Shrimp Scampi Pasta Bake
This baked shrimp scampi pasta features tender shrimp and pasta in a garlic butter lemon sauce, topped with melted cheese for a comforting, flavorful dish perfect for any occasion.
Equipment
- 1 large pot for boiling pasta
- 1 large skillet for cooking shrimp and sauce
- 1 baking dish greased, for baking
Ingredients
- 12 oz linguine spaghetti, or penne pasta
- Salt for boiling water
- 1 lb large shrimp peeled and deveined
- ½ teaspoon salt
- ½ teaspoon black pepper
- 4 tablespoons unsalted butter
- 3 tablespoons olive oil
- 4 cloves garlic minced
- ½ teaspoon red pepper flakes optional
- ¼ cup dry white wine or chicken broth
- Zest of 1 lemon
- Juice of 1 lemon
- ¼ cup fresh parsley chopped
- ½ cup heavy cream
- 1 cup shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- Optional: ½ cup breadcrumbs for topping
Instructions
- Bring a large pot of salted water to a boil and cook pasta until just al dente. Drain and set aside.
- Season shrimp with salt and pepper.
- Heat 1 tablespoon butter and 1 tablespoon olive oil in a large skillet over medium-high heat.
- Sauté shrimp 1 to 2 minutes per side until just pink. Remove and set aside.
- Add remaining butter and olive oil to the skillet.
- Sauté garlic and red pepper flakes for 30 seconds until fragrant.
- Pour in white wine or broth and simmer for 2 to 3 minutes.
- Stir in lemon zest, lemon juice, and chopped parsley.
- Preheat oven to 375°F (190°C).
- In a large bowl, combine pasta, shrimp, scampi sauce, and heavy cream.
- Transfer mixture to a greased baking dish.
- Top with mozzarella, Parmesan, and breadcrumbs if using.
- Bake uncovered for 20 to 25 minutes until bubbly and golden on top.
- Serve hot with a side salad or garlic bread.
Notes
- Avoid overcooking shrimp; they finish cooking in the oven.
- Add cream cheese for extra richness.
- Use zucchini noodles for a low-carb version with reduced bake time.
- Enhance flavor with extra lemon juice and fresh parsley before serving.