Combine the elegance of a classic shrimp scampi with the ultimate comfort of a baked pasta casserole. Juicy shrimp are bathed in a rich, garlicky, lemon-butter sauce, tossed with linguine, and smothered in a blend of cheeses before baking to golden, bubbly perfection. It’s an impressive yet incredibly easy dish that’s perfect for both weeknights and special occasions.
Table of Contents
Why You Will Love This Recipe
You will love this recipe because it masterfully transforms a restaurant-style shrimp scampi into a hearty, family-friendly casserole without losing any of its signature flavor. The creamy, garlic-infused sauce clings to every strand of pasta, while the baked cheese topping adds a delightful textural contrast. It’s incredibly versatile—you can prepare it ahead of time, customize it with your favorite add-ins, and it reliably delivers a show-stopping, crowd-pleasing meal with surprisingly simple steps.
Ingredients
- 12 oz linguine or spaghetti: The classic base. Cook until al dente so it holds up in the bake.
- 1 lb large shrimp, peeled and deveined: For ease, use shrimp with tails removed. Pat them dry before cooking.
- 4 tablespoons butter: Creates the rich, luxurious base of the scampi sauce.
- 4 cloves garlic, minced: The essential aromatic for authentic scampi flavor.
- ¼ teaspoon red pepper flakes: Adds a subtle, warm heat. Adjust to taste.
- ½ cup dry white wine or chicken broth: Wine deglazes the pan and adds depth. A good Sauvignon Blanc or Pinot Grigio works well. Broth is a fine non-alcoholic substitute.
- 1 lemon, juiced and zested: The zest and juice are both crucial for the bright, fresh, citrusy backbone of the dish.
- 1 cup heavy cream: Transforms the pan sauce into a luscious, creamy coating for the pasta.
- ½ cup grated Parmesan cheese: Use freshly grated Parmigiano-Reggiano for the best flavor and melt.
- 1 cup shredded mozzarella cheese: Provides the stretchy, gooey, golden-brown topping.
- Salt and black pepper to taste: Season at every stage.
- 2 tablespoons chopped fresh parsley: For a fresh, colorful garnish before serving.
Step-by-Step Instructions
- Prep: Preheat your oven to 375°F (190°C). Cook the pasta in salted boiling water until al dente. Drain and set aside.
- Cook Shrimp: In a large skillet or Dutch oven, melt butter over medium heat. Add minced garlic and red pepper flakes; sauté for 1 minute until fragrant. Add shrimp in a single layer and cook for 1-2 minutes per side, just until pink and opaque. Remove shrimp to a plate.
- Make the Sauce: Pour white wine (or broth) into the skillet to deglaze, scraping up any browned bits. Let it simmer and reduce for 2 minutes. Stir in the heavy cream, lemon juice, and lemon zest. Bring to a gentle simmer.
- Combine: Add the cooked pasta to the skillet and toss to coat thoroughly in the sauce. Season generously with salt and pepper. Remove from heat.
- Assemble: Transfer the saucy pasta to a greased 9×13 inch baking dish. Arrange the cooked shrimp evenly over the top.
- Add Cheese: Sprinkle the grated Parmesan and shredded mozzarella cheese evenly over the shrimp and pasta.
- Bake: Bake for 15-20 minutes, until the cheese is completely melted, bubbly, and starting to turn golden in spots.
- Serve: Remove from oven, garnish with chopped fresh parsley, and let rest for 5 minutes before serving.
Expert Tips / Pro Tips
- Don’t Overcook the Shrimp: Sauté the shrimp just until they turn pink and are barely opaque. They will finish cooking in the oven. Overcooked shrimp become rubbery.
- Use Pasta Water: Before draining the pasta, reserve about ½ cup of the starchy cooking water. If your sauce seems too thick after combining, splash in a little pasta water to loosen it to the perfect consistency.
- Fresh is Best: Use freshly grated Parmesan and freshly squeezed lemon juice. Pre-grated cheese contains anti-caking agents that don’t melt as smoothly, and bottled lemon juice lacks the bright, fresh flavor.
- Broil for Crisp: For an extra golden, crispy cheese topping, switch the oven to broil for the final 1-2 minutes of baking. Watch it closely to prevent burning.
Variations & Substitutions
- Protein Swap: Replace shrimp with diced cooked chicken, scallops, or lump crab meat.
- Add Vegetables: Sauté 1 cup of sliced mushrooms, spinach, or cherry tomatoes with the garlic for added nutrition and flavor.
- Lighter Version: Substitute half-and-half or whole milk for the heavy cream, though the sauce will be less rich. Use a lighter cheese blend.
- Gluten-Free: Use your favorite gluten-free pasta and ensure all other ingredients are certified gluten-free.
- Dairy-Free: Use a plant-based butter, unsweetened creamy non-dairy milk (like cashew or oat), and vegan Parmesan and mozzarella shreds.
Serving Suggestions
Serve this decadent bake straight from the oven with a side of garlic bread or a crisp Caesar salad to balance the richness. It pairs beautifully with a simple steamed vegetable, like asparagus or broccoli. For a complete Italian-inspired meal, start with a caprese salad or bruschetta.
Storage, Freezing & Reheating
- Storage: Cool completely, then store in an airtight container in the refrigerator for up to 3 days.
- Freezing: Assemble the bake but do not bake it. Cover tightly with plastic wrap and foil, and freeze for up to 2 months. Thaw overnight in the refrigerator before baking as directed, adding a few extra minutes if needed.
- Reheating: Reheat individual portions in the microwave. For larger amounts, cover with foil and reheat in a 350°F oven for 15-20 minutes, or until heated through.
Nutrition Information
Per Serving (based on 6 servings):
- Calories: ~580 kcal
- Fat: 32g
- Saturated Fat: 19g
- Carbohydrates: 45g
- Fiber: 2g
- Sugar: 3g
- Protein: 30g
- Cholesterol: 230mg
- Sodium: 750mg
Shrimp Scampi Pasta Bake
Ingredients
Equipment
Method
- Preheat oven to 375°F (190°C). Cook pasta in salted water until al dente. Drain.12 oz linguine or spaghetti
- In a large skillet, melt butter over medium heat. Add garlic and red pepper flakes; cook 1 minute. Add shrimp and cook 1-2 minutes per side until pink. Remove shrimp.1 lb large shrimp, 4 tablespoons unsalted butter, 4 cloves garlic, 1/4 teaspoon red pepper flakes
- Pour wine into skillet to deglaze. Simmer 2 minutes. Stir in lemon juice, zest, and heavy cream. Bring to a gentle simmer.1/2 cup dry white wine, 1 lemon, 1 cup heavy cream
- Add cooked pasta to the sauce; toss to coat. Season with salt and pepper. Remove from heat.12 oz linguine or spaghetti, salt and black pepper
- Transfer pasta to a greased 9×13 baking dish. Arrange cooked shrimp on top.1 lb large shrimp
- Sprinkle Parmesan and mozzarella cheeses evenly over the top.1/2 cup Parmesan cheese, 1 cup mozzarella cheese
- Bake 15-20 minutes until cheese is melted and bubbly. Garnish with fresh parsley before serving.2 tablespoons fresh parsley
Notes
FAQ
Can I make this dish ahead of time?
Yes. Complete all steps through assembling the dish in the baking dish (step 6). Cover and refrigerate for up to 24 hours. When ready to eat, let it sit at room temperature for 30 minutes, then bake as directed, adding 5-10 minutes to the baking time.
What’s the best wine to use for cooking?
Choose a dry white wine you would enjoy drinking, like Sauvignon Blanc, Pinot Grigio, or an unoaked Chardonnay. The rule of thumb is: if you wouldn’t drink it, don’t cook with it.
My sauce seems too thin. How can I thicken it?
Let the sauce simmer for a few extra minutes after adding the cream to reduce and thicken. You can also make a quick slurry by mixing 1 teaspoon of cornstarch with 1 tablespoon of cold water and stirring it into the simmering sauce.
Can I use frozen shrimp?
Absolutely. Thaw frozen shrimp completely in the refrigerator overnight or under cold running water. Pat them very dry before cooking to ensure they sear properly instead of steaming.
Is there a substitute for heavy cream?
For a slightly lighter option, you can use half-and-half. For a much lighter version, whole milk will work, but the sauce will be significantly less creamy and rich.