Shrimp Scampi Pasta Bake is the kind of comfort food that combines elegance with ease. Imagine plump shrimp, drenched in a garlicky, buttery lemon sauce, tossed with tender pasta, and baked until bubbly with golden cheese on top. It’s a dish that feels like a celebration yet is simple enough for a weeknight dinner. Whether you’re a seafood lover, a pasta enthusiast, or just someone who wants to wow guests at the dinner table, this recipe delivers in every bite.
This baked twist on the classic shrimp scampi captures the same zesty, savory flavors while adding the heartiness of a casserole. The layers of pasta and shrimp wrapped in a creamy, cheesy sauce provide richness, while lemon and herbs brighten the entire dish. It’s one of those recipes that looks impressive but is secretly easy to pull off. So, grab your apron, and let’s dive into this show-stopping Shrimp Scampi Pasta Bake.
Ingredients:
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1 lb (450g) large shrimp, peeled and deveined
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12 oz (340g) linguine or penne pasta
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4 tablespoons unsalted butter
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3 tablespoons olive oil
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6 garlic cloves, minced
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1/4 teaspoon crushed red pepper flakes (optional)
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1/2 cup dry white wine (or chicken broth)
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Juice and zest of 1 lemon
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1 teaspoon lemon pepper seasoning
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Salt and black pepper to taste
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1/2 cup heavy cream
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1 cup shredded mozzarella cheese
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1/2 cup grated Parmesan cheese
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2 tablespoons chopped fresh parsley
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1/4 cup chopped green onions (optional)
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1/2 cup breadcrumbs (optional, for topping)
Preparation:
Step 1: Cook the Pasta
Bring a large pot of salted water to a boil. Add the pasta and cook until al dente according to the package instructions. Drain and set aside. Drizzle with a bit of olive oil to prevent sticking.
Step 2: Prepare the Scampi Sauce
In a large skillet, melt the butter with olive oil over medium heat. Add the garlic and crushed red pepper flakes. Sauté for 1–2 minutes until fragrant but not browned. Pour in the white wine and bring it to a simmer. Let it reduce slightly, about 2–3 minutes.
Step 3: Cook the Shrimp
Add the shrimp to the skillet and cook for 2–3 minutes per side or until pink and opaque. Season with salt, pepper, lemon juice, zest, and lemon pepper seasoning. Remove shrimp and set aside. Reserve the sauce in the pan.
Step 4: Create the Creamy Base
To the same skillet, stir in the heavy cream and 1/4 cup of Parmesan cheese. Let simmer for 2–3 minutes until slightly thickened. Adjust seasoning if needed. Add cooked pasta and toss to coat in the creamy sauce.
Step 5: Assemble and Bake
Preheat oven to 375°F (190°C). In a large baking dish, layer half of the pasta mixture, then arrange half of the shrimp on top. Repeat the layers. Sprinkle with mozzarella, remaining Parmesan, breadcrumbs (if using), and green onions. Bake for 20–25 minutes or until the top is golden and bubbly. Garnish with chopped parsley before serving.
Variation:
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Spicy Version: Increase red pepper flakes and add diced jalapeños for a spicy kick.
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Low-Carb Option: Swap pasta with spiralized zucchini or cooked spaghetti squash.
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Extra Creamy: Add 4 oz cream cheese to the sauce base for added richness.
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Vegetable Boost: Stir in baby spinach, chopped asparagus, or cherry tomatoes before baking.
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Gluten-Free: Use gluten-free pasta and breadcrumbs.
COOKING Note:
Shrimp cook quickly overcooking can make them rubbery. Watch for the moment they turn pink and start to curl. Also, using freshly grated cheese rather than pre-shredded makes a smoother sauce and more even melt.
Serving Suggestions:
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Serve with a side of garlic bread or buttery dinner rolls.
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Pair with a crisp Caesar salad or Italian chopped salad.
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A glass of chilled white wine (like Pinot Grigio or Sauvignon Blanc) complements the citrusy notes beautifully.
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Add a side of roasted vegetables like broccoli, zucchini, or bell peppers for a full plate.
Tips:
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Use fresh shrimp if possible; frozen is fine, but thaw and pat dry first.
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Don’t rinse pasta after cooking—it helps the sauce cling better.
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Prep ahead: Assemble the dish up to a day in advance and bake just before serving.
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For a crispy top, broil the last 2–3 minutes of baking.
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Lemon zest is key don’t skip it! It adds a bright, citrusy lift to balance the richness.
Prep Time: 15 minutes
Cooking Time: 25 minutes
Total Time: 40 minutes
Nutritional Information (approximate per serving, serves 6):
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Calories: 470
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Protein: 30g
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Sodium: 620mg
FAQs:
Q: Can I make this ahead of time?
Yes! You can assemble the bake a day in advance, refrigerate it, and then bake when ready to serve. Add a few extra minutes to the baking time if it’s coming straight from the fridge.
Q: What can I substitute for white wine?
You can use chicken broth or seafood stock. A splash of lemon juice will help preserve the brightness.
Q: Can I freeze this dish?
It’s best fresh, but you can freeze it before baking. Wrap tightly and store up to 2 months. Thaw overnight and bake as directed.
Q: What’s the best pasta shape to use?
Linguine, penne, or rotini all work well. Avoid very thin pastas like angel hair as they might get too soft during baking.
Conclusion:
Shrimp Scampi Pasta Bake is everything you want in a dinner quick, satisfying, and bursting with fresh, vibrant flavors. From the richness of buttery garlic shrimp to the golden-baked cheesy topping, this dish is destined to become a household favorite. It’s easy enough for a family weeknight meal, yet elegant enough to serve to guests. Whether you’re craving cozy comfort or planning your next potluck contribution, this recipe hits all the right notes. Try it once, and you’ll be hooked shrimp scampi has never looked so good!
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Shrimp Scampi Pasta Bake Recipe
- Total Time: 40 minutes
Ingredients
Ingredients:
-
1 lb (450g) large shrimp, peeled and deveined
-
12 oz (340g) linguine or penne pasta
-
4 tablespoons unsalted butter
-
3 tablespoons olive oil
-
6 garlic cloves, minced
-
1/4 teaspoon crushed red pepper flakes (optional)
-
1/2 cup dry white wine (or chicken broth)
-
Juice and zest of 1 lemon
-
1 teaspoon lemon pepper seasoning
-
Salt and black pepper to taste
-
1/2 cup heavy cream
-
1 cup shredded mozzarella cheese
-
1/2 cup grated Parmesan cheese
-
2 tablespoons chopped fresh parsley
-
1/4 cup chopped green onions (optional)
-
1/2 cup breadcrumbs (optional, for topping)
Instructions
Bring a large pot of salted water to a boil. Add the pasta and cook until al dente according to the package instructions. Drain and set aside. Drizzle with a bit of olive oil to prevent sticking.
In a large skillet, melt the butter with olive oil over medium heat. Add the garlic and crushed red pepper flakes. Sauté for 1–2 minutes until fragrant but not browned. Pour in the white wine and bring it to a simmer. Let it reduce slightly, about 2–3 minutes.
Add the shrimp to the skillet and cook for 2–3 minutes per side or until pink and opaque. Season with salt, pepper, lemon juice, zest, and lemon pepper seasoning. Remove shrimp and set aside. Reserve the sauce in the pan.
To the same skillet, stir in the heavy cream and 1/4 cup of Parmesan cheese. Let simmer for 2–3 minutes until slightly thickened. Adjust seasoning if needed. Add cooked pasta and toss to coat in the creamy sauce.
Preheat oven to 375°F (190°C). In a large baking dish, layer half of the pasta mixture, then arrange half of the shrimp on top. Repeat the layers. Sprinkle with mozzarella, remaining Parmesan, breadcrumbs (if using), and green onions. Bake for 20–25 minutes or until the top is golden and bubbly. Garnish with chopped parsley before serving.
Notes
Shrimp cook quickly overcooking can make them rubbery. Watch for the moment they turn pink and start to curl. Also, using freshly grated cheese rather than pre-shredded makes a smoother sauce and more even melt.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
Nutrition
- Calories: 470
- Sodium: 620 mg
- Protein: 30 g