Pin Shrimp Alfredo Pizza is what I make when I crave restaurant-level comfort at home without extra fuss. Creamy Alfredo meets stretchy mozzarella and sweet shrimp for a dinner that feels truly special but is doable even on a weeknight.
Every bite reminds me of all the times my family requested this after busy days even friends who claim they do not like seafood always want another slice
Ingredients
- Pizza dough: A good foundation makes a difference Use freshly made from a bakery or your best homemade recipe if you can avoid dough that feels cold or overly dense
- Alfredo sauce: Creamy and rich this forms the flavor base Choose a sauce that is thick and coats a spoon canned sauce can work but homemade really shines
- Raw shrimp: Fresh or thawed frozen always peeled deveined and tails removed Look for shrimp that smell clean and are slightly firm to the touch
- Olive oil: Adds silkiness and brings out the shrimp flavor Use extra virgin if possible for best taste
- Garlic: Freshly minced wakes up the shrimp and sauce Sharp and aromatic not too old or it gets bitter
- Mozzarella cheese: Shredded for easy melt look for whole milk mozzarella with a nice stretch factor
- Parmesan cheese: Adds a nutty sharp note Try real Parmigiano-Reggiano for the most flavor
- Fresh parsley: Chopped for herby brightness Flat leaf holds up best in the oven
- Crushed red pepper flakes: Optional but great for a little heat I always go light at first and add more at the table
- Salt and pepper: Key for building balanced flavor Go for kosher salt and freshly cracked pepper
Instructions
- Prepare the Dough:
- Let the dough come to room temperature for easy stretching Dust your work surface lightly with flour and gently shape the dough into a 12 inch round Try not to overwork so the crust stays airy
- Sauté the Shrimp and Garlic:
- In a skillet over medium heat pour in the olive oil When it shimmers add the garlic Stir constantly for 30 seconds so it does not burn Add the shrimp season with salt and pepper Cook for 2 to 3 minutes just until they look pink and barely curled Remove pan from heat They will finish cooking in the oven
- Sauce and Cheese Layer:
- Spread Alfredo sauce across the dough using the back of a spoon Stay about half an inch from the edge Sprinkle the mozzarella evenly to blanket the sauce This ensures you get melty cheese in every bite
- Add the Shrimp and Parmesan:
- Arrange the cooked shrimp evenly on the pizza Sprinkle Parmesan cheese over everything for that salty tang
- Bake the Pizza:
- Transfer to a preheated oven set to 475 degrees Fahrenheit or 245 degrees Celsius If using a pizza stone slide the pizza directly onto the stone Bake for 12 to 15 minutes until the crust is deep golden and the cheese is bubbling with some golden spots
- Garnish and Serve:
- Remove from the oven Scatter fresh parsley and a pinch of red pepper flakes if desired Slice into wedges and serve right away while the cheese is still gooey
Pin I love how the Alfredo sauce brings out the sweetness of the shrimp and how my kids always argue over the last cheesy corner slice Nothing bonds people faster than sharing homemade pizza slices straight from the oven
Storage Tips
Let leftover slices cool completely before storing Place in an airtight container and refrigerate for up to three days Reheat in a toaster oven or regular oven for the best texture Microwaving can make the crust a bit soft but still tasty
Ingredient Substitutions
No shrimp on hand Try sliced scallops or even lump crab meat for a twist Chicken breast strips also work in a pinch For a dairy free version use your favorite plant based Alfredo and cheese
Serving Suggestions
Serve with lemon wedges to brighten the creamy flavors A green salad with a zippy vinaigrette or a side of roasted asparagus makes a wonderful meal Sometimes we do this pizza as hors d oeuvres cutting tiny squares for easy snacking
Cultural Context
Shrimp Alfredo Pizza blends classic Italian American comfort food traditions You get the rich saucy pasta vibes on a crispy convenient crust It feels indulgent and homemade all in one bite This dish is always a conversation starter with guests who have never had seafood pizza before
Seasonal Adaptations
Swap the parsley for fresh basil in summer Use wild caught shrimp in season for the plumpest texture Try roasting cherry tomatoes with the shrimp for an extra pop of color in late summer
Success Stories
A friend made this for her first dinner party and now it is her signature meal My mom tried adding a hint of lemon zest to the Alfredo sauce and loved the zesty upgrade
Freezer Meal Conversion
Bake the pizza fully then let it cool before slicing Wrap slices tightly in foil and freeze To reheat bake from frozen in a hot oven for about 15 minutes The crust stays crisp and the flavors really hold up
Pin This delicious pizza is perfect for any occasion. Serve it hot and enjoy!
Recipe Q&A
- → Can I use pre-cooked shrimp?
Yes, add pre-cooked shrimp after sautéing garlic to avoid overcooking. Bake just long enough to heat through.
- → What sauces work as substitutes for Alfredo?
Pesto, garlic cream, or even béchamel can replace Alfredo for varied flavor profiles and creamy textures.
- → How do I prevent the crust from getting soggy?
Bake on a hot pizza stone or preheated sheet, and spread sauce lightly, leaving space at the edges.
- → What wine pairs well with this dish?
A crisp Sauvignon Blanc or Pinot Grigio complements the rich sauce and seafood flavors wonderfully.
- → Can I make this dish pescatarian-friendly?
Yes, all ingredients listed fit a pescatarian diet. Substitute with other seafood like scallops or crab if desired.
- → Are there tips for extra flavor in the crust?
Brushing the edge with garlic butter before baking adds a savory touch and enhances aroma.