SHRIMP SCAMPI PASTA BAKE

Let’s set the scene: tender pasta tossed in a lemon-garlic butter sauce, juicy shrimp nestled in, a touch of cream to make it luscious, and a bubbling golden top thanks to a generous layer of mozzarella and Parmesan. Baked just until everything is melty and caramelized, this Shrimp Scampi Pasta Bake is rich, zippy, and totally satisfying.

I made this once when I was craving shrimp scampi and baked pasta, and figured—why not both? Now it’s in regular rotation at our house, and every time, the pan gets scraped clean.

WHY YOU’LL LOVE IT

• Bright and bold shrimp scampi flavor in a comfort food format
• Easy to make ahead and pop in the oven when ready to eat
• Golden, cheesy topping gives you that perfect baked finish
• Crowd-pleaser – great for family dinners or potlucks
• Customizable – use your favorite pasta, cheese, or even add veggies

PREP TIME & YIELD

Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Servings: 6
Calories per serving: ~480
Protein: 28g | Carbs: 35g | Fat: 24g

INGREDIENTS

For the Pasta Bake:

• 8 oz pasta (linguine, penne, or spaghetti work great)
• 1 lb shrimp, peeled and deveined (medium or large)
• 3 tablespoons butter
• 2 tablespoons olive oil
• 4 garlic cloves, minced
• ½ teaspoon red pepper flakes (optional, for a little heat)
• Zest and juice of 1 lemon
• ½ cup dry chicken broth (or seafood stock)
• ¼ cup heavy cream
• ¾ cup grated Parmesan cheese
• 1 cup shredded mozzarella
• ¼ cup chopped fresh parsley
• Salt and pepper, to taste

OPTIONAL ADD-INS

• 1 cup baby spinach or chopped arugula
• ½ cup halved cherry tomatoes
• Extra lemon slices or zest for topping
• A sprinkle of seasoned breadcrumbs for crunch

STEP-BY-STEP INSTRUCTIONS

1. Cook the Pasta

• Bring a large pot of salted water to a boil.
• Cook pasta 1–2 minutes less than al dente, according to package directions (it will finish baking in the oven).
• Drain and set aside.

2. Sauté the Shrimp

• In a large skillet, heat 1 tablespoon butter + 1 tablespoon olive oil over medium heat.
• Add shrimp and season with salt, pepper, and a pinch of red pepper flakes.
• Cook for 2–3 minutes per side until just pink and opaque.
• Transfer shrimp to a plate and set aside.

3. Make the Scampi Sauce

• In the same skillet, add the remaining butter and olive oil.
• Sauté the garlic for 1 minute until fragrant (don’t let it brown).
• Add lemon zest, juice, and broth. Simmer for 2–3 minutes.
• Stir in heavy cream and ½ cup Parmesan. Season with salt and pepper.
• Simmer until the sauce slightly thickens, about 2 minutes.

4. Combine

• In a large bowl (or right in your baking dish), toss the pasta with the sauce.
• Gently fold in shrimp, parsley, and any optional add-ins (like spinach or tomatoes).
• Pour into a greased 9×13-inch baking dish.
• Sprinkle with mozzarella and the remaining Parmesan.

5. Bake

• Preheat oven to 375°F (190°C).
• Bake uncovered for 20–25 minutes, until the cheese is melted and bubbly.
• Broil for the last 2–3 minutes if you want that golden top.

6. Serve

• Let rest for 5 minutes before serving.
• Garnish with extra parsley, lemon wedges, or a drizzle of olive oil.

HOW TO SERVE

• With crusty garlic bread – to soak up the lemony butter sauce
• Side salad with a citrus vinaigrette – for a bright, fresh contrast
• Roasted asparagus or green beans – pairs perfectly with shrimp
• Glass of sparkling water or a lemony mocktail – keep it light and zesty

TIPS FOR SUCCESS

1. Slightly undercook the pasta – It’ll absorb flavor and finish in the oven.
2. Use fresh lemon – Juice and zest add brightness to balance the rich sauce.
3. Don’t overcook the shrimp – They’ll finish cooking in the oven too.
4. Add more cream if needed – Want it creamier? Stir in an extra splash of cream or broth before baking.
5. Broil carefully – Watch it during the final minutes to avoid burning the top.

VARIATIONS

• Gluten-free – Use your favorite GF pasta.
• Low-carb – Swap pasta for zucchini noodles or spaghetti squash.
• Extra cheesy – Stir in ricotta or cream cheese for a richer base.
• Add veggies – Spinach, peas, or mushrooms blend beautifully.
• Use another protein – Try scallops or chunks of white fish.

STORAGE & REHEATING

• Fridge: Store leftovers in an airtight container for up to 3 days.
• Freezer: Freeze individual portions wrapped well. Best used within 1 month.
• Reheat: Bake at 350°F or microwave with a splash of broth to keep it from drying out.

FAQ

Can I use frozen shrimp?
Absolutely. Just thaw and pat dry before cooking.

Is it spicy?
Not by default. The red pepper flakes add a subtle kick but are totally optional.

Can I make it ahead?
Yes! Assemble the whole bake up to 1 day ahead, cover, and refrigerate. Bake when ready.

What’s the best pasta for this?
Linguine is classic, but penne, rotini, or spaghetti all work beautifully.

CONCLUSION

This Shrimp Scampi Pasta Bake takes the garlicky, lemon-buttery magic of classic shrimp scampi and wraps it up in a cozy, cheesy baked pasta dish. It’s bright, rich, satisfying, and SO easy to make. Whether it’s for Sunday dinner or a weeknight comfort food fix, this dish is a guaranteed hit.

You’ll want to grab seconds. Maybe thirds. And definitely the last crispy-cheesy edge piece.

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