Shrimp Scampi Pasta Bake
If you love buttery garlic shrimp and crave pasta in one comforting bite, this Shrimp Scampi Pasta Bake will become your new favorite. I made it the first time when guests were on the way and I needed something impressive but easy. The result? A cheesy, golden-topped bake loaded with tender shrimp and rich garlicky flavor—everyone went back for seconds.
Ingredients
- 12 oz spaghetti or linguine
- 1 lb large shrimp, peeled and deveined
- 4 tbsp butter
- 4 cloves garlic, minced
- 1/2 tsp red pepper flakes (optional)
- 1/4 cup dry white wine or chicken broth
- Juice of 1 lemon
- 1/4 cup chopped parsley
- 1/2 cup grated Parmesan cheese
- 1 cup shredded mozzarella
- Salt and pepper to taste
- 2 tbsp olive oil
Instructions
Preheat oven to 375°F (190°C). Cook the pasta al dente, then drain and set aside.
Heat olive oil and 2 tbsp butter in a skillet. Sauté garlic until fragrant, then add shrimp, red pepper flakes, salt, and pepper. Cook until shrimp turn pink.
Pour in wine (or broth) and lemon juice. Let it simmer for 2 minutes, then stir in parsley.
Toss cooked pasta with the shrimp mixture. Add remaining butter, Parmesan, and half the mozzarella. Mix well.
Transfer to a greased baking dish, top with the rest of the mozzarella, and bake uncovered for 15–20 minutes or until golden and bubbly.
Garnish with extra parsley and lemon slices if desired.
Nutrition Facts
| Nutrient | Per Serving |
|---|---|
| Calories | 460 |
| Protein | 28g |
| Carbohydrates | 38g |
| Fat | 22g |
| Sodium | 640mg |
Printable Summary
| Shrimp Scampi Pasta Bake | |
|---|---|
| Ingredients | Spaghetti, shrimp, butter, garlic, red pepper flakes, white wine or broth, lemon juice, parsley, Parmesan, mozzarella, salt, pepper, olive oil |
| Instructions | Cook pasta. Sauté shrimp with garlic and spices. Add wine and lemon juice. Combine with pasta, cheeses, and bake until golden and bubbly. |
FAQs
Can I use frozen shrimp?
Yes, just thaw and pat dry before cooking to avoid excess water in the sauce.
Can I use a different pasta?
Of course! Penne, fettuccine, or any sturdy pasta will work well.
What can I substitute for wine?
Use chicken broth with a splash of lemon juice for similar acidity and depth.
Can I make it ahead of time?
Yes, assemble the bake ahead, refrigerate, and bake when ready—just add 5 extra minutes to the baking time.
