Shrimp Scampi Pasta Bake

It was one of those chilly evenings when the idea of yet another plain pasta dinner felt uninspiring. I wanted something comforting, warm, but with a bit of zest—something that didn’t require hours in the kitchen. That’s when I remembered the briny brightness of shrimp scampi, a dish I’d only ever enjoyed in restaurants. I thought, “What if I gave it a baked twist?” The result was this Shrimp Scampi Pasta Bake—a golden, cheesy, lemon-garlic masterpiece that quickly became my go-to for quick and healthy meals that still feel a little fancy.

This recipe is perfect for beginner cooks because it brings all the flavor of a traditional shrimp scampi into a one-dish wonder. It’s an easy sheet pan dinner alternative that’s ready in under an hour, requires minimal kitchen equipment, and is filled with ingredients that are simple to find and flexible to swap.

Why This Recipe is Special

Shrimp scampi is typically seen as a date-night or restaurant-only dish—but when baked into pasta, it becomes an everyday luxury. It’s got the juicy shrimp, garlicky butter, and refreshing lemon you’d expect, but now layered with comforting pasta and melted cheese. This version is hearty, adaptable, and perfect for meal prepping or casual entertaining.

You can make it ahead, store it easily, and reheat it without losing the flavor. It checks all the boxes: flavor, texture, practicality—and it’s an easy way to impress without the stress.

Ingredients and Preparation

Linguine or Spaghetti
This is the backbone of the dish. It holds the sauce well and adds structure. You can use penne or rotini for a chunkier bite or opt for whole wheat pasta for added fiber.

Large Shrimp
These add the protein punch and rich seafood flavor. They cook fast and soak up the lemon-garlic sauce beautifully. Not into shrimp? Swap in diced chicken, scallops, or even sautéed mushrooms for a vegetarian twist.

Butter
Butter is the heart of the scampi flavor. It gives the dish that rich, indulgent base. If you’re cutting dairy, use olive oil or a vegan butter alternative.

Garlic
Minced garlic is essential for that unmistakable aroma and savory depth. Garlic powder can work in a pinch but fresh is best for bold flavor.

Red Pepper Flakes
These bring a subtle heat that brightens the dish without overpowering. For no spice, skip it. Want more kick? Add a dash of cayenne.

White Wine or Chicken Broth
This deglazes the pan and builds complexity into the sauce. If you don’t want to use alcohol, chicken broth or vegetable broth works great.

Lemon Juice and Zest
Lemon is the refreshing anchor that balances the richness. Zest adds brightness, juice adds tang. No lemons? A splash of vinegar can do the trick.

Heavy Cream
This creates the creamy, luxurious texture. For a lighter option, use half-and-half or unsweetened almond milk.

Parmesan and Mozzarella Cheese
Parmesan offers nutty, salty flavor. Mozzarella brings melty, stretchy texture. You can use Pecorino Romano or fontina for a twist.

Salt and Pepper
These amplify all other flavors—don’t skip them.

Fresh Parsley
Adds color, freshness, and a mild herbaceous finish. Sub with fresh basil or chives if you prefer.

Step-by-Step Instructions

Step 1
Preheat your oven to 375°F (190°C) so it’s ready when you are.

Step 2
Boil your pasta in salted water until just al dente—it should still have a slight bite since it’ll cook more in the oven. Drain and set aside.

Step 3
In a large skillet, melt butter over medium heat. Add minced garlic and red pepper flakes, stirring for about a minute until the garlic is fragrant but not browned.

Step 4
Add shrimp to the skillet in a single layer and cook for 3–4 minutes, flipping once, until they turn pink and opaque. Remove shrimp and set them aside on a plate.

Step 5
Deglaze the pan by pouring in white wine (or broth), scraping the bottom with a wooden spoon to lift up any browned bits. Let simmer for 2 minutes.

Step 6
Stir in lemon juice, zest, and heavy cream. Let the mixture come to a gentle simmer—don’t boil. You should see small bubbles forming around the edges.

Step 7
Add the cooked pasta directly into the skillet and toss to coat evenly in the sauce. Taste and season with salt and pepper.

Step 8
Transfer everything to a large baking dish, spreading the pasta evenly. Nestle the cooked shrimp on top.

Step 9
Sprinkle Parmesan and mozzarella cheese generously over the entire surface.

Step 10
Bake uncovered for 15–20 minutes until the cheese is melted, bubbly, and starting to brown.

Step 11
Remove from the oven and sprinkle with chopped fresh parsley for a fresh finish. Let rest 5 minutes before serving to allow everything to set.

Beginner Tips and Notes

• Pasta Timing: Slightly undercook your pasta since it will finish baking in the oven. This keeps it from getting mushy.
• Don’t Overcook Shrimp: If they curl tightly into a “C” shape, they’re perfectly cooked. If they form an “O,” they’re likely overdone.
• Sauce Too Thin? Let it simmer a little longer before adding pasta, or stir in a spoonful of cream cheese for richness.
• No Oven-Safe Skillet? Just transfer everything into a casserole dish for baking—no fancy gear required.

Serving Suggestions

Pair this easy sheet pan dinner alternative with:

• A crisp green salad with vinaigrette to contrast the richness.
• Garlic bread or toasted sourdough for dipping into the sauce.
• Roasted asparagus or steamed broccoli for extra veg.

Leftovers Tip
Store in an airtight container in the fridge for up to 3 days. Reheat in the microwave or cover with foil and warm in the oven. This dish also freezes well—just thaw overnight before baking again.

Conclusion

If you’ve ever felt intimidated by cooking seafood or whipping up a creamy pasta dish, this Shrimp Scampi Pasta Bake is your new best friend. It’s simple enough for a Tuesday night, fancy enough for a dinner party, and flexible enough to make your own. I’d love to hear how it turns out for you—did you try a twist? Add extra spice? Share your take in the comments and let’s keep cooking up comfort together.

FAQ About Shrimp Scampi Pasta Bake

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