Pasta and Shrimp Casserole

Do you love pasta and shrimp? This casserole is the perfect dish for anyone who loves pasta and shrimp. It’s easy to make and filled with tasty ingredients. You’ll love how the shrimp pairs with the pasta and everything is coated in a homemade cream sauce when you make this dish. I love that this dish has a simple creamy sauce that is better than any jar of alfredo you could buy.

This casserole is sure to become a new family favorite. It’s the perfect dish to make for a weeknight dinner or to bring to a potluck. Everyone will be asking you for the recipe.

Want something a bit more traditional for the kids? Make this crispy tuna casserole instead!

oval white ramekin of pasta and shrimp casserole on cutting board

What Do You Serve with Pasta and Shrimp Casserole?

Between the delicious shrimp, pasta, and cream sauce, this casserole makes the perfect easy meal. The tomatoes on top bring in some freshness. I served this pasta and shrimp casserole with a simple green salad. The acidity of the vinaigrette dressing pairs well with the rich and creamy casserole. Roasted vegetables, Brussels sprouts, healthy broccoli casserole, or asparagus casserole are a great addition as well. You could also serve garlic bread on the side.

roasted cherry tomatoes on the vine on top of white ramekin of shrimp casserole

Ingredients

7 ounces elbow macaroni (200g)
10 ounces small shrimp (300g)
3 garlic cloves
1 small white onion
2 tablespoons fresh parsley (8g)
4 tablespoons olive oil (60ml)
2 tablespoons butter (30g)
2 tablespoons all-purpose flour (18g)
1 ½ cups heavy cream (310ml)
½ cup cream cheese (91g)
½ cup grated Parmesan cheese (45g)
½ cup shredded white cheddar cheese (60g)
2 vines of cherry tomatoes (or approximately 10 cherry tomatoes)
1 ½ teaspoon salt (9g)
1 teaspoon black pepper (3g)

For the crispy topping

¼ cup breadcrumbs (30g)
¼ cup grated parmesan cheese (22.5g)
¼ cup shredded white cheddar cheese (30g)

white ramekins of ingredients on marble table

Useful Kitchen Tools

roasted cherry tomatoes on top of ramekins of pasta and shrimp casserole

How to Make Pasta and Shrimp Casserole

Video Recipe

Begin by roasting your tomatoes. You'll preheat the oven to 400°F/200°C and place the tomatoes on a baking sheet. Drizzle with olive oil and then season lightly with salt and black pepper. Bake for 10 minutes then remove and set them aside.

white and black baking dish of cherry tomatoes on the vine held above counter

At this time, you will also want to prepare your baking dish or ramekins for the final dish. 6" ramekins work great for individual servings.

While the tomatoes cook, make your sauce. In a medium saucepan, melt the butter and 2 tablespoons of olive oil over medium heat. To the pan, add the onion and cook for 1 to 2 minutes, until just turning translucent.

Then, add in the minced garlic and cook for another 30 seconds to 1 minute, until just aromatic.

Now, whisk in the flour and cook for another 30-seconds. Then, whisk in the heavy cream, stirring constantly to prevent lumps.

Next, whisk in the softened cream cheese, ½ cup grated Parmesan, and ½ cup shredded white cheddar cheese. Stir this until all of the cheese is melted and incorporated, then season with fresh parsley, salt, and black pepper. Taste and add additional seasoning if desired.

Add the pasta and shrimp to the sauce and stir to combine and coat the pasta well.

In a small bowl, mix together the breadcrumbs with ¼ cup Parmesan and ¼ cup shredded cheddar.

Divide the pasta and shrimp between the two ramekins, then sprinkle the top with the breadcrumb mixture.

ramekins of shrimp and pasta casserole on cutting board before baking

Broil for 4 to 6 minutes, until the crust is golden and the shrimp is cooked through if not already cooked.

Serve hot with the roasted tomatoes on top or to the side. I also like to add a sprinkle of fresh cracked black pepper over each serving.

cherry tomatoes on the vine sitting on top of cooked casserole in oval baking dish

Frequently Asked Questions

Can I Use a Ready-Made Cream Sauce Instead?

I love making homemade cream sauce because it tastes better and I can control the ingredients. However, I know that sometimes, it is easier to use already-made sauce.

If you would like to use an already-made sauce instead of making one from scratch that is fine. The pasta and shrimp casserole will still taste amazing. Choose your favorite prepared cream or alfredo sauce. If using a jar, I recommend Rao's for good flavor and quality.

How Do I Know My Shrimp Is Done Cooking?

Shrimp is done cooking once it curls up on itself, has turned pink, and is slightly opaque. You can also check for the temperature internally to have reached 120°F.

When shrimp is undercooked it will have a rubbery texture. You want your shrimp to be pink and slightly opaque. If it is white all the way through it is overcooked.

It will be slightly firm to the touch. If the shrimp are starting to become tough and rubbery, it is overcooked.

Do I Have to Add the Tomatoes?

The tomatoes in this casserole add a delicious pop of flavor. The acidity cuts through the cream sauce, making it a little less rich. However, if you are not a fan of tomatoes, do not have them on hand, or just do not want to add them, you can skip them. If you still want something acidic to cut through the richness, you can add a touch of lemon on top or on the side for each person to add at their discretion.

More Pasta Casseroles

Pasta is at the heart of most of my favorite recipes. It is the perfect pairing with protein and sauce for a simple casserole. Below are a few more of our favorite pasta casseroles for you to try. Make sure that you bookmark these, print out the recipes, or pin them to Pinterest to make soon.

Yield: 2

Pasta and Shrimp Casserole

This pasta and shrimp casserole is a simple dish with a tasty homemade cream sauce and topped with crispy breadcrumbs!

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Ingredients

7 ounces elbow macaroni (200g)
10 ounces small shrimp, peeled and deviened(300g)
3 garlic cloves, minced
1 small white onion, chopped
2 tablespoons fresh parsley, chopped (8g)
4 tablespoons olive oil, divided (30ml)
2 tablespoons butter (30g)
2 tablespoons all-purpose flour (18g)
1 ½ cups heavy cream (310ml)
½ cup cream cheese, softened (91g)
½ cup grated Parmesan cheese (45g)
½ cup shredded white cheddar cheese (60g)
2 vines of cherry tomatoes (or approximately 10 cherry tomatoes)
1 ½ teaspoon salt (9g)
1 teaspoon black pepper (3g)

For the Topping

¼ cup breadcrumbs (30g)
¼ cup grated parmesan cheese (22.5g)
¼ cup shredded white cheddar cheese (30g)

Instructions

Preheat the oven to 400°F/200°C and spray the bottom of two 6" ramekins or a 9"x9" baking dish with non-stick spray. Set these aside, then cook the pasta for half the time suggested. Drain it, and set it aside. It will be soft but not yet al dente.
Now, place the cherry tomatoes (on the vine or in a single layer) onto a baking sheet. Drizzle with 1 ½ to 2 tablespoons of olive oil and sprinkle with salt and pepper. Bake these for 10 minutes until just beginning to brown and burst. Remove from the oven and set them aside.
While the tomatoes cook, make your sauce. In a medium saucepan, melt the butter and 2 tablespoons of olive oil over medium heat. To the pan, add the onion and cook for 1 to 2 minutes, until just turning translucent.
Then, add in the minced garlic and cook for another 30 seconds to 1 minute, until just aromatic.
Now, whisk in the flour and cook for another 30-seconds.
To the pan, you will now whisk in the heavy cream. Make sure you whisk constantly to remove all lumps from the flour.
Now, whisk in the softened cream cheese, ½ cup grated Parmesan, and ½ cup shredded white cheddar cheese. Whisk this together until it has melted and incorporated. Then, mix in the fresh parsley, salt, and black pepper.
Now, mix together the half-cooked pasta, the sauce, and the raw shrimp.
In a small bowl, mix together the breadcrumbs with ¼ cup Parmesan and ¼ cup shredded cheddar.
Divide the pasta and shrimp between the two ramekins, then sprinkle the top with the breadcrumb mixture.
Broil for 4 to 6 minutes, until the crust is golden and the shrimp is cooked through.
Serve topped with roasted cherry tomatoes.