Shrimp Scampi Pasta Bake

Shrimp Scampi Pasta Bake is a buttery, garlicky, lemon-infused pasta dish loaded with juicy shrimp, tossed with tender noodles, and baked with a layer of melty cheese until golden and bubbling. It takes the classic flavors of shrimp scampi and turns them into a comforting, oven-baked meal that I can enjoy any night of the week.

Why You’ll Love This Recipe

I love this dish because it blends the elegance of shrimp scampi with the hearty satisfaction of a pasta bake. It’s quick to prepare, full of flavor, and always feels a little fancy without being complicated. The lemon and garlic keep it bright and fresh, while the cheese and pasta make it cozy and filling. It’s a perfect go-to for a weeknight dinner or a casual dinner party.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

shrimp (peeled and deveined)
angel hair, spaghetti, or linguine (cooked al dente)
butter
olive oil
garlic (minced)
white wine or chicken broth
lemon juice and zest
Parmesan cheese (grated)
mozzarella cheese (shredded)
red pepper flakes (optional)
parsley (chopped, for garnish)
salt and pepper
optional: breadcrumbs for topping

Directions

1. I preheat the oven to 375°F and lightly grease a 9×13-inch baking dish.

2. I cook the pasta just until al dente, then drain and set it aside.

3. In a large skillet, I melt butter with olive oil over medium heat, then add the garlic and sauté for about 1 minute.

4. I add the shrimp and cook for 1–2 minutes per side, just until they turn pink. I remove them from the pan and set them aside.

5. In the same skillet, I pour in the white wine or broth, lemon juice, and zest, scraping up any bits from the bottom. I let it simmer for a couple of minutes to reduce slightly.

6. I stir in the cooked pasta, tossing to coat with the sauce, then mix in half of the Parmesan cheese.

7. I transfer the pasta mixture to the baking dish, arrange the shrimp on top, and sprinkle with mozzarella, the remaining Parmesan, and optional breadcrumbs for a crispy topping.

8. I bake uncovered for 15–20 minutes until bubbly and golden on top.

9. I garnish with fresh parsley before serving.

Servings and timing

This recipe serves about 4–6 people and takes roughly 40 minutes total, including prep and baking. It’s perfect for a weeknight meal that still feels special.

Variations

Sometimes I mix in spinach or cherry tomatoes for extra color and flavor. I’ve also used a mix of shrimp and scallops when I want a seafood medley. For a spicier version, I add more red pepper flakes or a splash of hot sauce to the sauce. And for a lighter version, I reduce the cheese and use whole wheat pasta.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I warm them in the oven at 350°F covered with foil, or microwave individual portions with a splash of broth or water to keep it moist. It reheats well and makes a great lunch the next day.

FAQs

Can I use frozen shrimp?

Yes, I thaw them completely and pat them dry before cooking to avoid excess water in the dish.

What pasta works best?

I prefer spaghetti or angel hair for that classic scampi feel, but penne or fettuccine also work great.

Can I make this ahead of time?

Yes, I assemble everything (except baking), cover and refrigerate it, then bake it when ready. I add 5–10 extra minutes to the bake time if it’s cold.

What if I don’t cook with wine?

I use chicken broth or vegetable broth as a substitute—it still gives a great depth of flavor.

How do I keep the shrimp from overcooking?

I sauté them briefly and then bake them just long enough to heat through. If I’m using precooked shrimp, I add them just before baking to avoid rubbery texture.

Conclusion

Shrimp Scampi Pasta Bake brings together the bright, garlicky flavors of shrimp scampi with the cheesy comfort of a pasta casserole. I love how quick and satisfying it is, with a perfect balance of zesty lemon, rich butter, and melty cheese. Whether I’m making it for a busy weeknight or entertaining friends, it’s always a delicious success.

Shrimp Scampi Pasta Bake

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• Author: Linda
• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Total Time: 40 minutes
• Yield: 4–6 servings
• Category: Main Course
• Method: Baking
• Cuisine: American
• Diet: Low Lactose

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Description

Shrimp Scampi Pasta Bake combines the bright, buttery flavors of classic shrimp scampi with the cozy comfort of a cheesy pasta casserole. Juicy shrimp, garlic, lemon, and cheese come together in a satisfying oven-baked dish perfect for any night.

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Ingredients

• 1 lb shrimp, peeled and deveined
• 12 oz spaghetti, angel hair, or linguine (cooked al dente)
• 3 tbsp butter
• 2 tbsp olive oil
• 4 cloves garlic, minced
• 1/2 cup white wine or chicken broth
• 2 tbsp lemon juice
• 1 tsp lemon zest
• 1/2 cup grated Parmesan cheese
• 1 cup shredded mozzarella cheese
• 1/4 tsp red pepper flakes (optional)
• Salt and pepper to taste
• 2 tbsp chopped fresh parsley
• Optional: 1/4 cup breadcrumbs for topping

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Instructions

1. Preheat oven to 375°F (190°C) and grease a 9×13-inch baking dish.
2. Cook pasta until al dente, drain, and set aside.
3. In a skillet, melt butter with olive oil over medium heat. Add garlic and sauté 1 minute.
4. Add shrimp and cook 1–2 minutes per side until pink. Remove and set aside.
5. Pour wine or broth, lemon juice, and zest into the skillet. Simmer 2–3 minutes to reduce slightly.
6. Add cooked pasta and toss to coat. Stir in half of the Parmesan cheese.
7. Transfer to baking dish. Top with shrimp, mozzarella, remaining Parmesan, and breadcrumbs (if using).
8. Bake uncovered for 15–20 minutes until golden and bubbly.
9. Garnish with parsley and serve hot.

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Notes

• Add spinach or cherry tomatoes for extra flavor and color.
• Use scallops with shrimp for a seafood medley.
• Replace wine with broth if preferred.
• Precook shrimp lightly to avoid overcooking in the bake.
• Whole wheat pasta or reduced cheese makes a lighter version.

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Nutrition

• Serving Size: 1/6 of recipe
• Calories: 480
• Sugar: 3g
• Sodium: 630mg
• Fat: 24g
• Saturated Fat: 10g
• Unsaturated Fat: 12g
• Trans Fat: 0g
• Carbohydrates: 40g
• Fiber: 2g
• Protein: 28g
• Cholesterol: 190mg