Shrimp Scampi Pasta Bake
A rich, cheesy twist on shrimp scampi. This pasta bake blends garlic butter shrimp with creamy sauce and a golden mozzarella topping.
Equipment
- - Large skillet
- - Baking dish
- - Pasta pot
- Mixing spoon
- Oven
Ingredients
- - 12 oz pasta penne, rotini, or linguine
- - 1 lb large shrimp peeled and deveined
- - 4 tbsp unsalted butter
- - 4 garlic cloves minced
- - 1/4 tsp red pepper flakes optional
- - 1 cup heavy cream or half-and-half
- - 1/2 cup grated Parmesan cheese
- - 1 cup shredded mozzarella
- - Zest and juice of 1 lemon
- - 1/2 cup white wine or broth
- - 1/4 cup reserved pasta water
- - 2 tbsp chopped parsley
- - Salt and pepper to taste
Instructions
- Preheat oven to 375°F (190°C). Grease a baking dish.
- Cook pasta until just al dente. Drain and reserve pasta water.
- Sauté garlic and pepper flakes in butter. Add shrimp and cook until pink. Remove shrimp.
- Deglaze with wine or broth. Stir in cream, lemon, Parmesan, and pasta water. Simmer.
- Combine pasta and sauce. Fold in shrimp. Transfer to baking dish.
- Top with mozzarella. Bake 15–20 minutes until bubbly and golden.
- Rest briefly, garnish with parsley, and serve.
Notes
- Use gluten-free pasta or dairy alternatives for special diets.
- Reheat with a splash of broth to maintain creaminess.
- Make ahead and refrigerate unbaked.
- Reheat with a splash of broth to maintain creaminess.
- Make ahead and refrigerate unbaked.