Mark Anthony Introduction
If you love buttery shrimp scampi and crave a cozy pasta bake, this Shrimp Scampi Pasta Bake is going to blow you away. I make this dish when I want something that feels indulgent but doesn’t take all night to prepare. It’s bold, garlicky, and loaded with juicy shrimp nestled into perfectly baked pasta — all covered in a creamy lemon-butter sauce and baked until bubbly and golden on top.
As a chef, I’ve made countless pasta dishes, but few offer the same blend of elegance and ease as this shrimp scampi pasta bake. The richness of the garlic butter, the brightness of lemon, and the tender shrimp all come together in one comforting, satisfying dish. And the best part? It bakes up in under an hour, leaving you with a hot, bubbling casserole that’s just as good for weeknight dinners as it is for casual entertaining.
Whether you’re hosting friends, meal-prepping for the week, or just craving a twist on a seafood classic, this pasta bake hits every note. Let’s get the oven preheated and bake something beautiful.
Perfect For
- Cozy weeknight dinners
- Feeding a crowd with minimal effort
- Shrimp lovers who want something baked and satisfying
- Date night meals that impress
- Meal prep with gourmet flavor
Why You’ll Love This Recipe
- Creamy Garlic Butter Sauce: Like classic shrimp scampi, but thicker and richer.
- Oven-Baked for Convenience: Bake it once and serve straight from the dish.
- Juicy Shrimp in Every Bite: Perfectly cooked, no rubbery seafood here.
- Customizable Pasta Base: Works with penne, rotini, or even gluten-free noodles.
- Crave-Worthy Golden Top: A layer of cheese and breadcrumbs gives that irresistible crust.
Preparation & Cooking Time
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Servings: 6
- Calories: ~480 per serving
Ingredients
- 1 lb medium shrimp, peeled and deveined
- 12 oz penne or rotini pasta
- 4 tablespoons unsalted butter
- 4 garlic cloves, minced
- 1/2 teaspoon red pepper flakes
- 1/3 cup dry white wine (or chicken broth)
- Juice and zest of 1 lemon
- 1/2 cup heavy cream
- 1/3 cup grated parmesan cheese
- 1/2 cup shredded mozzarella
- 1/3 cup panko breadcrumbs
- 1 tablespoon olive oil
- 1 tablespoon chopped parsley
- Salt and pepper, to taste
Ingredient Highlights
- Shrimp: Sweet, succulent, and fast-cooking.
- Butter + Garlic: The heart of scampi flavor.
- White Wine & Lemon: Adds brightness and a touch of acidity.
- Heavy Cream: Gives richness without overwhelming.
- Pasta: Use a shape that holds sauce well like penne, rigatoni, or rotini.
Step-by-Step Instructions
- Cook pasta: Boil pasta until al dente. Drain and set aside.
- Sauté garlic & shrimp: In a large skillet, melt 2 tablespoons butter with olive oil. Add garlic and red pepper flakes. Sauté 30 seconds, then add shrimp. Cook 2 minutes per side. Remove shrimp and set aside.
- Deglaze with wine: Pour in wine and lemon juice. Scrape up browned bits and simmer 2 minutes.
- Make the sauce: Add remaining butter, lemon zest, and cream. Stir in parmesan. Let simmer for 2–3 minutes until slightly thickened.
- Combine: Toss cooked pasta and shrimp in the skillet with the sauce. Mix well.
- Assemble the bake: Pour into greased 9×13 baking dish. Top with mozzarella and breadcrumbs.
- Bake: At 375°F (190°C) for 15–18 minutes, until bubbly and golden.
- Garnish & serve: Sprinkle with chopped parsley and a squeeze of lemon.
Serving Suggestions
- With Garlic Bread: Double down on garlic goodness.
- Next to a Crisp Caesar Salad: Balances the richness.
- With Roasted Asparagus: Adds color and crunch.
- As a Meal Prep Bowl: Pack with a side of green beans.
- Topped with Extra Parmesan: Because why not?
Additional Tips
- Don’t Overcook Shrimp: They’ll cook again in the oven.
- Use Fresh Lemon: Bottled won’t give the same zing.
- Want it Creamier? Add more heavy cream before baking.
- For Extra Crunch: Mix melted butter into your panko topping.
- Spice it Up: Add more chili flakes or a splash of hot sauce.
Recipe Variations
- Gluten-Free Scampi Bake
- Make it celiac-safe by swapping in gluten-free pasta and topping with gluten-free breadcrumbs or crushed rice crackers for a golden crunch. Choose a pasta that holds its shape well—like gluten-free penne or rotini—so it bakes up just right.
- Low-Carb Version
- Looking to lighten things up? Ditch the pasta and spiralize some zucchini or use spaghetti squash instead. Cut back on the cream and use a touch more lemon juice and garlic to keep the flavor bold and fresh without the carbs.
- Cheesy Scampi Alfredo
- Double down on comfort by turning this into a hybrid Alfredo-style bake. Stir in an extra cup of mozzarella or even some grated Parmesan, and finish with a generous splash of heavy cream. It becomes creamy, dreamy, and downright decadent—great for cheese lovers!
- Scampi Bake with Spinach
- Toss a few big handfuls of fresh baby spinach into the hot pasta before baking—it wilts down perfectly and adds a pop of green. You can also sauté the spinach with garlic first for even more flavor. Bonus: it sneaks in some veggies without fuss.
- Seafood Medley Bake
- Want to elevate this dish for a dinner party or holiday meal? Add scallops, chunks of white fish (like cod or halibut), or even lump crab meat to the mix. It turns your scampi bake into a full-blown seafood celebration with every bite.
Freezing & Storage
Refrigerator:
Once cooled, store any leftovers in an airtight container and refrigerate for up to 3 days. The flavors actually deepen as it rests, so don’t be surprised if day-two scampi tastes even better. For best results, portion it out so you’re not reheating the whole pan every time.
Freezer:
This dish freezes beautifully in individual portions. Scoop servings into foil trays or freezer-safe containers, cover tightly with plastic wrap and foil, and freeze for up to 2 months. Be sure to label them with the date—future you will thank you. For best texture, thaw overnight in the fridge before reheating.
Reheat:
To keep the pasta creamy and avoid drying it out, cover with foil before reheating. In the oven, warm at 350°F for 15–20 minutes until hot and bubbly. In the microwave, reheat on medium power in 1-minute intervals, stirring halfway through. Add a splash of cream or broth before reheating if it looks dry—this brings back that silky sauce magic.
Equipment Needed
- Large skillet
- Pasta pot
- Baking dish (9×13)
- Mixing bowls
- Garlic press or microplane (optional)
FAQs (From People Also Ask)
What is shrimp scampi made of?
Shrimp scampi is traditionally made with garlic, butter, white wine, lemon juice, and parsley — and served with pasta or bread. This baked shrimp scampi pasta recipe takes it further with cream, cheese, and baked pasta to create a full meal.
Can I make shrimp scampi pasta bake ahead of time?
Yes! You can assemble the entire dish, cover it tightly, and refrigerate for up to 24 hours before baking. It’s a perfect make-ahead meal for dinner parties or busy evenings.
What kind of pasta works best for baked shrimp scampi?
Short-cut pasta like penne, rotini, or rigatoni work best. They hold onto the creamy scampi sauce and bake evenly without becoming mushy.
Can I use cooked or frozen shrimp?
You can use either, but be careful not to overcook. If using pre-cooked shrimp, add them after baking so they just warm through in the hot pasta and sauce.
Is shrimp scampi pasta bake healthy?
This dish is indulgent, but you can make it lighter by using half-and-half instead of heavy cream, reducing the cheese, or adding extra vegetables like spinach or zucchini for more fiber and nutrients.
How do I store and reheat shrimp scampi pasta bake?
Store leftovers in the fridge for up to 3 days. Reheat in the oven covered with foil at 350°F or microwave until hot. Add a splash of water or cream to keep it moist.
Can I freeze shrimp scampi pasta bake?
Yes, it freezes well. Use freezer-safe containers and let it cool completely before freezing. Reheat from thawed for best texture.
External Resources
- Seafood Safety from the — Learn how to safely handle and store shrimp
- Cleveland Clinic: Lemon Health Benefits — Why lemon is more than just flavor
- Cooking with Garlic — Nutritional perks of garlic and how to cook with it
Shrimp Scampi Pasta Bake
Ingredients
Method
- Cook pasta: Boil pasta until al dente. Drain and set aside.
- Sauté garlic & shrimp: In a large skillet, melt 2 tablespoons butter with olive oil. Add garlic and red pepper flakes. Sauté 30 seconds, then add shrimp. Cook 2 minutes per side. Remove shrimp and set aside.
- Deglaze with wine: Pour in wine and lemon juice. Scrape up browned bits and simmer 2 minutes.
- Make the sauce: Add remaining butter, lemon zest, and cream. Stir in parmesan. Let simmer for 2–3 minutes until slightly thickened.
- Combine: Toss cooked pasta and shrimp in the skillet with the sauce. Mix well.
- Assemble the bake: Pour into greased 9×13 baking dish. Top with mozzarella and breadcrumbs.
- Bake: At 375°F (190°C) for 15–18 minutes, until bubbly and golden.
- Garnish & serve: Sprinkle with chopped parsley and a squeeze of lemon.
Notes
Shrimp Scampi Pasta Bake – Helpful Tips
Cooking Tips & TechniquesUse raw, peeled, and deveined shrimp—medium or large work best for even cooking and bold presentation.
Sauté shrimp just until pink and slightly curled, then remove from the pan before baking to avoid overcooking.
Use plenty of garlic and fresh lemon juice for that signature scampi brightness—don’t skip the zest for extra citrus punch.
Cook pasta just shy of al dente; it will finish cooking in the oven and absorb all that buttery, garlicky flavor.
Toss the cooked pasta in the scampi sauce and fold in the shrimp, then top with shredded mozzarella and a sprinkle of Parmesan for a golden, cheesy crust. Serving Suggestions
Serve with garlic bread or crusty baguette to soak up every drop of sauce.
Pair with a fresh Caesar salad or steamed green beans for balance.
Garnish with chopped parsley, extra lemon zest, and red pepper flakes for color and a hint of heat.
Perfect for date nights, family dinners, or a comfort-food twist on a seafood classic.
Enjoy with a glass of white wine like Sauvignon Blanc or Pinot Grigio to complement the buttery richness. Make-Ahead & Storage
Make-Ahead: Assemble the full bake (uncooked) up to 1 day in advance; refrigerate, then bake just before serving.
Refrigerator: Store leftovers in an airtight container for up to 3 days.
Freezer: Freeze unbaked casserole (without shrimp) for up to 2 months. Add shrimp fresh when ready to bake.
Reheat: Reheat in a 350°F oven covered with foil until warmed through, or microwave individual portions. Tasty Variations to Try
Spicy Scampi Bake: Add crushed red pepper flakes or diced jalapeño to the sauce for a little heat.
Creamy Upgrade: Stir in a splash of heavy cream or cream cheese for a richer, velvety texture.
Veggie Add-In: Mix in sautéed spinach, cherry tomatoes, or roasted zucchini for extra nutrition and color.
Gluten-Free Option: Use gluten-free pasta and a GF panko or breadcrumb topping.
Cheese Swap: Try Gruyère or fontina for a more gourmet, melty twist.
Conclusion
This Shrimp Scampi Pasta Bake is the best of both worlds — all the fresh, vibrant flavors of shrimp scampi paired with the comfort of a baked, cheesy pasta casserole. Every forkful delivers a hit of lemony garlic, creamy sauce, and juicy shrimp, wrapped around perfectly baked pasta. It’s hearty, it’s elegant, and it’s deeply satisfying.
I’ve made this for everything from busy weeknights to special occasions, and it never lets me down. It’s the kind of dish that earns you compliments and requests for seconds — and best of all, it’s not complicated. With simple ingredients, a few solid techniques, and a hot oven, you can turn everyday ingredients into something memorable.
Now it’s your turn. Fire up that oven, zest some lemons, and bake up this creamy, golden, garlic-packed beauty. And hey — if you share it online, don’t forget to include me in your post. I’d love to see your delicious scampi masterpiece!
