Garlicky, Buttery, and Bubbly Comfort Food

This Shrimp Scampi Pasta Bake takes the classic garlic-butter shrimp scampi and turns it into a cozy, cheesy baked pasta. It’s rich, zesty, and packed with tender shrimp, lemon, and herbs—perfect for weeknight dinners or special occasions.

What Is Shrimp Scampi Pasta Bake?

It’s a baked version of traditional shrimp scampi made with:

Pasta
Garlic butter sauce
Shrimp

Lemon and herbs
Melted cheese on top

Think of it as a cross between shrimp scampi and a creamy baked pasta dish.

Why You’ll Love This Recipe

Big Garlic-Butter Flavor 🧄

Classic scampi taste in every bite.

Cheesy & Comforting 🧀

Golden, bubbly topping.

Easy to Make

Simple steps, oven does the rest.

Great for Dinner

Feels fancy but easy enough for any night.

Meal Prep Friendly

Reheats well.

Ingredients You’ll Need

12 oz pasta (penne, linguine, or spaghetti)

1 lb shrimp (peeled & deveined) 🍤
4 tablespoons butter
2 tablespoons olive oil

4 cloves garlic (minced)
½ teaspoon red pepper flakes (optional)
½ cup chicken broth

Juice of 1 lemon 🍋
½ cup heavy cream
1 cup shredded mozzarella cheese

½ cup grated Parmesan cheese
2 tablespoons fresh parsley (chopped)
Salt & pepper to taste

Step-by-Step Instructions

Step 1: Cook Pasta

Boil pasta in salted water until al dente.

Drain and set aside.

Step 2: Cook Shrimp

In a large skillet, heat butter and olive oil.

Add garlic and cook for 30 seconds.

Add shrimp, season with salt and pepper, and cook for 2–3 minutes until pink.

Remove shrimp and set aside.

Step 3: Make Sauce

In the same pan, add chicken broth, lemon juice, and cream.

Simmer for 3–5 minutes.

Step 4: Combine

Add cooked pasta and shrimp back to the pan.

Toss to coat in sauce.

Step 5: Assemble

Transfer mixture to a baking dish.

Top with mozzarella and Parmesan cheese.

Step 6: Bake

Bake at 375°F (190°C) for 15–20 minutes until bubbly and golden.

Step 7: Garnish & Serve

Top with parsley and serve hot.

Tips for the Best Pasta Bake

Don’t Overcook Shrimp

They cook again in the oven.

Use Fresh Garlic

Key for authentic scampi flavor.

Cook Pasta Al Dente

Prevents mushy texture.

Add Lemon Last

Keeps flavor bright.

Health Considerations

This dish is indulgent but balanced:

Shrimp: Lean protein
Pasta: Energy source

Garlic & lemon: Flavor without extra calories

To lighten it:

Use half-and-half instead of cream

Reduce cheese
Use whole wheat pasta

Variations to Try

Creamy Alfredo Style 🧀

Add more cream and cheese.

Spicy Version 🌶️

Increase red pepper flakes.

Veggie Boost 🥦

Add spinach, broccoli, or tomatoes.

Low-Carb Version 🥒

Use zucchini noodles or low-carb pasta.

Extra Cheesy Bake 🧀

Add ricotta or extra mozzarella.

What to Serve With It

Garlic bread 🥖
Caesar salad 🥗

Roasted vegetables 🥕
Lemon wedges 🍋

Storage Tips

Refrigerator

Store up to 3 days.

Reheating

Reheat with a splash of broth or cream.

Freezer

Freeze up to 1 month (best without shrimp overcooked).

Common Mistakes to Avoid

Overcooking shrimp

Using too much pasta vs sauce
Skipping seasoning
Baking too long (dries out dish)

Frequently Asked Questions

Can I use frozen shrimp?

Yes, just thaw and pat dry first.

Can I make it ahead?

Yes, assemble and bake later.

Can I skip cream?

Yes, but it will be less rich.

What pasta works best?

Short pasta like penne holds sauce well.

Pro Tips for Best Results

Reserve pasta water for adjusting sauce
Add lemon zest for extra flavor

Broil for 2–3 minutes for golden top
Use high-quality Parmesan

Final Thoughts

Shrimp Scampi Pasta Bake is the perfect blend of comfort and elegance. It’s garlicky, creamy, and cheesy with a bright lemon finish—making it a guaranteed hit at the dinner table.

Once you try it, it’ll become a go-to pasta favorite.

Shrimp Scampi Pasta Bake 🍤🧄🧀✨

Author: WAFA LI

Print Recipe

Instructions

1. Cook pasta:

Cook pasta 1 minute less than package directions. Drain; set aside.

2. Sear shrimp:

Heat olive oil in oven-safe skillet over medium-high heat. Add shrimp; cook 1–2 minutes per side until pink. Remove and set aside.

3. Make scampi sauce:

In same skillet, melt butter. Add garlic and red pepper flakes; cook 30 seconds. Stir in lemon zest, lemon juice, wine/broth, and cream. Simmer 3–4 minutes until slightly reduced.

4. Combine & bake:

Preheat oven to 375°F (190°C).

Return pasta and shrimp to skillet; toss with sauce. Stir in ½ cup Parmesan and parsley.
Top with remaining Parmesan and breadcrumbs (or almond topping).
Bake 12–15 minutes until bubbly and golden.

5. Serve:

Garnish with extra parsley and lemon slices.

💡 Pro Tips for Perfection:
✅ Don’t overcook shrimp—they’ll finish baking in the oven.
✅ Use freshly grated Parmesan—pre-shredded won’t melt as smoothly.
✅ Low-sodium mastery (you love this!):
→ Use reduced-sodium Parmesan + low-sodium broth
→ Boost umami with extra garlic and lemon zest
✅ Blood sugar friendly (you love this!):
→ Naturally low-glycemic—no added sugars!
→ Net carbs: 8g/serving (with low-carb pasta)
✅ Low-carb/keto option (you love this!):
→ Swap pasta for 16 oz hearts of palm or zucchini noodles
→ Use almond flour topping
→ Net carbs drop to 5g/serving
✅ Make ahead:
→ Assemble unbaked casserole; refrigerate 24 hours (add 5 min to bake time)
→ Fully baked dish freezes 3 months (thaw overnight; reheat covered at 350°F for 30 min)

Storage & Serving Ideas

→ Fridge life: 3 days | Freezer: 3 months
→ Serving ideas:
→ With garlic bread or GF toast
→ As a standalone elegant dinner
→ Paired with a crisp white wine or sparkling water with lime

Prep Time & Nutrition (per serving):