Save This Shrimp Alfredo Pizza brings together the best of creamy pasta and classic pizza for a seafood feast that feels both comforting and special. If you crave that seamless blend of cheesy Alfredo and savory shrimp dotted across bubbling golden crust, this pie is sure to become your next obsession.
The first time I made this, I was trying to satisfy both pasta and pizza cravings on a Friday night. Now it is the number one pizza request for birthdays and holidays at our house.
Ingredients
- Pizza dough: about 300 grams makes the base chewy yet crisp so look for dough with good elasticity at the store bakery or make your own if you have time
- Alfredo sauce: creamy texture binds everything together opt for one with real Parmesan and no artificial thickeners for the best taste
- Medium shrimp: peeled and deveined this ensures a sweet briny bite and the shrimp cook quickly to stay juicy
- Shredded mozzarella cheese: the main melt factor excellent quality mozzarella gives that classic stringy finish
- Grated Parmesan cheese: adds depth and salty richness buy a wedge and grate yourself for intense flavor
- Red onion: thinly sliced provides sharpness and a pretty pop of color look for firm onions without blemishes
- Garlic: minced for bold aromatic flavor go for fresh cloves and avoid pre-minced jars
- Fresh parsley: chopped delivers herbal brightness plus a hint of color choose flat leaf for best flavor
- Olive oil: a must for sautéing shrimp use extra virgin for smoother taste
- Crushed red pepper flakes: for gentle heat optional depending on your spice preference
- Salt and black pepper: foundational seasoning be sure the pepper is freshly cracked
Instructions
- Prepare Your Workspace:
- Shape the pizza dough on a lightly floured surface. Use fingertips and a gentle stretching motion or a rolling pin to form a 12-inch round. Transfer onto a parchment-lined baking sheet or a pizza peel dusted with flour to prevent sticking.
- Cook the Shrimp and Aromatics:
- Heat olive oil in a skillet over medium. Once shimmering, add in the minced garlic. Cook for about thirty seconds just until the aroma becomes pronounced but not brown. Add the shrimp in a single layer. Sprinkle lightly with salt and black pepper. Cook two or three minutes turning the shrimp once only until they turn opaque and pink. Immediately remove shrimp to keep them tender.
- Sauce and Cheese the Dough:
- Evenly spread Alfredo sauce across the dough base using the back of a spoon. Be sure to leave a narrow border at the edge so the crust puffs up in the oven. Sprinkle half of the mozzarella over the sauced base for even coverage and melt.
- Top with Shrimp and Vegetables:
- Arrange the cooked shrimp and sliced red onions evenly over the mozzarella. Scatter red pepper flakes now if you like a bit of heat. This layer delivers bursts of seafood and a gentle onion bite with every slice.
- Final Cheese and Bake:
- Add the remaining mozzarella on top. Sprinkle all the Parmesan cheese evenly. Bake in a preheated oven at 475 degrees Fahrenheit on the lowest oven rack or on a heated pizza stone if you have one. Bake for twelve to fifteen minutes. The cheese will bubble and turn golden and the crust will develop crisp edges.
- Finishing and Serving:
- Remove the pizza from the oven and transfer to a board. Sprinkle chopped parsley across the hot cheese for a fresh finish. Let sit two minutes before slicing so toppings set slightly. Cut into wedges using a sharp pizza cutter and serve hot.
Save Adding the fresh parsley at the end always reminds me of my grandmother’s kitchen. She believed parsley finishes every savory dish with finesse and that little sprinkle makes all the difference here.
Storage Tips
Cool the pizza completely before refrigerating slices in an airtight container. For crisp crusts when reheating use an oven or skillet instead of the microwave. Eat within two days for peak freshness though we rarely have leftovers.
Ingredient Substitutions
If you are out of mozzarella a blend of provolone and fontina works nicely. You can use cooked crab, bay scallops, or chunks of lobster in place of shrimp for a new seafood twist. For a lighter sauce try a garlicky béchamel or swap in a plant based Alfredo if you are dairy sensitive.
Serving Suggestions
Serve this pizza with a lemony arugula salad and a squeeze of lemon over each slice. For gatherings cut into small rectangles and serve as savory appetizers. Any light Italian or California white wine highlights the richness beautifully.
Cultural and Historical Context
Alfredo sauce started as a simple butter Parmesan blend in Rome but turned richer with cream after its popularity soared in America. Shrimp Alfredo Pizza is a true Italian American fusion dish combining quintessential comfort ingredients from both cuisines.
Seasonal Adaptations
Add baby spinach leaves before baking for extra greens. Top with halved cherry tomatoes after baking for summer freshness. Fold in roasted garlic to the sauce in autumn for warmth.
Success Stories
The first time I made this my family was so surprised by the flavor combination. Now it is tradition for special occasions and always a conversation starter at pizza night.
Freezer Meal Conversion
Bake the pizza as usual and cool completely. Wrap slices in plastic and foil for freezing. Reheat in a hot oven directly from frozen for a nearly fresh taste anytime.
Save This Shrimp Alfredo Pizza is a delightful fusion of comfort food classics. Enjoy every creamy, cheesy bite!
Recipe Questions
- → Can I use cooked shrimp instead?
Yes, cooked shrimp may be added in step 6. Warm briefly with garlic to impart flavor and avoid overcooking.
- → What can I substitute for Alfredo sauce?
A homemade garlic cream sauce or a lighter béchamel works well. Adjust seasonings to taste for best results.
- → How do I keep the crust crispy?
Preheat your baking surface thoroughly and avoid overloading toppings, ensuring the crust gets golden and crisp.
- → Which cheeses work best?
Mozzarella offers meltiness, while Parmesan adds a salty edge. Try provolone or fontina for extra flavor variations.
- → Can I add extra vegetables?
Absolutely—consider spinach, sun-dried tomatoes, or bell peppers. Add before baking to meld flavors and texture.
- → Is this suitable for pescatarians?
Yes, it contains seafood and dairy but no meat, making it ideal for pescatarian diets.