Copycat Red Lobster Shrimp Alfredo Bake Recipe – Creamy, Cheesy, Restaurant-Style Comfort

If you’re craving that creamy, cheesy, restaurant-style shrimp Alfredo from Red Lobster, this easy bake brings the same comfort to your kitchen. You get tender shrimp, a rich Parmesan cream sauce, and perfectly baked pasta with a golden top. It’s simple enough for a weeknight, but it also feels special.

No fancy tricks—just solid, familiar ingredients that come together in a cozy casserole. Expect clean plates and requests for seconds.

What Makes This Special

This recipe captures the flavor you love while keeping prep straightforward. The Alfredo sauce is made from real butter, cream, and Parmesan—no shortcuts, no jarred sauce.

The bake adds a layer of melty mozzarella and a toasty finish you can’t get on the stovetop.

You’ll also season the shrimp just right, so it stays juicy and never rubbery. Plus, everything comes together in under an hour, including baking time. It’s a great make-ahead option for busy nights, and leftovers reheat beautifully.

What You’ll Need

• Pasta: 12 ounces fettuccine or penne
• Shrimp: 1 pound large shrimp, peeled and deveined (tails optional)
• Butter: 6 tablespoons, divided
• Garlic: 3–4 cloves, minced
• Heavy cream: 2 cups
• Parmesan cheese: 1 1/2 cups, freshly grated (plus more for topping)
• Mozzarella cheese: 1 1/2 cups, shredded
• Cream cheese: 2 ounces, softened (optional for extra creaminess)
• Olive oil: 1 tablespoon
• Seasonings: 1 teaspoon Old Bay or Cajun seasoning, 1/2 teaspoon paprika, 1/2 teaspoon black pepper
• Salt: To taste
• Fresh parsley: 2 tablespoons, chopped
• Lemon: 1/2, for finishing (optional)
• Bread crumbs (optional): 1/4 cup panko mixed with 1 tablespoon melted butter for a crunchy topping

Instructions

1. Preheat and prep. Heat your oven to 375°F (190°C). Grease a 9×13-inch baking dish. Pat the shrimp dry with paper towels so they sear well.
2. Cook the pasta. Boil in salted water until just shy of al dente (about 1–2 minutes less than the package says). Drain and reserve 1/2 cup pasta water. Toss pasta with a drizzle of olive oil to prevent sticking.
3. Season the shrimp. In a bowl, toss shrimp with Old Bay or Cajun seasoning, paprika, a pinch of salt, and black pepper.
4. Sear the shrimp. In a large skillet over medium-high heat, melt 1 tablespoon butter with 1 tablespoon olive oil. Add shrimp in a single layer.Cook 1–2 minutes per side until just pink and opaque. Do not overcook. Transfer to a plate.
5. Make the Alfredo base. Lower heat to medium. In the same skillet, melt remaining 5 tablespoons butter. Add minced garlic and cook 30–45 seconds until fragrant, not browned.
6. Add cream. Pour in heavy cream and bring to a gentle simmer.Cook 3–4 minutes, stirring, until slightly thickened.
7. Add cheeses. Whisk in Parmesan a handful at a time until smooth. If using, add cream cheese and whisk until fully melted. Season with salt and black pepper to taste.If sauce seems too thick, loosen with a splash of pasta water.
8. Combine. Add cooked pasta and shrimp to the sauce. Toss gently to coat. Stir in half the mozzarella and a small handful of Parmesan.
9. Assemble the bake. Transfer to the prepared baking dish.Top with remaining mozzarella and a sprinkle of Parmesan. If you like crunch, scatter the buttered panko on top.
10. Bake. Bake 12–15 minutes until bubbly and the cheese is melted. Broil 1–2 minutes for a golden top, watching closely.
11. Finish and serve. Rest 5 minutes. Sprinkle with parsley and a light squeeze of lemon for brightness. Serve hot.

How to Store

• Refrigerator: Store leftovers in an airtight container for up to 3 days.
• Freezer: Freeze in a tightly sealed, freezer-safe container for up to 2 months. Thaw overnight in the fridge.
• Reheat: Warm in a 300°F (150°C) oven, covered, until hot.Add a splash of cream or milk to loosen the sauce. For single portions, use a microwave on 50% power in short bursts, stirring between intervals.

Health Benefits

• Shrimp is lean protein: It’s naturally low in fat and offers key nutrients like iodine, selenium, and vitamin B12.
• Calcium and protein from cheese: Parmesan and mozzarella bring calcium and protein that help with satiety and bone health.
• Customizable richness: You can lighten the dish by using half-and-half instead of heavy cream, reducing cheese, or swapping some pasta for steamed broccoli.
• Portion control: A smaller serving alongside a salad makes this a balanced comfort meal.

Common Mistakes to Avoid

• Overcooking the shrimp: They cook fast. Pull them as soon as they turn pink and curl slightly.
• Using pre-shredded cheese only: Pre-shredded Parmesan can be grainy. Freshly grated Parmesan melts smoother and tastes better.
• Boiling the cream hard: A gentle simmer prevents splitting and keeps the sauce silky.
• Skipping pasta water: A splash of starchy water helps the sauce cling to the pasta and stay creamy.
• Overbaking: Too long in the oven dries out the sauce.Bake until just bubbly and lightly golden.

Alternatives

• Protein swaps: Try scallops, crab, or cooked chicken. For a budget option, use smaller shrimp or a shrimp-and-chicken combo.
• Pasta options: Fettuccine is classic, but penne, rigatoni, or rotini catch the sauce well. Use gluten-free pasta if needed.
• Lighter sauce: Use half-and-half and reduce butter to 4 tablespoons.Add a teaspoon of cornstarch slurry if you need extra thickening.
• Add-ins: Broccoli florets, spinach, sun-dried tomatoes, or sautéed mushrooms add color and balance.
• Cheese variations: Mix in Romano or a little provolone for extra depth. A pinch of red pepper flakes brings gentle heat.

FAQ

Can I use frozen shrimp?

Yes. Thaw completely in the fridge or under cold running water, then pat very dry before cooking.

Wet shrimp won’t sear well and can make the sauce watery.

Do I have to bake it, or can I serve it straight from the skillet?

You can serve it right after tossing the pasta with the sauce and shrimp. The bake adds a melty top and slight crisp, but it’s optional if you’re short on time.

Why is my Alfredo sauce grainy?

Graininess usually comes from pre-shredded Parmesan or overheating. Use freshly grated Parmesan and keep the heat at a gentle simmer as you whisk the cheese in slowly.

Can I make this ahead?

Assemble it up to a day in advance, cover tightly, and refrigerate.

Add a splash of cream before baking, then bake covered for 10 minutes and uncovered for another 10–12 minutes until hot and bubbly.

What if my sauce is too thick?

Whisk in warm pasta water, a tablespoon at a time, until you reach your desired consistency. You can also add a splash of milk or cream.

How can I make it a little lighter?

Use half-and-half, reduce the butter slightly, and add vegetables like broccoli or spinach to stretch the servings. Serve with a crisp side salad to balance the richness.

Is it okay to use jarred Alfredo sauce?

It’ll work in a pinch.

For better flavor, simmer the jarred sauce with sautéed garlic, a knob of butter, and a handful of freshly grated Parmesan before combining with the pasta and shrimp.

Wrapping Up

This Copycat Red Lobster Shrimp Alfredo Bake is all about comfort—creamy sauce, juicy shrimp, and a cheesy golden top. It’s easy to pull off and flexible enough to fit your pantry and schedule. Make it for a weeknight treat or a cozy weekend dinner, and expect zero leftovers.

Keep the Parmesan fresh, the heat gentle, and the shrimp tender, and you’ll have a restaurant-style favorite at home anytime.