Shrimp Scampi Pasta Bake

If you love shrimp scampi but want something a little heartier, this Shrimp Scampi Pasta Bake is the perfect solution. The first time I made this, it was purely by accident—I had planned to make classic shrimp scampi, but a last-minute change in plans led me to bake it all together with pasta, cheese, and a crispy topping.

The result? A dish so deliciously comforting yet bright and flavorful that it instantly became a household favorite.

What sets this dish apart is how it brings together the best of both worlds—the light, garlicky, buttery goodness of shrimp scampi and the rich, satisfying texture of baked pasta. The shrimp stay juicy, the pasta soaks up all the flavors, and the golden breadcrumb topping adds just the right amount of crunch. 

It’s an easy, crowd-pleasing dish that works just as well for a cozy family dinner as it does for entertaining guests. Let’s dive in and make this irresistible meal!

Short Description

A rich and creamy Shrimp Scampi Pasta Bake that combines garlicky shrimp, tender pasta, and a luscious lemon-butter sauce, baked to golden perfection with a cheesy, crispy topping.

Key Ingredients And How To Choose The Right Ones

Ingredients:

• 1 lb large shrimp, peeled and deveined – Fresh or frozen, but if using frozen, thaw completely before cooking.
• 12 oz pasta (penne, rigatoni, or ziti) – Holds sauce well and bakes beautifully.
• 4 tbsp unsalted butter – Essential for the signature rich, garlicky flavor.
• 4 cloves garlic, minced – Use fresh garlic for the best taste.
• 1/2 tsp red pepper flakes – Adds a slight kick but can be adjusted.
• 1 cup chicken or seafood broth – Enhances flavor and keeps the sauce light.
• 1 cup heavy cream – Adds richness without making the dish too heavy.
• 1/2 cup dry white wine (optional) – Brings depth of flavor; substitute with extra broth if avoiding alcohol.
• 1/2 cup grated Parmesan cheese – For umami depth and a golden topping.
• 1/2 cup shredded mozzarella cheese – Creates that irresistible cheesy crust.
• Juice and zest of 1 lemon – Balances the richness with a bright, fresh note.
• 1 tbsp chopped parsley – For garnish and freshness.
• 1 cup panko breadcrumbs – Mixed with butter for a crispy, golden top layer.
• Salt and black pepper, to taste

How to Choose the Best Ingredients:

• Shrimp: Opt for wild-caught shrimp for the best flavor. If using frozen, defrost properly before cooking.
• Pasta: Use short, sturdy pasta that holds sauce well, like penne or rigatoni.
• Cheese: Freshly grated Parmesan melts better and provides richer flavor than pre-grated.
• Lemon: Always use fresh lemon juice and zest for the best citrusy brightness.

Tools Needed

• Large skillet
• 9×13-inch baking dish
• Large pot for boiling pasta
• Zester and juicer
• Mixing bowls

Cooking Instructions

Step 1: Cook the Pasta

• Bring a large pot of salted water to a boil.
• Cook pasta until al dente (about 1-2 minutes less than the package suggests).
• Drain and set aside.

Step 2: Prepare the Shrimp

• In a large skillet, melt 2 tbsp butter over medium heat.
• Add shrimp, season with salt and black pepper, and cook for 2 minutes per side until pink and opaque.
• Transfer shrimp to a plate.

Step 3: Make the Sauce

• In the same skillet, melt the remaining 2 tbsp butter.
• Add garlic and red pepper flakes, sauté for 1 minute until fragrant.
• Pour in the white wine (or extra broth) and cook for 2 minutes to reduce.
• Stir in the broth, heavy cream, lemon juice, and zest.
• Simmer for 5 minutes until slightly thickened.
• Add Parmesan cheese and stir until melted.

Step 4: Assemble the Bake

• Preheat the oven to 375°F (190°C).
• Toss cooked pasta and shrimp with the sauce.
• Transfer to a greased 9×13-inch baking dish.
• Sprinkle mozzarella and panko breadcrumbs on top.

Step 5: Bake and Serve

• Bake uncovered for 20-25 minutes until golden and bubbly.
• Garnish with parsley and serve hot.

Why You’ll Love This Recipe

• Easy to prepare – Simple ingredients, minimal effort.
• Flavor-packed – Bright lemon, garlicky butter, and juicy shrimp.
• Versatile – Works as a weeknight meal or a fancy dinner.
• Make-ahead friendly – Preps well and reheats beautifully.

Mistakes to Avoid & Solutions

• Overcooking shrimp – Cook just until pink to keep them tender.
• Using pre-grated cheese – Freshly grated cheese melts smoother.
• Skipping the lemon zest – It’s crucial for balance and brightness.
• Using watery shrimp – Pat them dry before cooking for better texture.

Serving and Pairing Suggestions

• Best served with: A crisp green salad, garlic bread, or roasted asparagus.
• Drink pairings: White wine (like Sauvignon Blanc) or lemon-infused sparkling water.

Storage and Reheating Tips

• Storage: Refrigerate leftovers in an airtight container for up to 3 days.
• Reheating: Bake at 350°F for 15 minutes or microwave in 30-second intervals until warm.

FAQs

1. Can I use frozen shrimp? 

Yes, just thaw and pat dry before cooking.

2. Can I make this ahead? 

Yes! Assemble and refrigerate, then bake when ready.

3. What pasta works best? 

Short pasta like penne or rigatoni.

4. Can I make it gluten-free? 

Use gluten-free pasta and breadcrumbs.

5. How do I make it spicier? 

Add extra red pepper flakes or cayenne.

Tips & Tricks

• Toast panko breadcrumbs before baking for extra crunch.
• Use a cast-iron skillet for a crispier topping.

Recipe Variations

• Keto-Friendly: Swap pasta for zucchini noodles.
• Dairy-Free: Use coconut cream and dairy-free cheese.
• Spicy Cajun: Add Cajun seasoning and sliced andouille sausage.

Final Thoughts

If you try this Shrimp Scampi Pasta Bake, I’d love to hear how it turned out! Share your creations on social media and tag me—I can’t wait to see your delicious results. Happy cooking!