If you love creamy, cheesy pasta and buttery garlic bread, this Shrimp Alfredo Garlic Bread is a treat you’ll want to make again and again. Tender, juicy shrimp are cooked with a little salt and pepper, then layered over crisp, golden Italian bread and covered with rich, homemade Alfredo sauce. If you enjoy Shrimp Alfredo pasta, this recipe lets you get that same creamy, cheesy flavor on garlic bread. And if you’ve tried my Chicken Alfredo Garlic Bread, this shrimp version is another way to enjoy the same cheesy, garlicky goodness.
Ingredients & Substitutions
- Italian Bread: Use a sturdy loaf like Italian, sourdough bread, or a French baguette. Spread softened butter on the cut sides and sprinkle with garlic salt (or garlic powder plus a pinch of salt). Bake until lightly golden.
- Shrimp: Pat shrimp dry and season with salt and pepper. Sear in olive oil for 1 to 2 minutes per side until golden but still slightly translucent. They’ll finish cooking in the oven.
- Alfredo Sauce: Cook butter and onion until soft, add garlic and cream, then stir in Parmesan, salt, pepper, and red pepper flakes until smooth and slightly thickened. Swap onions for shallots or use half-and-half for a lighter sauce.
- Topping: Mozzarella and white cheddar melt into a gooey, flavorful layer. Use your favorite cheese combo and finish with fresh parsley for color.
FAQs
Can I make shrimp alfredo garlic bread ahead of time?
Yes! Prep the shrimp and Alfredo sauce a day ahead. Keep the bread toasted but not fully assembled. When ready to serve, layer the sauce, shrimp, and cheese on the bread and bake 8 to 10 minutes until bubbly. This keeps the bread crisp and the shrimp juicy.
Can I use pre-cooked or frozen shrimp?
Absolutely! For pre-cooked shrimp, layer on top and bake 5 to 7 minutes to warm through. For frozen shrimp, thaw first, and pat dry before seasoning and cooking.
Can I use chicken instead of shrimp?
Yes! You might want to try my Blackened Chicken Alfredo Garlic Bread!
Can I make a lighter sauce?
Yes! Swap heavy cream for half-and-half for a lighter, slightly thinner Alfredo sauce without losing flavor.
Can I serve it over something other than bread?
Definitely! Shrimp and Alfredo sauce taste great over pasta, brown rice, or roasted vegetables for a low-carb or gluten-free option.
Serving Ideas for Shrimp Alfredo Garlic Bread
- Quick weeknight dinner: Pair slices with a simple side salad for a fresh contrast.
- Roasted vegetables: Serve with roasted Brussels sprouts or roasted asparagus for a warm, flavorful side.
- Family-friendly plate: Add buttered noodles or roasted garlic mashed potatoes to make it extra hearty for the family.
How To Store & Reheat Shrimp Alfredo Garlic Bread
To Refrigerate: Serve immediately for the best flavor and texture. If you have leftovers, let the bread cool slightly, then store it in an airtight container in the refrigerator for up to 2 days. The cheese may firm up, but reheating will bring back that melty goodness.
To Freeze: Wrap the cooled bread tightly in foil or plastic wrap and freeze for up to 2 months. Thaw at room temperature, then reheat in the oven for the best cheesy, melty results.
To Reheat: You can reheat in the oven or microwave, but the oven gives the best crispiness.
- Oven: Preheat to 350°F. Bake leftover bread for 8 to 10 minutes, or until the cheese is bubbly and warmed through.
- Microwave: Heat a single slice on a microwave-safe plate for 30 to 45 seconds. Continue in short increments until warmed through. For best results, pop it in the oven briefly to restore crisp edges.
Shrimp Alfredo Garlic Bread
Ingredients
Bread
- 1 loaf Italian bread, sliced lengthwise
- ½ cup (1 stick / 113 g) unsalted butter, softened
- 1 teaspoon garlic salt
Shrimp
- 1 pound (31 to 35 per pound) medium shrimp, peeled, deveined, tails removed
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- 1 tablespoon extra virgin olive oil
Alfredo Sauce
- 2 tablespoons unsalted butter
- 1 small yellow onion, diced (about ½ cup)
- 2 teaspoons garlic, minced
- 2 cups (476 g) heavy whipping cream
- 2 cups (200 g) Parmesan cheese, finely grated
- ½ teaspoon kosher salt
- ½ teaspoon black pepper
- ¼ teaspoon crushed red pepper flakes
Topping
- 1 cup (113 g) mozzarella cheese, shredded
- 1 cup (113 g) white cheddar cheese, shredded
- Fresh parsley, chopped, for garnish
Instructions
- Preheat oven to 400°F. Line a large baking sheet with parchment paper.
Bread
- Place the Italian bread cut side up on the prepared baking sheet. Spread the softened butter evenly over both halves and sprinkle with garlic salt.
- Bake for 8 to 10 minutes, or until lightly golden and crisp around the edges. Remove from the oven and set aside.
Shrimp
- While the bread is baking, pat the shrimp dry with paper towels. Season evenly with kosher salt and black pepper.
- In a large skillet over medium-high heat, heat the olive oil until shimmering. Add the shrimp in a single layer. Cook for 1 to 2 minutes per side, just until golden and opaque on the outside but still slightly translucent in the center. Do not overcook.
- Transfer the shrimp to a plate. They will finish cooking in the oven.
Alfredo Sauce
- In a saucepan over medium heat, melt the butter. Add the diced onion and cook for 3 to 4 minutes, or until softened and translucent.
- Stir in the garlic and cook for about 30 seconds.
- Pour in the heavy whipping cream and bring to a gentle simmer. Do not boil.
- Stir in the Parmesan cheese, kosher salt, black pepper, and crushed red pepper flakes. Continue stirring until the cheese has melted and the sauce has thickened slightly, about 3 to 5 minutes. Remove from heat.
Assembly
- Spoon about ¾ cup of Alfredo sauce over each toasted bread half, spreading evenly to the edges. Reserve the remaining sauce for serving.
- Arrange the shrimp evenly over both halves of bread.
- Sprinkle mozzarella and white cheddar cheese over the shrimp.
- Return the bread to the oven and bake for 8 to 10 minutes, or until the cheese is melted and bubbly. For a more golden top, broil for 1 to 2 minutes, watching closely.
- Remove from the oven and let rest for 2 to 3 minutes.
- Garnish with chopped parsley. Slice and serve warm with the reserved Alfredo sauce on the side for dipping.
Did you make this recipe?
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