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Mark Anthony

Shrimp Scampi Pasta Bake

This Shrimp Scampi Pasta Bake is a cozy twist on the classic. Juicy shrimp, garlic butter sauce, and a creamy lemon base are baked with pasta and cheese until golden and bubbling. It’s easy, comforting, and perfect for weeknight dinners or special occasions.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6
Calories: 480
Ingredients Method Notes

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

Method
 

  1. Cook pasta: Boil pasta until al dente. Drain and set aside.
  2. 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.
  3. Deglaze with wine: Pour in wine and lemon juice. Scrape up browned bits and simmer 2 minutes.
  4. Make the sauce: Add remaining butter, lemon zest, and cream. Stir in parmesan. Let simmer for 2–3 minutes until slightly thickened.
  5. Combine: Toss cooked pasta and shrimp in the skillet with the sauce. Mix well.
  6. Assemble the bake: Pour into greased 9x13 baking dish. Top with mozzarella and breadcrumbs.
  7. Bake: At 375°F (190°C) for 15–18 minutes, until bubbly and golden.
  8. Garnish & serve: Sprinkle with chopped parsley and a squeeze of lemon.

Notes

Shrimp Scampi Pasta Bake – Helpful Tips

Cooking Tips & Techniques
Use 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.