Shrimp Scampi Pasta Bake: The Ultimate Comfort Food Upgrade
This Shrimp Scampi Pasta Bake is a warm, comforting twist on the classic dish. It combines garlicky shrimp, creamy lemon sauce, tender pasta, and a golden cheesy topping. It’s quick enough for a weeknight but impressive enough for guests. If you love buttery shrimp scampi, this baked version will be an instant favorite!
Ingredients
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12 oz linguine or spaghetti
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1 lb large shrimp, peeled and deveined
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4 tablespoons butter
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4 cloves garlic, minced
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1/4 teaspoon red pepper flakes
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1/2 cup white wine or chicken broth
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1 lemon, juiced and zested
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1 cup heavy cream
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1/2 cup grated Parmesan cheese
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1 cup shredded mozzarella cheese
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Salt and pepper, to taste
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2 tablespoons chopped fresh parsley
Instructions
Set oven to 375°F (190°C).
Cook pasta until al dente, drain, and set aside.
Melt butter in a large skillet over medium heat. Add garlic and red pepper flakes; cook 1 minute until fragrant.
Add shrimp and cook 3–4 minutes until pink. Remove shrimp and set aside.
Pour in wine (or broth) and simmer 2 minutes, scraping any browned bits from the pan.
Stir in lemon juice, zest, and heavy cream. Bring to a gentle simmer.
Add pasta to the skillet and toss to coat. Season with salt and pepper.
Transfer pasta to a baking dish. Spread evenly and place shrimp on top.
Sprinkle with Parmesan and mozzarella.
Bake 15–20 minutes, or until the cheese is melted and bubbly.
Remove from the oven, garnish with parsley, and enjoy warm.
Notes
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Don’t overcook the shrimp. They finish in the oven, so keep them slightly underdone on the stove.
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Use fresh lemon. It brightens the creamy sauce and balances the richness.
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Pasta shape flexibility: Penne, fettuccine, or rotini all work well.
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Make ahead: Assemble the dish, cover, and refrigerate for up to 12 hours. Add 5 extra minutes of baking time if cold.
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Want it lighter? Swap half the heavy cream for evaporated milk.