A luxurious marriage of coastal freshness and rich Italian comfort, this dish is exactly what I crave when I want a meal that feels like a special occasion. A perfect combo of tender pasta, a velvet-thick Parmesan cream, succulent shrimp, and a buttery, golden-crunch topping, it’s the kind of dinner that fills the kitchen with an aroma that is impossible to resist.
Jump to RecipeParmesan Shrimp Recipe Ingredients
- 8 oz pasta (fettuccine, penne, or bowties work best)
- 4 oz butter (1 stick)
- 1 pint heavy cream
- 8 oz grated Parmesan cheese (freshly grated is best)
- 8 oz raw shrimp, peeled and deveined
- 1 Roma tomato, diced
- 2 tsp fresh parsley, chopped
- 2 tbsp breadcrumbs (Panko or traditional)
- 2 tsp Parmesan cheese (for the topping)
- 1 tbsp butter, melted (for the topping)
How To Make Parmesan Shrimp Recipe
- Preheat the oven: Set your oven to 175°C (350°F). This ensures a perfectly even bake for the shrimp and a golden finish for the breadcrumb crust.
- Make the sauce: In a medium saucepan, melt the 4 ounces of butter over medium heat. Pour in the heavy cream and stir continuously until the mixture starts to bubble gently, but be careful not to let it reach a rolling boil.
- Add the cheese: Toss in the 8 ounces of grated Parmesan. Keep stirring until the cheese is fully incorporated and the sauce is silky and smooth. If you like, add a pinch of salt or white pepper here.
- Coat the pasta: Place your pre-cooked pasta in a large mixing bowl and pour the hot Parmesan cream sauce over it. Toss well until every strand or piece is fully submerged, then spoon the mixture into individual oven-safe ramekins or a large baking dish.
- Top with shrimp: Spread the raw shrimp in an even layer over the top of the pasta. Avoid piling them up in the center; spreading them out ensures they cook through perfectly in the short baking time.
- Make the topping: In a small bowl, combine the breadcrumbs, the 2 teaspoons of Parmesan, and the melted tablespoon of butter. Stir until the mixture looks like wet sand, then sprinkle it evenly over the shrimp.
- Bake it: Pop the dishes into the preheated oven. Bake for approximately 10 minutes, or until the shrimp are pink and opaque and the breadcrumbs have turned a beautiful golden brown.
- Garnish and serve: Remove from the oven and immediately top with the diced Roma tomatoes and fresh parsley. Serve while it’s bubbling and hot.
Recipe Tips
- White pepper secret: Using white pepper instead of black pepper keeps the sauce looking pristine and creamy-white while still providing a subtle, earthy heat.
- Don’t overcook the shrimp: Because the shrimp are baked on top of the hot pasta, they cook very quickly. Keep a close eye on them at the 8-minute mark to ensure they stay tender.
- Freshly grated cheese: Pre-shredded Parmesan is often coated in potato starch, which can make a cream sauce feel slightly gritty. Grating it yourself ensures a much smoother emulsion.
- The “Rest” period: Let the dish sit for 2 or 3 minutes after taking it out of the oven. This allows the sauce to thicken slightly and cling even better to the noodles.
What To Serve With Parmesan Shrimp Recipe
This rich and creamy seafood pasta pairs perfectly with light, acidic accompaniments.
- A crisp, chilled glass of Pinot Grigio or Sauvignon Blanc
- Sautéed lemon garlic asparagus
- A simple garden salad with a sharp balsamic vinaigrette
- Warm, crusty French bread to soak up the leftover sauce
How To Store Parmesan Shrimp Recipe
- Refrigerate: Store any leftovers in an airtight container for up to 2 days. Because of the cream and shrimp, this dish doesn’t stay fresh as long as standard tomato-based pastas.
- Reheat: To prevent the sauce from breaking (separating), reheat slowly in the oven at 300°F with a splash of milk or extra cream stirred in.
Parmesan Shrimp Recipe Nutrition Facts
- Calories: ~680 kcal
- Carbohydrates: 45g
- Protein: 32g
- Fat: 42g
- Fiber: 2g
- Sugar: 3g
Nutrition information is estimated and may vary based on the type of pasta and cheese used.
FAQs
Yes, you can use pre-cooked shrimp, but you should wait to add them until the last 3 or 4 minutes of baking so they don’t become rubbery and tough.
While any kind works, flat noodles like fettuccine or shapes with holes like penne are excellent because they provide a larger surface area for the thick cream sauce to cling to.
Parmesan cheese is naturally quite salty, so I recommend tasting the sauce before adding any additional salt during the cooking process.
Parmesan Shrimp Recipe
Course: DinnerCuisine: Italian-AmericanDifficulty: Easy4
servings15
minutes15
minutes680
kcalA decadent, oven-baked pasta dish featuring a rich Parmesan cream sauce, succulent shrimp, and a buttery breadcrumb crust.
Ingredients
8 oz pasta
4 oz butter
1 pint heavy cream
8 oz grated Parmesan cheese
8 oz shrimp (peeled + deveined)
1 Roma tomato, diced
2 tsp chopped parsley
2 tbsp breadcrumbs
2 tsp Parmesan (topping)
1 tbsp butter (topping)
Directions
- Preheat the oven to 175°C (350°F).
- Melt butter and cream together until simmering but not boiling.
- Whisk in the Parmesan cheese until the sauce is completely smooth.
- Toss the cooked pasta in the sauce and portion into oven-safe dishes.
- Layer the raw shrimp over the pasta in an even, single layer.
- Sprinkle a mixture of breadcrumbs, butter, and cheese over the shrimp.
- Bake for 10 minutes until the shrimp are pink and the topping is golden.
- Garnish with fresh tomatoes and parsley before serving hot.
Notes
- Use a wide baking dish if you aren’t using individual ramekins to ensure the shrimp cook evenly.
- For a bit of heat, add a pinch of red pepper flakes to the cream sauce.
- Ensure your shrimp are patted dry before placing them on the pasta to avoid watering down the sauce.
