Shrimp Scampi Pasta Bake

Shrimp Scampi Pasta Bake is a delicious twist on the classic shrimp scampi—tender pasta and juicy shrimp baked together in a buttery, garlicky lemon sauce with a cheesy, golden crust. It’s rich, bright, and comforting all in one dish, and it brings the elegance of shrimp scampi to the ease of a baked pasta.

Why You’ll Love This Recipe

I love how this dish keeps the fresh, zesty flavors of shrimp scampi but transforms it into a cozy casserole. The garlic-lemon butter sauce soaks into every bite of pasta, and baking it with shrimp and cheese gives it a comforting finish I can’t resist. It’s a great make-ahead meal, perfect for impressing guests or treating myself to a restaurant-style dinner at home.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Shrimp, peeled and deveined

• Pasta (linguine, spaghetti, or penne)

• Butter

• Olive oil

• Garlic, minced

• Lemon juice and zest

• White wine or chicken broth

• Red pepper flakes (optional, for heat)

• Parsley, chopped

• Parmesan cheese, grated

• Mozzarella cheese, shredded (optional)

• Salt and black pepper

• Breadcrumbs (for topping, optional)

Directions

1. I preheat the oven to 375°F (190°C) and grease a 9×13-inch baking dish.

2. I cook the pasta until just al dente, drain it, and toss it with a little olive oil to prevent sticking.

3. In a skillet, I melt butter and sauté the garlic until fragrant. I add lemon juice, zest, white wine or broth, and red pepper flakes. I let it simmer for a couple of minutes.

4. I stir in the shrimp and cook just until they start to turn pink—about 2 minutes.

5. I toss the pasta with the shrimp and sauce mixture, then stir in chopped parsley and half of the Parmesan.

6. I pour it into the baking dish, top with mozzarella (if using), remaining Parmesan, and a sprinkle of breadcrumbs.

7. I bake for 15–20 minutes, or until bubbly and golden on top.

8. I garnish with more parsley and a squeeze of lemon before serving.

Servings and timing

This recipe serves 4 to 6 people. It takes about 20 minutes to prep and 20 minutes to bake, so it’s ready in around 40 minutes.

Variations

• I use linguine or angel hair for a more traditional scampi feel, or penne for a heartier bake.

• For a creamy version, I stir in a splash of heavy cream or a spoonful of cream cheese.

• I sometimes add cherry tomatoes or spinach for extra color and flavor.

• For extra crunch, I mix a little melted butter into the breadcrumbs before topping.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I warm it in a 350°F (175°C) oven until hot or microwave individual portions. I add a splash of broth or water if it needs loosening up.

FAQs

Can I use frozen shrimp?

Yes, I thaw them first and pat them dry. I prefer raw shrimp so they don’t overcook in the oven.

Is white wine necessary?

No, I’ve made this with chicken broth instead and it still tastes great. The wine just adds extra depth.

Can I make this ahead of time?

Yes, I assemble the dish (without baking) and refrigerate it for up to a day. I add a few extra minutes to the baking time if it’s coming straight from the fridge.

What kind of cheese works best?

Parmesan adds great flavor, and mozzarella makes it extra cheesy. I sometimes use a mix of both depending on what I have.

How do I keep the shrimp from overcooking?

I cook them just until they start to turn pink on the stove. They finish cooking in the oven, so I don’t want to fully cook them beforehand.

Conclusion

Shrimp Scampi Pasta Bake is a bright, buttery, and satisfying twist on a seafood favorite. I love how it combines freshness and comfort in one easy-to-make casserole. With lemon, garlic, pasta, and tender shrimp all baked under a golden layer of cheese, it’s a go-to meal that feels both special and effortless.

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