Experience a delightful twist on traditional shrimp scampi with this mouthwatering pasta bake. Juicy shrimp, perfectly cooked pasta and a velvety sauce enhanced by garlic, lemon and red pepper flakes create an unforgettable flavor experience. Topped with golden melted Parmesan and mozzarella, this dish promises a comforting and elegant dining pleasure.
I’ve always been a big fan of shrimp scampi and this pasta bake version is a game changer. I started out by heating 2 tbsp of olive oil and 2 tbsp of butter to sauté 4 cloves of garlic until it was fragrant.
Then i added 1 lb of large shrimp, letting them cook until they were just done. I mixed in 12 oz of pasta to the shrimp along with 1/2 cup of chicken broth and 1 cup of heavy cream to form a creamy base.
The bright citrus note from the juice of one lemon really elevated the flavors of the dish. I layered in 1 cup of grated Parmesan cheese and topped it off with 1 cup of shredded mozzarella cheese.
A pinch of red pepper flakes, salt, pepper, and 2 tbsp of fresh parsley bring the final touch. This recipe is a simple yet impressive dinner idea thats perfect for family nights and nutritious seafood lovers.
Why I Like this Recipe
I really love the creamy garlic flavor in this recipe because it’s a great balance of tangy lemon and rich heavy cream that makes every bite feel comfortingly indulgent. I also love how the shrimp turn a perfect pink, giving the dish a fresh, juicy taste that works so well with the pasta. Its cheesy topping, thanks to the mix of Parmesan and mozzarella, is just irresistible and adds that extra layer of flavor and texture I crave. Plus, it’s super easy to throw together even on busy weeknights, which means I can enjoy a delicious homemade meal without spending hours in the kitchen.
Ingredients
- Shrimp are lean seafood that provide high-quality protein and essential nutrients making the dish hearty.
- Pasta provides necessary carbohydrates for energy and adds a comforting, satisfying texture to the dish.
- Garlic brings robust, savory flavor while adding antioxidants and potential heart benefits to the meal.
- Lemon juice provides a bright tangy acidity and vitamin C boost, balancing rich flavors perfectly.
- Parmesan and mozzarella add creamy, savory depth and melt into perfect comfort food deliciousness.
- Chicken broth and heavy cream form a velvety sauce, uniting the dish with tangy finish.
- Olive oil and butter build a rich base, enhancing flavor and creating a luscious texture.
Ingredient Quantities
- 1 lb large shrimp, peeled and deveined
- 12 oz pasta (penne or rigatoni work great)
- 4 cloves garlic, minced
- 2 tbsp olive oil
- 2 tbsp butter
- 1/2 cup chicken broth
- 1 cup heavy cream
- Juice of 1 lemon
- 1 cup grated Parmesan cheese
- 1 cup shredded mozzarella cheese
- 1/2 tsp red pepper flakes (if you like a little kick)
- Salt and pepper, to taste
- 2 tbsp fresh parsley, chopped
How to Make this
1. First, preheat your oven to 375°F and cook your pasta in salted boiling water until its al dente, then drain and set aside.
2. In a large skillet, heat the olive oil and butter over medium heat, then add minced garlic and red pepper flakes. Let them sauté for about a minute until they start smellin good.
3. Add the shrimp to the skillet, season with salt and pepper, and cook for about 2-3 minutes per side until they turn pink. Take them out and set them aside.
4. Pour in the chicken broth and heavy cream, then stir in the lemon juice. Allow the mixture to simmer for a couple minutes so it thickens a bit.
5. Stir in the cooked pasta and the shrimp into the sauce making sure everything gets nicely coated.
6. Mix in half of the grated Parmesan and half of the shredded mozzarella into the pasta and shrimp.
7. Transfer the entire mixture into a greased baking dish, then evenly sprinkle the rest of the Parmesan and mozzarella on top.
8. Place the dish in your oven and bake for about 15-20 minutes, or until the cheese is bubbly and golden.
9. Once done, take it out and sprinkle the chopped parsley over the top. Serve hot and enjoy your creamy, garlicky Shrimp Scampi Pasta Bake!
Equipment Needed
1. A large pot to boil the pasta in salted water
2. A colander to drain the pasta after cooking
3. A large skillet for heating oil, butter, and cooking garlic and shrimp
4. A knife and cutting board for mincing garlic and chopping parsley
5. Measuring cups and spoons for chicken broth, heavy cream, lemon juice, and red pepper flakes
6. A spatula or wooden spoon for stirring ingredients in the skillet
7. A greased baking dish to transfer and bake the pasta mixture
8. An oven to bake the final dish at 375°F
FAQ
Shrimp Scampi Pasta Bake Recipe Substitutions and Variations
- If you don’t have shrimp, you can use scallops or chicken instead for a different but tasty twist
- If you can’t find heavy cream, try using half and half or even coconut cream if you’re feeling adventurous
- If Parmesan isn’t available, use Pecorino Romano, which gives a similar cheesy flavor
- Instead of butter, you may substitute with ghee or even margarine in a pinch
Pro Tips
1. Make sure you dont overcook your pasta; aim for al dente coz if it gets mushy, it can all fall apart after it bakes
2. When sautéeing the garlic and red pepper flakes, keep an eye on them so they dont burn – burnt garlic tastes too bitter and ruins the sauce
3. Use fresh lemon juice if you can, and taste the sauce as you go – balancing that acidity really brings out the flavors in the shrimp and cream
4. After you mix in the cheeses and before you put everything in the oven, give the dish a quick stir to evenly distribute everything; uneven mixing can leave some bites too cheesy and others bland
Shrimp Scampi Pasta Bake Recipe
My favorite Shrimp Scampi Pasta Bake Recipe
Equipment Needed:
1. A large pot to boil the pasta in salted water
2. A colander to drain the pasta after cooking
3. A large skillet for heating oil, butter, and cooking garlic and shrimp
4. A knife and cutting board for mincing garlic and chopping parsley
5. Measuring cups and spoons for chicken broth, heavy cream, lemon juice, and red pepper flakes
6. A spatula or wooden spoon for stirring ingredients in the skillet
7. A greased baking dish to transfer and bake the pasta mixture
8. An oven to bake the final dish at 375°F
Ingredients:
- 1 lb large shrimp, peeled and deveined
- 12 oz pasta (penne or rigatoni work great)
- 4 cloves garlic, minced
- 2 tbsp olive oil
- 2 tbsp butter
- 1/2 cup chicken broth
- 1 cup heavy cream
- Juice of 1 lemon
- 1 cup grated Parmesan cheese
- 1 cup shredded mozzarella cheese
- 1/2 tsp red pepper flakes (if you like a little kick)
- Salt and pepper, to taste
- 2 tbsp fresh parsley, chopped
Instructions:
1. First, preheat your oven to 375°F and cook your pasta in salted boiling water until its al dente, then drain and set aside.
2. In a large skillet, heat the olive oil and butter over medium heat, then add minced garlic and red pepper flakes. Let them sauté for about a minute until they start smellin good.
3. Add the shrimp to the skillet, season with salt and pepper, and cook for about 2-3 minutes per side until they turn pink. Take them out and set them aside.
4. Pour in the chicken broth and heavy cream, then stir in the lemon juice. Allow the mixture to simmer for a couple minutes so it thickens a bit.
5. Stir in the cooked pasta and the shrimp into the sauce making sure everything gets nicely coated.
6. Mix in half of the grated Parmesan and half of the shredded mozzarella into the pasta and shrimp.
7. Transfer the entire mixture into a greased baking dish, then evenly sprinkle the rest of the Parmesan and mozzarella on top.
8. Place the dish in your oven and bake for about 15-20 minutes, or until the cheese is bubbly and golden.
9. Once done, take it out and sprinkle the chopped parsley over the top. Serve hot and enjoy your creamy, garlicky Shrimp Scampi Pasta Bake!
