Name: Shrimp Scampi Pasta Bake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 1 lb (450g) shrimp, peeled and deveined; 8 oz (225g) pasta (penne or rotini); 2 tbsp butter; 3 cloves garlic, minced; 1/2 tsp red pepper flakes (optional); 1/2 cup chicken or vegetable broth; 1/2 cup heavy cream; 1/2 cup grated Parmesan cheese; 1 cup shredded mozzarella cheese; 1 tbsp fresh parsley, chopped; Salt and pepper, to taste; 1 tbsp olive oil; 1 tbsp lemon juice; Zest of 1 lemon

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This Shrimp Scampi Pasta Bake is the ultimate comfort dish with a luxurious twist. It brings together juicy shrimp, garlicky butter sauce, a touch of cream, and gooey cheese—all tossed with pasta and baked to golden perfection. I love how it blends the elegance of shrimp scampi with the heartiness of a baked pasta dish.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 lb (450g) shrimp, peeled and deveined

8 oz (225g) pasta (penne or rotini works well)

2 tablespoons butter

3 cloves garlic, minced

1/2 teaspoon red pepper flakes (optional)

1/2 cup chicken or vegetable broth

1/2 cup heavy cream

1/2 cup grated Parmesan cheese

1 cup shredded mozzarella cheese

1 tablespoon fresh parsley, chopped

Salt and pepper to taste

1 tablespoon olive oil

1 tablespoon lemon juice

Zest of 1 lemon

Directions

I start by preheating the oven to 375°F (190°C) and greasing a 9×13-inch baking dish.

I cook the pasta according to the package instructions, then drain and set it aside.

In a large skillet, I heat olive oil over medium heat, add the shrimp, and cook them for 2–3 minutes on each side until they’re pink and cooked through. Then I remove them and set them aside.

In the same skillet, I melt the butter and sauté the garlic and red pepper flakes for about a minute until fragrant.

I pour in the chicken or vegetable broth, bring it to a simmer, and stir in the heavy cream, Parmesan cheese, and lemon juice. I let that cook for another 2–3 minutes until it slightly thickens.

In a large bowl, I combine the pasta, shrimp, and sauce, mixing in half the mozzarella cheese. Then I transfer everything to the baking dish.

I top it all with the remaining mozzarella and sprinkle the lemon zest over it.

I bake it for 20–25 minutes until the cheese is bubbly and lightly golden.

Once it’s out of the oven, I garnish it with fresh parsley and serve immediately.

Servings and timing

This recipe makes 4 generous servings.

Prep Time: 15 minutes

Cooking Time: 30 minutes

Total Time: 45 minutes

Calories: Approximately 450 kcal per serving

Variations

I sometimes swap the shrimp for scallops or chunks of cooked chicken when I want a different protein.

For extra veggies, I like to stir in spinach or chopped broccoli before baking.

If I want more heat, I add extra red pepper flakes or a dash of hot sauce to the sauce.

I’ve also tried using fettuccine instead of penne—it works great!

For a more decadent version, I mix in a bit of cream cheese for added richness.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 3 days. When I reheat it, I usually use the oven at 350°F (175°C) for about 15 minutes, or I microwave individual portions for 1–2 minutes. If it looks a little dry, I splash in a bit of broth or cream before reheating.

FAQs

What kind of shrimp should I use?

I prefer using large shrimp that are peeled and deveined. Fresh or frozen both work—if frozen, I make sure to thaw them completely before cooking.

Can I make this dish ahead of time?

Yes, I often assemble the bake ahead and refrigerate it. When I’m ready to bake, I just pop it into the oven and add a few extra minutes to the bake time.

Can I freeze this pasta bake?

Absolutely. I like to freeze it before baking, tightly covered in foil. When I’m ready to eat it, I bake it straight from frozen at 375°F (190°C) for about 45–50 minutes.

What pasta shape works best?

I usually use penne or rotini because they hold the sauce well, but any short pasta like fusilli or rigatoni works just as well.

Is there a dairy-free option?

To make it dairy-free, I substitute the butter and cream with plant-based alternatives and use a dairy-free cheese. It still turns out delicious.

Conclusion

This Shrimp Scampi Pasta Bake is my go-to when I want a cozy, flavorful dish that still feels a bit special. It’s easy to prepare, full of bright and creamy flavors, and always a crowd-pleaser. Whether I’m making it for a quiet night in or a small gathering, it never disappoints.

Recipe:

Shrimp Scampi Pasta Bake

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Print Recipe

This Shrimp Scampi Pasta Bake is the perfect weeknight dinner—creamy, garlicky, cheesy, and packed with juicy shrimp and lemony flavor. A comfort food twist on classic shrimp scampi, this baked pasta dish is easy, cozy, and family-friendly.

Total Time: 45 minutes
Yield: 4 servings

Instructions

Preheat oven to 375°F (190°C) and grease a 9×13-inch baking dish.
Cook pasta according to package instructions. Drain and set aside.
In a skillet, heat olive oil over medium heat. Add shrimp and cook for 2–3 minutes per side until pink. Remove and set aside.
In the same skillet, melt butter. Add garlic and red pepper flakes; sauté for 1 minute.
Pour in broth, bring to a simmer, then add heavy cream, Parmesan, and lemon juice. Cook for 2–3 minutes until slightly thickened.
In a large bowl, combine pasta, shrimp, and sauce. Stir in half the mozzarella.
Transfer to the prepared baking dish. Top with remaining mozzarella and lemon zest.
Bake for 20–25 minutes until bubbly and golden.
Garnish with parsley and serve immediately.