Some dinners just know how to impress and comfort at the same time. This Shrimp Scampi Pasta Bake is one of those winners — it’s buttery, garlicky, lemony, and baked until perfectly golden and bubbly. It’s what happens when you mash up the elegance of shrimp scampi with the cozy magic of a baked pasta dish.
This one came together on a weeknight when I was craving something a little special, but didn’t want to fuss. The shrimp scampi flavors were calling, but I wanted something more filling — something I could serve up in one big dish, straight from the oven. Toss it all together with pasta, a creamy lemon sauce, and a generous amount of cheese… and wow. Everyone at the table was quiet — the good kind of quiet.
Ingredients You’ll Need
- 12 oz linguine or spaghetti – Cooked al dente
- 1 lb large shrimp – Peeled, deveined
- 4 tbsp butter – For that classic scampi richness
- 4 cloves garlic – Minced
- ¼ tsp red pepper flakes – Adds a subtle kick
- ½ cup white wine or chicken broth – Your call
- 1 lemon, juiced and zested – Brightens up the whole dish
- 1 cup heavy cream – Makes it ultra creamy
- ½ cup grated Parmesan cheese – Salty, nutty goodness
- 1 cup shredded mozzarella cheese – Melts into golden magic
- Salt and black pepper – To taste
- 2 tbsp fresh parsley, chopped – Optional garnish
Let’s Make It!
Step 1: Boil the pasta
Cook your linguine or spaghetti in salted water until just al dente. Drain and set aside.
Step 2: Sauté the aromatics
In a large skillet, melt the butter over medium heat. Add the minced garlic and red pepper flakes, cooking just until fragrant — about 1 minute. Keep an eye on it so the garlic doesn’t burn.
Step 3: Cook the shrimp
Add the shrimp to the pan and cook for 3–4 minutes until pink and opaque. Remove them from the skillet and set aside.
Step 4: Deglaze & build the sauce
Pour in the wine (or chicken broth), scraping up the browned bits from the bottom of the pan. Let it simmer for 2 minutes, then stir in lemon juice, zest, and heavy cream. Bring to a gentle simmer — not a boil.
Step 5: Combine with pasta
Add your drained pasta to the skillet and toss to coat in the creamy lemon sauce. Season with salt and pepper.
Step 6: Assemble & bake
Transfer everything into a greased 9×13 baking dish. Nestle the shrimp on top and sprinkle with Parmesan and mozzarella.
Step 7: Bake to bubbly perfection
Bake at 375°F for 15–20 minutes, or until the top is golden and the cheese is bubbling.
Step 8: Garnish & serve
Top with fresh parsley and serve warm. It’s rich, it’s bright, it’s everything you want in a pasta bake.
Quick Tips Before You Start
- Don’t overcook the shrimp — they’ll finish in the oven.
- Use a wine you’d drink if you go that route — the flavor matters.
- Short on time? Prep everything ahead and bake when ready.
- Craving crunch? Toss some breadcrumbs on top before baking.
Make It Your Own
- Swap proteins: Try scallops or shredded rotisserie chicken.
- Go low-carb: Use zucchini noodles or cooked spaghetti squash.
- Switch cheeses: Pecorino Romano or provolone add fun twists.
- Add veggies: Spinach, cherry tomatoes, or peas mix in easily.
- Make it spicy: Add extra red pepper or Cajun seasoning.
Storage & Leftovers
- Fridge: Store leftovers in an airtight container for up to 3 days. Reheat in the microwave or oven.
- Freezer: Wrap tightly or place in a freezer-safe container. Freeze for up to 3 months. Thaw overnight and reheat until warm.
What to Serve With It
This dish is a star on its own, but here are a few easy add-ons:
- A crisp green salad with lemon vinaigrette
- Garlic bread or warm focaccia
- Steamed asparagus or roasted broccoli
Real Talk
This Shrimp Scampi Pasta Bake is the kind of meal you make when you want something fancy without the extra effort. It feels restaurant-level but comes together with simple ingredients and a single skillet. Plus, it feeds a crowd — or just leaves you with the best leftovers ever.
One Last Tip
If you’re entertaining, assemble the dish earlier in the day and keep it chilled. Pop it in the oven when guests arrive and you’ve got a showstopper meal without breaking a sweat.
Frequently Asked Questions
Can I use frozen shrimp for this recipe?
Yes! Just make sure they’re fully thawed and patted dry before cooking. You don’t want extra water thinning out your sauce.
What kind of pasta works best for this?
Linguine or spaghetti are great because they soak up that buttery sauce, but feel free to use penne, fettuccine, or even shells. Just stick to something that holds sauce well.
Can I make this ahead of time?
Definitely. You can assemble the whole dish up to a day in advance, cover it, and refrigerate. When you’re ready, pop it in the oven and bake until hot and bubbly — you might need to add an extra 5–10 minutes to the bake time if it’s cold from the fridge.
I don’t cook with wine. What should I use instead?
Chicken broth is a great swap — it still adds flavor and works perfectly in the sauce. You can also add a little more lemon juice for brightness if you’d like.
Can I make this dish gluten-free?
Absolutely. Just use your favorite gluten-free pasta, and double-check your broth and cheese to be sure they’re GF-friendly too.
What if I don’t like shrimp?
No problem! This recipe is super flexible — try it with cooked chicken breast, scallops, or even tofu for a vegetarian spin.
Can I freeze the leftovers?
Yes. Let it cool completely, then transfer to a freezer-safe dish. It’ll keep for up to 3 months. Thaw overnight in the fridge and reheat in the oven or microwave until hot.
Shrimp Scampi Pasta Bake
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 6
Difficulty: Easy
Tools Needed: Large skillet, pot for boiling pasta, 9×13 baking dish, zester
Ingredients
- 12 oz linguine or spaghetti
- 1 lb large shrimp, peeled and deveined
- 4 tbsp butter
- 4 cloves garlic, minced
- ¼ tsp red pepper flakes
- ½ cup white wine (or chicken broth)
- Juice and zest of 1 lemon
- 1 cup heavy cream
- ½ cup grated Parmesan cheese
- 1 cup shredded mozzarella cheese
- Salt and black pepper, to taste
- 2 tbsp fresh parsley, chopped
Instructions
- Preheat oven to 375°F (190°C).
- Cook pasta according to package directions until al dente. Drain and set aside.
- Sauté garlic: In a large skillet, melt butter over medium heat. Add garlic and red pepper flakes, cooking for about 1 minute.
- Add shrimp: Cook for 3–4 minutes until pink and opaque. Remove from skillet and set aside.
- Deglaze: Add wine or broth to skillet and scrape up any brown bits. Simmer 2 minutes.
- Add flavor: Stir in lemon juice, zest, and cream. Bring to a gentle simmer.
- Toss pasta: Add cooked pasta and toss to coat. Season with salt and pepper.
- Layer dish: Transfer pasta to a 9×13 dish, place shrimp on top.
- Top with cheese: Sprinkle Parmesan and mozzarella evenly.
- Bake: Place in oven for 15–20 minutes or until bubbly and golden.
- Garnish: Remove from oven and top with parsley before serving.
