Name: Creamy Shrimp Alfredo Rigatoni Bake in 45 Minutes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Italian-American
Ingredients: 1 lb shrimp, peeled and deveined; 12 oz rigatoni pasta; 2 cups Alfredo sauce; 1 cup shredded mozzarella cheese; 1/2 cup grated Parmesan cheese; 2 cloves garlic, minced; 1 tbsp olive oil; 1 tsp salt; 1/2 tsp black pepper; 1/4 tsp red pepper flakes (optional); 2 tbsp fresh parsley, chopped

Jump to Recipe·Print Recipe·Leave a Review

There’s something magical about a bubbling, cheesy Shrimp Alfredo Rigatoni Bake fresh out of the oven, it’s pure comfort in every bite. I’ve been making this dish for years, ever since my Nonna showed me how to balance the creamy Alfredo sauce with plump, juicy shrimp. The rigatoni? Oh, it’s the perfect pasta for this bake, those little tubes hold onto every drop of that rich, garlicky sauce. Trust me, this isn’t just another pasta dish. It’s a cozy, crowd-pleasing masterpiece that’ll have everyone begging for seconds. And the best part? It comes together in under an hour, making it my go-to for busy weeknights or impressing last-minute guests.

Why You’ll Love This Shrimp Alfredo Rigatoni Bake

This dish checks all the boxes for the perfect weeknight dinner, or any night you need a little extra comfort. Here’s why it’s become a staple in my kitchen:

Creamy dreaminess: That Alfredo sauce coats every noodle and shrimp, creating the most luscious bite.
Cheese pull perfection: The mozzarella-Parmesan combo bakes up golden and stretchy, just wait till you see that first scoop!
Easy elegance: Looks fancy, comes together like your simplest pasta dishes.
Crowd pleaser: Kids adore it, adults rave about it, dinner arguments solved.
Leftover magic: Tastes even better the next day (if you somehow have any left).

Seriously, this bake turns basic ingredients into something extraordinary. The first time I made it, my husband declared it “restaurant quality”, now it’s our monthly tradition.

Ingredients for Shrimp Alfredo Rigatoni Bake

Gathering the right ingredients makes all the difference in this dish. Here’s what you’ll need to create that perfect creamy, cheesy goodness:

1 lb shrimp: Peeled and deveined (I like the 26/30 count size, big enough to bite into but still tender)
12 oz rigatoni pasta: Those ridges and tubes are sauce magnets!
2 cups Alfredo sauce: Homemade or store-bought (my secret? I add an extra garlic clove to jarred sauce)
1 cup shredded mozzarella: For that glorious golden melt
½ cup grated Parmesan: The nutty flavor booster
2 cloves garlic: Minced fine (trust me, you’ll taste the difference)
1 tbsp olive oil: For sautéing the shrimp
1 tsp salt: Plus more for pasta water
½ tsp black pepper: Freshly cracked if you’ve got it
¼ tsp red pepper flakes: Optional, but adds nice warmth
2 tbsp fresh parsley: Chopped, for that bright green finish

Pro tip: Take your shrimp out of the fridge about 15 minutes before cooking, they’ll sear better when not ice-cold!

How to Make Shrimp Alfredo Rigatoni Bake

Preparing the Pasta and Shrimp

First things first, preheat that oven to 375°F (190°C) so it’s ready when you are. Now, cook your rigatoni in well-salted boiling water for about 9 minutes (or 1 minute less than the package says). You want it perfectly al dente since it’ll keep cooking in the oven. Drain it, but don’t rinse; that starchy coating helps the sauce cling! Meanwhile, heat olive oil in a skillet over medium heat. Add the minced garlic and let it sizzle just until fragrant, about 30 seconds. Toss in your shrimp, season with salt, pepper, and red pepper flakes (if using), and cook until they turn pink and opaque, about 2 minutes per side. Don’t overcook them now, they’ll finish baking later!

Assembling the Shrimp Alfredo Rigatoni Bake

Here’s where the magic happens! In a large bowl, combine your cooked rigatoni, prepared Alfredo sauce, and those gorgeous garlicky shrimp. Mix gently, but thoroughly; you want every noodle coated. Pour this heavenly mixture into a greased 9×13 baking dish. Now comes the best part: sprinkle that mozzarella evenly over the top, then shower it with Parmesan. The cheese combo creates this incredible golden crust that’ll make your kitchen smell like an Italian bistro.

Baking and Serving

Pop that bad boy in your preheated oven for 20-25 minutes. You’ll know it’s ready when the edges are bubbling, and the cheese turns golden brown with those irresistible crispy bits. Let it rest for 5 minutes (so hard to wait, I know!), then sprinkle with fresh parsley. Serve piping hot and watch how fast it disappears!

Tips for the Best Shrimp Alfredo Rigatoni Bake

After making this dish countless times, I’ve picked up some tricks that take it from good to “can I have the recipe?” amazing:

Shrimp secrets: If using pre-cooked shrimp, add them at the assembly stage to prevent rubberiness. For raw shrimp, undercook them slightly in the skillet since they’ll finish in the oven.
Sauce boost: Stir ¼ cup of reserved pasta water into your Alfredo sauce for extra creaminess.
Herb power: Swap parsley for fresh basil or chives when you want a different flavor pop.
Crispy top: Broil for the last 2 minutes if you love extra-crunchy cheese (just watch it like a hawk!).

My biggest tip? Don’t skimp on the garlic; it makes all the difference between bland and “wow!”

Storage and Reheating

This Shrimp Alfredo Rigatoni Bake keeps beautifully in the fridge for up to 3 days, just cover it tightly with foil or transfer to an airtight container. When reheating, I always go for the oven (350°F for 15-20 minutes) to keep that cheese perfectly melty. Microwave works in a pinch (1-2 minutes), but stir halfway to prevent rubbery shrimp. Pro tip: Add a splash of milk before reheating to revive the creamy sauce!

Shrimp Alfredo Rigatoni Bake Variations

This recipe is wonderfully flexible. I love playing with different add-ins to keep things exciting! Toss in a handful of fresh spinach or sautéed mushrooms when combining the pasta and sauce for extra veggies. Feeling fancy? Swap mozzarella for Gruyère or Fontina, or add a sprinkle of crispy pancetta on top before baking. For a lighter version, try half Alfredo sauce and half marinara; it creates this gorgeous rosy color and tangy-sweet flavor. The possibilities are endless! If you are looking for other ways to use shrimp in creamy sauces, check out this creamy garlic shrimp alfredo pasta.

Nutritional Information

Here’s the scoop on what you’re getting in each comforting serving of this Shrimp Alfredo Rigatoni Bake (based on 6 servings): about 450 calories, with 25g of satisfying protein to keep you full. Each portion contains 40g carbs, 20g fat (10g saturated), and 800mg sodium, rich but balanced for an indulgent meal. The shrimp packs in nutrients like selenium and vitamin B12, too! Remember, these are estimates; your exact counts may vary slightly based on specific ingredients. For more general cooking advice, you might find resources at familytastes.com helpful.

Frequently Asked Questions

Can I use frozen shrimp for this recipe? Absolutely! Just thaw them overnight in the fridge or under cold running water first. Pat them dry really well before cooking; extra moisture makes shrimp rubbery. I actually keep a bag of frozen shrimp in my freezer just for this dish! If you prefer a different preparation, perhaps try this shrimp garlic butter linguine.

How do I prevent dry pasta in the bake? Two tricks: First, undercook your rigatoni by 1 minute (it’ll finish cooking in the oven). Second, reserve some pasta water to thin the Alfredo sauce if needed. The starch helps everything cling together beautifully.

Can I make this ahead of time? You bet! Assemble everything (except the cheese topping), cover tightly, and refrigerate for up to 24 hours. When ready to bake, add the cheeses and increase baking time by 5-10 minutes since it’s going in cold. The flavors actually deepen overnight!

What’s the best substitute for rigatoni? Any short tube pasta works great; penne, ziti, or even rotini will catch that creamy sauce in all the right places. Just avoid long noodles like spaghetti; they don’t bake as nicely in casseroles. For another baked option, consider this shrimp parmesan penne bake.

Final Thoughts

Now that you’ve got all my secrets, it’s your turn to make this Shrimp Alfredo Rigatoni Bake shine in your kitchen! I’d love to hear how it turns out. Tag me when you share those melty, cheesy photos. Happy baking!

For more recipes follow me in page Facebook and Pinterest.