There’s something magical about the combination of tender shrimp, garlic-infused butter, and perfectly cooked pasta all coming together in one delicious dish. This Shrimp Scampi Pasta Bake takes the classic stovetop favorite and transforms it into a comforting casserole that’s perfect for family dinners or entertaining guests.
The beauty of this dish lies in how it captures all the bright, fresh flavors of traditional shrimp scampi but adds a golden, bubbly cheese topping that makes it even more irresistible. As it bakes, your kitchen will fill with an aroma so enticing that everyone will be asking when dinner’s ready!
Why You’ll Love This
- It combines two favorites—shrimp scampi and pasta bake—into one crowd-pleasing dish
- Make-ahead friendly: prepare earlier in the day and pop in the oven when needed
- The perfect balance of rich and light with bright lemon cutting through the creamy sauce
- Impressive enough for company but easy enough for a weeknight dinner
- Transforms simple ingredients into a restaurant-quality meal in your own kitchen
Ingredients
- 1 pound (450g) pasta (like cavatappi, cellentani, penne, or rotini)
- 1½ pounds (680g) large shrimp, peeled and deveined
- ½ cup (113g) unsalted butter
- ¼ cup (60ml) extra virgin olive oil
- 6-8 cloves garlic, minced
- 1 large lemon, zested and juiced (about ¼ cup juice)
- ½ cup (120ml) vegetable or chicken broth
- ½ cup fresh parsley, chopped, plus extra for garnish
- Salt and freshly ground black pepper, to taste
- ¼-½ teaspoon red pepper flakes (optional)
- 1 cup (100g) Parmesan cheese, freshly grated
- 1 cup (113g) low-moisture mozzarella cheese, shredded
Instructions
- Bring a large pot of generously salted water to a boil. Cook the pasta until it’s al dente, about 1 minute less than package directions suggest (it will continue cooking in the oven). Reserve about 1 cup of pasta water before draining. Don’t rinse the pasta – the starch helps the sauce cling better.
- While the pasta cooks, melt the butter and olive oil together in a large oven-safe skillet over medium heat. Add the minced garlic and red pepper flakes (if using). Cook for 1-2 minutes until fragrant, stirring constantly to prevent burning. Reduce heat if necessary.
- Pour in the broth and fresh lemon juice, allowing the mixture to simmer for about 2 minutes. Stir in the lemon zest and half of the chopped parsley. Season with salt and pepper to taste, adjusting as needed.
- Add the shrimp to the skillet and cook just until they begin to turn pink and curl slightly, about 2-4 minutes depending on size. Be careful not to overcook as they’ll continue cooking in the oven. Remove from heat as soon as they’re pink.
- Add the drained pasta to the skillet with the shrimp and sauce, gently tossing until everything is well coated. Stir in half of the Parmesan and half of the mozzarella. If the mixture seems dry, add a splash of reserved pasta water to loosen it up – you want it saucy but not soupy.
- Preheat your oven to 375°F (190°C). If you’re not using an oven-safe skillet, transfer the mixture to a 9×13 inch baking dish. Sprinkle the remaining Parmesan and mozzarella evenly over the top.
- Bake for 20-25 minutes until the edges are bubbling and the cheese on top is melted and golden. For extra browning, you can broil for the final 1-2 minutes, watching carefully to prevent burning.
- Let the pasta bake rest for 5-10 minutes before serving. This allows the sauce to thicken slightly. Sprinkle with the remaining fresh parsley just before serving for a burst of color and fresh flavor.
Tips & Variations
- No wine? Substitute with chicken broth and a splash more lemon juice.
- For a creamier version, add ½ cup of heavy cream to the sauce before combining with pasta.
- Try different pasta shapes like linguine, fettuccine, or bowties—just keep the amount the same.
- Make it gluten-free by using your favorite gluten-free pasta.
- Add vegetables like spinach, cherry tomatoes, or asparagus for extra nutrition and color.
- For a time-saver, use pre-peeled and deveined shrimp from the seafood counter.
Serving Suggestions
This Shrimp Scampi Pasta Bake pairs beautifully with a simple green salad dressed with lemon vinaigrette to complement the bright flavors in the dish. For a complete meal, serve alongside some garlic bread or crusty Italian bread to soak up every last bit of the delicious sauce.
If you’re entertaining, start with a light appetizer like bruschetta or a small antipasto platter, and consider serving a crisp white wine like Pinot Grigio or Sauvignon Blanc to enhance the seafood flavors.
Notes
- The pasta should be cooked just shy of al dente as it will continue cooking in the oven.
- Shrimp cook very quickly—they’re done when they turn pink and opaque. Overcooking will make them tough.
- Store leftovers in an airtight container in the refrigerator for up to 2 days.
- Reheat gently in the microwave or covered in the oven at 325°F until warmed through.
FAQs
Can I use frozen shrimp?
Yes! Thaw frozen shrimp completely in the refrigerator overnight or under cold running water, then pat dry before cooking.
Can I make this ahead of time?
You can assemble the entire dish up to 24 hours ahead, cover and refrigerate, then bake when ready. You may need to add 5-10 minutes to the baking time if starting from cold.
Is there a dairy-free version?
You can substitute the butter with more olive oil and use dairy-free cheese alternatives, though the flavor profile will change slightly.
Can I freeze this dish?
While you can freeze it, the texture of the shrimp and pasta may change upon thawing. For best results, enjoy fresh or refrigerated within 2 days.
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