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Creamy shrimp fettuccine alfredo pasta bake is garlicky, buttery, cheesy, loaded with shrimp + parsley and topped with mozzarella. Easy comfort food goals. |

Shrimp Fettuccine Alfredo Pasta Bake

  • Author: Sam | Ahead of Thyme
  • Total Time: 22 minutes
  • Yield: 4-6


Creamy shrimp fettuccine alfredo pasta bake is garlicky, buttery, cheesy, loaded with shrimp and parsley and topped with mozzarella. Easy comfort food goals.


  • 300 grams fresh fettuccine pasta
  • 1 teaspoon salt
  • 2 tablespoons olive oil
  • 1 lb. shrimppeeled, deveinedand tails removed (about 20-25 pieces)
  • 2 tablespoons garlicminced
  • 1/2 cup onionsfinely chopped
  • 1/4 cup parsleyfinely chopped 
  • 2 tablespoons melted butter
  • 1/2 (8 oz) package cream cheese (1/2 cup)
  • 1 cup heavy whipping cream
  • 1/2 cup Parmesan cheese, freshly grated
  • 1 teaspoon ground black pepper
  • 1/2 tablespoon salt flakes (to taste)
  • 1/3 cup fresh mozzarella cheese, chopped (optional for the pasta bake)


Make the Fettuccine Pasta:

  1. Bring a large pot of water to a boil over medium high heat. Add fettuccine and 1 teaspoon salt into the boiling water to cook according to package instructions until al dente (in other words, firm to the bite). Fresh fettuccine takes a shorter time to cook thoroughly, about 3 minutes.
  2. Drain the fettuccine in a colander to be added into the skillet directly without rinsing.

Make the Creamy Shrimp Alfredo Sauce:

  1. Heat olive oil in a large cast-iron skillet over medium high heat for 2 minutes until oil starts to sizzle and shimmer. Add shrimp and cook until they turn orange, stirring frequently, about 2-3 minutes. Add garlic, onions and parsley and stir well. Cook for 2-3 minutes until fragrant and onions are soft and translucent. 
  2. Add melted butter, cream cheese and heavy whipping cream. Stir well and cook for about 2 minutes until the mixture forms into a uniform texture. Stir in Parmesan cheese and black pepper. Stir well for 1 more minute to combine all ingredients. You will notice the mixture start to thicken a bit. (You can used also store-bought alfredo sauce instead and simply add in the sauce at this stage instead of the ingredients added in this step). 
  3. Turn off the heat and leave the sauce mixture in the skillet. Add the cooked fettuccine and toss well to combine. Sprinkle salt flakes on top to taste. If you are not doing the pasta bake, you can serve the pasta immediately at this point.
  4. For the pasta bake, add pieces of fresh mozzarella evenly on top of fettuccine. Transfer the skillet to the oven and broil on high for 2-3 minutes, until the cheese melts and browns. Keep a close eye on the pasta because things can happen very quickly in the broiler. 


Equipment used: measuring cups and spoons, colander, and cast-iron skillet.

How to cook with chicken: Simply replace the shrimp with small pieces or strips of chicken and adjust the cook time. Depending on the size of the chicken, you should cook until chicken turns white, about 5-6 minutes, before proceeding to add the onions, garlic and parsley.

How to serve: Serve this alongside some pull apart garlic bread or a crusty bread for dipping, such as small batch ciabatta rolls or small batch no-knead bread.

How to store: Store shrimp fettuccine alfredo in an airtight container in the refrigerator for up to 3 days. To reheat, simply heat in the microwave or in a skillet. You may need to add a little water to thin out the sauce a bit.

  • Prep Time: 10 minutes
  • Cook Time: 12 minutes
  • Category: Pasta
  • Method: Stovetop
  • Cuisine: Italian

Keywords: shrimp fettuccine alfredo pasta bake, shrimp alfredo sauce, fettuccine alfredo with shrimp, seafood alfredo, fettucine alfredo pasta bake, baked pasta