Description
This Shrimp Scampi Pasta Bake perfectly balances rich garlic butter, tender shrimp, and creamy, cheesy pasta baked to bubbly perfection. It combines the bright flavors of classic shrimp scampi with the comforting texture of a baked pasta dish, making it quick, family-friendly, and customizable for various dietary needs.
Ingredients
Scale
Shrimp and Pasta
- 1 pound medium-sized shrimp, fresh or thawed, peeled and deveined
- 12 ounces penne or rigatoni pasta
Scampi Sauce
- 4 tablespoons butter
- 4 cloves garlic, minced
- 1/2 cup white wine or chicken broth
- 2 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
- 1/4 teaspoon red pepper flakes (optional)
- Salt and freshly ground black pepper, to taste
Cheeses
- 1 cup grated Parmesan cheese, divided
- 1 cup shredded mozzarella cheese, divided
Finishing Touch
- 2 tablespoons fresh parsley, chopped
- Lemon wedges, for serving (optional)
Instructions
- Prepare the pasta: Cook the pasta according to package directions until just al dente, then drain and set aside. Slightly undercooking the pasta prevents it from becoming mushy during baking.
- Sauté the shrimp: In a large skillet, melt the butter over medium heat and add the minced garlic. Cook until fragrant, about 1 minute. Add the shrimp and sauté until pink and opaque, approximately 2-3 minutes per side. Remove shrimp from the skillet and set aside to avoid overcooking.
- Create the scampi sauce: Deglaze the skillet with white wine or chicken broth, scraping up any browned bits from the bottom. Stir in lemon juice, lemon zest, salt, pepper, and red pepper flakes if using. Let the sauce simmer for a few minutes until it slightly reduces.
- Combine pasta, shrimp, and sauce: Add the cooked pasta and shrimp back into the skillet with the scampi sauce. Stir in half of the Parmesan and mozzarella cheese, coating everything evenly with the cheesy sauce.
- Bake the dish: Transfer the mixture to a greased baking dish. Sprinkle the remaining Parmesan and mozzarella cheese evenly on top. Bake in a preheated oven at 375°F (190°C) for 15-20 minutes or until the top is golden and bubbly.
Notes
- Do not overcook the shrimp to keep them tender; remove from heat once pink.
- Use fresh garlic for the richest flavor; avoid garlic powder.
- Short pasta shapes like penne or rigatoni hold sauce better than long strands.
- Reserve some pasta water to loosen the sauce if it becomes too thick before baking.
- Allow the baked pasta to rest for a few minutes after baking to let flavors meld.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 serving
- Calories: 520 kcal
- Sugar: 3 g
- Sodium: 600 mg
- Fat: 28 g
- Saturated Fat: 15 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 3 g
- Protein: 35 g
- Cholesterol: 190 mg