Shrimp Scampi Pasta Bake

Why I’ll Love This Recipe

I love this recipe because it combines the best of two worlds: the bright, buttery flavors of shrimp scampi and the homey warmth of a baked pasta. The shrimp stays tender, the garlic-butter sauce becomes decadently creamy, and the melted cheese on top adds a bubbling, golden finish. It’s one-dish comfort food that feels a little luxurious — but comes together with reasonable effort. Plus, it’s flexible: I can adjust the cheese, use whatever pasta I have on hand, or add extra flavor touches like lemon, herbs, or a sprinkle of red pepper flakes.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Pasta (linguine or spaghetti, or your favorite long pasta)

• Large shrimp, peeled and deveined

• Butter

• Garlic, minced

• Optional: red pepper flakes for heat

• White wine or chicken broth (for sauce)

• Lemon juice and zest (for brightness)

• Heavy cream (for creamy sauce)

• Grated Parmesan cheese

• Shredded mozzarella cheese (or another meltable cheese)

• Salt and pepper, to taste

• Fresh parsley, chopped (for garnish)

Directions

1. Preheat the oven to 375°F (190 °C).

2. Cook the pasta in salted water until just al dente. Drain and set aside.

3. In a skillet, melt butter over medium heat. Add minced garlic (and red pepper flakes if you like a little heat), and sauté until fragrant — about a minute.

4. Add the shrimp to the skillet and cook until pink and opaque, about 3–4 minutes. Remove the shrimp and set aside.

5. In the same skillet, add white wine (or broth). Scrape up any browned bits from the bottom, simmer for about 2 minutes.

6. Stir in lemon juice, lemon zest, and heavy cream. Bring the mixture to a gentle simmer.

7. Add the drained pasta to the skillet and toss it to coat with the creamy sauce. Season with salt and pepper.

8. Transfer the pasta mixture into a greased 9×13-inch (or similar) baking dish. Arrange the cooked shrimp evenly on top.

9. Sprinkle grated Parmesan and shredded mozzarella (or your cheese of choice) over the top.

10. Bake in the preheated oven for 15–20 minutes, until the cheese is melted and bubbly.

11. Remove from oven, garnish with chopped fresh parsley, and serve warm.

Servings and Timing

This recipe serves about 6 people (depending on portion sizes). Prep (pasta cooking, shrimp and sauce) takes ~15 minutes; baking adds another 15–20 minutes. Total time is roughly 30–35 minutes depending on your pace and oven.

Variations

• I sometimes swap the mozzarella for a mix of mozzarella and another meltable cheese (like provolone or fontina) for different flavor and texture.

• If I prefer a lighter version, I replace heavy cream with half-and-half or a mix of broth and a splash of cream.

• For a bit of heat, I add extra red pepper flakes or a pinch of chili powder.

• I like adding vegetables like spinach, cherry tomatoes, or peas to make it more filling and colorful.

• For a wine-free version, I use chicken broth instead of white wine — it still gives good flavor without alcohol.

Storage/Reheating

If I have leftovers, I store them in an airtight container in the fridge for up to 3 days. To reheat, I warm in the oven (or microwave, if I’m in a hurry) until heated through and the cheese is melty again. For best texture, I prefer oven reheating to keep pasta and shrimp tender.

FAQs

Can I use frozen shrimp for this recipe?

Yes — I thaw frozen shrimp completely and pat them dry before cooking. That prevents excess water from thinning the sauce.

What type of pasta works best?

I use linguine or spaghetti, but other long pasta like fettuccine also works. Short pastas (penne, rigatoni) can work too, though the texture changes slightly.

Can I skip the wine if I don’t cook with alcohol?

Absolutely. I swap white wine for chicken broth and sometimes add a bit more lemon juice to keep it flavorful.

Can I make this ahead of time?

Yes — I can assemble the dish, cover it, refrigerate for a few hours or overnight, then

Can I add vegetables to this bake?

Yes — veggies like spinach, peas, or cherry tomatoes mix well and add color, nutrition, and extra flavor. I often add them before baking so they cook together with the pasta and shrimp.

Conclusion

This Shrimp Scampi Pasta Bake is one of my favorite go-to meals when I want something both comforting and a bit indulgent. It balances garlic, butter, lemon, shrimp, and cheese into a creamy, satisfying pasta bake that’s easy enough for weeknights yet special enough for dinner with friends. I love how flexible it is — a few swaps here and there, and it fits different tastes and occasions. It’s reliably delicious, and always a crowd-pleaser.

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