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.