Shrimp Scampi Pasta Bake (Printer-Friendly)
Crispy-topped pasta with shrimp in lemon garlic cream sauce
# What You'll Need:
→ Seafood
01 - 1 lb large shrimp, peeled and deveined
→ Pasta
02 - 12 oz penne or ziti
→ Vegetables & Aromatics
03 - 4 cloves garlic, minced
04 - 1 small shallot, finely chopped
05 - 1 lemon, zested and juiced
06 - 3 tbsp fresh parsley, chopped
→ Sauce & Dairy
07 - 5 tbsp unsalted butter
08 - 1/4 cup olive oil
09 - 1/2 cup dry white wine
10 - 3/4 cup heavy cream
11 - 2/3 cup grated parmesan cheese
12 - 1 cup shredded mozzarella cheese
→ Seasonings
13 - 1/2 tsp red pepper flakes
14 - 1/2 tsp salt
15 - 1/4 tsp black pepper
# How-To Steps:
01 - Preheat oven to 400°F. Lightly grease a large baking dish with butter or cooking spray.
02 - Bring a large pot of salted water to boil. Cook pasta 2 minutes less than package directions for al dente texture. Drain and set aside.
03 - In a large skillet over medium heat, melt butter with olive oil. Add garlic and shallot, sauté until fragrant, about 1-2 minutes.
04 - Add shrimp to skillet, season with salt, pepper, and red pepper flakes. Cook 2-3 minutes until just pink—do not overcook.
05 - Pour in white wine, scraping up any browned bits from bottom of skillet. Simmer for 2 minutes to reduce slightly.
06 - Add lemon juice and zest to skillet, then stir in heavy cream. Simmer 2-3 minutes until sauce thickens slightly. Remove from heat and stir in parsley.
07 - Add cooked pasta to shrimp sauce along with 2/3 of the parmesan cheese. Toss thoroughly to coat evenly.
08 - Transfer pasta mixture to prepared baking dish. Sprinkle mozzarella cheese and remaining parmesan evenly across the top.
09 - Bake for 15-18 minutes until cheese is golden and sauce is bubbling around edges. Let rest 5 minutes before serving.
10 - Garnish with additional fresh parsley and lemon wedges if desired. Serve while hot and bubbly.
# Expert Advice:
01 -
- The lemony garlic butter sauce creates this incredible richness that coats every single piece of pasta perfectly
- It transforms classic scampi into a hearty, bake-and-serve dinner that feeds a crowd beautifully
02 -
- I once skipped the step of cooking the pasta less than the package directions and ended up with mushy pasta—lesson learned
- Room temperature shrimp cook more evenly than cold ones, so take them out of the fridge 15 minutes before cooking
03 -
- Sprinkle toasted panko breadcrumbs over the cheese before baking for an extra crispy crust
- Grate your parmesan fresh from a block—pre-grated cheese just doesn't melt the same way