Skinny Shrimp Alfredo Pasta Bake
An unbelievably cheesy, creamy lightened-up pasta bake that you can easily make ahead of time. Just pop it right in the oven before serving!
Seafood alfredo was a huge favorite of mine growing up. It was the only kind of pasta I would eat, no matter which Italian restaurant we were in.
All I needed was that “white pasta” and those warm bread rolls at the center of the table, and I was the happiest kid ever.
But since I don’t have that fast metabolism I had as a kid, this skinny version fits in perfectly. Best of all, taste is not compromised at all in this lightened-up version. TRUST.
It’s just as creamy and cheesy as the original, and you can even make it ahead of time. All you have to do is pop it right in the oven and dinner will be on the table in just 15 minutes. Boom.
Skinny Shrimp Alfredo Pasta Bake
Yield: 4 servings
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
An unbelievably cheesy, creamy lightened-up pasta bake that you can easily make ahead of time!
- 1 pound medium shrimp, peeled and deveined
- 2 tablespoons olive oil, divided
- Kosher salt and freshly ground black pepper, to taste
- 8 ounces whole wheat penne pasta
- 1 (14.5-ounce) can petite diced tomatoes, drained
- 1/2 cup reduced fat mozzarella cheese
- 1/2 teaspoon crushed red pepper flakes, optional
- 2 tablespoons freshly grated Parmesan
- 2 tablespoons chopped fresh parsley leaves
For the alfredo sauce
- 2 tablespoons unsalted butter
- 4 cloves garlic, minced
- 1 tablespoon all-purpose flour
- 1 (6-ounce) can 2% evaporated milk
- 1 ounce light cream cheese
- 1/4 cup chicken broth, or more, to taste
- Kosher salt and freshly ground black pepper, to taste
- To make the alfredo sauce, melt butter in a large skillet over medium high heat. Add garlic and cook, stirring frequently, until fragrant, about 1-2 minutes.
- Whisk in flour until lightly browned, about 1 minute. Gradually whisk in milk, and cook, whisking constantly, until slightly thickened, about 1-2 minutes. Stir in cream cheese and chicken broth until smooth, about 1 minute; season with salt and pepper, to taste. Add more chicken broth as needed until desired consistency is reached.
- Preheat oven to 400 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
- Place shrimp onto the prepared baking sheet. Add 1 tablespoon olive oil, salt and pepper, to taste, and gently toss to combine. Place into oven and roast just until pink, firm and cooked through, about 6-8 minutes. Remove from oven and set aside.
- In a large pot of boiling salted water, cook pasta according to package instructions; drain well.
- Reduce oven temperature to 350 degrees F. Lightly coat an 8×8 baking dish with nonstick spray.
- In a large bowl, combine shrimp, pasta, tomatoes, mozzarella cheese, red pepper flakes and alfredo sauce. Add pasta mixture to prepared baking dish and top with Parmesan.
- Place into oven and bake until golden brown and cheese has melted, about 10 minutes.
- Serve immediately, garnished with parsley, if desired.
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I love the images. Your red casserole dish with the crushed red pepper flakes is perfect! And the dishtowel, the hands, mmm, looks beautiful!
This looks AMAZING! And thank you so much for including the Alfredo sauce as well 😀 I hope you have an amazing Thursday 🙂 x
That looks amazing! My whole family would enjoy this dish! Pinning.
Nice recipe. Thank you.
This looks amazing! Love that you made it skinny. 🙂
Could this be made with chicken breasts?
Hubby doesn’t eat fish.
Yes, that should work just fine. You may have to adjust cooking time or use grilled chicken breast instead.
Yes I plan to,use already cooked chicken breasts.
My niece is allergic to shell fish so substitutes chicken in slot of recipes and always turns out great.
Oh my, another wonderful recipe. I love shrimp and prawns, and am trying to incorporate them more into my cooking, both with rice and pasta recipes. (I have my shrimp pizza and shrimp roll recipes down pat!) This perfectly fits the bill, thanks! Will make soon.
Oh goodness, yes. A 1,000 x yes.
I love this skinny version! Woot!
I love that you made a skinny version of alfredo, gorgeous!
This looks delicious! Do you think I could make it without tomatoes? My husband is allergic to tomatoes so I try to keep them out of recipes.
Yes, absolutely. I do recommend adding in a different kind of veggie.
I left the tomatoes out of mine and actually lightened it up even more by using fat free evaporated milk and cram cheese. All of the cheeses upset were lower gag too. This was absolutely wonderful. Delicious! I can’t wait to try it with some chicken too!
Love the lighter option! I love pasta but get tired of all the extra calories that come along with it. Haha It looks heavenly!
This recipe looks amazing! I can’t wait to try it! 🙂
This shrimp alfredo bake looks fantastic!
i love your stuff! ive made a few of your recipes and they have all panned out for our family.
this one was yummy too
This is amazing! I’m so lazy that I ordered shrimp pasta after reading this. Now I’m only one step away from cooking this. Haha, Thanks! 😀
Hi! This looks good !! Could I use regular milk instead ??
Yes, that should be fine.
I’m diabetic and carbs is what I have to count instead of calories. Do you think that unsweetened almond milk would work?
Unfortunately, without further recipe testing, I cannot answer with certainty. As always, please use your best judgment regarding substitutions and modifications.
OMG this was amazing…..my hubby had seconds during dinner…love the heat from the red pepper flake…looking forward to the leftovers…
Ummm this is crazy delicious! I want to eat the whole 8×8 pan! 🙂 This is my first but definitely won’t be the last recipe from your site. Thank you!
Do you think I could freeze this and then the and reheat when ready to serve? With an active 11 month old I can only do “batch cooking” on the weekends so everything has to be freezable
Unfortunately, I cannot answer this with certainty as I have never tried freezing this myself – there were no leftovers left to freeze! I recommend using your best judgment for freezing and reheating.
This looks so delicious! I love the idea of reducing the calories without losing the flavor…thanks for sharing!
This was fantastic! My kids even loved it! Will definitely make again…I have made quite a few of your recipes, so whenever I see one of your recipes..I always pin it! thanks!
Could Iprepare this theday before cooking it. Refrigerate and bakethe next day?
Tracie, you can certainly try preparing this the night before but I cannot answer this with certainty without further recipe testing. Please use your best judgment for making this ahead of time.
Loved this, best recipe I’ve found on pinterest !!
This receipe is amazing. I absolutely loved this and so did my family.
Made this for myself and my husband. We enjoyed it, but have a few ideas for variations to try next time. First, it was pretty spicy so I’d omit the red pepper flakes or half the amount. Also, there is a generous amount of shrimp here. So, you could half the amount if you want to make it stretch. Or, alternately, double the pasta and sauce if you are feeding a crowd.
LOVED LOVED LOVED THIS. omitted the red pepper flakes, and it was soooo goood. My husband and I loved it and the leftovers were just as juicy and good! A lot of times you worry about the consistency when reheating leftovers because pasta tends to soak up the moisture, but it was just as good!!
Do you happen to know how many points this would be on Weight Watchers? I just made it and it totally yummy. Thank you for sharing the recipe.
I saw this on Pintrest and it looked really good. I made it tonight and it was beyond delicious. I loved it. Thanks for sharing.
I just ran the nbers and it is 15 points per serving!! So you can decide if you want to take the hit!!
Could I make this with already cooked shrimp? I never buy uncooked shrimp. Takes too much to do all that with a baby lol
You can certainly used cooked shrimp but you run the risk of overcooking the shrimp, resulting in a tough texture.
Maybe if I don’t cook the shrimp first like the directions say, just warm it up in the pasta after?
That should be fine.
Saw this on Pinterest and looks delicious! I was wondering if I used a Dutch oven to cook the ingredients on the stove top could I also use that to bake them in the oven to save on clean up? Would I need to adjust the cooking time? Thank you recipe looks great!!
That should be fine. Anything for less dishes to clean! And I would keep the cooking time as is.
Awesomely delicious! Nutritional info would be great to have. My husband is diabetic and counts carbs and I am a weight watcher counting points.
My husband and I couldn’t stop eating this, is was soooo delicious! I used Parmesan instead of mozzarella and also added some lightly butter Italian bread crumbs with the last 2 Tb of Parmesan for the top to add texture. Can’t wait to make it again!
This looks amazing. I was wondering if I could use canned Alfredo sauce instead to making my own. Do you know how much of the bottled Alfredo I would need to use instead? Very busy weeknights make it a little easier with pre done ingredients!
It really depends on how much sauce you’d like to use, or the noodle-to-sauce ratio that you prefer. I know some use more than needed and some use less to cut back on calories so it’s really up to you!
Could I make ahead of time (a few hours) and then bake before I’m ready to serve?
Yes, that should be fine!
Hi, Chungah! My little ones love shrimp (and pasta!), so I’ve bought the ingredients and we’re having this for dinner tomorrow night. It looks delicious and I can’t wait to try it! 🙂
Hello! Would it be ok to use regular milk instead of evaporated?
You can certainly try substituting milk but without further recipe testing, I cannot speak for how much this will change the overall taste/texture of the dish. Please use your best judgment to make the appropriate substitutions.
My name is Breeona and I’m preparing for my second baby by making freezer meals prior to her arrival. I saw this recipe and knew it was exactly what my boyfriend and I needed for dinner/a freezer meal! I am preparing an article for my revamped blog and I would love to include this recipe. Would that be okay? I look forward to hearing from you. Thanks so much!
Breeona, congrats on your second baby! As for the recipe, I actually do not allow the full republication of my recipes. But please feel free to re-write the recipe in your own words, including your adaptations and an appropriate link back to my site.
Did you ever freeze this? I am wondering how it turned out from frozen although I know it was a while ago.
This recipe looked fantastic to me, except the tomatoes – couldn’t understand what tomatoes would be doing in a “white pasta” recipe – but when making something for the first time I like to stick to the recipe as stated. I should have followed my instincts and left the tomatoes out. I was “tasting” as I went through the steps and it was fabulous, until the tomatoes. They added a sweet element that was just not appealing. I will be making this again, sans tomatoes, because the Alfredo sauce is amazing. I’ll make this with shrimp and chicken, both would work wonderfully. Thanks for the recipe!
Lori, I’m so glad you tried this recipe! As for the tomatoes, if you are not a fan of this ingredient, it is definitely best to omit.
I made this using fake crab meat tonight. So rich and indulgent for a fairly light dish. Yum!
This was amazing and I turned it into a creamy tomato sauce because my kids don’t like to “see” tomato’s. I pureed the tomato’s along with some sun dried tomato’s and added that with less chicken broth. Finally, a creamy tomato sauce that doesn’t have heavy cream in it. Thank you!
Just made this tonight and it was delish, especially on such cold january night. I added some peas for a little more green and it was great!
This looks delicious. Could this recipe be doubled?
I was sooo looking forward to making this for dinner tonight but I don’t have any cream cheese! Will I be able to make the Alfredo sauce with out it? Is there a subsitute? Thanks so much!!
Jennifer, the cream cheese is a crucial ingredient so I do not recommend substituting nor omitting.
Real alfredo is made without cream cheese. If she just used more milk, or half and half it should be fine!
Is this using dry pasta or do you have to cook the pasta before hand?
Sarah, you would start with uncooked pasta and have it cooked in step 4:
In a large pot of boiling salted water, cook pasta according to package instructions; drain well.
Am I reading correctly that one serving has 84% DV of cholesterol?
Yes, that’s correct. Shrimp is high in cholesterol.
This recipe looks delicious. I’m definitely going to try it but was wondering if I could use vegetarian broth instead of chicken broth.
I have one more question. I bought jumbo shrimp and the recipe calls for medium. How should I alter the recipe?
You may have to extend cooking time to ensure that the shrimp is completely cooked through.
I made this tonight for dinner and it was delicious. My family loved it.Thanks for the great recipe and for answering my questions so quickly.
My daughter made this for my Birthday. What a wonderful present. It was absolutely delicious. We had snow peas and a side salad with it. Oh and of course garlic bread. After dinner we mixed the snow peas in with the leftover Shrimp Alfredo and I had a wonderful dish of leftovers to take home. I think when I make it again I might just try adding snow peas or baby broccoli floret’s in when I bake it.
I made this two nights ago–very easy and super delicious. I turned the broiler on low for 2-3 minutes at the very end. I ate the leftovers last night, and they were just as good as the first night. I’m training for a marathon, and the combination of carbs and protein in this dish helped fuel my runs. Thank you for a great recipe!
question on the nutrition: is that per serving? so there is 500+ calories in one serving?
Yes, that’s correct.
My boyfriend was just eating the leftovers of this and told me I have to write a comment saying how great this is. I did make some edits- added chopped bok choy (added it to the pasta a few minutes before it was done), and did the sauce a little more simply. Sauteed the garlic in the butter, then added some broth and melted a stick of cream cheese into it. Didn’t use the condensed milk or flour; I’m a bit lazy about using multiple ingredients, and I’m sure it changed the texture a bit, but it tasted great! Thanks for sharing the recipe!
I usually use heavy cream when I make alfredo sauce do you think i can use it in this recipe if I don’t mind the calories ?
Yes, of course, but heavy cream is really not needed here.
Made this for dinner tonight…tasted awesome. Thanks for this great recipe!
i cannot wait to make this ! Just a quick question. I have frozed pre-cooked shrimp… do i still need to bake them in the oven ? Thanks so much!
Nope – there’s no need to roast the shrimp.
Made this on the week-end and it was delish , its a keeper in my recipe box. 🙂
I made this, adding peas and omitting the red pepper flakes. It tasted great and was fairly easy to make!
i always have to convert into metric.. how much is one ounce of cream cheese?
Helen, 1 oz cream cheese = 30 g.
I made this for dinner last night and it was OUTSTANDING. Hubby & kids loved it! I added chicken as well as the shrimp. I will have to make this for my next office potluck lunch. Thanks
Great dish. I used the fat free cream cheese and can milk. I also used the low fat weight watchers shredded cheese. I sautéed the shrimp then used the liquid from that instead of chicken broth. Mmmmmmgood
I added broccoli to mine as well. Delicious!
First, I get sucked in by your photos. Every. Time.
This was amazing-both my children and my super picky 24 year old niece loved it. I added some baby spinach, which they all loved. This is easy enough for a weeknight, but impressive enough for company. Definitely making again-thanks!
Hi there. I am planning to make this for next week. I wonder if I can replace the petite diced tomatoes for any other kind of tomato, I haven’t seen those where I live.
Liliana, if you do not have access to petite diced tomatoes, diced tomatoes will also work just fine.
Making this tonight for dinner. Just wondering how well does this reheat as most Alfredo sauces turn to oil when reheated.
We had no issues reheating leftovers.
Your recipes are ALWAYS amazing and this one was no different! I will probably use chicken instead of shrimp, and add more sauce next time, but other than that, AH-MAY-ZING!
i love these recipes!! especially the skinny shrimp one but im on weight watchers so im wondering what the serving size is .. it says 4 but what is one serving?? a cup im curious
Unfortunately, I cannot provide the serving size in cups at this time. However, this recipe yields approximately 4 servings.
I have to say – this recipe has become a staple at our house. My husband and I absolutely love it! I literally crave it at least once a week 🙂
How would I double this? What baking dish size also
You can double all of the ingredients and use a larger baking dish than listed in the recipe – perhaps a 9×13 baking dish?
Just made this for dinner. Soooo delicious! Both my husband and I had seconds! Can’t wait to make it again! Thank you for the recipe!
I love shrimp alfredo but don’t always want to indulge, so this recipe sounds perfect! I included it in my latest post “Kick Start The New Year #2: 15 Healthy Dinners”!
This was awesome even without the red peppers ! Thanks for sharing
I will be making this only putting it over spaghetti squash instead of noodles. Thanks so much!
Looks Delicious! Would this still taste okay if I made a sub for the chicken broth with vegetable broth?
Made this last night for dinner. My picky family loved it!! There’s not even any left over.. THANK U!!
I would like to make this in the morning and serve for dinner. I plan to refrigerate it (all cooked). At what temp and how long in the oven if this recipe has been in the frig. for several hours? Would you be kind to respond today? TY. Mike K
Unfortunately, without further recipe testing, I cannot answer with certainty. As always, please use your best judgment.
I do have a question. Pre- baking the shrimp and then baking them again. Does this overcook the shrimp? I know in the past I have overcooked shrimp and they are like rubber. Please let me know
Kermit, I did not find the shrimp to be overcooked, but as always, please do what is most comfortable for you and your preferences.
This recipe looks delicious. Could I omit the cream cheese??
It always surprises me when a food blogger posts a recipe with 579 calories of which there are 9 grams of saturated fat. Hello, we have a obesity problem going on here, Would love to see some healthy recipes.
As a comparison, the shrimp alfredo served at the Olive Garden has 1150 calories with 41g of saturated fat. Based on these nutrients alone, I have cut the calories in half and reduced the saturated fat content by nearly 80%.
Weird question…I know you have a lot of LeCreuset…is that the brand of that frying pan? Looks like a great piece to add to my collection.
I do have a lot of Le Creuset but this pan is actually from Cost Plus World Market:
I made this for dinner tonight. It was pretty good except the tomatoes didn’t taste right in this dish. Next I I am going to leave them out. Other then that not bad. Thanks for the recipe.
Just wondering if anyone of the above readers were successful freezing this and cooking later?
I have already prepared my ingredients, cooked everything needed to be cooked… This dish will be for tomorrow… I wanted to know if i can add all ingredients and complete the last step on tomorrow before serving… Will that be alright?
Hi! This recipe looks so good and I’m excited to make it! I bought uncooked frozen shrimp. Does it need to be thawed before I cook it in the oven with the olive oil or can I do it with them frozen? Thank you!
I recommend thawing first. For faster thawing, you can run the shrimp under cold water. The shrimp should be ready to cook in about 5-10 minutes.
This dish was amazing. I omitted the tomatoes and red peppers but it still tasted wonderful. Thank you for sharing your recipes 🙂
This recipe was amazing. My husband and I have never found an Alfredo recipe that doesn’t call for too much Parmesan easy and awesome!
This recipe is super yummy!! I have made this several times and I love it 🙂
Curious if you can freeze this recipe before the final bake? (Or after)
This sounds like a great freezer meal! But I’m just learning what can and can’t be frozen! TIA!
Yes, you can freeze after as needed.
This looks so good!! Thank you so much for sharing!
maybe a silly question but the nutrition facts are 580 Calories. is that for the entire Recipe or would it be for your own personal scoop (like 1 cup for serving im guessing?)
The nutritional information is for 1 serving (about 1-2 cups).
I made this last night and it was SO good! I used frozen shrimp and just did the initial cook at 400 for a couple minutes longer than the recipe stated. And I used some greek yogurt instead of cream cheese but otherwise followed the recipe. I’m pretty excited to eat my leftovers for lunch (and dinner!!)!
I just spent half of my night saving recipes. My goodness woman I am going to weigh 300 lbs by the time I am a quarter of the way through these. Please let me know what kind of a dog is Butters? Cutest dog and very photogenic! Butters looks so sweet and beautiful.
Awwwwww, thank you! Butters is a Pembroke Welsh Corgi.
I made this last night and not to be disrespectful in any way, it turned out to be the worst meal I have ever made. With the utmost sincerity and kindness, I do not recommend this recipe. Everything is great besides the combination of the tomatoes mixed with the alfredo sauce. I feel like anybody with culinary knowledge should know not to mix tomatoes (a red sauce) with alfredo (a white sauce). Either pick red sauce or white sauce. The combination of the two when put in the oven tasted like burnt rubber with a foul fishy odor from the shrimp. I am very upset I spent a decent amount of time after not eating all day to make this. I am even more upset that I wasted a whole dinner serving of food that had to go straight in the trash. I am upset I wasted delicious ingredients when there are others in the world going through starvation. My whole family tried to eat it to a point of regurgitation. If you see this, please please change the recipe where it says “Put either tomatoes or alfredo sauce. Do not combine these two ingredients.” Do not make the same mistake I did and waste time, money, and precious food or ruin your dinner.
I’m sorry that this recipe did not turn out the way you had imagined. I only post recipes that have been successfully tested in my own kitchen, and as you can see from the comments here, many of these readers have had great outcomes in the final dish as well. But I really appreciate your honesty and feedback.
This recipe is a keeper! So good. I cheated a bit and used a commercial Alfredo sauce but cut it with a bit of chicken stock. Also added a tsp or so of Italian seasoning and the parsley of course. We just loved it.
Yum! I already had an open jar of Bertolli Alfredo Sauce and I omitted the red pepper flakes, but this was really good! Thanks for sharing 🙂
Just made this today, damn good, boyfriend says this is a keeper! Loved the red pepper flakes as a spice up!!
I have tried several of your recipes. Some have been huge hits and others not so much. But, for the most part everything recipe I have tried has been delicious. I just wanted to say thank you for your recipes. I also read where you have a cook book coming out. When will it be available and will it be in book stores or available on your site. Making your Skinny Shrimp Alfredo for supper tonight. Can’t wait after reading all the rave reviews.
My cookbook is available on Amazon.com. 🙂
Great meal, skipped the tomatoes, sauteed some mushrooms until golden, removed, then the garlic. Added broccoli to the pasta during last minute of the cooking time. Deeeelish.
Tasty! We saved on clean-up by first sauteing the shrimp in the nonstick pan in the 2 tablespoons of butter; removed the shrimp to a platter, leaving the butter in the pan. Since I added about 6oz of sliced mushrooms, I sauteed them in the same pan and, without the juices, removed them to the shrimp platter. Then I followed the recipe from the start, adding the garlic, etc. (added a bit more butter). Saving on pans/clean up again, I added everything back to the nonstick skillet where I started the shrimp. This left only the pasta pan and the skillet for cleaning. And since we had leftovers, the casserole dish is covered and in the fridge. We enjoyed this recipe and will make it again – thanks for sharing!
Would same amount (14 oz) fresh diced tomatoes work just as well?