I made this dish for a potluck, and everyone kept talking about how good it was.

Shrimp fettuccine bake is a delightful twist on the classic pasta dish that many of us hold dear. This recipe brings together the creamy, cheesy goodness of a Midwestern casserole with the delicate flavors of shrimp, creating a dish that feels both comforting and a little bit fancy. It’s the kind of meal that reminds me of Sunday dinners at Grandma’s house, where the kitchen was always filled with the aroma of something delicious baking in the oven. This dish is perfect for those who want to enjoy the familiar warmth of a casserole with a touch of elegance.

This shrimp fettuccine bake pairs beautifully with a simple green salad dressed with a light vinaigrette, which helps to balance the richness of the dish. A side of crusty garlic bread is perfect for sopping up the creamy sauce, and a glass of chilled white wine, such as a Sauvignon Blanc or Chardonnay, complements the flavors wonderfully. For dessert, consider serving a light lemon sorbet to cleanse the palate.

Servings: 6

12 oz fettuccine pasta
1 lb shrimp, peeled and deveined
2 tablespoons butter
3 cloves garlic, minced
1 cup heavy cream
1 cup milk
1 cup grated Parmesan cheese
1 cup shredded mozzarella cheese
1 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon red pepper flakes
2 tablespoons chopped fresh parsley
1/2 cup breadcrumbsTcontinued on next page

Preheat your oven to 350°F (175°C).

Cook the fettuccine according to package instructions until al dente, then drain and set aside.

In a large skillet over medium heat, melt the butter and sauté the garlic until fragrant, about 1 minute.

Add the shrimp to the skillet and cook until they turn pink, about 3-4 minutes. Remove the shrimp and set aside.

In the same skillet, add the heavy cream and milk, stirring to combine. Bring to a gentle simmer.

Stir in the Parmesan cheese, salt, black pepper, and red pepper flakes, cooking until the cheese has melted and the sauce has thickened slightly.

Add the cooked fettuccine and shrimp to the sauce, tossing to coat evenly.

Transfer the mixture to a greased 9×13 inch baking dish.

Sprinkle the mozzarella cheese and breadcrumbs evenly over the top.

Bake in the preheated oven for 20-25 minutes, or until the top is golden and bubbly.

Garnish with chopped parsley before serving.

For a richer flavor, try adding a splash of white wine to the sauce before simmering. You can also substitute the shrimp with cooked chicken or even a mix of seafood like scallops and crab for a more luxurious dish. If you prefer a bit of a kick, increase the red pepper flakes or add a dash of hot sauce to the sauce. For a healthier twist, use whole wheat pasta and substitute half of the cream with chicken broth.