Cajun Shrimp Alfredo Bake with Cream Cheese

Cajun Shrimp Alfredo Bake with Cream Cheese is a spicy, creamy baked pasta dish that layers blackened shrimp, penne and a rich cream cheese Alfredo sauce under bubbling melted cheese. This recipe turns a classic seafood pasta into an easy one-dish dinner the whole family will ask for again.

Below you will find the exact ingredients, step-by-step instructions and pro tips for a foolproof bake every time.

Why This Cajun Shrimp Alfredo Bake Works

I first made this Cajun Shrimp Alfredo Bake on a Friday night when I wanted something that felt special without hours of effort in the kitchen. The shrimp cook in minutes, the sauce comes together in one skillet, and the oven does the rest while I set the table. Every time I pull it out, the cream cheese has melted completely into the sauce so it clings to every piece of pasta instead of pooling at the bottom of the dish.

What sets this Cajun Shrimp Alfredo Bake apart from a standard Alfredo is the cream cheese base working alongside the heavy cream. It adds a tangy richness that heavy cream alone cannot match, and it keeps the sauce thick and glossy even after twenty minutes in a hot oven. The Cajun seasoning on the shrimp also seeps into the sauce as everything bakes together, so every forkful carries that smoky, peppery warmth instead of sitting only on the surface.

My family requests this dish more often than almost anything else I make with shrimp, and it has become our go-to for both busy weeknights and casual company dinners. It reheats beautifully, it feeds a crowd from a single baking dish, and it looks impressive with barely any extra effort at the table. Once you taste how the sharp Cajun spice plays against the mellow cream cheese sauce, you will understand why this recipe earned a permanent spot in my dinner rotation.

Ingredients for Cajun Shrimp Alfredo Bake with Cream Cheese

This Cajun Shrimp Alfredo Bake with Cream Cheese needs just sixteen everyday ingredients, and most of them are probably already sitting in your kitchen. Look for large shrimp that are firm, translucent and free of any strong odor, since fresh quality makes the biggest difference in the final texture. The combination of cream cheese and Parmesan gives the sauce its thick, tangy backbone, while mozzarella on top creates that irresistible golden, bubbling crust.

Step-by-Step Instructions

Making this Cajun Shrimp Alfredo Bake takes six simple phases, from boiling the pasta to pulling a bubbling dish from the oven. Work through each phase in order and the whole recipe comes together in about 50 minutes.

Prepare the Pasta

Start by getting your pasta cooking so it is ready when the sauce and shrimp are done.

1. Preheat the oven to 375°F (190°C) and grease a 9×13-inch baking dish.
2. Bring a large pot of salted water to a boil.
3. Cook the penne pasta 1 minute less than the package instructions for al dente texture.
4. Drain the pasta and set it aside, reserving 1/2 cup of the pasta water.

Season and Sear the Shrimp

While the pasta cooks, season and quickly sear the shrimp so they stay tender and juicy.

1. Pat the shrimp dry with paper towels and place them in a bowl.
2. Toss the shrimp with 1 tablespoon of Cajun seasoning until evenly coated.
3. Heat the olive oil in a large skillet over medium-high heat.
4. Sear the shrimp for 1 to 2 minutes per side until pink and opaque, then transfer to a plate.

Build the Cream Cheese Alfredo Sauce

Use the same skillet to build a rich, spiced sauce without dirtying extra dishes.

1. Melt 2 tablespoons of butter in the same skillet over medium heat.
2. Add the minced garlic and cook for 30 seconds until fragrant.
3. Whisk in the cream cheese and stir until it softens into the butter.
4. Pour in the chicken broth and heavy cream, whisking until smooth.
5. Stir in the remaining tablespoon of Cajun seasoning, salt and black pepper.
6. Simmer the sauce for 3 to 4 minutes until it thickens slightly.
7. Remove the skillet from heat and stir in the Parmesan cheese and lemon juice until melted.

Assemble the Bake

Combine every component in the baking dish before it goes into the oven.

1. Combine the cooked pasta, seared shrimp and sauce in a large bowl.
2. Add the reserved pasta water a tablespoon at a time if the sauce feels too thick.
3. Fold in 1 cup of the shredded mozzarella cheese.
4. Transfer the mixture to the prepared baking dish and spread it evenly.
5. Sprinkle the remaining 1/2 cup of mozzarella cheese over the top.

Bake and Finish

Finish the Cajun Shrimp Alfredo Bake in the oven until the top turns golden and bubbling.

1. Bake the dish uncovered for 18 to 20 minutes until the cheese is melted and bubbling.
2. Broil for 1 to 2 minutes for a golden, browned top, watching closely to avoid burning.
3. Remove the Cajun Shrimp Alfredo Bake from the oven and let it rest for 5 minutes.
4. Garnish with chopped parsley and red pepper flakes before serving.

Chef Tips for Perfect Results

A few small details separate an average bake from a restaurant-quality Cajun Shrimp Alfredo Bake.

• Undercook the pasta by a full minute since it continues cooking in the oven and will turn mushy otherwise.
• Bring the cream cheese to room temperature for at least 30 minutes so it blends into the sauce without lumps.
• Do not overcook the shrimp in the skillet; pull them off heat as soon as they turn pink since they finish cooking in the oven.
• Grate your own Parmesan from a block rather than using pre-shredded, which contains anti-caking agents that make sauces grainy.
• Taste the sauce before assembling and adjust the Cajun seasoning, since brands vary widely in salt and heat level.
• Let the baking dish rest for 5 minutes after the oven so the sauce sets and does not run when you scoop a serving.

Common Mistakes to Avoid

Most Cajun Shrimp Alfredo Bake failures come down to overcooked shrimp, watery sauce or unevenly melted cheese.

Overcooking the shrimp. This happens because cooks sear the shrimp fully before baking, forgetting they will cook again in the oven. Sear the shrimp only until just pink, about 1 to 2 minutes per side, so they stay tender after baking.

A sauce that breaks or turns grainy. This happens when the cream cheese is added cold and melts unevenly against high heat. Always soften the cream cheese first and melt it over medium, not high, heat while whisking constantly.

Pasta that turns mushy. This happens because the pasta finishes cooking twice, once on the stove and once in the oven. Cook it only until just shy of al dente before combining it with the sauce.

Bland or overly salty seasoning. This happens because Cajun seasoning blends vary enormously in sodium content between brands. Taste the sauce before baking and adjust the salt and Cajun seasoning gradually rather than all at once.

Cheese that stays pale on top. This happens when the dish is baked at too low a temperature or pulled out too soon. Finish with a short broil for 1 to 2 minutes to get a golden, bubbling top without drying out the sauce.

Variations and Substitutions

This Cajun Shrimp Alfredo Bake adapts easily to different proteins, pasta shapes and spice levels.

Serving Suggestions and Pairings

Serve this Cajun Shrimp Alfredo Bake with something crisp and green to balance its rich, spicy sauce. A simple garlic bread and a Caesar salad round out the meal for a fast weeknight dinner without any extra effort. Roasted broccoli or a lemony arugula salad also cut through the richness nicely if you want a lighter side.

For a Sunday gathering or a casual dinner party, pair it with roasted asparagus or a charred corn salad to echo the Cajun flavors already on the plate. A glass of chilled Sauvignon Blanc or a cold, light beer works well alongside the creamy heat. Lemon wedges on the side let each guest brighten their own portion, and a sprinkle of extra Parmesan never hurts.

Storage and Reheating

This Cajun Shrimp Alfredo Bake keeps well in the refrigerator for up to 3 days and reheats best in the oven.

Nutritional Information

One serving of this Cajun Shrimp Alfredo Bake contains roughly 520 calories and a good amount of protein.

Approximate values.

This Cajun Shrimp Alfredo Bake with Cream Cheese turns a handful of pantry staples into a spicy, creamy dinner the whole table will remember. It comes together quickly, reheats beautifully and never skimps on that bold Cajun kick balanced by the rich, tangy cream cheese sauce. Once you pull a bubbling dish of this Cajun Shrimp Alfredo Bake from the oven, you will keep it in permanent rotation for busy weeknights and casual gatherings alike. Serve it hot and let that smoky, peppery flavor speak for itself.

Cajun Shrimp Alfredo Bake with Cream Cheese

A spicy, creamy baked pasta dish with blackened shrimp, penne, and a rich cream cheese Alfredo sauce topped with melted mozzarella and Parmesan.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 30 minutes mins

Total Time 50 minutes mins

Servings: 6 servings

Course: Dinner

Cuisine: American, Cajun

Calories: 520

Ingredients Method Notes

Ingredients

  

• 1 lb Large shrimp, peeled and deveined 16-20 count, fresh or thawed frozen
• 12 oz Penne pasta Rigatoni or fettuccine work as substitutes
• 8 oz Cream cheese Softened at room temperature
• 1 cup Heavy cream Half-and-half makes a lighter sauce
• 1 cup Chicken broth Low-sodium recommended
• 4 tbsp Unsalted butter Divided
• 4 cloves Garlic Minced
• 2 tbsp Cajun seasoning Divided
• 1 cup Parmesan cheese Freshly grated
• 1 1/2 cups Mozzarella cheese Shredded, divided
• 2 tbsp Olive oil For searing the shrimp
• 1 tbsp Lemon juice Freshly squeezed
• 2 tbsp Fresh parsley Chopped, for garnish
• 1/2 tsp Salt To taste
• 1/4 tsp Black pepper Freshly cracked
• 1/4 tsp Red pepper flakes Optional, for extra heat

Method

 

1. Preheat the oven to 375°F (190°C) and grease a 9x13-inch baking dish.
2. Bring a large pot of salted water to a boil.
3. Cook the penne pasta 1 minute less than the package instructions for al dente texture.
4. Drain the pasta and set it aside, reserving 1/2 cup of the pasta water.
5. Pat the shrimp dry with paper towels and place them in a bowl.
6. Toss the shrimp with 1 tablespoon of Cajun seasoning until evenly coated.
7. Heat the olive oil in a large skillet over medium-high heat.
8. Sear the shrimp for 1 to 2 minutes per side until pink and opaque, then transfer to a plate.
9. Melt 2 tablespoons of butter in the same skillet over medium heat.
10. Add the minced garlic and cook for 30 seconds until fragrant.
11. Whisk in the cream cheese and stir until it softens into the butter.
12. Pour in the chicken broth and heavy cream, whisking until smooth.
13. Stir in the remaining tablespoon of Cajun seasoning, salt and black pepper.
14. Simmer the sauce for 3 to 4 minutes until it thickens slightly.
15. Remove the skillet from heat and stir in the Parmesan cheese and lemon juice until melted.
16. Combine the cooked pasta, seared shrimp and sauce in a large bowl.
17. Add the reserved pasta water a tablespoon at a time if the sauce feels too thick.
18. Fold in 1 cup of the shredded mozzarella cheese.
19. Transfer the mixture to the prepared baking dish and spread it evenly.
20. Sprinkle the remaining 1/2 cup of mozzarella cheese over the top.
21. Bake the dish uncovered for 18 to 20 minutes until the cheese is melted and bubbling.
22. Broil for 1 to 2 minutes for a golden, browned top, watching closely to avoid burning.
23. Remove from the oven and let it rest for 5 minutes.
24. Garnish with chopped parsley and red pepper flakes before serving.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days and reheat gently in a 350°F oven with a splash of cream to loosen the sauce. The dish can be assembled up to 24 hours ahead and baked cold, adding 5 to 10 extra minutes to the bake time. For a milder version, reduce the Cajun seasoning to 1 tablespoon total, and for extra heat, add the optional red pepper flakes and a dash of hot sauce to the finished sauce.

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