Shrimp Scampi Pasta Bake
Shrimp Scampi Pasta Bake is a luxurious twist on a beloved seafood classic. Imagine all the garlicky, buttery flavors of shrimp scampi, combined with tender pasta and a creamy, cheesy sauce, baked to golden perfection. The first time I made this dish was for a date night at home, and it completely stole the show—elegant yet comforting, with just the right touch of indulgence.
It’s the perfect make-ahead meal that looks impressive but is wonderfully simple. Whether you’re feeding your family or entertaining friends, this pasta bake promises to wow every time.
Why You’ll Love This Recipe
- Rich and Creamy: A luscious sauce that clings to every strand of pasta.
- Full of Flavor: Garlic, lemon, and red pepper flakes bring bold, fresh notes.
- Baked to Perfection: Melty mozzarella and golden cheese topping make it irresistible.
- Make-Ahead Friendly: Prep in advance and bake when ready.
- Seafood-Lover’s Dream: Shrimp lovers will adore this!
- Impressive Yet Easy: Elegant enough for guests, easy enough for a weeknight.
Ingredients You’ll Need
For the Pasta:
- 8 oz linguine or spaghetti
For the Shrimp:
- 1 lb large shrimp, peeled and deveined
- 2 tablespoons butter
- 4 cloves garlic, minced
- 1/4 teaspoon red pepper flakes (adjust to taste)
- Salt and pepper to taste
For the Sauce:
- 1/2 cup white wine or chicken broth
- Juice and zest of 1 lemon
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1 cup shredded mozzarella cheese (divided)
For Garnish:
- 2 tablespoons fresh parsley, chopped
Tip: Use high-quality Parmesan and fresh lemon juice for the best flavor.
Step-by-Step Instructions
1. Cook the Pasta
Boil pasta in salted water according to package instructions until al dente. Drain and set aside.
2. Sauté the Shrimp
In a large skillet, melt butter over medium heat. Add garlic and red pepper flakes, cooking for 1 minute until fragrant. Add shrimp, season with salt and pepper, and cook until pink and just cooked through, about 2–3 minutes per side. Remove shrimp and set aside.
3. Deglaze and Build the Sauce
In the same skillet, add white wine or chicken broth and bring to a simmer, scraping up any bits from the bottom. Stir in lemon juice, zest, and heavy cream. Simmer for 3–4 minutes until slightly thickened.
4. Combine Pasta and Sauce
Stir Parmesan cheese into the sauce until melted. Add the cooked pasta and toss to coat evenly.
5. Assemble the Bake
Transfer half the pasta mixture into a greased baking dish. Layer with half the shrimp and a sprinkle of mozzarella. Repeat with remaining pasta, shrimp, and top with the rest of the mozzarella.
6. Bake
Preheat oven to 375°F (190°C). Bake for 15–20 minutes or until cheese is bubbly and golden.
7. Garnish and Serve
Sprinkle with fresh parsley and an extra squeeze of lemon juice before serving.
Serving and Storage Tips
Serve hot with a simple green salad or steamed vegetables. A slice of garlic bread makes the perfect accompaniment.
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F until warmed through, or microwave individual portions.
Helpful Notes
- Don’t Overcook Shrimp: They cook quickly and can become rubbery.
- Add Veggies: Stir in spinach or peas for added color and nutrients.
- Use What You Have: No wine? Use broth. No linguine? Penne or fusilli works.
- Cream Alternative: Use half-and-half for a lighter sauce.
Frequently Asked Questions
- Can I make this ahead of time?
Yes, assemble the bake and refrigerate. Bake just before serving. - What if I don’t have white wine?
Chicken broth works just as well. - Can I use frozen shrimp?
Yes, just thaw completely and pat dry before cooking. - How do I avoid overcooked pasta?
Cook it al dente since it will cook more in the oven. - Can I freeze this dish?
It’s best fresh, but you can freeze before baking—just thaw overnight before baking.
Final Thoughts
Shrimp Scampi Pasta Bake is an elevated take on a comfort classic. It’s creamy, cheesy, and packed with flavor—perfect for when you want something a little special without too much fuss. Whether it’s a cozy dinner or a festive meal, this dish is sure to please.
Have you made it yet? What extras would you add to make it your own?
Shrimp Scampi Pasta Bake
Ingredients
For the Pasta:
- 8 oz linguine or spaghetti
For the Shrimp:
- 1 lb large shrimp peeled and deveined
- 2 tablespoons butter
- 4 cloves garlic minced
- 1/4 teaspoon red pepper flakes adjust to taste
- Salt and pepper to taste
For the Sauce:
- 1/2 cup white wine or chicken broth
- Juice and zest of 1 lemon
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1 cup shredded mozzarella cheese divided
For Garnish:
- 2 tablespoons fresh parsley chopped
- Tip: Use high-quality Parmesan and fresh lemon juice for the best flavo
Instructions
Cook the Pasta
- Boil pasta in salted water according to package instructions until al dente. Drain and set aside.
Sauté the Shrimp
- In a large skillet, melt butter over medium heat. Add garlic and red pepper flakes, cooking for 1 minute until fragrant. Add shrimp, season with salt and pepper, and cook until pink and just cooked through, about 2–3 minutes per side. Remove shrimp and set aside.
Deglaze and Build the Sauce
- In the same skillet, add white wine or chicken broth and bring to a simmer, scraping up any bits from the bottom. Stir in lemon juice, zest, and heavy cream. Simmer for 3–4 minutes until slightly thickened.
Combine Pasta and Sauce
- Stir Parmesan cheese into the sauce until melted. Add the cooked pasta and toss to coat evenly.
Assemble the Bake
- Transfer half the pasta mixture into a greased baking dish. Layer with half the shrimp and a sprinkle of mozzarella. Repeat with remaining pasta, shrimp, and top with the rest of the mozzarella.
Bake
- Preheat oven to 375°F (190°C). Bake for 15–20 minutes or until cheese is bubbly and golden.
Garnish and Serve
- Sprinkle with fresh parsley and an extra squeeze of lemon juice before serving.
Notes
- Don’t Overcook Shrimp: They cook quickly and can become rubbery.
- Add Veggies: Stir in spinach or peas for added color and nutrients.
- Use What You Have: No wine? Use broth. No linguine? Penne or fusilli works.
- Cream Alternative: Use half-and-half for a lighter sauce.
