Picture this: a bubbling dish of creamy Alfredo sauce clinging to tender shrimp and crisp-tender broccoli, all snuggled up with perfectly cooked pasta under a golden blanket of melted cheese. That’s my Shrimp and Broccoli Alfredo Bake, and let me tell you, it’s the kind of meal that makes my family come running to the table. I’ve been making this recipe for years; it’s our go-to when we need something comforting yet fancy-feeling without spending hours in the kitchen. The magic is in how simple ingredients transform into something so decadent. One bite of that rich sauce with juicy shrimp and you’ll understand why this dish never lasts long at our house!
Ingredients for Shrimp and Broccoli Alfredo Bake
Gathering the right ingredients is half the battle when making this dish spectacular. Trust me, I’ve learned the hard way that skipping prep steps or using substitutions can change the whole outcome. Here’s exactly what you’ll need for that perfect creamy, cheesy bake:
- 1 lb shrimp, peeled and deveined (medium size works best so they don’t disappear in the pasta)
- 2 cups broccoli florets, chopped into bite-sized pieces (fresh gives the best crunch!)
- 12 oz fettuccine pasta (or your favorite shape – I sometimes use penne for fun)
- 2 cups Alfredo sauce (homemade or good-quality store-bought – no shame here!)
- 1 cup shredded mozzarella cheese (the melty magic that makes the golden top)
- 1/2 cup grated Parmesan cheese (real Parmigiano-Reggiano if you can swing it)
- 2 tbsp butter (unsalted, because we control our own salt destiny)
- 2 cloves garlic, minced (fresh is non-negotiable for me – that jarred stuff just isn’t the same)
- 1/2 tsp salt (plus more for pasta water)
- 1/4 tsp black pepper (freshly cracked if you’re feeling fancy)
- 1/4 tsp red pepper flakes, optional (my secret for a tiny kick that wakes up all the flavors)
Pro tip from my kitchen to yours: measure everything before you start cooking. When everything’s prepped and ready to go, this dish comes together in a beautiful, stress-free flow. No last-minute shrimp-peeling panic!
How to Make Shrimp and Broccoli Alfredo Bake
Okay, let’s get cooking! This dish comes together like a dream when you follow these steps. I’ve made this enough times to know exactly when to move from one step to the next – trust me, timing is everything here. You’ll have that gorgeous bake ready before you know it!
Cooking the Pasta and Shrimp
First things first: preheat that oven to 375°F (190°C). While it’s heating up, bring a big pot of salted water to boil for your pasta. I’m talking seawater-salty – it should taste like the ocean! This season the pasta from the inside out. Cook your fettuccine just until al dente (usually about 1 minute less than the package says). Drain it, but don’t rinse – we want that starchy goodness to help the sauce cling later.
Now for the shrimp: melt your butter in a large skillet over medium heat. Add the minced garlic and give it just 30 seconds to become fragrant (any longer and it might burn). Toss in your shrimp with salt and pepper. Watch them closely – they’ll turn pink and opaque in about 3 minutes. As soon as they curl into cute little “C” shapes, take them out! Overcooked shrimp turn rubbery, and we can’t have that.
Preparing the Broccoli
Same skillet, no need to wash it (we’re building flavor here!). Add your broccoli florets with about 1/4 cup of water. Cover with a lid and let the steam work its magic for 3 minutes. You want that perfect tender-crisp texture – bright green with a slight crunch when you bite into it. Remove the lid and let any excess water evaporate. This quick steam keeps the broccoli fresh-tasting rather than mushy in the final bake.
Assembling and Baking
Now the fun part! In a large bowl, combine your cooked pasta, shrimp, broccoli, and Alfredo sauce. Gently mix until everything’s beautifully coated. Pour this creamy mixture into your baking dish – I use a 9×13 inch, but any similar size works. Top generously with both cheeses – the mozzarella for that stretchy melt and Parmesan for its nutty depth. Pop it in the oven for 15-20 minutes until the cheese is golden and bubbly around the edges. That’s it! Let it rest for 5 minutes before serving (if you can resist diving right in).
Why You’ll Love This Shrimp and Broccoli Alfredo Bake
This recipe has become my family’s favorite weeknight hero for so many delicious reasons. Let me tell you why it’ll become yours too:
- Creamy comfort in every bite: That rich Alfredo sauce coats every noodle, shrimp, and broccoli floret like a warm, cheesy hug.
- Ready in under an hour: From fridge to table in about 40 minutes, perfect for those “what’s for dinner?” panic moments.
- Packed with protein: The shrimp gives this dish serious staying power while keeping it feeling light.
- Kid-approved veggies: Even picky eaters go for broccoli when it’s smothered in cheesy Alfredo goodness.
- Leftovers taste amazing: The flavors meld beautifully overnight, if there’s any left!
Seriously, this bake checks all the boxes for flavor, ease, and comfort. One taste and you’ll understand why it’s on constant rotation at my house! This dish is a winner.
Tips for the Best Shrimp and Broccoli Alfredo Bake
After making this dish more times than I can count, I’ve picked up some foolproof tricks to take your bake from good to wow every single time. Here’s what I’ve learned:
- Fresh garlic is non-negotiable: That pre-minced jarred stuff just doesn’t give the same sweet, aromatic punch. Take the extra minute to mince it fresh; your taste buds will thank you.
- Watch those shrimp like a hawk: They cook in a flash! Pull them off the heat the second they turn pink and curl. Overcooked shrimp turn rubbery, and we want them juicy.
- Cheese it up: Don’t be shy with the topping, an extra handful of mozzarella makes that golden, crispy crust we all crave.
- Let it rest: I know it’s tempting, but give your bake 5 minutes out of the oven before serving. This lets the sauce thicken up perfectly.
Follow these simple tips, and you’ll have a restaurant-worthy dish that’ll have everyone asking for seconds!
Ingredient Substitutions and Variations
One of the best things about this Shrimp and Broccoli Alfredo Bake is how easily you can tweak it based on what you have or what your family prefers. Here are my favorite swaps that still keep the dish delicious:
- Veggie variations: Swap broccoli for spinach (just wilt it with the shrimp) or asparagus (cut into 1-inch pieces). Mushrooms would be fantastic too; sauté them right after the garlic.
- Creamier sauce: Stir in 1/4 cup heavy cream with the Alfredo sauce if you want extra richness. Trust me, it’s divine.
- Pasta options: Gluten-free pasta works beautifully here, just watch the cooking time. Penne or rigatoni hold the sauce well if you’re out of fettuccine.
- Cheese alternatives: Try Gruyère instead of mozzarella for a nuttier flavor, or add a sprinkle of Romano for extra punch.
The beauty of this recipe is how forgiving it is; make it your own!
Serving Suggestions for Shrimp and Broccoli Alfredo Bake
Oh, let me tell you how we love to serve this bake at my house! A crusty loaf of garlic bread is essential, perfect for scooping up every last bit of that creamy Alfredo sauce. If we’re feeling fancy, I’ll throw together a simple arugula salad with lemon vinaigrette to balance the richness. Right before serving, I always sprinkle on some fresh chopped parsley (for color) and an extra shower of Parmesan (because can you ever have too much cheese?). For special dinners, I’ll add a pinch of red pepper flakes on top; it makes the whole dish pop!
Storing and Reheating Shrimp and Broccoli Alfredo Bake
Here’s the good news: this bake tastes almost as amazing the next day! Let it cool completely, then cover tightly and refrigerate for 3–4 days. When reheating, skip the microwave (unless you enjoy soggy pasta, no judgment). Instead, pop individual portions in the oven at 350°F (175°C) for about 15 minutes until heated through. I sometimes add a sprinkle of fresh cheese on top before reheating, which brings back that glorious golden crust we all love. If you’re in a hurry, a quick broil for the last 2 minutes makes it perfectly bubbly again!
Shrimp and Broccoli Alfredo Bake FAQs
I get asked about this recipe all the time, so let me answer those burning questions before you even have to ask! Here’s everything you need to know to make your bake perfect:
- Can I use frozen shrimp? Absolutely! Just thaw them overnight in the fridge or under cold running water first. Pat them dry really well; wet shrimp won’t brown properly.
- How do I prevent dry pasta? Two secrets: cook pasta al dente (it keeps cooking in the oven) and don’t skimp on the Alfredo sauce. If your mixture looks too thick, stir in a splash of pasta water.
- Is store-bought Alfredo sauce okay? Yes! I use it all the time when I’m short on time. Just pick a good quality brand, the refrigerated ones near the fresh pasta taste closest to homemade.
- Can I make this ahead? You bet! Assemble everything (minus baking), cover, and refrigerate for up to 24 hours. Add 5-10 extra minutes of baking time since it’ll be cold.
- Why is my cheese topping not browning? Try broiling for the last 2 minutes, but watch it like a hawk! Also, shred your own mozzarella if possible; the pre-shredded kind doesn’t melt as nicely.
There you have it, all my hard-earned answers to make your Shrimp and Broccoli Alfredo Bake foolproof!
Nutritional Information
Just so you know, these nutritional values are estimates; your exact numbers might vary based on ingredient brands and portion sizes. Here’s what you’re looking at per serving of this delicious Shrimp and Broccoli Alfredo Bake:
- Calories: 450
- Fat: 22g (12g saturated, 8g unsaturated)
- Protein: 28g (thanks, shrimp!)
- Carbohydrates: 35g
- Fiber: 3g
- Sugar: 3g
- Sodium: 800mg
Not bad for such a satisfying, restaurant-worthy dish, right? The shrimp gives you great lean protein while the cheese makes it feel indulgent, my kind of balance! If you’re looking for more great dinner ideas, check out other quick dinner recipes.
Final Thoughts
I can’t wait for you to try this Shrimp and Broccoli Alfredo Bake, it’s seriously one of those magical recipes that feels fancy but comes together with zero stress. When you make it, tag me or leave a comment telling me how your family liked it! Nothing makes me happier than hearing when my recipes become someone else’s new favorite. Now go get baking, that cheesy, shrimp-filled goodness isn’t going to make itself! For more inspiration, see what else is cooking up in our dinner category.
Print
Irresistible 30-Minute Shrimp and Broccoli Alfredo Bake
- Total Time: 40 minutes
- Yield: 6 servings 1x
- Diet: Low Lactose
Description
A creamy, comforting pasta bake featuring tender shrimp, fresh broccoli, and a rich Alfredo sauce, topped with melted cheese.
Ingredients
- 1 lb shrimp, peeled and deveined
- 2 cups broccoli florets
- 12 oz fettuccine pasta
- 2 cups Alfredo sauce
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 2 tbsp butter
- 2 cloves garlic, minced
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp red pepper flakes, optional
Instructions
- Preheat oven to 375°F (190°C).
- Cook pasta according to package instructions. Drain and set aside.
- In a large skillet, melt butter over medium heat. Add garlic and sauté for 30 seconds.
- Add shrimp, salt, and black pepper. Cook until shrimp turns pink, about 3 minutes. Remove shrimp and set aside.
- In the same skillet, add broccoli and 1/4 cup water. Cover and steam for 3 minutes until tender-crisp.
- In a large bowl, combine cooked pasta, shrimp, broccoli, and Alfredo sauce. Mix well.
- Transfer the mixture to a baking dish. Top with mozzarella and Parmesan cheese.
- Bake for 15–20 minutes, until cheese is melted and bubbly.
- Garnish with red pepper flakes if desired. Serve hot.
Notes
- Use fresh or frozen shrimp. If frozen, thaw before cooking.
- Substitute broccoli with spinach or asparagus if preferred.
- For extra creaminess, stir in 1/4 cup heavy cream with the Alfredo sauce.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 800mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 180mg