Introduction
Can you turn a gourmet dish like shrimp scampi into a comforting, crowd-pleasing bake without losing its elegance? The answer is yes—and this Shrimp Scampi Pasta Bake proves it! Combining the bright, garlicky butter-lemon flavors of traditional shrimp scampi with tender pasta and a golden, cheesy topping, this baked dish is perfect for busy weeknights, meal prep, or even entertaining guests. It’s everything you love about shrimp scampi—baked into a bubbling casserole of comfort.
Ingredients List
For the Pasta Bake:
- 12 oz linguine or spaghetti (or use penne or rotini for a heartier texture)
- 1 lb large shrimp, peeled and deveined
- 3 tbsp olive oil
- 4 tbsp unsalted butter
- 6 cloves garlic, minced
- 1/4 tsp crushed red pepper flakes (optional, for heat)
- Juice and zest of 1 large lemon
- 1/4 cup dry white wine (or use chicken broth)
- 1/2 cup grated Parmesan cheese
- 1 cup shredded mozzarella (for topping)
- 1/4 cup chopped parsley
- Salt and freshly ground black pepper, to taste
Optional Add-ins:
- 1/2 cup cherry tomatoes (halved)
- 1 cup baby spinach
- 1/4 cup cream (for extra richness)
Timing
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
That’s 30% faster than many traditional pasta bakes, without sacrificing flavor.
Step-by-Step Instructions
Step 1: Cook the pasta
Boil pasta in salted water until just al dente. Drain and set aside, reserving 1/4 cup pasta water.
Step 2: Sauté shrimp
In a large skillet, heat olive oil and 1 tbsp butter over medium-high. Add shrimp, season with salt and pepper, and cook 1–2 minutes per side until just pink. Remove and set aside.
Step 3: Make scampi sauce
In the same skillet, melt remaining butter. Add garlic and red pepper flakes, cooking 1 minute until fragrant. Stir in lemon juice, zest, and white wine. Let it simmer 2–3 minutes to reduce slightly.
Step 4: Combine pasta and shrimp
Add cooked pasta to the skillet and toss in the scampi sauce, along with reserved pasta water, Parmesan, and shrimp. Mix until well combined. Fold in parsley (and optional spinach or tomatoes).
Step 5: Bake
Transfer to a greased 9×13″ baking dish. Sprinkle mozzarella on top and bake at 375°F (190°C) for 15–18 minutes, or until the top is melted and golden.
Step 6: Serve
Garnish with extra parsley and a lemon wedge. Serve hot with garlic bread or a fresh salad.
Nutritional Information (Per Serving – Serves 6)
| Nutrient | Amount |
|---|---|
| Calories | ~450 |
| Protein | 28g |
| Fat | 20g |
| Carbs | 40g |
| Fiber | 3g |
Healthier Alternatives
- Whole Wheat Pasta: For added fiber and nutrients.
- Greek Yogurt Sauce: Swap some butter for a tangy Greek yogurt base.
- Low-Fat Cheese: Use part-skim mozzarella to reduce fat content.
- Zucchini Noodles: For a low-carb version, replace pasta with spiralized zucchini.
Serving Suggestions
- Pair with garlic knots or cheesy breadsticks.
- Add a side of steamed asparagus or roasted Brussels sprouts.
- Serve with a crisp white wine like Pinot Grigio or Sauvignon Blanc.
Common Mistakes to Avoid
- Overcooking shrimp: They cook quickly; remove them once pink and opaque.
- Skipping lemon zest: It adds bright citrus depth that balances the richness.
- Using too much cheese: A light sprinkle creates a golden crust without overpowering the shrimp.
Storing Tips
- Refrigerate leftovers in an airtight container for up to 3 days.
- Reheat in the oven at 350°F with a splash of broth or water to prevent drying out.
- Freeze unbaked version (without cheese) for up to 2 months. Bake from frozen, adding 10–15 minutes to the cooking time.
Conclusion
This Shrimp Scampi Pasta Bake combines classic elegance with cozy comfort—all in one pan. It’s a weeknight hero and a dinner-party star that doesn’t demand hours in the kitchen.
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FAQs
Can I use frozen shrimp?
Yes, just make sure they’re fully thawed and patted dry before cooking.
Can I make this dish ahead of time?
Absolutely! Assemble the dish, cover, and refrigerate for up to 24 hours. Bake just before serving.
What pasta works best?
Linguine is traditional, but short pasta like penne or rotini holds the sauce well.
Can I make it spicy?
Add extra red pepper flakes or a touch of chili oil for a kick.
Is this recipe kid-friendly?
Yes—just reduce the garlic and spice, and they’ll love the cheesy, buttery flavor.
