Shrimp Scampi Pasta Bake
This Shrimp Scampi Pasta Bake is a comforting and flavorful dish that combines the classic flavors of shrimp scampi with the creamy richness of a baked pasta casserole.
The dish features tender shrimp, a zesty lemon-infused creamy sauce, and a blend of Parmesan and mozzarella cheese, all baked to perfection. It’s a great way to enjoy a seafood pasta with a twist, making it ideal for family dinners or special occasions.
The balance of garlic, lemon, and a hint of spice from the red pepper flakes makes every bite irresistible.
Why You’ll Love This Recipe:
People will love this Shrimp Scampi Pasta Bake because it combines the rich, creamy flavors of a classic shrimp scampi with the comforting texture of baked pasta.
The shrimp are perfectly cooked and paired with a flavorful garlic, lemon, and cream sauce that coats the pasta beautifully.
Topped with a golden, bubbly layer of melted mozzarella and Parmesan cheese, each bite is a delicious blend of savory, cheesy goodness with a subtle zing from the lemon.
It’s a crowd-pleasing dish that’s easy to make, and the balance of flavors is sure to satisfy both seafood lovers and pasta fans alike.
Key Ingredients:
Linguine or spaghetti: The pasta base that soaks up the flavorful sauce.
Large shrimp: Peeled and deveined, providing a juicy, tender seafood element.
Butter and garlic: The foundation of the rich, aromatic sauce.
White wine or chicken broth: Adds depth of flavor to the sauce.
Lemon: Both the juice and zest brighten up the dish with a fresh, zesty kick.
Heavy cream: Creates a rich, creamy sauce that binds everything together.
Parmesan and mozzarella cheese: Adds a gooey, cheesy topping that melts and bubbles to perfection.
Fresh parsley: For garnish, adding a pop of color and a touch of freshness.
Shrimp Scampi Pasta Bake
Ingredients
12 oz linguine or spaghetti
1 lb large shrimp, peeled and deveined
4 tablespoons butter
4 cloves garlic, minced
1/4 teaspoon red pepper flakes
1/2 cup white wine or chicken broth
1 lemon, juiced and zested
1 cup heavy cream
1/2 cup grated Parmesan cheese
1 cup shredded mozzarella cheese
Salt and pepper, to taste
2 tablespoons fresh parsley, chopped
Instructions
Preheat the Oven: Set the temperature to 375°F (190°C) to preheat your oven.
Cook the Pasta: Boil the pasta in salted water according to the package directions until it’s al dente. Drain it and set aside.
Sauté the Aromatics: In a large pan, melt the butter over medium heat. Add the minced garlic and red pepper flakes, stirring for about 1 minute until the garlic is fragrant.
Cook the Shrimp: Place the shrimp into the pan and cook for 3-4 minutes, or until they turn pink and opaque. Once done, remove the shrimp and set them aside.
Prepare the Sauce: Pour in the white wine (or chicken broth) and deglaze the pan, scraping up any bits stuck to the bottom. Allow the mixture to simmer for 2 minutes.
Combine the Flavors: Stir in the lemon juice, lemon zest, and heavy cream. Let the sauce simmer gently.
Toss the Pasta: Add the cooked pasta to the pan and toss it in the creamy sauce. Season with salt and pepper to taste.
Assemble the Dish: Transfer the pasta mixture into a large baking dish, spreading it out evenly. Top the pasta with the cooked shrimp.
Add the Cheese: Sprinkle the grated Parmesan and shredded mozzarella evenly over the pasta and shrimp.
Bake: Place the dish into the preheated oven and bake for 15-20 minutes, or until the cheese has melted and become bubbly.
Garnish and Serve: Take the dish out of the oven, sprinkle with chopped fresh parsley, and serve hot.
Enjoy your creamy, cheesy, and flavorful Shrimp Scampi Pasta Bake!
Notes:
Pasta Choice: While linguine or spaghetti works perfectly, you can substitute with other pasta shapes like fettuccine or penne depending on your preference.
Shrimp Cooking: Be careful not to overcook the shrimp in the skillet, as they will continue to cook in the oven. Remove them from the heat as soon as they turn pink and opaque.
Wine or Broth: White wine enhances the sauce with a slight acidity and depth. If you prefer a non-alcoholic version, chicken broth is a great alternative.
Adjusting Creaminess: If you prefer a richer sauce, feel free to add extra heavy cream or a bit of cream cheese to the mixture. If you’d like a lighter dish, use less cream.
Cheese Variations: You can experiment with different cheeses, such as adding some grated Gruyère or fontina for extra flavor. Just be sure to balance with the mozzarella and Parmesan.
Baking Tip: Ensure the pasta is evenly coated in sauce before baking for the best texture and flavor. You can cover the baking dish with foil during the first part of baking to prevent the cheese from browning too quickly, then uncover it for the last few minutes to allow the cheese to melt and bubble.
Make Ahead: This dish can be assembled ahead of time and refrigerated. Simply bake it right before serving, adding a few extra minutes if it’s cold from the fridge.
Nutrition Information:
YIELDS: 6 | SERVING SIZE: 1
Calories: 460 kcal | Protein: 28 grams | Carbohydrates: 40 grams | Fiber: 2 grams | Sugars: 3 grams | Fat: 22 grams | Saturated Fat: 10 grams | Cholesterol: 160 mg | Sodium: 600 mg | Potassium: 250 mg
Frequently Asked Questions:
Can I use a different type of pasta?
Yes, you can use any type of pasta you prefer. Penne, rigatoni, or fettuccine would all work well in this dish.
Just be sure to cook the pasta according to the package instructions until it’s al dente before combining it with the sauce.
Can I substitute the shrimp with another protein?
Absolutely! You can substitute the shrimp with chicken breast or even a plant-based protein like tofu or tempeh.
If using chicken, make sure to cook it thoroughly before adding it to the pasta.
Is there a non-dairy option for this recipe?
Yes, you can make this recipe dairy-free by using dairy-free butter and substituting the cream and cheese with plant-based alternatives like coconut cream and dairy-free mozzarella and Parmesan-style cheeses.
How can I make the dish spicier?
If you want to add more heat, you can increase the amount of red pepper flakes or add a few dashes of hot sauce or crushed red chili peppers to the garlic butter sauce.
You can also use spicy sausage or add finely chopped jalapeños.
Can I prepare this dish ahead of time?
Yes, you can prepare this dish ahead of time.
Assemble everything in the baking dish, cover it tightly with plastic wrap or foil, and refrigerate for up to 24 hours before baking.
When you’re ready to bake, just preheat the oven and bake as directed, adding a few extra minutes if needed to ensure it’s heated through.
Do I need to cook the shrimp before adding it to the pasta bake?
Yes, the shrimp should be cooked first. Sauté the shrimp in butter and garlic until they’re pink and opaque, then set them aside.
This ensures they are perfectly cooked when baked with the pasta.
Can I use frozen shrimp instead of fresh?
Yes, you can use frozen shrimp.
Just make sure to thaw and peel the shrimp before cooking.
You can thaw them quickly by placing them in a bowl of cold water for about 15-20 minutes.
What if I don’t have white wine?
If you don’t have white wine, you can substitute with chicken broth, vegetable broth, or even a splash of lemon juice to maintain the acidity and flavor.
Chicken broth is the best alternative for the wine in this dish.
How do I prevent the pasta from getting too dry when baking?
To prevent the pasta from drying out during baking, make sure to coat it thoroughly with the sauce before transferring it to the baking dish.
If necessary, add a little more cream or broth to the sauce to keep it moist while baking.
Can I make this recipe ahead of time?
Yes, you can assemble the pasta bake ahead of time.
Prepare the pasta, shrimp, and sauce, and combine them in the baking dish.
Cover and refrigerate until ready to bake.
When you’re ready to bake, just preheat the oven and bake as directed.
You may need to add a few extra minutes to the baking time if it’s been refrigerated.