If you’re looking for a dish that combines the elegance of a seafood entrée with the heartiness of a pasta bake, then Shrimp Scampi Pasta Bake is about to become your new favorite comfort meal. This dish takes everything we love about classic shrimp scampi juicy, tender shrimp sautéed in a buttery garlic-lemon sauce and blends it with al dente pasta, a creamy cheese sauce, and a golden breadcrumb topping. The result? A bubbling, savory, and utterly crave-worthy dinner that feels gourmet yet comforting.
Originally, shrimp scampi was a simple Italian-American creation that married shrimp with garlic, lemon, butter, and white wine. But when baked with pasta and cheese, it transforms into a rich casserole-style dish perfect for weeknights, dinner parties, or any time you’re craving a seafood indulgence that’s easy to prepare and even easier to devour.
Whether you’re cooking for a crowd or prepping a meal to enjoy throughout the week, this baked shrimp pasta is an excellent go-to. It’s bursting with bold, bright flavors, perfectly balanced textures, and is guaranteed to impress even the pickiest of eaters.
Ingredients:
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12 oz linguine or spaghetti (or any pasta of your choice)
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1 lb large shrimp, peeled and deveined (tails off)
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3 tablespoons olive oil
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5 tablespoons unsalted butter, divided
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6 cloves garlic, minced
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½ teaspoon red pepper flakes (optional, for heat)
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Salt and pepper, to taste
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Juice and zest of 1 lemon
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½ cup dry white wine (or chicken broth)
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1 cup heavy cream
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¾ cup grated Parmesan cheese
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1 cup shredded mozzarella cheese
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2 tablespoons chopped fresh parsley, plus more for garnish
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½ cup panko breadcrumbs
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2 tablespoons melted butter (for topping)
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Non-stick cooking spray
Preparation:
Step 1: Cook the Pasta
Bring a large pot of salted water to a boil. Add the linguine and cook until al dente, about 1-2 minutes less than package instructions. Drain and set aside. Toss lightly with olive oil to prevent sticking.
Step 2: Sauté the Shrimp
In a large skillet over medium-high heat, melt 2 tablespoons of butter with 1 tablespoon olive oil. Add the shrimp, season with salt and pepper, and cook for 2-3 minutes per side or until pink and opaque. Remove shrimp and set aside.
Step 3: Make the Scampi Sauce
In the same skillet, melt the remaining 3 tablespoons of butter. Add garlic and red pepper flakes (if using), and sauté for about 1 minute until fragrant. Stir in the lemon juice, lemon zest, and white wine. Let it simmer for 2-3 minutes until slightly reduced. Add heavy cream, and let it bubble gently. Stir in Parmesan cheese until melted and creamy.
Step 4: Assemble the Pasta Bake
Preheat oven to 375°F (190°C). Lightly spray a 9×13-inch baking dish with non-stick spray. In a large mixing bowl, combine the cooked pasta, scampi sauce, shrimp, chopped parsley, and half of the shredded mozzarella. Mix well. Pour everything into the baking dish and spread evenly.
Step 5: Top and Bake
In a small bowl, mix panko breadcrumbs with melted butter. Sprinkle evenly over the pasta mixture. Top with remaining mozzarella. Bake for 20-25 minutes, or until the top is golden and bubbly. Garnish with extra parsley and a wedge of lemon if desired.
Variation:
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Spicy Cajun Twist: Add 1 teaspoon of Cajun seasoning to the shrimp for a bold, spicy flavor.
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Lighter Version: Use half-and-half instead of heavy cream, and low-fat mozzarella.
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Add Veggies: Incorporate spinach, sun-dried tomatoes, or steamed broccoli into the mix.
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Swap Protein: Try scallops or chunks of cooked salmon instead of shrimp.
Cooking Note:
Don’t overcook the shrimp during sautéing they will continue cooking slightly while baking in the oven. Overcooked shrimp turn rubbery and lose their juicy bite, so remove them from the skillet as soon as they’re opaque and pink.
Serving Suggestions:
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Pair this dish with a crisp green salad tossed in lemon vinaigrette.
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Serve with warm garlic bread or crusty artisan rolls for dipping.
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A glass of chilled Chardonnay or Sauvignon Blanc complements the flavors beautifully.
Tips:
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Make it Ahead: Assemble the dish up to a day in advance. Cover and refrigerate, then bake just before serving.
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Creamy Boost: Add a bit of cream cheese for extra creaminess.
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Storage: Leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat in the oven or microwave with a splash of cream or broth to revive moisture.
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Gluten-Free: Use gluten-free pasta and gluten-free breadcrumbs.
Prep Time: 15 minutes
Cooking Time: 30 minutes
Total Time: 45 minutes
Nutritional Information (approximate per serving):
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Calories: 540
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Protein: 34g
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Sodium: 680mg
FAQs:
Q: Can I use frozen shrimp for this recipe?
Yes, just make sure to thaw them completely and pat dry before cooking to avoid excess water in the dish.
Q: What’s the best pasta for this bake?
Linguine, fettuccine, penne, or rotini all work well. You want a pasta that holds sauce well.
Q: Can I skip the wine?
Absolutely! Use chicken broth or seafood stock for a non-alcoholic substitute that still adds depth.
Q: Is this dish freezer-friendly?
Yes. Assemble, cover tightly, and freeze before baking. When ready to eat, thaw in the refrigerator overnight and bake as directed.
Q: Can I make this dairy-free?
You can try using a plant-based cream and cheese substitute, though flavor and texture will slightly vary.
Conclusion:
This Shrimp Scampi Pasta Bake is everything you crave in a comforting dinner: rich, creamy, cheesy, garlicky, and full of tender shrimp and al dente pasta. It’s the kind of dish that feels indulgent yet simple ideal for impressing guests or just treating yourself to something special after a long day.
With its elegant flavor profile, easy prep, and family-friendly appeal, this recipe is bound to become a weeknight classic in your kitchen. Whether served at a dinner party or enjoyed as leftovers the next day, this pasta bake promises satisfaction in every bite. Don’t be surprised if it quickly becomes one of your most requested recipes it’s just that good!
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Shrimp Scampi Pasta Bake
- Total Time: 45 minutes
Ingredients
Ingredients:
-
12 oz linguine or spaghetti (or any pasta of your choice)
-
1 lb large shrimp, peeled and deveined (tails off)
-
3 tablespoons olive oil
-
5 tablespoons unsalted butter, divided
-
6 cloves garlic, minced
-
½ teaspoon red pepper flakes (optional, for heat)
-
Salt and pepper, to taste
-
Juice and zest of 1 lemon
-
½ cup dry white wine (or chicken broth)
-
1 cup heavy cream
-
¾ cup grated Parmesan cheese
-
1 cup shredded mozzarella cheese
-
2 tablespoons chopped fresh parsley, plus more for garnish
-
½ cup panko breadcrumbs
-
2 tablespoons melted butter (for topping)
-
Non-stick cooking spray
Instructions
Step 1: Cook the Pasta
Bring a large pot of salted water to a boil. Add the linguine and cook until al dente, about 1-2 minutes less than package instructions. Drain and set aside. Toss lightly with olive oil to prevent sticking.
Step 2: Sauté the Shrimp
In a large skillet over medium-high heat, melt 2 tablespoons of butter with 1 tablespoon olive oil. Add the shrimp, season with salt and pepper, and cook for 2-3 minutes per side or until pink and opaque. Remove shrimp and set aside.
Step 3: Make the Scampi Sauce
In the same skillet, melt the remaining 3 tablespoons of butter. Add garlic and red pepper flakes (if using), and sauté for about 1 minute until fragrant. Stir in the lemon juice, lemon zest, and white wine. Let it simmer for 2-3 minutes until slightly reduced. Add heavy cream, and let it bubble gently. Stir in Parmesan cheese until melted and creamy.
Step 4: Assemble the Pasta Bake
Preheat oven to 375°F (190°C). Lightly spray a 9×13-inch baking dish with non-stick spray. In a large mixing bowl, combine the cooked pasta, scampi sauce, shrimp, chopped parsley, and half of the shredded mozzarella. Mix well. Pour everything into the baking dish and spread evenly.
Step 5: Top and Bake
In a small bowl, mix panko breadcrumbs with melted butter. Sprinkle evenly over the pasta mixture. Top with remaining mozzarella. Bake for 20-25 minutes, or until the top is golden and bubbly. Garnish with extra parsley and a wedge of lemon if desired.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
Nutrition
- Calories: 540
- Sodium: 680 mg
- Protein: 34 g