Creamy Shrimp & Broccoli Alfredo Pasta Bake

Creamy Shrimp & Broccoli Alfredo Pasta Bake is a rich, comforting dinner made with tender pasta, juicy shrimp, crisp broccoli, sweet red bell pepper, and a creamy Alfredo-style cheese sauce. Everything gets tossed together, baked until hot and lightly golden, then finished with fresh parsley for a cozy pasta bake that feels special but is still simple enough for a weeknight meal.

This recipe is perfect when you want a hearty seafood pasta dish that feeds a family or a small crowd. The shrimp cook quickly, the broccoli adds freshness, and the baked Parmesan topping gives the whole dish a deliciously savory finish.

Why You’ll Love This Recipe

This pasta bake is creamy, cheesy, and satisfying without being complicated. The Alfredo sauce is made with butter, garlic, heavy cream, Parmesan, mozzarella, and simple seasonings, giving the pasta a smooth and rich coating.

You’ll also love how balanced the dish feels. The shrimp bring a tender seafood flavor, while broccoli, onion, and red bell pepper add color, texture, and a little sweetness. Since it serves 8, it is great for family dinners, potlucks, holidays, or meal prep.

Ingredients

You’ll need spaghetti or linguine as the pasta base. Either works well because the creamy sauce clings beautifully to long noodles.

Large shrimp should be peeled and deveined before cooking. Fresh or thawed frozen shrimp can be used, but make sure they are patted dry so they sear nicely in the skillet.

Broccoli florets add freshness and texture. Steam them just until tender-crisp so they do not become too soft in the oven.

Red bell pepper and onion give the pasta bake extra flavor and color. Slice them thinly so they soften quickly in the skillet.

Butter, garlic, heavy cream, Parmesan cheese, and mozzarella cheese create the creamy Alfredo sauce. Freshly grated Parmesan melts best into the sauce, while extra grated Parmesan on top helps create a lightly golden finish.

Italian seasoning, garlic powder, black pepper, and salt season the sauce. Fresh parsley is added at the end for a bright garnish.

How to make it

Start by preheating your oven to 375°F. Cook the spaghetti or linguine until al dente according to the package directions. Drain the pasta and set it aside.

Steam the broccoli florets for 3 to 4 minutes, just until tender-crisp. You want the broccoli to stay bright green and hold its shape after baking.

Melt butter in a large skillet over medium heat. Add the minced garlic and cook for about 30 seconds, just until fragrant. Add the shrimp and cook for about 2 minutes per side, or until pink and just cooked through. Remove the shrimp from the skillet and set aside.

In the same skillet, add the sliced onion and red bell pepper. Sauté until slightly softened. Pour in the heavy cream and bring it to a gentle simmer. Stir in the freshly grated Parmesan, shredded mozzarella, Italian seasoning, garlic powder, black pepper, and salt. Keep stirring until the sauce is smooth and creamy.

Add the cooked pasta, broccoli, sautéed vegetables, and shrimp to the sauce. Toss everything together until well coated. Transfer the mixture to a large baking pan and sprinkle the top with grated Parmesan cheese.

Bake for 15 to 20 minutes, or until the pasta bake is hot, bubbly, and lightly golden on top. Garnish with fresh parsley and serve warm.

Cooking Tips and Serving Ideas

Do not overcook the shrimp in the skillet, because they will continue to heat in the oven. As soon as they turn pink and opaque, remove them from the pan.

Cook the pasta only until al dente. Since it bakes with the sauce, slightly firm pasta will hold its texture better.

For the smoothest Alfredo sauce, use freshly grated Parmesan instead of pre-shredded cheese when possible. Stir the cheese in over gentle heat so the sauce stays creamy.

Serve this pasta bake with garlic bread, a green salad, roasted asparagus, or a simple Caesar salad. It also pairs well with lemon wedges on the side for a fresh finish.

How to Store and Prep Ahead

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave. Add a splash of cream, milk, or reserved pasta water before reheating to help loosen the sauce.

To prep ahead, cook the pasta, steam the broccoli, slice the vegetables, and grate the cheese in advance. You can also assemble the pasta bake a few hours ahead, cover it, and refrigerate it until ready to bake.

If baking straight from the refrigerator, add a few extra minutes to the baking time until the center is fully hot. For best texture, cook the shrimp fresh before assembling or only slightly undercook them if making ahead.

Common Questions Answered

Can I use frozen shrimp?

Yes. Thaw frozen shrimp completely, pat them dry, then cook them as directed. Removing excess moisture helps prevent the sauce from becoming watery.

Can I use a different pasta?

Yes. Spaghetti and linguine work well, but fettuccine, penne, rotini, or rigatoni can also be used. Short pasta shapes are especially easy to scoop and serve.

Can I make this lighter?

You can use half-and-half instead of heavy cream, but the sauce will be less rich. Avoid boiling the sauce too hard, especially if using a lighter dairy option.

Can I add more vegetables?

Yes. Mushrooms, spinach, peas, zucchini, or asparagus can be added. Cook watery vegetables first so they do not thin out the sauce.

Can I freeze this pasta bake?

Freezing is possible, but creamy sauces can separate after thawing. For the best texture, enjoy it fresh or refrigerated within a few days.

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