Garlicky Shrimp Alfredo Bake Recipe

Dutch Oven Baked Shrimp Alfredo by CampingForFoodies features creamy garlicky shrimp alfredo baked in a black cast iron camp Dutch oven. The Shrimp and pasta one pot dinner is topped with melted mozzarella and parmesan cheese.

Prep Time: 10

Cook Time: 40

Resting Time: 10

Total Time: 1

Servings:

This shrimp and pasta recipe gets rave reviews. Combine simple ingredients to make a better meal than you can get at your favorite Italian restaurant.

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Ingredients

1 tablespoon olive oil (or vegetable oil)
1 tablespoon butter
1 pound uncooked medium shrimp tails on peeled and deveined
4 cloves garlic minced

Dry Ingredients To Measure & Mix At Home

2 tablespoons all-purpose flour
1 teaspoon red pepper flakes
1 teaspoon salt
1/2 teaspoon black pepper

Remaining Ingredients

1 (10 oz) package penne pasta
2 cups shredded mozzarella divided
2 large tomatoes roughly chopped
1 (14 oz) can low-sodium chicken broth (or chicken stock) + 1 cup water
1 cup heavy cream
1/4 cup parmesan cheese grated

Instructions

Measured and mix dry ingredients.
Peel and devein shrimp, set aside.
Pre-heat oven. Heat 12-inch cast iron Dutch oven over medium-high heat, add olive oil and butter to the pot. Melt butter and let the olive oil heat up.
Add shrimp and garlic to pot, stirring to slightly brown shrimp and saute garlic, approximately 3 minutes.
Don't remove the cooked juices or shrimp. As soon as the garlic begins to smell fragrant, add the flour, red pepper flakes, salt and pepper to the pot. Stir to combine all ingredients.
Add the uncooked pasta, 1 cup of the mozzarella cheese and tomatoes. Stir well to combine, then, use a spoon to spread the ingredients into an even layer.
Pour the chicken broth, water and heavy cream over the pasta mixture. Use a spoon to push down any part of the pasta mixture that isn't submerged under the liquid.
Cover with lid and arrange coals for baking at 400 F degrees (for standard-depth, 12-inch Dutch oven, you'll need 29 total coals = place 10 below the bottom of the oven / arrange 19 on the top of the lid). Bake 40-50 minutes, stir the ingredients and turn the bottom of the oven and lid 1/4 turns in opposite directions every 15 minutes to ensure the ingredients don’t stick to the bottom of the Dutch oven and ensure even baking (see Note 1).
Remove lid and test to see if the pasta is done. It should be al dente with a slight bite and not too mushy (see Note 2).
Sprinkle the remaining 1 cup mozzarella and the fresh parmesan cheese on top, replace the lid and move all of the coals to the top of the lid. You'll be broiling at this point just until the cheese melts, about 5 minutes.
Remove all coals from the oven and remove the lid. Let the dish stand about 10 minutes, serve hot.

Notes

The total cooking time for this recipe will be about an hour so be prepared with a second set of coals about halfway through the baking process, if needed. For different oven sizes, adjust the number of coals per this Dutch Oven Temperature Chart. https://www.campingforfoodies.com/dutch-oven-temperature-chart/
If the white sauce mixture has a lot of liquid but the pasta is done, keep the lid off and continue cooking until more (but not all) of the liquid is absorbed.

Nutrition Information