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.

Shrimp Scampi Pasta Bake

Name: Shrimp Scampi Pasta Bake
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

Description

This Shrimp Scampi Pasta Bake combines the elegance of shrimp scampi with the comfort of a cheesy pasta bake, perfect for beginner cooks seeking a quick and healthy meal.

Ingredients

Scale

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

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Instructions

Preheat your oven to 375°F (190°C).
Cook the pasta according to package instructions until al dente. Drain and set aside.
In a large skillet, melt the butter over medium heat. Add the garlic and red pepper flakes, and sauté for about 1 minute until fragrant.
Add the shrimp to the skillet and cook until pink and opaque, about 3–4 minutes. Remove the shrimp and set aside.
Deglaze the pan with white wine or broth and simmer for 2 minutes.
Stir in lemon juice, zest, and heavy cream. Simmer gently.
Add the cooked pasta and toss to coat in the sauce. Season with salt and pepper.
Transfer the pasta to a baking dish and arrange the shrimp on top.
Sprinkle with Parmesan and mozzarella cheese.
Bake for 15–20 minutes until the cheese is melted and bubbly.
Garnish with chopped parsley before serving.

Notes

Use slightly undercooked pasta to prevent it from becoming mushy while baking.
Frozen shrimp can be used—just thaw and pat dry.
To make it ahead, assemble and refrigerate, then bake with an additional 5 minutes.
Half-and-half or coconut cream can replace heavy cream, but will change texture or flavor.
Use broth instead of wine for a non-alcoholic version.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Main Course
Method: Baked
Cuisine: American

Nutrition

Serving Size: 1 plate (approx. 1/4 of dish)
Calories: 620
Sugar: 3g
Sodium: 720mg
Fat: 32g
Saturated Fat: 17g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 50g
Fiber: 3g
Protein: 35g
Cholesterol: 225mg