Shrimp Scampi Pasta Bake (Print View)

Comforting baked pasta with shrimp, garlic butter sauce, and cheesy topping

# 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 Make It:

01 - Preheat oven to 400°F. Lightly grease a large baking dish.
02 - Cook the pasta in salted boiling water 2 minutes less than package directions. Drain and set aside.
03 - In a large skillet over medium heat, melt the butter with olive oil. Add garlic and shallot, sauté until fragrant for 1-2 minutes.
04 - Stir in shrimp, season with salt, pepper, and red pepper flakes. Cook 2-3 minutes until just pink—do not overcook.
05 - Deglaze with white wine, scraping up any browned bits. Simmer 2 minutes.
06 - Add lemon juice and zest, then stir in cream. Simmer 2-3 minutes until slightly thickened. Remove from heat, stir in parsley.
07 - Combine the cooked pasta with shrimp sauce and 2/3 of the parmesan. Toss to coat evenly.
08 - Transfer to the prepared baking dish. Sprinkle mozzarella and remaining parmesan on top.
09 - Bake 15-18 minutes until the top is golden and bubbling. Let rest 5 minutes before serving.
10 - Garnish with extra parsley and serve with lemon wedges if desired.

# Expert Hints:

01 -
  • The sauce develops this incredible depth because the shrimp cooks right in it, lending their sweet essence to every strand of pasta
  • That golden Parmesan crust on top creates the most satisfying contrast against the creamy tender noodles underneath
  • Everything happens in one pan and one baking dish, meaning maximum flavor with minimum cleanup
02 -
  • Undercook your pasta by at least 2 minutes—no one likes mushy pasta bake, and the noodles will absorb sauce as they finish in the oven
  • Don't crowd the pan when cooking shrimp, or they'll steam instead of getting that nice sear
  • The sauce might look thin before baking but it thickens beautifully in the oven
03 -
  • Pat your shrimp completely dry before cooking, or they'll steam instead of getting that nice golden color
  • Use freshly grated Parmesan if you can—it melts better and has way more flavor than the pre-grated stuff
  • Don't skip the lemon zest—that's where all the fragrant oils live

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