Name: Shrimp Scampi Pasta Bake Recipe
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Italian-American
Ingredients: 12 oz (340g) pasta (penne, ziti, or fettuccine work best); 1 lb (450g) large shrimp, peeled and deveined; 3 tablespoons unsalted butter; 2 tablespoons olive oil; 4 cloves garlic, minced; ½ teaspoon red pepper flakes (optional); ½ cup (125ml) dry white wine (or chicken broth); Juice of 1 lemon; ½ teaspoon salt; ½ teaspoon black pepper; 1 teaspoon Italian seasoning; 2 cups (200g) shredded mozzarella cheese; ½ cup (50g) grated Parmesan cheese; 2 tablespoons fresh parsley, chopped; 1 cup (250ml) heavy cream (or half-and-half for lighter version); ½ cup (125ml) chicken broth; ½ teaspoon garlic powder; ¼ teaspoon nutmeg (optional)

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Introduction

Savor the rich flavors of garlic butter shrimp with this creamy, cheesy Shrimp Scampi Pasta Bake. It combines tender shrimp, perfectly cooked pasta, and a luscious sauce, all baked to bubbly perfection. This dish is a comforting meal that’s easy to prepare and sure to impress.

The dish shows a white rectangular baking dish filled with baked pasta and shrimp in one layer. The bottom layer is made of light beige rigatoni pasta, covered evenly with a creamy, melted cheese sauce in pale yellow-white color that looks smooth and thick. On top, there are medium-sized, sautéed shrimp with a golden orange-brown sear and a slightly crispy texture, scattered across the surface. Small green parsley leaves are sprinkled on top, adding a touch of green color. A fork lifts a portion, revealing the cheesy sauce stretching slightly and some pasta underneath. The dish sits on a white marbled textured surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

12 oz (340g) pasta (penne, ziti, or fettuccine work best)
1 lb (450g) large shrimp, peeled and deveined
3 tablespoons unsalted butter
2 tablespoons olive oil
4 cloves garlic, minced
½ teaspoon red pepper flakes (optional)
½ cup (125ml) dry white wine (or chicken broth)
Juice of 1 lemon
½ teaspoon salt
½ teaspoon black pepper
1 teaspoon Italian seasoning
2 cups (200g) shredded mozzarella cheese
½ cup (50g) grated Parmesan cheese
2 tablespoons fresh parsley, chopped
1 cup (250ml) heavy cream (or half-and-half for a lighter version)
½ cup (125ml) chicken broth
½ teaspoon garlic powder
¼ teaspoon nutmeg (optional)

Instructions

Step 1: Bring a large pot of salted water to a boil. Cook the pasta for 1–2 minutes less than the package instructions to keep it slightly firm, then drain and set aside.
Step 2: Heat olive oil and butter in a large skillet over medium-high heat. Add the shrimp, season with salt, pepper, and red pepper flakes, and cook for 2–3 minutes per side until pink and opaque. Remove shrimp and set aside.
Step 3: In the same skillet, add minced garlic and sauté for 30 seconds until fragrant. Pour in the white wine (or chicken broth) and lemon juice, scraping up any bits from the pan. Let it simmer for 2 minutes.
Step 4: Stir in the heavy cream, chicken broth, Italian seasoning, garlic powder, and nutmeg. Simmer for 3–4 minutes until the sauce thickens slightly.
Step 5: Return the cooked pasta and shrimp to the skillet and toss to coat everything evenly with the sauce. Transfer the mixture to a greased 9×13-inch baking dish. Top with mozzarella and Parmesan cheese.
Step 6: Bake at 375°F (190°C) for 15 minutes or until the cheese is melted and bubbly. Remove from oven, sprinkle with fresh parsley, and serve hot.

Tips & Variations

Use whole wheat or gluten-free pasta to make the dish healthier.
Swap heavy cream for Greek yogurt or light cream for a lighter sauce.
Try chicken, salmon, or scallops instead of shrimp for variety.
Add spinach, mushrooms, or bell peppers to boost the vegetable content.
Use Gruyère or fontina cheese for extra creaminess or add pepper jack for a spicy twist.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) covered with foil for 10 minutes or microwave in 30-second intervals, stirring in between. This bake can also be frozen for up to 2 months; thaw overnight in the fridge before reheating.

How to Serve

A white baking dish filled with three visible layers: the bottom layer is pale yellow rigatoni pasta, the middle layer is creamy white cheese sauce with melted cheese slightly browned on top, and the top layer has several golden-brown grilled shrimp scattered evenly, garnished with small green parsley leaves. A metal fork is lifting a portion from the side, showing stringy melted cheese and a shrimp on top, with the dish resting on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

What pasta works best for this bake?

Short pasta shapes like penne, ziti, or rigatoni hold the sauce well and work best for this dish.

Can I use frozen shrimp?

Yes, just thaw the shrimp completely and pat dry before cooking for the best texture.

Can I skip the wine?

Absolutely. Substitute dry white wine with chicken broth for great flavor without alcohol.

Is this dish very spicy?

It has a mild kick from the red pepper flakes, but you can leave them out for a milder version.

Can I make this dairy-free?

Yes, use coconut cream to replace heavy cream and dairy-free cheese alternatives to keep it dairy-free.

What can I serve with this pasta bake?

Garlic bread, a crisp green salad, or roasted asparagus or broccoli make excellent side dishes.

Can I make it ahead of time?

Yes, you can assemble the bake, refrigerate it, and bake when ready to serve.

How do I thicken the sauce?

Simply let it simmer a few extra minutes or stir in additional Parmesan cheese to thicken.

Can I add more veggies?

Definitely! Spinach, mushrooms, or bell peppers are great additions to increase the vegetable content.

What wine pairs well with this dish?

Light white wines such as Sauvignon Blanc or Pinot Grigio complement the flavors nicely.