Shrimp Scampi Pasta Bake
This baked shrimp scampi pasta combines tender shrimp and pasta in a garlicky lemon butter sauce, topped with melted cheese and a crispy golden crust for a comforting meal.
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.