Ooo yes—Shrimp Scampi Pasta Bake is a cozy, garlicky crowd-pleaser 😌🍤
Here’s a solid, no-fuss version that hits all the scampi notes but bakes up bubbly.
Shrimp Scampi Pasta Bake
Ingredients
- 12 oz pasta (linguine, spaghetti, or penne)
- 1 lb shrimp, peeled & deveined
- 4 tbsp butter
- 3 tbsp olive oil
- 5–6 cloves garlic, minced (don’t be shy)
- ½ tsp red pepper flakes (optional but 🔥)
- Zest of 1 lemon + 3 tbsp lemon juice
- ½ cup dry white wine or chicken broth
- ½ cup heavy cream (optional, but makes it luxe)
- ¾ cup grated Parmesan
- 1 cup shredded mozzarella (or provolone)
- ¼ cup chopped parsley
- Salt & black pepper, to taste
- Optional: breadcrumbs tossed with a little butter
Instructions
- Cook the pasta
Boil in well-salted water until just al dente. Drain and set aside. - Sauté the shrimp
In a large skillet, heat 1 tbsp butter + 1 tbsp olive oil.
Season shrimp with salt & pepper, cook 1–2 min per side until just pink.
Remove and set aside (don’t overcook!). - Build the scampi sauce
In the same skillet, add remaining butter & olive oil.
Sauté garlic and red pepper flakes until fragrant (30 seconds).
Add wine/broth, lemon juice, and zest. Simmer 2–3 minutes.
Stir in cream if using, then Parmesan. Taste and adjust seasoning. - Combine
Toss pasta and shrimp with the sauce. Fold in parsley. - Bake it
Transfer to a greased baking dish.
Top with mozzarella (and breadcrumbs if using).
Bake at 375°F / 190°C for 20–25 minutes until bubbly and lightly golden. - Finish
Sprinkle with extra parsley and a squeeze of lemon before serving.
Pro tips
- Want it extra scampi-y? Add another tablespoon of butter right before baking.
- No cream version = brighter, more classic scampi.
- Great add-ins: spinach, roasted tomatoes, or asparagus.
- Leftovers reheat best with a splash of broth or cream.
If you want a lighter, extra-cheesy, or spicy Cajun twist, tell me the vibe 👀🍝
