Shrimp Scampi Pasta Bake

This Shrimp Scampi Pasta Bake brings together everything I love about classic shrimp scampi and the comfort of a cheesy casserole. It started as a weeknight craving for something cozy yet fresh, and it quickly turned into one of those dishes that always disappears from the table. With juicy shrimp, garlicky lemon sauce, and bubbling cheese on top, it’s both elegant and easy enough for a Tuesday dinner.

The first time I made this, it was a last-minute dinner idea on a cold night. It became an instant favorite, especially with the crispy cheese crust on top.

Ingredients

• Linguine or spaghetti: Choose a long pasta that holds sauce well and stays firm after baking
• Large shrimp: Peeled and deveined for easy eating and a tender bite
• Butter: Brings richness to the sauce and helps toast the garlic
• Garlic: Freshly minced to build the bold flavor base of the dish
• Red pepper flakes: A tiny kick that livens up the creamy sauce
• White wine or chicken broth: Deglazes the pan and deepens the flavor with a hint of brightness
• Lemon: Juice and zest give a citrus lift that keeps things fresh
• Heavy cream: Adds body and silkiness to the sauce without overpowering the shrimp
• Parmesan cheese: Grated for its salty and nutty bite that complements the shrimp
• Mozzarella cheese: Shredded for that gooey melted topping that makes this a bake
• Salt and pepper: Essential for bringing all the flavors together
• Fresh parsley: Chopped for a clean herby finish that brightens each bite

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Step-by-Step Instructions

Boil the Pasta:

Cook pasta in salted water until just al dente then drain and set aside to avoid overcooking in the oven

Sauté the Aromatics:

Melt butter in a large skillet over medium heat and stir in garlic and red pepper flakes cooking just until fragrant without browning

Cook the Shrimp:

Add shrimp to the skillet and cook until just pink and curled removing them quickly to prevent toughness

Deglaze the Pan:

Pour in white wine or broth scraping up browned bits to enrich the sauce base

Build the Sauce:

Stir in lemon juice zest and heavy cream and bring to a gentle simmer to marry the flavors

Toss with Pasta:

Add drained pasta to the skillet and coat thoroughly seasoning well with salt and pepper

Assemble the Bake:

Transfer the sauced pasta to a baking dish arranging the cooked shrimp evenly on top

Add Cheese:

Sprinkle Parmesan and mozzarella generously to create a bubbly crust

Bake to Perfection:

Place dish in a preheated oven and bake at 375 degrees for about twenty minutes until cheese is melted and golden

Finish and Serve:

Garnish with fresh parsley for a pop of color and flavor and serve warm

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I always look forward to the moment when the mozzarella starts bubbling and browning around the edges. My kids fight over the crispy corners every time.

Storage Tips

Let the pasta bake cool completely before storing. It keeps well in the fridge for three days in an airtight container. For longer storage wrap it in foil and freeze for up to three months. To reheat place in the oven at 350 degrees until hot and bubbly or use a microwave for quick servings.

Ingredient Substitutions

If shrimp isn’t your thing try chunks of cooked chicken or flaky white fish. For a lighter version swap out the heavy cream with a mix of milk and Greek yogurt. You can even use gluten-free pasta without changing the bake time. Don’t have white wine on hand Use lemon juice or broth and you’ll still get a bright flavor.

Serving Suggestions

Serve this pasta bake with a crisp green salad or roasted asparagus. I also like to toast up some garlic bread for mopping up any extra sauce. It’s lovely with a glass of chilled white wine or sparkling water with lemon.

Frequently Asked Questions About Recipes

→ Can I use a different type of pasta?

Yes, while linguine or spaghetti work well, you can use penne, fusilli, or any pasta that holds sauce nicely.

→ What can I use instead of white wine?

Chicken broth or extra lemon juice are great substitutes if you prefer to cook without alcohol.

→ How do I prevent the shrimp from overcooking?

Cook the shrimp just until pink and opaque—about 3-4 minutes—then remove them from heat before baking.

→ Can this dish be made ahead?

Yes, assemble everything up to the baking step, cover, and refrigerate for up to a day. Bake just before serving.

→ Is it freezer-friendly?

Absolutely. Wrap tightly and freeze for up to 3 months. Thaw overnight in the fridge before reheating.

→ What cheeses can I substitute?

Try Pecorino Romano for a sharper flavor or use extra mozzarella for added gooeyness.