Shrimp Alfredo Pizza Recipe

If you’re craving something that feels a little fancy but comes together just like your favorite easy weeknight pizza, I’ve got just the thing for you. This Shrimp Alfredo Pizza Recipe is a total game-changer—creamy, cheesy, with tender shrimp and just the right touch of fresh veggies. I absolutely love how it’s a fresh spin on traditional pizza, and once you try it, you’ll want to make it again and again. Trust me, it’s fan-freaking-tastic!

this …

Ingredients You’ll Need

These ingredients come together to create a creamy, fresh, and perfectly balanced shrimp alfredo pizza. When choosing your shrimp, I recommend extra small or small cooked ones—they heat quickly without getting rubbery. Also, don’t skip the fresh spinach and cherry tomatoes; they brighten everything up beautifully.

• Frozen pizza dough: Thaw it completely before you roll it out for the easiest handling and best crust texture.
• Alfredo sauce: Choose a good quality store-bought one or homemade if you’re feeling fancy—either way, it’s the creamy base that makes this pizza shine.
• Extra small cooked shrimp: Pat these dry to avoid sogginess and spread evenly for every bite to have that delicious seafood touch.
• Fresh spinach: Adds a subtle earthiness and vibrant color—no need to cook it beforehand; it wilts nicely on the pizza.
• Shallot: Thinly sliced for a mild onion flavor that doesn’t overpower.
• Cherry tomatoes: Halved, they roast perfectly on top and add a juicy pop.
• Shredded mozzarella cheese: The classic melty cheese that ties everything together.
• Fresh parsley and parmesan: For garnish—these finishing touches step up the flavor and look gorgeous on the finished pizza.

Variations

One of my favorite parts about this Shrimp Alfredo Pizza Recipe is how easy it is to customize. I often switch up ingredients based on what I have on hand or the season. You can totally make this your own and still nail that creamy, cheesy goodness every time!

• Spicy Kick: Add a few red pepper flakes on top before baking for a subtle heat that my family can’t get enough of.
• Vegetarian Version: Skip the shrimp and add sautéed mushrooms or artichoke hearts instead; the alfredo sauce still makes it heavenly.
• Gluten-Free Crust: Use a gluten-free pizza crust to adapt it for dietary needs without sacrificing flavor.
• Extra Garlic: Mix some minced garlic into the alfredo sauce for that aromatic pop I discovered adds incredible depth.

How to Make Shrimp Alfredo Pizza Recipe

Step 1: Preheat & Prepare Your Oven and Dough

First up, set your oven to 400º Fahrenheit. While that’s heating, lightly flour your work surface and roll out your thawed pizza dough to your desired thickness. I like rolling it to about 12 inches in diameter because it gives a nice balance between crust and toppings. Then place the dough on parchment paper—this makes transferring to the oven a breeze and helps avoid sticking.

Step 2: Spread the Alfredo Sauce

Using a spatula or the back of a spoon, spread about a cup of alfredo sauce over the pizza dough, leaving about an inch border around the edges for a nice crust. You want a good even layer but not too thick that it makes the crust soggy; this balance is key and I learned that the hard way the first time I overdid it.

Step 3: Add the Shrimp and Veggies

Pat your cooked shrimp dry with paper towels to avoid excess moisture. Then evenly scatter the shrimp over your alfredo layer. Next, sprinkle fresh spinach leaves, thinly sliced shallots, and halved cherry tomatoes. These add freshness and brightness that contrast beautifully with the creamy sauce.

Step 4: Top with Mozzarella Cheese and Bake

Generously cover everything with shredded mozzarella cheese. This traps the toppings, keeps everything moist, and gives you that classic golden bubbly cheese finish. Pop your pizza onto the middle rack and bake for 14-16 minutes. Keep an eye on it during the last few minutes; you’re aiming for lightly golden edges and fully melted cheese.

How to Serve Shrimp Alfredo Pizza Recipe

Garnishes

I love sprinkling fresh chopped parsley and a little shaved or grated parmesan cheese right on top just before serving. It adds a fresh herbal note and a little extra umami that brightens the whole pizza. Sometimes I also add a light drizzle of extra-virgin olive oil for richness and shine.

Side Dishes

This shrimp alfredo pizza pairs wonderfully with a crisp green salad or a light Caesar salad to complement the creamy flavors. For something heartier, roasted garlic broccoli or sautéed green beans tossed with lemon make fantastic sides.

Creative Ways to Present

For special occasions, I like serving this pizza sliced into smaller squares on a wooden board with fresh herb sprigs scattered around. You can also add edible flowers or microgreens for an elegant touch. Another fun idea is to serve with small bowls of red pepper flakes and extra parmesan on the side so guests can customize their slices.

Make Ahead and Storage

Storing Leftovers

Got leftovers? Wrap them tightly in plastic wrap or store in an airtight container and keep in the fridge for up to 2 days. I find reheated slices still taste great, especially if you reheat them carefully to keep the crust from getting soggy.

Freezing

I usually don’t freeze this pizza because the fresh veggies and shrimp don’t quite hold their texture well once thawed. But if you want to freeze it, I suggest flash freezing baked slices first on a baking sheet, then transferring them to a freezer bag to maintain shape and prevent sogginess.

Reheating

Reheat leftover shrimp alfredo pizza in a skillet on medium heat with a lid to melt the cheese and crisp the crust—or use the oven at 350ºF for about 8-10 minutes. I avoid the microwave for reheating because it tends to make the crust chewy and soggy.

FAQs

Final Thoughts

This Shrimp Alfredo Pizza Recipe has become one of those dishes I can’t resist making whenever I want something a little special but easy. It combines the comfort of pizza with the elegance of seafood and creamy sauce, making it perfect for both casual dinners and impressing friends. I’m so excited for you to give it a try in your kitchen—once you do, I bet you’ll be hooked too!

Print