I turn the classic flavors of shrimp scampi into a comforting, cheesy pasta bake that’s perfect for busy weeknights or casual gatherings. Tender shrimp, garlicky butter sauce, and perfectly cooked pasta come together under a golden, bubbly layer of cheese for a dish that feels both elegant and cozy.
Why You’ll Love This Recipe
I love how this recipe transforms a traditional stovetop shrimp scampi into a hearty baked meal. The garlic butter sauce soaks into the pasta, making every bite rich and flavorful. I also appreciate how quickly it comes together, making it ideal for nights when I want something impressive without spending hours in the kitchen. The combination of juicy shrimp, bright lemon, and melted cheese creates a balance of freshness and comfort that I find irresistible.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
12 ounces penne or rigatoni 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 teaspoon salt 1/2 teaspoon black pepper 1/2 cup chicken broth 1/2 cup dry white cooking wine (or additional chicken broth) 1 tablespoon fresh lemon juice 1 teaspoon lemon zest 1 cup shredded mozzarella cheese 1/2 cup grated Parmesan cheese 2 tablespoons chopped fresh parsley
Directions
I start by preheating the oven to 375°F (190°C) and lightly greasing a 9×13-inch baking dish.
I cook the pasta in salted boiling water until just al dente, then 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 shrimp, salt, and black pepper, and cook for 2–3 minutes per side until the shrimp turn pink and opaque. I remove the shrimp from the skillet and set them aside to avoid overcooking.
In the same skillet, I pour in the chicken broth and white wine, letting it simmer for 3–4 minutes to slightly reduce. I stir in the lemon juice and lemon zest.
I combine the cooked pasta, shrimp, and sauce together, then transfer everything into the prepared baking dish. I sprinkle the mozzarella and Parmesan evenly over the top.
I bake for 15–20 minutes, until the cheese is melted and bubbly. I finish by sprinkling fresh parsley on top before serving.
Servings and Timing
I find that this recipe serves about 4 to 6 people.
Preparation time: 15 minutes Cooking time: 30 minutes Total time: Approximately 45 minutes
Variations
I sometimes add sautéed spinach or cherry tomatoes for extra color and flavor. When I want a richer version, I stir in 1/4 cup heavy cream into the sauce before baking. If I prefer a crispier topping, I mix 1/4 cup breadcrumbs with a tablespoon of melted butter and sprinkle it over the cheese before placing the dish in the oven. For a slightly lighter option, I use whole wheat pasta or reduce the amount of cheese.
storage/reheating
I store leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, I cover the pasta with foil and warm it in a 350°F oven until heated through. If I’m in a hurry, I microwave individual portions in 30-second intervals, stirring in between to heat evenly. I sometimes add a splash of broth or water before reheating to keep the pasta from drying out.
FAQs
Can I use frozen shrimp?
I can use frozen shrimp as long as I thaw them completely and pat them dry before cooking.
Can I make this dish ahead of time?
I often assemble the pasta bake a few hours ahead, cover it tightly, and refrigerate it. 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 sturdy pasta shapes like penne or rigatoni because they hold the sauce well and maintain their texture after baking.
Can I make this without wine?
I simply substitute additional chicken broth for the wine, and it still tastes delicious.
How do I prevent the shrimp from overcooking?
I make sure to cook the shrimp just until pink in the skillet, since they will continue cooking in the oven. Removing them early from the heat helps keep them tender.
Conclusion
I enjoy making this Shrimp Scampi Pasta Bake whenever I want a meal that feels special yet simple. The combination of garlic, lemon, tender shrimp, and melted cheese creates a comforting dish that I’m always happy to bring to the table.
A comforting Shrimp Scampi Pasta Bake featuring tender shrimp, garlicky butter sauce, lemon, and perfectly cooked pasta topped with melted mozzarella and Parmesan for a cozy yet elegant meal.
Ingredients
12 ounces penne or rigatoni 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 teaspoon salt
1/2 teaspoon black pepper
1/2 cup chicken broth
1/2 cup dry white cooking wine (or additional chicken broth)
1 tablespoon fresh lemon juice
1 teaspoon lemon zest
1 cup shredded mozzarella cheese
1/2 cup grated Parmesan cheese
2 tablespoons chopped fresh parsley
Instructions
Preheat the oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.
Cook the 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.
Add the shrimp, salt, and black pepper. Cook for 2–3 minutes per side until pink and opaque. Remove the shrimp and set aside.
In the same skillet, pour in the chicken broth and white wine. Simmer for 3–4 minutes to reduce slightly. Stir in the lemon juice and lemon zest.
Combine the cooked pasta, shrimp, and sauce. Transfer to the prepared baking dish.
Sprinkle mozzarella and Parmesan evenly over the top.
Bake for 15–20 minutes, until the cheese is melted and bubbly.
Garnish with chopped fresh parsley before serving.
Notes
Add sautéed spinach or cherry tomatoes for extra flavor and color.
For a richer sauce, stir in 1/4 cup heavy cream before baking.
For a crispier topping, mix 1/4 cup breadcrumbs with 1 tablespoon melted butter and sprinkle over the cheese.
Use whole wheat pasta or reduce the cheese for a lighter option.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat covered in a 350°F oven or microwave in 30-second intervals, adding a splash of broth if needed.
