Experience a comforting baked twist on the classic shrimp scampi, combining tender shrimp with perfectly cooked pasta tossed in a luscious garlicky, buttery lemon sauce. This dish is elevated with melted cheeses and a golden baked topping, ideal for cozy dinners or special occasions.
Each bite delivers a delightful blend of succulent seafood and zesty lemon flavors, complemented by the rich creaminess of mozzarella and Parmesan. It’s a wonderful way to enjoy shrimp scampi in a hands-off, oven-baked style that’s both satisfying and easy to prepare.
- This casserole-style pasta bake offers rich, garlicky shrimp and creamy cheese in every bite.
- It combines the freshness of lemon and parsley with indulgent melted cheeses for ultimate comfort.
- Quick to assemble and perfect for feeding a family or gathering with friends.
Ingredients
- Pasta (12 oz / 340 g): Use linguine, spaghetti, or penne for a tender base that absorbs the sauce beautifully.
- Salt: For seasoning the boiling water, enhancing pasta flavor.
- Large shrimp (1 lb / 450 g): Peeled and deveined to ensure tender, easy-to-eat bites throughout the dish.
- Salt (½ teaspoon): To season shrimp evenly and bring out natural flavors.
- Black pepper (½ teaspoon): Adds mild heat and depth to the shrimp seasoning.
- Unsalted butter (4 tablespoons): Provides a rich, creamy foundation for the scampi sauce.
- Olive oil (3 tablespoons): Balances the butter with fruity, smooth richness for sautéing.
- Garlic (4 cloves, minced): Infuses the dish with aromatic warmth and pungency.
- Red pepper flakes (½ teaspoon, optional): Adds subtle heat and complexity if desired.
- Dry white wine or chicken broth (¼ cup): Creates a light deglaze and brightens the sauce with acidity.
- Lemon zest (1 lemon): Offers fresh citrus aroma and flavor, essential for classic scampi.
- Lemon juice (1 lemon): Provides tangy brightness to cut through the richness.
- Fresh parsley (¼ cup, chopped): Adds herbaceous freshness and color.
- Heavy cream (½ cup): Enriches the sauce with smooth, velvety texture for baking.
- Mozzarella cheese (1 cup, shredded): Melts beautifully to create gooey, delicious topping and interior cheese pockets.
- Parmesan cheese (½ cup, grated): Adds sharp, nutty flavor and a crisp golden crust when baked.
- Breadcrumbs (½ cup, optional): Provides a crunchy topping contrast when sprinkled over cheese.
Instructions
- Cook the Pasta
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Bring a large pot of salted water to a vigorous boil to season the pasta from within. Cook your choice of linguine, spaghetti, or penne until just al dente so it retains a slight firmness for baking. Drain and set aside to prevent overcooking during the bake.
- Cook the Shrimp
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Season the peeled and deveined shrimp evenly with salt and black pepper. In a large skillet, heat 1 tablespoon of butter and 1 tablespoon of olive oil over medium-high heat. Sauté the shrimp for 1 to 2 minutes per side until they turn opaque and pink. Removing them early prevents them from becoming rubbery as they will finish cooking in the oven.
- Make the Scampi Sauce
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Using the same skillet with the shrimp fond, add the remaining butter and olive oil. Sauté minced garlic and optional red pepper flakes for about 30 seconds until fragrant and aromatic. Pour in dry white wine or chicken broth to deglaze the pan and simmer for 2 to 3 minutes, allowing alcohol to cook off and flavors to concentrate. Stir in fresh lemon zest and juice for bright acidity, then fold in chopped parsley to infuse herbaceous notes.
- Assemble the Bake
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Preheat the oven to 190 °C (375 °F). In a large mixing bowl, gently combine the cooked pasta, sautéed shrimp, creamy scampi sauce, and heavy cream. Transfer the mixture evenly into a greased baking dish. Sprinkle shredded mozzarella and grated Parmesan evenly over the top, then add breadcrumbs if using for a crunchy golden crust.
- Bake Until Bubbly and Golden
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Bake the assembled dish uncovered for 20 to 25 minutes until the cheese is melted, bubbly, and the top is golden brown. This step melds the flavors and creates a satisfying texture contrast between creamy pasta and crispy topping, perfect for serving hot.
- Serve and Enjoy
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Serve your shrimp scampi pasta bake hot, paired with a crisp side salad or warm garlic bread. The rich, savory flavors balance beautifully with fresh greens or buttery bread to complete the meal.
- Be careful not to overcook shrimp during sauté—they finish cooking in the oven, so slight undercooking is ideal.
- Use fresh lemon zest and juice for authentic brightness that lifts the entire dish.
- If you prefer a lighter version, reduce or omit breadcrumbs to reduce calories.
Storage Tips
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave to preserve the creamy texture and prevent shrimp from becoming rubbery.
Serving Suggestions
This shrimp scampi pasta bake pairs wonderfully with a crisp green salad tossed in a lemon vinaigrette or crunchy garlic bread for dipping. A light white wine such as Pinot Grigio complements the citrusy, buttery flavors.
- For extra richness, stir in a spoonful of cream cheese to the scampi sauce before baking.
- Try substituting zucchini noodles for a low-carb alternative; decrease bake time accordingly to avoid sogginess.
- Finish the bake with a sprinkle of fresh parsley and an extra squeeze of lemon juice for a vibrant flavor boost.
FAQs
- Can I use frozen shrimp for this pasta bake?
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Yes, just be sure to thaw the shrimp fully and pat dry before cooking to prevent excess moisture in the bake.
- What type of pasta works best?
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Linguine, spaghetti, or penne all work well as they hold the sauce nicely and bake evenly.
- Can I make this dish ahead of time?
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You can assemble the dish up to 24 hours in advance and refrigerate. Bake just before serving for best texture.
- Is there a dairy-free version?
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To make it dairy-free, substitute butter with olive oil and omit cheese or use dairy-free alternatives.
- How can I make this spicier?
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Add extra red pepper flakes or a dash of cayenne pepper when sautéing the garlic for added heat.
- Can I freeze leftovers?
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Freezing is not recommended as the creamy sauce and shrimp texture may degrade upon thawing.
Shrimp Scampi Pasta Bake
Equipment
- 1 large pot for boiling pasta
- 1 large skillet for cooking shrimp and sauce
- 1 baking dish for assembling and baking pasta
Ingredients
- 12 oz linguine spaghetti, or penne pasta
- Salt for boiling water
- 1 lb large shrimp peeled and deveined
- ½ teaspoon salt
- ½ teaspoon black pepper
- 4 tablespoons unsalted butter
- 3 tablespoons olive oil
- 4 cloves garlic minced
- ½ teaspoon red pepper flakes optional
- ¼ cup dry white wine or chicken broth
- Zest of 1 lemon
- Juice of 1 lemon
- ¼ cup fresh parsley chopped
- ½ cup heavy cream
- 1 cup shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- Optional: ½ cup breadcrumbs for topping
Instructions
- Bring a large pot of salted water to a boil and cook pasta until just al dente. Drain and set aside.
- Season shrimp with salt and pepper.
- Heat 1 tablespoon butter and 1 tablespoon olive oil in a large skillet over medium-high heat. Sauté shrimp 1–2 minutes per side until pink. Remove and set aside.
- Add remaining butter and olive oil to the skillet. Sauté garlic and red pepper flakes for 30 seconds until fragrant.
- Pour in white wine or chicken broth and simmer for 2–3 minutes.
- Stir in lemon zest, lemon juice, and chopped parsley.
- Preheat oven to 375 °F (190 °C).
- In a large bowl, combine pasta, shrimp, scampi sauce, and heavy cream. Transfer mixture to a greased baking dish.
- Top with shredded mozzarella, grated Parmesan, and breadcrumbs if using.
- Bake uncovered for 20–25 minutes until bubbly and golden on top.
- Serve hot, ideally with a side salad or garlic bread.
Notes
- Avoid overcooking shrimp, as they finish in the oven.
- Add cream cheese for extra richness.
- Use zucchini noodles and shorten bake time for low-carb option.
- Enhance flavor with extra lemon juice and fresh parsley before serving.
