Shrimp Scampi Pasta Bake

I’ll never forget the first time I made shrimp scampi pasta bake. It was a chilly evening, and I was craving something warm, comforting, and just a little fancy. I had some shrimp in the freezer and a box of pasta in the pantry, so I decided to experiment. The result? A golden, bubbly dish with tender shrimp, garlicky butter sauce, and cheesy goodness that had my family begging for seconds. Since then, this recipe has become my go-to for cozy dinners or when I want to impress guests without spending hours in the kitchen. It’s simple enough for a weeknight but feels like a special treat.

This shrimp scampi pasta bake combines the classic flavors of shrimp scampi—lemon, garlic, and butter—with the heartiness of a baked pasta dish. It’s easy to prep, bakes in under 30 minutes, and delivers restaurant-quality flavor at home. Whether you’re a seasoned cook or a beginner, this recipe is foolproof and oh-so-satisfying. Let’s dive into how to make it!

Ingredients

• 12 oz linguine or spaghetti
• 1 lb large shrimp, peeled and deveined
• 4 tbsp unsalted butter, melted
• 3 tbsp olive oil
• 4 garlic cloves, minced
• 1/4 tsp red pepper flakes (optional, for a kick)
• 1/3 cup dry white wine (or chicken broth)
• Juice and zest of 1 lemon
• 1/4 cup fresh parsley, chopped
• 1/2 cup grated Parmesan cheese
• 1 cup shredded mozzarella cheese
• 1/2 cup panko breadcrumbs
• Salt and black pepper, to taste
• Lemon wedges, for serving

Step-by-Step Instructions

1. Preheat and Prep: Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish with cooking spray or a little olive oil. Set it aside.
2. Cook the Pasta: Bring a large pot of salted water to a boil. Cook the pasta until just al dente, about 1-2 minutes less than the package instructions. Drain and toss with a drizzle of olive oil to prevent sticking.
3. Sauté the Shrimp: In a large skillet, heat 1 tablespoon of olive oil over medium heat. Season the shrimp with salt and pepper, then cook for 1-2 minutes per side until pink and opaque. Remove the shrimp and set aside.
4. Make the Scampi Sauce: In the same skillet, melt the butter with the remaining 2 tablespoons of olive oil. Add minced garlic and red pepper flakes, cooking for 1 minute until fragrant. Pour in the white wine and lemon juice, and let it simmer for 2-3 minutes. Stir in lemon zest and half of the parsley. Taste and adjust seasoning with salt and pepper.
5. Combine Ingredients: In a large bowl, toss the cooked pasta, shrimp, and scampi sauce until well coated. Transfer the mixture to the prepared baking dish.
6. Add Toppings: Sprinkle the Parmesan and mozzarella cheeses evenly over the top. In a small bowl, mix the panko breadcrumbs with a pinch of salt and pepper, then sprinkle them over the cheese for a crispy finish.
7. Bake: Place the dish in the oven and bake for 15-20 minutes, or until the cheese is melted and bubbly and the breadcrumbs are golden brown.
8. Garnish and Serve: Remove from the oven, sprinkle with the remaining parsley, and serve hot with lemon wedges on the side.

Related Recipes:

Taco Pasta Bake

Pizza Pasta Bake Recipe

Pro Cooking Tips

• Don’t Overcook the Shrimp: Shrimp cook fast, so keep an eye on them during the sauté step to avoid a rubbery texture.
• Use Fresh Garlic: Freshly minced garlic gives the dish a bold, authentic flavor that garlic powder can’t match.
• Toast the Panko: For extra crunch, toast the panko in a dry skillet over medium heat for 2-3 minutes before sprinkling it on.
• Adjust the Heat: If you love spice, increase the red pepper flakes or add a dash of hot sauce to the scampi sauce.

Variations

• Creamy Version: Stir in 1/2 cup of heavy cream or a few tablespoons of cream cheese to the scampi sauce for a richer dish.
• Veggie Boost: Add sautéed spinach, cherry tomatoes, or asparagus for extra color and nutrition.
• Gluten-Free Option: Swap regular pasta for your favorite gluten-free brand and use gluten-free breadcrumbs.
• Different Protein: Try scallops or chunks of white fish instead of shrimp for a twist.

Storage Suggestions

• Refrigerator: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F (175°C) for 10-15 minutes or in the microwave until warmed through.
• Freezer: Assemble the dish (without baking) in a freezer-safe container, cover tightly, and freeze for up to 2 months. Thaw overnight in the fridge before baking as directed.
• Tip: If reheating, add a splash of broth or water to keep the pasta moist.

How to Serve

Serve this shrimp scampi pasta bake straight from the oven for maximum cheesy, bubbly goodness. Pair it with a crisp green salad, garlic bread, or roasted vegetables for a complete meal. A chilled glass of white wine, like Sauvignon Blanc, complements the lemony, garlicky flavors perfectly. For a family-style dinner, place the baking dish in the center of the table and let everyone dig in!

Nutrition Facts (Per Serving, Approx.)

• Calories: 520 kcal
• Protein: 28g
• Fat: 24g
• Carbohydrates: 48g
• Fiber: 3g
• Sugar: 2g
• Sodium: 680mg

Note: Nutrition values are estimates and may vary based on ingredient brands and portion sizes.

FAQs

Can I use frozen shrimp?
Yes! Thaw them in the fridge or under cold running water before cooking. Pat dry to avoid excess moisture.

What if I don’t have white wine?
Chicken broth or a mix of water and a splash of white vinegar works as a substitute.

Can I make this ahead of time?
Absolutely. Assemble the dish up to the baking step, cover, and refrigerate for up to 24 hours. Bake when ready, adding 5-10 minutes if cold.

Is this dish kid-friendly?
Most kids love the cheesy pasta and mild shrimp flavor. Skip the red pepper flakes for a milder taste.

Can I use a different pasta shape?
Sure! Penne, rigatoni, or fettuccine work great. Just cook to al dente to avoid mushy pasta.

Conclusion

This shrimp scampi pasta bake is the ultimate crowd-pleaser, blending bright, zesty flavors with the comfort of a cheesy casserole. It’s quick to whip up, endlessly customizable, and perfect for any occasion—from weeknight dinners to special gatherings. I love how the lemon and garlic shine through, making every bite feel like a little indulgence. Give it a try, and I bet it’ll become a staple in your kitchen too. Happy cooking!