I turn the classic flavors of shrimp scampi into a comforting, cheesy pasta bake that’s perfect for weeknights or casual gatherings. Juicy shrimp, tender pasta, garlic butter sauce, and a golden baked topping come together in one irresistible dish.
Why You’ll Love This Recipe
I love how this recipe transforms a simple shrimp scampi into a hearty, oven-baked meal. It gives me all the bright garlic and lemon flavors I crave, but with the added comfort of baked pasta and melted cheese. I also appreciate how quickly it comes together, making it perfect for busy evenings. It feels elegant enough for guests, yet easy enough for a simple family dinner.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
12 ounces penne pasta 1 pound large shrimp, peeled and deveined 3 tablespoons unsalted butter 2 tablespoons olive oil 4 cloves garlic, minced 1/2 teaspoon red pepper flakes 1/2 cup chicken broth 1 tablespoon lemon juice 1 teaspoon lemon zest 1/2 teaspoon salt 1/4 teaspoon black pepper 1/4 cup chopped fresh parsley 1 cup shredded mozzarella cheese 1/2 cup grated Parmesan cheese 1/2 cup heavy cream
Directions
I start by preheating the oven to 375°F (190°C). I cook the penne pasta in salted boiling water until just al dente, then I drain it and set it aside.
In a large skillet over medium heat, I melt the butter with the olive oil. I add the minced garlic and red pepper flakes, cooking for about 1 minute until fragrant. I stir in the or chicken broth and let it simmer for 2–3 minutes to slightly reduce.
I add the shrimp to the skillet and cook them for about 2–3 minutes per side, just until pink and opaque. I stir in the lemon juice, lemon zest, salt, pepper, and heavy cream. I let everything simmer gently for another 2 minutes.
I combine the cooked pasta with the shrimp mixture and half of the mozzarella and Parmesan. I transfer everything into a greased 9×13-inch baking dish. I sprinkle the remaining mozzarella and Parmesan evenly over the top.
I bake for 15–20 minutes, until the cheese is melted and bubbly. If I want a golden top, I broil it for an additional 2–3 minutes. I finish by sprinkling chopped parsley before serving.
Servings and Timing
I usually get about 4 to 6 servings from this recipe.
I sometimes swap the penne for linguine or rigatoni depending on what I have on hand. If I want a lighter version, I replace the heavy cream with half-and-half. For extra richness, I stir in a few ounces of cream cheese. When I’m craving more vegetables, I add spinach, cherry tomatoes, or sautéed mushrooms to the skillet before baking. If I want a crispier topping, I mix breadcrumbs with a little melted butter and sprinkle it over the cheese.
storage/reheating
I store leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, I add a splash of cream or broth to keep the pasta from drying out. I warm it in the oven at 325°F until heated through, or I microwave individual portions in short intervals, stirring in between.
FAQs
Can I use frozen shrimp?
I use frozen shrimp often. I just make sure to thaw them completely and pat them dry before cooking to avoid excess moisture.
Can I make this dish ahead of time?
I assemble everything ahead of time, cover it tightly, and refrigerate it for up to 24 hours before baking. I add a few extra minutes to the baking time if it goes into the oven cold.
What type of pasta works best?
I prefer short pasta like penne or rigatoni because it holds the sauce well, but I have also used spaghetti or linguine successfully.
How do I know when the shrimp are fully cooked?
I watch for the shrimp to turn pink and opaque. They usually cook quickly, and I avoid overcooking them to keep them tender.
Conclusion
I find this Shrimp Scampi Pasta Bake to be the perfect combination of fresh, zesty flavors and comforting baked goodness. It’s simple enough for a weeknight meal but impressive enough to serve to guests. Every time I make it, I end up with a dish that feels both indulgent and satisfying.
A comforting and cheesy baked twist on classic shrimp scampi, featuring tender pasta, juicy shrimp, garlic butter sauce, and a golden, bubbly topping perfect for weeknights or casual gatherings.
Ingredients
12 ounces penne pasta
1 pound large shrimp, peeled and deveined
3 tablespoons unsalted butter
2 tablespoons olive oil
4 cloves garlic, minced
1/2 teaspoon red pepper flakes
1/2 cup chicken broth
1 tablespoon lemon juice
1 teaspoon lemon zest
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 cup chopped fresh parsley
1 cup shredded mozzarella cheese
1/2 cup grated Parmesan cheese
1/2 cup heavy cream
Instructions
Preheat the oven to 375°F (190°C). Cook the penne pasta in salted boiling water until just al dente. Drain and set aside.
In a large skillet over medium heat, melt the butter with the olive oil. Add the minced garlic and red pepper flakes and cook for about 1 minute until fragrant.
Stir in the or chicken broth and let it simmer for 2–3 minutes to reduce slightly.
Add the shrimp and cook for 2–3 minutes per side, until pink and opaque.
Stir in the lemon juice, lemon zest, salt, black pepper, and heavy cream. Simmer gently for 2 minutes.
Combine the cooked pasta with the shrimp mixture and half of the mozzarella and Parmesan cheese.
Transfer the mixture to a greased 9×13-inch baking dish. Sprinkle the remaining mozzarella and Parmesan evenly over the top.
Bake for 15–20 minutes until the cheese is melted and bubbly. Broil for 2–3 minutes if a golden top is desired.
Garnish with chopped parsley and serve warm.
Notes
Thaw frozen shrimp completely and pat dry before cooking.
For a lighter option, use half-and-half instead of heavy cream.
Add spinach, cherry tomatoes, or mushrooms for extra vegetables.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Add a splash of cream or broth when reheating to prevent drying out.
