If you’re craving the comfort of pasta, the bright zing of lemon, and the irresistible richness of garlic-butter shrimp, this Shrimp Scampi Pasta Bake is about to become your new favorite weeknight hero. Imagine tender noodles tangled with plump shrimp, all bathed in a garlicky wine sauce, then baked under a bubbling blanket of cheese. It’s the kind of dish that makes everyone at the table pause and savor each bite, and it’s surprisingly easy to pull together. Whether you’re hosting friends or just treating yourself, this is a guaranteed crowd-pleaser.
Ingredients You’ll Need
The magic of Shrimp Scampi Pasta Bake lies in its handful of classic, quality ingredients. Each one is essential—bringing vibrant flavor, luscious texture, and that signature golden finish to the dish. Here’s what you’ll need and why it matters:
- Pasta (12 oz penne or linguine): Penne offers a hearty bite, while linguine hugs the sauce—choose your favorite or what’s in your pantry.
- Large shrimp (1 pound, peeled and deveined): The star of the show—fresh or thawed frozen shrimp both work beautifully for juicy, succulent bites.
- Unsalted butter (3 tablespoons): Lends a rich, creamy base to the sauce and helps the garlic bloom.
- Olive oil (2 tablespoons): Balances the butter, adding depth and that classic Mediterranean touch.
- Garlic (4 cloves, minced): Don’t skimp—the aroma and flavor make this dish sing.
- Red pepper flakes (½ teaspoon, optional): For a gentle kick that wakes up your taste buds without overpowering.
- Dry white wine (½ cup, or chicken broth): Deglazes the pan and brightens the sauce; broth is a great swap if you prefer alcohol-free.
- Lemon juice (1 tablespoon): Adds essential freshness and balances the richness.
- Lemon zest (1 teaspoon): Infuses the dish with a pop of citrusy aroma.
- Italian seasoning (1 teaspoon): A fragrant herbal blend that ties everything together.
- Shredded mozzarella cheese (1½ cups): Melts into a gooey, irresistible topping.
- Grated Parmesan cheese (½ cup): Adds salty, nutty depth and helps brown the top.
- Salt and pepper, to taste: Brings all the other flavors into perfect harmony.
- Chopped parsley, for garnish: A final sprinkle of green for freshness and color.
How to Make Shrimp Scampi Pasta Bake
Step 1: Prep and Boil the Pasta
Start by preheating your oven to 375°F (190°C). Meanwhile, bring a large pot of salted water to a boil and cook your chosen pasta until just al dente. You want it to have some bite, since it will finish cooking in the oven. Drain well and set aside—don’t forget to reserve a splash of pasta water in case you want to loosen the sauce later.
Step 2: Sauté the Garlic and Shrimp
In a large skillet, melt the butter with olive oil over medium heat. Once shimmering, add the minced garlic and optional red pepper flakes. Let them sizzle for about a minute, swirling often, until fragrant but not browned. Add the shrimp in a single layer and cook for 2 to 3 minutes per side, just until they turn pink and opaque. They’ll finish in the oven, so don’t overcook! Remove the shrimp and set them aside on a plate.
Step 3: Build the Scampi Sauce
With the skillet still on medium heat, pour in the white wine (or chicken broth) to deglaze. Use a wooden spoon to scrape up any flavorful bits stuck to the bottom. Let it simmer for two minutes, then stir in the lemon juice, lemon zest, Italian seasoning, salt, and pepper. This sauce is full of tangy, savory notes that will soak into the pasta.
Step 4: Toss Everything Together
Add the drained pasta directly to the skillet with the scampi sauce, tossing well to coat every strand or tube. Gently fold the cooked shrimp back in, making sure everything is evenly mixed. If it seems a little dry, a splash of reserved pasta water will bring everything together.
Step 5: Assemble and Bake
Transfer the saucy shrimp and pasta mixture to a greased 9×13-inch baking dish. Scatter the shredded mozzarella and grated Parmesan cheese evenly over the top. Pop it in the oven and bake for 15 to 20 minutes, until the cheese is bubbling and golden brown. The aroma at this point is pure magic! Finish with a generous sprinkle of chopped parsley for color and freshness.
How to Serve Shrimp Scampi Pasta Bake
Garnishes
A final flourish of chopped parsley brightens up the whole pan, adding a pop of green and a hint of herbal freshness. For an extra burst of citrus, try a little more lemon zest just before serving. If you love a touch of heat, a few red pepper flakes on top never hurt!
Side Dishes
Shrimp Scampi Pasta Bake is hearty enough to stand alone, but it truly shines alongside a crisp, simple salad tossed with vinaigrette or some roasted asparagus. Don’t forget a loaf of crusty garlic bread—the perfect tool for scooping up every last bit of cheesy, saucy goodness.
Creative Ways to Present
For a dinner party-worthy presentation, serve the bake straight from the bubbling casserole with a large spoon, or portion it into individual ramekins for a more elegant touch. A sprinkle of microgreens or thinly sliced scallions adds flair, and a lemon wedge on each plate lets guests customize the brightness to their liking.
Make Ahead and Storage
Storing Leftovers
Leftover Shrimp Scampi Pasta Bake keeps beautifully in the fridge for up to three days. Just cover the baking dish tightly with foil or transfer servings to an airtight container. The flavors meld even more overnight, making your next meal extra satisfying.
Freezing
You can absolutely freeze your Shrimp Scampi Pasta Bake for future busy nights. Allow the bake to cool completely, then wrap it well in plastic wrap and foil, or portion into freezer-safe containers. It’ll keep for up to two months—just remember to label and date for easy meal planning.
Reheating
To reheat, let the pasta thaw in the fridge overnight if frozen. Warm individual portions in the microwave with a splash of water to keep them moist, or reheat the whole dish in a 350°F oven, covered with foil, until hot and bubbly. Uncover for the last few minutes for a crispier cheese top.
FAQs
Can I use precooked shrimp for this recipe?
Absolutely! Using precooked shrimp is a great time-saver—just add them to the skillet at the very end with the pasta and sauce, and proceed to bake as directed. Keep in mind, you’ll only need to warm them through, not cook them again.
What if I don’t have white wine?
No problem at all. Chicken broth is a fantastic substitute that still brings plenty of flavor and moisture to the sauce. You can also use vegetable broth for a pescatarian-friendly option.
Can I make Shrimp Scampi Pasta Bake gluten-free?
Yes! Simply swap in your favorite gluten-free pasta. Most varieties hold up well in baked dishes, just be careful not to overcook the noodles before baking so they don’t become mushy.
Is there a way to make this dish creamier?
If you’re in the mood for extra decadence, stir in a few tablespoons of cream cheese or swap the mozzarella for a creamier cheese like fontina or provolone before baking. This will add richness without overpowering the bright flavors.
Can I add vegetables to the bake?
Definitely! Sautéed spinach, cherry tomatoes, or thinly sliced zucchini mix in beautifully with the shrimp and pasta, adding color and extra nutrition. Just be sure to cook off any excess moisture before adding them to the bake.
Final Thoughts
There’s something truly special about sharing a bubbling pan of Shrimp Scampi Pasta Bake with friends or family. It’s comfort food with a fresh, zesty twist—easy enough for a weeknight, impressive enough for company. Give it a try, and don’t be surprised if it becomes the most requested dish at your table!
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Shrimp Scampi Pasta Bake Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Italian-American
- Diet: Non-Vegetarian
Description
Shrimp Scampi Pasta Bake is a delightful Italian-American casserole combining tender shrimp, garlic-infused butter sauce, and melted cheeses over perfectly cooked pasta. This comforting dish offers a refreshing lemony twist and is perfect for a hearty family dinner or special occasion.
Ingredients
Pasta and Seafood
- 12 oz penne or linguine pasta
- 1 pound large shrimp, peeled and deveined
Sauce and Seasonings
- 3 tablespoons unsalted butter
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- ½ teaspoon red pepper flakes (optional)
- ½ cup dry white wine (or chicken broth)
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
- 1 teaspoon Italian seasoning
- Salt and pepper, to taste
Cheeses and Garnish
- 1½ cups shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- Chopped parsley, for garnish
Instructions
- Preheat and Cook Pasta: Preheat the oven to 375°F (190°C). Bring a large pot of salted water to a boil and cook the pasta until just al dente, about 9-11 minutes, then drain and set aside.
- Sauté Garlic and Shrimp: In a large skillet, melt the butter with olive oil over medium heat. Add minced garlic and red pepper flakes; sauté for about 1 minute until fragrant. Add the shrimp and cook for 2 to 3 minutes per side until they turn pink and are cooked through. Remove shrimp from the skillet and set aside.
- Make the Sauce: Deglaze the skillet by pouring in the white wine, stirring to scrape up any browned bits from the bottom. Allow it to simmer for 2 minutes to reduce slightly. Stir in lemon juice, lemon zest, Italian seasoning, salt, and pepper to taste.
- Combine Pasta and Shrimp: Add the cooked pasta and shrimp back into the skillet with the sauce and toss well to evenly coat the ingredients.
- Assemble and Bake: Transfer the shrimp and pasta mixture into a greased 9×13-inch baking dish. Evenly sprinkle shredded mozzarella and grated Parmesan cheese over the top. Bake in the preheated oven for 15 to 20 minutes, until the cheese is melted, bubbly, and lightly golden.
- Garnish and Serve: Remove from oven, garnish with freshly chopped parsley, and serve hot for a comforting and flavorful meal.
Notes
- Use pre-cooked shrimp to save time; reduce skillet cooking time as shrimp only need to be warmed through.
- Swap mozzarella with fontina or provolone cheese for a creamier texture and different flavor profile.
- For a spicier dish, increase red pepper flakes according to taste.
- Dry white wine can be substituted with chicken broth if preferred.
Nutrition
- Serving Size: 1¼ cups
- Calories: 550
- Sugar: 3g
- Sodium: 750mg
- Fat: 28g
- Saturated Fat: 11g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 34g
- Cholesterol: 185mg
