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
