Shrimp Scampi Pasta Bake
This Shrimp Scampi Pasta Bake combines garlicky shrimp, creamy sauce, and cheesy pasta in a one-dish meal. Ready in about 35–40 minutes, it’s perfect for weeknights or entertaining.
Ingredients
- 12 oz linguine or spaghetti
- 1 lb large shrimp peeled & deveined
- 4 tbsp butter
- 4 cloves garlic minced
- ¼ tsp red pepper flakes
- ½ cup white wine or chicken broth
- Zest and juice of 1 lemon
- 1 cup heavy cream
- ½ cup grated Parmesan cheese
- 1 cup shredded mozzarella cheese
- Salt & black pepper to taste
- 2 tbsp chopped fresh parsley
Instructions
- Preheat oven to 375°F (190°C).
- Cook pasta al dente according to package directions, drain and set aside.
- Sauté aromatics: In a large skillet, melt butter over medium heat. Add garlic and red pepper flakes, cook ~1 minute until fragrant.
- Cook shrimp: Add shrimp, cook 3–4 minutes until pink and opaque. Remove shrimp to a plate.
- Make sauce: Add white wine (or broth) to the skillet, scraping browned bits. Simmer 2 minutes. Stir in lemon juice, zest, and heavy cream; bring to gentle simmer.
- Toss pasta: Add cooked pasta, toss to coat in the creamy sauce. Season with salt & pepper.
- Assemble in dish: Transfer pasta to a baking dish. Arrange shrimp on top.
- Add cheese: Sprinkle Parmesan and mozzarella evenly.
- Bake: Bake for 15–20 minutes until cheese is melted and bubbly.
- Garnish & serve: Remove from oven, scatter fresh parsley, and serve hot.
Notes
Avoid overcooking shrimp: Since shrimp finish baking, slightly undercook them in the skillet to prevent toughness.
Extra sauce: If sauce looks too thin, bake a few extra minutes uncovered.
Leftovers: Store in airtight container in fridge up to 3 days. Reheat gently with splash of cream or broth.
Freezing: You can freeze before baking (without cheese) and bake from frozen with extra time.
Wine substitute: Use chicken broth if you prefer non-alcoholic.
Cheese variations: Try sharp cheddar, provolone, or a blend for different flavor profiles.