Dump-and-Bake Shrimp Alfredo
User Reviews
5
Dump-and-Bake Shrimp Alfredo
Description
This recipe layers uncooked rotini pasta with Alfredo sauce, chicken broth, and white wine in a baking dish, along with diced onion, garlic, and roasted red peppers. Covered tightly with foil, it bakes in a hot oven until the pasta is nearly tender and the sauce thickens. The addition of white wine or extra broth adds aromatic depth. After uncovered baking, raw shrimp is stirred in, then topped with shredded mozzarella and baked briefly until the shrimp is cooked through and the cheese melts.
The dish yields creamy, flavorful pasta with plump, juicy shrimp, complemented by the savory sweetness of roasted red peppers and subtle aromatics from garlic and onion. The baking approach infuses the sauce flavors into the pasta without boiling, saving time and avoiding extra pots.
Ideal for a dinner requiring minimal preparation, this casserole pairs well with simple green salads or steamed vegetables. The dish should be monitored to avoid overcooking shrimp, which can become rubbery. Variations in pasta shape are possible if the cook time of the substitute closely matches rotini.
The total cooking time depends on the oven and bakeware type, with glass or ceramic casseroles potentially requiring longer times than metal pans. Checking pasta doneness before adding shrimp ensures proper texture.
Ingredients
- 1 (16 ounce) rotini pasta uncooked, package
- 1 (22 ounce) Alfredo sauce about 2 ½ cups, jar
- 2 cups chicken broth low-sodium
- 1 cup white wine (or substitute with an additional 1 cup of chicken broth or water)
- ½ cup onion thawed (or about ½ of a medium fresh onion, finely minced, frozen, diced
- 2 teaspoons garlic about 2 large fresh garlic cloves) (or sub with ½ teaspoon garlic powder, minced, fresh
- 1 (4 ounce) roasted red peppers drained (about ½ cup, diced, jarred
- 1 cup mozzarella cheese shredded, or Italian cheese blend
- 2 lbs. Shrimp I use medium (41-50 count) shrimp, raw, peeled and deveined
- Optional garnish: grated Parmesan cheese; chopped fresh parsley, basil, or other herbs
Instructions
- Preheat oven to 425°F (220°C). In a large 13 x 9-inch baking dish, stir together uncooked pasta, Alfredo sauce, chicken broth, wine, onion, garlic, and red peppers. Cover tightly with aluminum foil and bake for 45 minutes. Remove the casserole dish from the oven and give it a stir. At this point you should check the pasta to make sure that it is al dente (firm but just about finished cooking). If it’s still too hard, cover the dish and return to the oven until pasta is al dente. Then move on to the next step.
- Once pasta is al dente and the sauce has thickened, stir in the uncooked shrimp. Sprinkle mozzarella over the top.
- Bake uncovered for 5-10 more minutes (8 minutes was perfect for me). The dish is finished when the cheese is melted, the shrimp is pink, and the pasta is tender. Keep a close eye on your shrimp during the final few minutes of baking, because you don’t want to overcook the shrimp and have it turn out rubbery! Pull it out of the oven as soon as the shrimp is pink.
- Garnish with freshly grated Parmesan or fresh chopped parsley, if desired.
Notes
- Medium shrimp recommended; larger shrimp may need longer cooking and should be added earlier.
- Use short pasta with similar cook time to rotini if substituting to maintain texture.
- Total bake time varies by oven and baking dish material; test pasta doneness as a guide.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 469 kcal
% Daily Value*
| Serving | 1/8 of the recipe | |
| Calories | 469kcal | 23% |
| Carbohydrates | 45g | 15% |
| Protein | 40g | 80% |
| Fat | 11g | 17% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 205mg | 68% |
| Sodium | 862mg | 36% |
| Fiber | 4.4g | 18% |
| Sugar | 4.4g | 9% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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