Creamy Garlic Parmesan Shrimp Bake
A rich, creamy, cheesy shrimp casserole that’s ready in under 40 minutes. Perfect served over pasta, rice, mashed potatoes, or with crusty bread.
Servings
6 servings
Prep Time
- Prep: 15 minutes
- Bake: 20–25 minutes
- Total: 35–40 minutes
Ingredients
Shrimp
- 2 pounds (900 g) large shrimp, peeled and deveined
- 1 tablespoon olive oil
- ½ teaspoon paprika
- ½ teaspoon Italian seasoning
- ¼ teaspoon black pepper
- ½ teaspoon sea salt
Creamy Garlic Parmesan Sauce
- 2 tablespoons unsalted butter
- 6 cloves garlic, minced
- 1 tablespoon all-purpose flour
- 1 cup heavy cream
- ½ cup whole milk
- 1 cup freshly grated Parmesan cheese
- 4 ounces (115 g) cream cheese, softened
- ½ teaspoon onion powder
- ½ teaspoon Italian seasoning
- ¼ teaspoon crushed red pepper flakes (optional)
- Salt and black pepper to taste
Topping
- ½ cup shredded mozzarella cheese
- 2 tablespoons grated Parmesan cheese
- 2 tablespoons chopped fresh parsley
Optional
- Lemon wedges
- Extra Parmesan
- Fresh basil
Equipment
- 9×13-inch baking dish
- Large skillet
- Mixing spoon
- Measuring cups and spoons
- Cheese grater
Instructions
Step 1: Preheat
Preheat oven to 375°F (190°C).
Lightly grease the baking dish.
Step 2: Season the Shrimp
Pat shrimp dry.
Toss with:
- Olive oil
- Paprika
- Italian seasoning
- Salt
- Pepper
Set aside.
Step 3: Make the Sauce
Melt butter in a skillet over medium heat.
Add garlic and cook for 30–60 seconds until fragrant.
Whisk in flour and cook for 1 minute.
Slowly whisk in:
- Heavy cream
- Milk
Cook 2–3 minutes until slightly thickened.
Add:
- Cream cheese
- Parmesan
- Onion powder
- Italian seasoning
- Red pepper flakes
Stir until smooth.
Taste and adjust seasoning.
Step 4: Assemble
Arrange shrimp in the baking dish.
Pour the creamy sauce evenly over the shrimp.
Sprinkle with:
- Mozzarella
- Additional Parmesan
Step 5: Bake
Bake for 20–25 minutes until:
- Shrimp are pink and opaque.
- Cheese is melted and lightly golden.
- Internal temperature of shrimp reaches 145°F (63°C).
For a browned top, broil for 2–3 minutes at the end.
Step 6: Garnish
Top with chopped parsley.
Serve immediately with lemon wedges if desired.
Serving Suggestions
Serve with:
- Buttered pasta
- Steamed rice
- Garlic bread
- Mashed potatoes
- Roasted vegetables
- Cauliflower rice (low-carb option)
- Zucchini noodles
Tips for Success
- Use freshly grated Parmesan for the smoothest sauce.
- Avoid overcooking shrimp—they become rubbery.
- Pat shrimp dry before seasoning to prevent excess moisture.
- Let the casserole rest for 5 minutes before serving.
Storage
Refrigerator
Store in an airtight container for up to 3 days.
Freezer
Not recommended, as the cream sauce may separate after thawing.
Reheating
- Oven: 325°F (163°C) for 10–15 minutes.
- Microwave: Heat gently in 30-second intervals until warmed through.
Nutrition (Approximate Per Serving)
- Calories: 430
- Protein: 36 g
- Carbohydrates: 6 g
- Fiber: 0 g
- Sugar: 2 g
- Fat: 29 g
- Saturated Fat: 16 g
- Cholesterol: 285 mg
- Sodium: 760 mg
- Calcium: 30% DV
- Iron: 10% DV
Nut Information
Naturally Nut-Free
This recipe contains no peanuts or tree nuts in its standard form.
Contains
- Dairy (butter, cream, milk, cream cheese, Parmesan, mozzarella)
- Shellfish (shrimp)
Gluten
Contains gluten if made with all-purpose flour.
Gluten-Free Option
Replace the flour with:
- 1 tablespoon cornstarch (mixed with 2 tablespoons cold milk), or
- A gluten-free all-purpose flour blend.
Cross-Contamination
If serving someone with a severe nut allergy:
- Use certified nut-free dairy products if available.
- Check labels on shredded cheeses and seasonings for possible cross-contact.
Frequently Asked Questions (Q&S)
Q: Can I use frozen shrimp?
A: Yes. Thaw completely and pat dry before using.
Q: Can I use pre-cooked shrimp?
A: Yes, but reduce the baking time to about 10–12 minutes to avoid overcooking.
Q: Can I substitute chicken for shrimp?
A: Yes. Use diced chicken breast or thighs and bake until the internal temperature reaches 165°F (74°C).
Q: Can I add vegetables?
A: Absolutely. Spinach, broccoli, mushrooms, asparagus, or sun-dried tomatoes pair well with the creamy sauce.
Q: Can I make it ahead of time?
A: Yes. Assemble the dish, cover, and refrigerate for up to 24 hours. Bake just before serving.
Q: Why is my sauce grainy?
A: Use freshly grated Parmesan and avoid boiling the sauce after adding the cheese.
Q: How do I make it spicy?
A: Increase the crushed red pepper flakes or add a dash of cayenne pepper or hot sauce.
Q: What wine pairs well with this dish?
A: A crisp Sauvignon Blanc, Chardonnay, or Pinot Grigio complements the creamy garlic and Parmesan flavors beautifully.
