Shrimp Fettuccine Alfredo Pasta Bake is a rich and comforting casserole featuring tender shrimp, creamy Alfredo sauce, fettuccine pasta, and a golden cheesy topping. Perfect for family dinners or entertaining, this baked pasta dish delivers indulgent flavor in every bite.
Total Time:45 minutes
Yield:6 servings
Ingredients
12 oz fettuccine pasta
1 lb large shrimp, peeled and deveined
2 cups Alfredo sauce
1 cup Parmesan cheese, grated
2 cups mozzarella cheese, shredded
2 tbsp butter
2 garlic cloves, minced
1/2 cup heavy cream
1/2 tsp salt
1/4 tsp black pepper
1 tsp Italian seasoning
2 tbsp fresh parsley, chopped
1 tbsp olive oil
2 cups spinach, broccoli, or mushrooms (optional)
Instructions
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 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.
Sprinkle the remaining Parmesan and mozzarella cheese over the top.
Bake for 20 to 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.
Notes
Store-bought Alfredo sauce works well and saves time.
Add broccoli, spinach, mushrooms, or peas for extra vegetables.
Use crab meat or scallops alongside shrimp for a seafood variation.
Cover loosely with foil if the top browns too quickly.
Leftovers can be refrigerated for up to 3 days or frozen for up to 2 months.
