Why You’ll Love This Recipe
This pasta bake captures the bright, garlicky taste of traditional shrimp scampi while adding the satisfying texture of baked pasta and melted cheese. It’s easy to prepare ahead, perfect for weeknight dinners, and sure to impress with its rich flavor and hearty portions. Plus, baking melds all the ingredients together for a comforting, crowd-pleasing meal.
Ingredients
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12 oz pasta (penne, rigatoni, or rotini)
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1 lb shrimp, peeled and deveined
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4 tbsp unsalted butter, divided
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4 cloves garlic, minced
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1/2 tsp red pepper flakes (optional)
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1 cup dry white wine or chicken broth
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Juice of 1 lemon
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1 cup heavy cream
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1/2 cup grated Parmesan cheese
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1 1/2 cups shredded mozzarella cheese, divided
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Salt and freshly ground black pepper, to taste
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2 tbsp chopped fresh parsley
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
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Cook Pasta:
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Cook pasta in salted boiling water until al dente.
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Drain and set aside.
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Cook Shrimp:
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In a large skillet, melt 2 tablespoons butter over medium heat.
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Add garlic and red pepper flakes; sauté for 1 minute until fragrant.
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Add shrimp; cook until pink and opaque, about 2-3 minutes per side.
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Remove shrimp and set aside.
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Make Sauce:
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In the same skillet, add white wine (or broth) and lemon juice.
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Simmer for 3-4 minutes to reduce slightly.
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Stir in heavy cream and remaining 2 tablespoons butter.
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Cook until sauce thickens, about 5 minutes.
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Stir in Parmesan cheese, salt, and pepper.
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Combine and Assemble:
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Preheat oven to 375°F (190°C).
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In a large bowl, toss cooked pasta, shrimp, and sauce.
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Transfer to a greased baking dish.
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Sprinkle with 1 cup mozzarella cheese.
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Bake:
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Bake for 15 minutes.
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Sprinkle remaining mozzarella on top and bake an additional 5-7 minutes until bubbly and golden.
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Serve:
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Garnish with fresh parsley.
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Serve warm.
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Servings and Timing
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Servings: 6
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Prep time: 15 minutes
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Cook time: 30 minutes
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Total time: 45 minutes
Variations
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Spicy: Increase red pepper flakes or add hot sauce.
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Vegetable Boost: Add spinach, cherry tomatoes, or mushrooms.
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Gluten-Free: Use gluten-free pasta.
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Herbs: Add basil or oregano for extra flavor.
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Cheese Options: Substitute mozzarella with fontina or provolone.
Storage/Reheating
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Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
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Reheating: Reheat in the oven at 350°F until warmed through or microwave individual portions.
FAQs
Can I use frozen shrimp?
Yes, thaw completely before cooking.
Can I prepare this dish ahead of time?
Assemble and refrigerate before baking; add extra baking time if cold.
What kind of pasta is best?
Short, tubular pasta like penne or rigatoni holds sauce well.
Can I skip the wine?
Use chicken broth or extra lemon juice instead.
Is this dish spicy?
It’s mildly spicy; adjust red pepper flakes to your preference.
How do I keep the shrimp from overcooking?
Cook shrimp briefly until just opaque before baking.
Can I add garlic powder instead of fresh garlic?
Fresh garlic offers the best flavor but garlic powder can be used.
Can I freeze leftovers?
Yes, freeze in airtight containers for up to 2 months.
Can I make it dairy-free?
Use dairy-free butter, cream, and cheese substitutes.
What sides go well with this dish?
Serve with garlic bread, Caesar salad, or steamed vegetables.
Conclusion
Shrimp Scampi Pasta Bake is a creamy, flavorful, and comforting meal that brings the classic shrimp scampi taste into an easy-to-make baked pasta dish. Perfect for family dinners or entertaining guests, it’s sure to satisfy with its rich sauce, tender shrimp, and cheesy goodness.
Shrimp Scampi Pasta Bake
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 6 servings
- Category: Main Dish
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Description
Shrimp Scampi Pasta Bake is a creamy, garlicky baked casserole featuring tender shrimp, al dente pasta, and a luscious buttery sauce topped with melted mozzarella and Parmesan cheese. This easy, comforting dish brings classic shrimp scampi flavors to the oven, making it perfect for weeknight dinners or gatherings.
Ingredients
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12 oz pasta (penne, rigatoni, or rotini)
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1 lb shrimp, peeled and deveined
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4 tbsp unsalted butter, divided
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4 cloves garlic, minced
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1/2 tsp red pepper flakes (optional)
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1 cup dry white wine or chicken broth
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Juice of 1 lemon
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1 cup heavy cream
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1/2 cup grated Parmesan cheese
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1 1/2 cups shredded mozzarella cheese, divided
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Salt and freshly ground black pepper, to taste
- 2 tbsp chopped fresh parsley
Instructions
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Cook Pasta:
Cook pasta in salted boiling water until al dente. Drain and set aside. -
Cook Shrimp:
In a large skillet, melt 2 tablespoons butter over medium heat.
Add garlic and red pepper flakes; sauté for 1 minute until fragrant.
Add shrimp and cook until pink and opaque, about 2–3 minutes per side.
Remove shrimp and set aside. -
Make Sauce:
In the same skillet, add white wine (or broth) and lemon juice.
Simmer for 3–4 minutes to reduce slightly.
Stir in heavy cream and remaining 2 tablespoons butter.
Cook until sauce thickens, about 5 minutes.
Stir in Parmesan cheese, salt, and pepper. -
Combine and Assemble:
Preheat oven to 375°F (190°C).
In a large bowl, toss cooked pasta, shrimp, and sauce.
Transfer to a greased baking dish.
Sprinkle with 1 cup mozzarella cheese. -
Bake:
Bake for 15 minutes.
Sprinkle remaining mozzarella on top and bake an additional 5–7 minutes until bubbly and golden. -
Serve:
Garnish with fresh parsley. Serve warm.
Notes
Add extra red pepper flakes or hot sauce for more heat.Stir in vegetables like spinach, cherry tomatoes, or mushrooms for a veggie boost.Substitute with gluten-free pasta to make this dish gluten-free.Try other cheeses like fontina or provolone for different flavors.Use chicken broth instead of wine for a non-alcoholic version
