ahead of time.
More Recipes You’ll Love
- Creamy Cajun Salmon Pasta
- Cajun Chicken Alfredo
- Creamy Shrimp Alfredo Pasta
- Lobster Fettuccine Alfredo
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Shrimp Alfredo Bake
This shrimp alfredo bake is creamy, easy to make, and super delicious. Made with rigatoni, shrimp, spinach, and parmesan sauce in under 30 minutes!
Ingredients
- 12 ounces rigatoni
- 1 lb shrimp , raw, peeled and deveined
- 2 cups heavy cream
- 1/2 cup parmesan cheese , fresh
- 1/3 cup pasta water
- 3 garlic cloves , finely minced
- 1 cup mozzarella cheese, optional
- 1 lemon, optional
- 1/4 tsp red crushed pepper , optional
- 2 cups spinach , fresh
- 1 tsp garlic powder
- 1 tsp Italian seasoning
- 1 tsp onion powder
- 1 tsp paprika
- 3 tbsp olive oil
- salt and pepper to taste
Instructions
- In a small bowl, combine the spices. Coat the shrimp with 1 tbsp of olive oil and the spice mixture.
- Heat the remaining olive oil in a large skillet over medium-high heat. Add the shrimp and cook for 1 minute on each side. Once the shrimp are cooked, squeeze the lemon juice over the shrimp. Remove the shrimp from the skillet and set it aside.
- Add the spinach to the skillet, add more oil if needed, cover, and cook for 1-2 minutes.
- Once the spinach wilts, stir in the garlic and red crushed pepper. Cook until fragrant.
- Add 1/3 cup of pasta water and remaining lemon juice to the spinach mixture and cook for 1 minute. Stir in the heavy cream and 1/4 cup parmesan cheese. Cook the sauce for 5-10 minutes or until it thickens, stirring frequently.
- Once the sauce thickens, season with salt and pepper. Add the cooked pasta and cooked shrimp and mix well.
- Place the pasta mixture in a baking dish and top with mozzarella cheese and remaining parmesan cheese. Bake at 400 degrees F for 5 minutes. Broil for 1 minute if you want the top extra crunchy. Once it comes out of the oven, mix before serving. Enjoy!
Notes
- Feel free to incorporate as many veggies as you want. Mushrooms are perfect for this!
- Make sure to give the pasta and sauce a really good mix before baking it.
- Once it comes out of the oven, mix before serving!
- Want to make it vegetarian? Omit the shrimp.
- Cook the pasta al dente, it will continue cooking in the oven.
Nutrition
Calories: 968kcal | Carbohydrates: 73g | Protein: 26g | Fat: 64g | Saturated Fat: 35g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 21g | Cholesterol: 165mg | Sodium: 430mg | Potassium: 500mg | Fiber: 4g | Sugar: 7g | Vitamin A: 3741IU | Vitamin C: 20mg | Calcium: 424mg | Iron: 2mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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