Shrimp Scampi Pasta Bake

Name: Shrimp Scampi Pasta Bake for Beginners: A Cozy Coastal Classic
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: American
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 chopped fresh parsley

Jump to Recipe·Print Recipe

There’s something deeply nostalgic about pulling a bubbling casserole dish from the oven—steam rising, cheese stretching, and the unmistakable smell of garlic and butter wafting through the air. I first whipped up this Shrimp Scampi Pasta Bake on a rainy evening after a long day, craving something both comforting and bright. I had shrimp in the freezer and pasta in the pantry, and what started as a quick throw-together meal turned into one of my go-to recipes.

This dish is perfect for beginner cooks because it’s incredibly forgiving, quick to assemble, and doesn’t require any fancy techniques. You’ll learn basic skills like sautéing garlic, cooking shrimp just right, and building a creamy, lemon-kissed sauce—all in one pan. Best of all, it’s a crowd-pleaser that feels elevated but is secretly easy.

Why This Recipe is Special

Shrimp Scampi Pasta Bake is the best of two worlds: the elegance of seafood scampi and the soul-soothing warmth of baked pasta. Unlike traditional scampi, which is made on the stovetop and served immediately, this version gets a golden, cheesy finish in the oven. The shrimp adds a light yet luxurious flavor, while the lemon and garlic keep everything fresh and balanced. It’s also endlessly adaptable—perfect for picky eaters, busy weeknights, or even a casual dinner party.

Ingredients and Preparation

Pasta (like linguine or spaghetti): Serves as the hearty base of the dish, soaking up all the sauce and holding everything together. You can substitute with gluten-free pasta or even penne for easier scooping.

Large Shrimp: Tender and juicy, shrimp are the star of the show. Opt for peeled and deveined for ease, or swap in scallops, chicken, or even tofu if preferred.

Butter: Adds richness and depth, forming the foundation of the scampi-style sauce.

Garlic: Brings bold, aromatic flavor and is essential for that classic scampi taste.

Red Pepper Flakes: Just a pinch adds a gentle kick and enhances the overall flavor without overwhelming it.

White Wine or Chicken Broth: Deglazes the pan and creates a complex, slightly tangy base. For an alcohol-free version, stick with broth or extra lemon juice.

Lemon Juice and Zest: These brighten the entire dish and balance the creaminess of the sauce. Zest adds fragrance, while the juice brings acidity.

Heavy Cream: Makes the sauce silky and luscious without overpowering the freshness.

Parmesan Cheese: Offers a salty, nutty note that melts beautifully into the sauce.

Mozzarella Cheese: Creates that irresistible, bubbly, golden crust when baked.

Salt and Pepper: Simple, essential seasoning that ties everything together.

Fresh Parsley: A final touch for color, freshness, and subtle herbaceous flavor.

Step-by-Step Instructions

Step 1: Preheat your oven to 375°F (190°C) so it’s hot and ready when your dish is assembled. This helps the cheese brown nicely and the pasta bake evenly.

Step 2: Cook your pasta just until al dente (firm to the bite), then drain and set it aside. This prevents it from becoming mushy in the oven.

Step 3: In a large skillet, melt the butter over medium heat. Add the minced garlic and a pinch of red pepper flakes, stirring gently for about one minute until fragrant—don’t let it brown.

Step 4: Add the shrimp to the skillet in a single layer and cook for 2–3 minutes per side, just until they turn pink and opaque. Remove the shrimp to a plate and set aside.

Step 5: Pour the white wine or broth into the hot skillet, scraping up any bits stuck to the pan for extra flavor. Let it simmer for a couple of minutes.

Step 6: Stir in the lemon juice, lemon zest, and heavy cream. Allow the sauce to come to a gentle simmer—avoid boiling, as this could cause the cream to curdle.

Step 7: Add the cooked pasta to the sauce and toss until well coated. Season with salt and pepper to taste, adjusting the balance as needed.

Step 8: Pour the pasta and sauce mixture into a large baking dish. Nestle the cooked shrimp on top, spreading them evenly.

Step 9: Sprinkle Parmesan and mozzarella cheeses generously over the entire dish.

Step 10: Bake for 15–20 minutes, or until the cheese is melted, bubbly, and starting to turn golden brown on top.

Step 11: Remove from the oven and sprinkle with chopped parsley before serving. Let it rest for 5 minutes to allow the flavors to settle.

Beginner Tips and Notes

If your pasta overcooks: Don’t worry. Rinse with cold water after draining to stop the cooking process. Slightly undercooked pasta works best since it will continue baking.

Shrimp cooking tip: Shrimp cook quickly—once they’re pink and firm, pull them out. Overcooked shrimp become rubbery fast.

Make it ahead: Assemble the dish earlier in the day, refrigerate it, and bake just before dinner. Add 5 extra minutes to the baking time if chilled.

No wine on hand?: Chicken broth or extra lemon juice makes a great substitute. Just be sure to balance the acidity with a little extra cream if needed.

Kitchen tool tip: If you don’t have a zester, a fine grater works well for lemon zest. Tongs are also super helpful for tossing pasta in sauce without breaking the noodles.

Serving Suggestions

Perfect pairings: A crisp green salad with a light vinaigrette and crusty garlic bread are ideal companions to this creamy dish. For wine lovers, a chilled Sauvignon Blanc or Pinot Grigio complements the lemony flavors beautifully.

Leftover love: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven or microwave until warmed through. You can also freeze portions—wrap tightly and thaw in the fridge overnight before reheating.

Conclusion

Shrimp Scampi Pasta Bake is a recipe that brings joy with every bite. It’s simple enough for a beginner, yet special enough to impress guests. Whether you’re making it on a busy Tuesday night or serving it for a weekend dinner, it promises comfort, flavor, and a dash of coastal charm.

Give this easy sheet pan dinner alternative a try and let us know how it turned out. Did you add your own twist? Leave a comment below—we’d love to hear how you made it your own. Here’s to more quick and healthy meals that feel as good to make as they do to eat.

FAQ About Shrimp Scampi Pasta Bake

1. Can I make Shrimp Scampi Pasta Bake ahead of time?

Yes, you can assemble the dish a few hours ahead and store it in the refrigerator until ready to bake. Just add 5 extra minutes to the baking time if baking straight from the fridge.

2. What type of pasta works best for this recipe?

Linguine or spaghetti is traditional and works well, but you can also use penne, fusilli, or any pasta that holds sauce nicely. For a gluten-free option, use gluten-free pasta.

3. Can I use frozen shrimp?

Absolutely. Just make sure to fully thaw and pat the shrimp dry before cooking to avoid excess water in the sauce and to help them cook evenly.

4. What can I substitute for heavy cream?

You can use half-and-half for a lighter version, though the sauce will be slightly less rich. A dairy-free alternative like coconut cream also works in a pinch, but it will alter the flavor.

More Relevant Recipes