shrimp scampi pasta bake recipe

Written ByJenny Smyth Posted on
shrimp scampi pasta bake recipe
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The Best shrimp scampi pasta bake recipe

I’ve been making shrimp scampi pasta bake for years, and it’s still a family favorite. It’s a simple yet flavorful dish that’s perfect for a weeknight dinner or a special occasion. I love how the garlic and lemon flavors come together to create a delicious and savory sauce that coats the pasta and shrimp.

The best part is that it’s incredibly easy to make, and you can customize it to your taste by adding other ingredients like vegetables or herbs. As an Italian-American dish, shrimp scampi pasta bake has its roots in traditional Italian cuisine. The name ‘scampi’ refers to the type of prawns used in the dish, which are typically small and sweet.

The recipe has been adapted over time to include various ingredients and techniques, but its core remains the same: a light and flavorful sauce made with garlic, lemon, and olive oil, served over cooked pasta. When I cook this dish for my family, they always ask for seconds. My kids love helping me prepare it, especially when we get to add the shrimp and sauce on top of the pasta.

It’s a great way to involve them in the cooking process and teach them about different flavors and textures. One of the best things about shrimp scampi pasta bake is its versatility. You can serve it as a main course or as a side dish, depending on your preference.

It’s also easy to scale up or down, making it perfect for small or large gatherings. Plus, the leftovers are just as good reheated the next day. In terms of health benefits, this dish is relatively light compared to other pasta bakes.

The shrimp provides protein and omega-3 fatty acids, while the garlic has antibacterial properties that can help boost your immune system.

Shrimp Scampi Pasta Bake

Shrimp Scampi Pasta Bake

4.8 from 1482 votes

This baked shrimp scampi pasta combines tender shrimp, garlic, and white wine with al dente pasta in a creamy, cheesy sauce. It is finished in the oven with a golden breadcrumb topping for a comforting, restaurant-style meal.

Prep Time15 mins
Cook Time30 mins
Resting Time0 mins
Total Time45 mins
Servings: 4Cuisine: InternationalCalories: 450 kcal

🥘Ingredients

For the Pasta and Shrimp

8 oz linguine or fettuccine
1 lb large shrimp, peeled and deveined
2 tbsp olive oil
3 cloves garlic, minced
1/2 cup dry white wine
1/4 cup fresh lemon juice
1/2 tsp red pepper flakes
Salt and black pepper to taste

For the Sauce and Topping

1 cup heavy cream
1/2 cup grated Parmesan cheese
1/2 cup shredded mozzarella cheese
1/2 cup panko breadcrumbs
2 tbsp melted butter
2 tbsp chopped fresh parsley

👨‍🍳Directions

1Preheat the oven to 375°F.
2Bring a large pot of salted water to a rolling boil over high heat.
3Add the linguine and cook until al dente, about 8 to 9 minutes, then drain and set aside.
4While the pasta cooks, heat olive oil in a large skillet over medium-high heat until shimmering.
5Add the shrimp in a single layer and cook for 2 minutes per side until they turn pink and opaque, then transfer to a plate.
6Reduce the skillet heat to medium and add the minced garlic, stirring for 30 seconds until fragrant.
7Pour in the white wine and lemon juice, scraping up any browned bits, and let simmer for 2 minutes until slightly reduced.
8Stir in the heavy cream, red pepper flakes, salt, and black pepper, then bring to a gentle simmer.
9Add the Parmesan cheese and half of the mozzarella, stirring until melted and smooth, about 1 to 2 minutes.
10Combine the cooked pasta, shrimp, and sauce in the skillet, tossing gently to coat everything evenly.
11Transfer the mixture to a greased 9×13 inch baking dish and spread it into an even layer.
12In a small bowl, mix the panko breadcrumbs with melted butter until the crumbs are moistened.
13Sprinkle the breadcrumb mixture and remaining mozzarella over the pasta, then bake for 20 to 25 minutes until the top is golden and the sauce is bubbly around the edges.
14Remove the dish from the oven and let it rest for 5 minutes.
15Garnish with fresh parsley before serving.

🔧Equipment

Large pot
Colander
Large skillet
9×13 inch baking dish
Mixing bowl
Measuring cups and spoons
Chef’s knife
Cutting board
Wooden spoon
Oven

📊Nutrition Facts (per serving)

🔥Calories: 450 kcal🧈Total Fat: 22g💛Saturated Fat: 12g❤️Cholesterol: 180mg🧂Sodium: 720mg🌾Total Carbs: 38g🥦Dietary Fiber: 2g🍬Sugars: 3g🥩Protein: 28g

📝Notes

For a lighter version, substitute half-and-half for heavy cream and use whole wheat pasta. To prevent shrimp from overcooking, add them to the bake just before the oven step.

Watch Video Of How Shrimp Scampi Pasta Bake Works

This shrimp scampi pasta bake is always a good idea for any occasion because it combines the elegance of a classic dish with the ease of a casserole. It works well for family gatherings because you can assemble it ahead, pop it in the oven when guests arrive, and serve a warm, satisfying meal that pleases both kids and adults.

For storage, keep leftovers in a covered dish in the fridge for up to three days. To reheat, add a splash of cream or milk and warm in the microwave or oven until bubbly.

Serve it with a simple green salad and crusty bread for a complete dinner that feels special without extra fuss.

❓ Frequently Asked Questions About Shrimp Scampi Pasta Bake

Q: What type of pasta should I use for this recipe?

You can use any type of pasta you like for this recipe, but I find that penne or fusilli work best because they have a nice texture that holds onto the sauce.

Q: Can I use frozen shrimp instead of fresh?

Yes, you can use frozen shrimp if that’s what you have available. Just thaw them first before using.

Q: What if I don’t have any garlic powder?

You can omit the garlic powder if you don’t have it on hand. The recipe will still be delicious without it.

Q: Can I add other ingredients like vegetables or herbs?

Yes, feel free to customize this recipe to your taste by adding other ingredients like cherry tomatoes or basil.

Q: How long does this recipe take to make?

This recipe takes about 20-30 minutes to prepare and cook.

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