This mouthwatering Shrimp Scampi Pasta Bake combines succulent shrimp, al dente pasta, and a garlicky butter sauce with a golden, cheesy topping. Perfect for weeknight dinners or special occasions, this comforting dish brings restaurant-quality flavor to your home table.
Easy Shrimp Scampi Pasta Bake Recipe
There’s something magical about the combination of tender shrimp, garlic butter sauce, and perfectly cooked pasta that makes Shrimp Scampi Pasta Bake an absolute crowd-pleaser. This classic Italian-American dish has been reimagined as a cozy casserole that’s perfect for those chilly fall and winter evenings when you need something warm and satisfying. While traditional shrimp scampi is typically served over pasta, this baked version takes it to the next level with a golden, bubbly cheese topping that creates an irresistible texture contrast.
THIS RECIPE:
- Transforms classic shrimp scampi into a comforting pasta bake
- Features a garlicky, lemony butter sauce that infuses every bite
- Comes together with simple pantry staples and fresh ingredients
- Can be prepped ahead for stress-free entertaining
| Recipe Details | Time/Yield |
|---|---|
| Prep Time | 20 minutes |
| Cook Time | 25 minutes |
| Total Time | 45 minutes |
| Servings | 6 servings |
| Yield | 9×13 inch casserole dish |
This homemade Shrimp Scampi Pasta Bake is surprisingly simple to prepare, despite its impressive appearance. The entire dish comes together in under an hour, making it perfect for busy weeknights when you want something special without spending hours in the kitchen. The flavors develop beautifully as it bakes, allowing the garlic-infused sauce to coat every strand of pasta and piece of shrimp.
Ingredients for Shrimp Scampi Pasta Bake
The key to a spectacular Shrimp Scampi Pasta Bake lies in using fresh, high-quality ingredients. The shrimp should be plump and fresh (or properly thawed if frozen), and don’t skimp on the garlic or fresh parsley, as these provide the characteristic flavor profile that makes this dish so beloved.
For the Pasta Base:
- 12 oz (340g) linguine or fettuccine pasta
- 1½ lbs (680g) large shrimp, peeled and deveined
- 4 tablespoons unsalted butter
- 4 tablespoons olive oil
- 6 cloves garlic, minced
- ¼ teaspoon red pepper flakes (adjust to taste)
- ½ cup dry white wine (such as Pinot Grigio or Sauvignon Blanc)
- 2 tablespoons fresh lemon juice
- Zest of 1 lemon
- ¼ cup fresh parsley, chopped
- ½ teaspoon salt
- ¼ teaspoon black pepper
For the Topping:
- 1 cup shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- ⅓ cup panko breadcrumbs
- 2 tablespoons melted butter
- 1 tablespoon fresh parsley, chopped
- ¼ teaspoon garlic powder
Quality Ingredient Tips:
- Select shrimp that are pink with translucent flesh and without any ammonia smell
- Use freshly minced garlic rather than pre-packaged for maximum flavor
- Opt for real butter rather than margarine for richness
- Choose a wine you would drink – the flavor concentrates as it reduces
| Ingredient Category | Recommended Quantity | Quality Tips |
|---|---|---|
| Shrimp | Large or jumbo, 16-20 count | Wild-caught if possible; if frozen, thaw in refrigerator overnight |
| Pasta | 12 oz (340g) | Italian-made pasta holds up better in bakes; choose bronze-die cut for better sauce adhesion |
| Garlic | 6 cloves | Fresh, firm bulbs without sprouting; avoid pre-minced jarred versions |
| Wine | ½ cup | Dry white wine like Pinot Grigio; avoid “cooking wine” products |
| Cheese | 1½ cups combined | Fresh-grated from blocks rather than pre-shredded for better melting |
How to Make Shrimp Scampi Pasta Bake
Creating this Shrimp Scampi Pasta Bake involves several straightforward steps, from preparing the pasta to creating the flavorful shrimp scampi sauce and finally, assembling and baking until golden and bubbly. The process combines stovetop and oven techniques to develop layers of flavor and achieve that perfect texture contrast.
Preheat and Prepare:
- Preheat your oven to 375°F (190°C).
- Lightly grease a 9×13 inch baking dish with olive oil or cooking spray.
Cook the Pasta:
- Bring a large pot of generously salted water to a boil.
- Cook pasta for 2 minutes less than the package directions indicate (it should be very al dente).
- Drain pasta, reserving ½ cup of pasta water, and drizzle with a little olive oil to prevent sticking.
Prepare the Shrimp Scampi Sauce:
- In a large skillet over medium-high heat, melt 2 tablespoons butter with 2 tablespoons olive oil.
- Add half the minced garlic and red pepper flakes, cooking for 30 seconds until fragrant.
- Add the shrimp, season with salt and pepper, and cook for 1-2 minutes per side until just turning pink (they’ll finish cooking in the oven).
- Remove shrimp to a plate, leaving any juices in the pan.
Develop the Sauce:
- In the same skillet, add remaining butter and olive oil.
- Add remaining garlic and cook for 30 seconds.
- Pour in white wine and lemon juice, scraping up any browned bits from the pan.
- Simmer for 2-3 minutes until slightly reduced.
- Stir in lemon zest, half of the fresh parsley, and the reserved pasta water.
Combine and Assemble:
- In a large bowl, gently mix the pasta with the sauce.
- Fold in the partially cooked shrimp.
- Transfer the mixture to the prepared baking dish.
Prepare Topping:
- In a small bowl, combine mozzarella, Parmesan, panko breadcrumbs, melted butter, remaining parsley, and garlic powder.
- Sprinkle the mixture evenly over the pasta and shrimp.
Bake:
- Bake in the preheated oven for 15-20 minutes until the topping is golden and the dish is bubbling at the edges.
- For extra color, broil for 1-2 minutes at the end, watching carefully to prevent burning.
Rest and Serve:
- Allow the pasta bake to rest for 5 minutes before serving.
- Garnish with additional fresh parsley and lemon wedges.
Tips for Making Shrimp Scampi Pasta Bake
Pro tip: Undercook both the pasta and shrimp when preparing components, as they’ll continue cooking during the baking process. This prevents overcooked, rubbery shrimp and mushy pasta.
- Use room temperature ingredients for even cooking, especially the shrimp
- Pat the shrimp dry before cooking to prevent steaming and ensure better browning
- Don’t skimp on the garlic – it’s essential to authentic scampi flavor
- Reserve some pasta water for the sauce – the starch helps bind everything together
| Technique | Recommendation |
|---|---|
| Pasta Cooking | Cook 2 minutes less than package directions for perfect texture in final dish |
| Shrimp Preparation | Leave tails on for presentation, or remove for easier eating |
| Wine Substitution | Replace with chicken broth plus 1 tbsp more lemon juice if avoiding alcohol |
| Cheese Selection | Combine mozzarella for stretch and Parmesan for flavor |
For the perfect Shrimp Scampi Pasta Bake, consider the size of your shrimp carefully. While smaller shrimp might seem more economical, larger shrimp (16-20 count per pound) provide better texture and a more impressive presentation. They also stand up better to the double cooking process of sautéing and baking.
Make-Ahead Instructions
This Shrimp Scampi Pasta Bake is perfect for meal prep or entertaining, as several components can be prepared in advance:
One Day Ahead:
- Cook pasta, toss with a bit of olive oil, and refrigerate
- Clean and devein shrimp, store in refrigerator
- Prepare garlic-butter sauce (without wine and lemon), refrigerate
- Measure and mix dry topping ingredients (cheeses and breadcrumbs)
When ready to assemble, bring pasta to room temperature, complete the sauce with wine and lemon juice, and continue with the recipe as written. You may need to add 5-7 minutes to the baking time if assembling with cold ingredients.
For a complete make-ahead option, assemble the entire dish without baking, cover tightly with plastic wrap and then foil, and refrigerate for up to 24 hours. Remove from refrigerator 30 minutes before baking and add 10 minutes to the baking time.
Storing Leftovers
Properly stored, leftover Shrimp Scampi Pasta Bake maintains its wonderful flavor for several days:
- Allow the bake to cool completely before refrigerating
- Store in airtight containers or cover the baking dish tightly with foil
- Refrigerate for up to 3 days for optimal quality
- When reheating, sprinkle a tablespoon of water over the pasta before covering with foil to create steam and prevent drying out
For best results, reheat individual portions in the microwave at 70% power for 2-3 minutes, stirring halfway through. For larger portions, reheat in a 325°F (165°C) oven, covered with foil, for 15-20 minutes or until warmed through.
Freezing Shrimp Scampi Pasta Bake
While fresh is always best for seafood dishes, this Shrimp Scampi Pasta Bake can be frozen successfully:
- Prepare and bake the dish completely, then cool to room temperature.
- Divide into portion-sized containers or wrap the entire bake tightly with plastic wrap and then heavy-duty aluminum foil.
- Label with the date and freeze for up to 2 months.
- To reheat from frozen, thaw overnight in the refrigerator.
- Reheat covered in a 325°F (165°C) oven for 20-25 minutes until warmed through.
For best texture after freezing, consider slightly undercooking the pasta even more than usual before assembling the bake. The texture of the shrimp may change slightly after freezing and reheating, becoming a bit firmer, but the flavor will remain delicious.
Serving Suggestions
This homemade Shrimp Scampi Pasta Bake shines as a main course and pairs beautifully with:
Side Dishes:
- Garlic bread or crusty Italian bread for soaking up extra sauce
- Simple green salad with lemon vinaigrette
- Roasted asparagus or broccolini
- Sautéed spinach with garlic
Presentation Ideas:
- Serve directly from the baking dish for family-style dining
- Garnish with fresh lemon wedges and additional chopped parsley
- For elegant presentation, portion onto warmed plates and add a light sprinkle of lemon zest
Beverage Pairings:
- Crisp white wines like Pinot Grigio, Sauvignon Blanc, or unoaked Chardonnay
- Light Italian lagers or wheat beers
- Sparkling water with lemon for a non-alcoholic option
Serve the Shrimp Scampi Pasta Bake hot from the oven when the cheese is still stretchy and the top is golden brown. The ideal serving temperature allows you to enjoy the contrast between the crispy topping and the creamy pasta beneath.
FAQ
Can I use frozen shrimp for Shrimp Scampi Pasta Bake?
Yes, frozen shrimp works well! Thaw completely in the refrigerator overnight, then pat dry with paper towels before cooking. Pre-cooked shrimp is not recommended as it will become overcooked and rubbery after baking.
What can I substitute for the white wine?
If you prefer not to use alcohol, substitute the wine with chicken broth plus an additional tablespoon of fresh lemon juice. You’ll still get a flavorful sauce, though it will be slightly less complex.
Can I make this recipe gluten-free?
Absolutely! Use your favorite gluten-free pasta (corn and rice blends hold up best in bakes) and substitute gluten-free panko or crushed rice cereal for the breadcrumbs. Just watch the pasta cooking time carefully, as gluten-free varieties can become mushy quickly.
Why is my sauce watery after baking?
This can happen if the shrimp release too much moisture during baking. Make sure to pat the shrimp very dry before cooking, and consider reducing the sauce a bit more on the stovetop before mixing with the pasta. You can also add a tablespoon of cornstarch mixed with a tablespoon of cold water to the sauce while simmering.
Can I add vegetables to this dish?
Yes! Spinach, cherry tomatoes, asparagus tips, or peas make excellent additions. For leafy greens, add them raw before baking. For firmer vegetables, lightly pre-cook them before adding to the pasta mixture.