It was late September, and the air had just started to carry that crisp, golden edge that always reminds me of home-cooked meals and long Sunday dinners. My granddaughter had just returned from her first week of college, and as soon as she stepped through my door, she asked, “Grandma, what’s something warm and cheesy you haven’t made in a while?” I laughed, kissed her forehead, and said, “You’re just in time.”
Back in the day, this Cheesy Baked Shrimp was our “special occasion” meal—usually saved for birthdays, celebrations, or when company came over. My mother called it her “lazy-day seafood bake,” but don’t let the nickname fool you.
It’s rich, comforting, and just sophisticated enough to impress guests. She taught me to make it in a heavy cast-iron skillet and insisted that fresh garlic and lemon were the soul of the dish. I’ve carried her version with me for over 40 years, tweaking little things here and there.
Now, it’s a staple in my kitchen—one of those recipes that fills the house with buttery garlic aroma and the sizzle of shrimp cooking just right. I’ve added pasta to make it heartier, and let me tell you, it’s a crowd-pleaser. Whether you’re hosting friends, feeding your family, or just treating yourself after a long day, this dish brings warmth, flavor, and a whole lot of cheesy joy to the table.
Short Description
Cheesy Baked Shrimp is a rich, savory pasta dish packed with garlic butter, zesty lemon, and tender shrimp, all tossed with pasta and baked under a blanket of bubbling cheese.
Key Ingredients
Shrimp and Pasta:
- 1½ pounds (680g) large shrimp, peeled and deveined
- 1 pound (450g) pasta (penne, rotini, cellentani, or cavatappi)
Base for the Sauce:
- ¼ cup (60ml) extra virgin olive oil
- ½ cup (113g) unsalted butter
- 6–8 garlic cloves, finely minced
- Zest and juice of 1 large lemon (about ¼ cup juice)
- ½ cup (120ml) chicken or veggie broth
- ½ cup parsley, freshly chopped (plus more for garnish)
- Sea salt and freshly cracked black pepper, to taste
- ¼–½ teaspoon crushed red pepper flakes (optional)
Cheese Topping:
- 1 cup (113g) shredded low-moisture mozzarella
- 1 cup (100g) grated Parmesan cheese
Tools Needed
- Large pot for boiling pasta
- Oven-safe skillet or 9×13 inch baking dish
- Tongs or large spoon for mixing
- Zester or microplane
- Citrus juicer
- Measuring cups and spoons
Cooking Instructions
Step 1: Boil the Pasta
Bring a large pot of salted water to a boil. Cook pasta until just shy of al dente—about 1 minute less than the package recommends. Reserve 1 cup of pasta water, then drain (don’t rinse).
Step 2: Sauté the Aromatics
In a large oven-safe skillet, heat olive oil and butter over medium heat. Add minced garlic and red pepper flakes if using. Stir for 1–2 minutes until fragrant but not browned.
Step 3: Build the Sauce
Pour in lemon juice and chicken broth. Let it simmer gently for 2 minutes. Add lemon zest, half the parsley, sea salt, and cracked pepper. Stir and taste for balance.
Step 4: Cook the Shrimp
Add shrimp to the skillet and cook 2–4 minutes, just until they turn pink and begin to curl. Remove skillet from heat before the shrimp overcook—they’ll finish in the oven.
Step 5: Combine Pasta and Cheese
Add drained pasta to the skillet. Toss everything to coat well. Mix in half the mozzarella and half the Parmesan. Add a splash of reserved pasta water if needed to loosen the mixture—it should be saucy but not watery.
Step 6: Assemble for Baking
Preheat oven to 375°F (190°C). If your skillet isn’t oven-safe, transfer everything into a 9×13 inch baking dish. Sprinkle the remaining cheese evenly over the top.
Step 7: Bake to Perfection
Bake uncovered for 20–25 minutes until bubbly with golden spots. For an extra cheesy crust, broil on high for the last 1–2 minutes—watch closely!
Step 8: Rest and Garnish
Let the dish sit for 5–10 minutes before serving to help the sauce thicken. Finish with extra parsley for a fresh, herby finish.
Why You’ll Love This Recipe
Flavor-packed: Garlicky, lemony, buttery sauce hugs every bite.
Hearty and comforting: Shrimp and pasta make it satisfying and filling.
Cheesy bliss: Mozzarella and Parmesan give it that golden, gooey top.
One-pan meal: Especially if you use an oven-safe skillet—less cleanup!
Versatile: Can be adjusted to suit your spice or dietary preferences.
Mistakes to Avoid & Solutions
Overcooking the shrimp: They’ll turn rubbery. Sauté until just pink, then remove from heat.
Dry pasta bake: If the pasta looks too dry before baking, add a bit more broth or reserved pasta water.
Burnt garlic: Garlic burns fast. Stir constantly and don’t let the pan get too hot.
Skipping the pasta water: That starchy water helps make the sauce cling beautifully.
Uneven cheese melt: Spread cheese evenly and use freshly grated if possible—it melts better.
Serving and Pairing Suggestions
Serve this dish hot, straight from the oven, family-style or plated individually. It works well as a main dish but can shine at potlucks or dinner parties too.
Pair it with:
– A crisp green salad with lemon vinaigrette
– Roasted asparagus or green beans
– A glass of chilled white wine (like Sauvignon Blanc)
– Warm garlic bread for mopping up the sauce
Storage and Reheating Tips
Storage: Cool completely and store in an airtight container in the fridge for up to 3 days.
Freezing: You can freeze it before baking for up to 1 month. Thaw in the fridge overnight.
Reheating: Reheat individual servings in the microwave with a splash of broth or water to loosen the sauce. Or reheat in a 350°F oven covered in foil for 15–20 minutes.
FAQs
1. Can I use frozen shrimp?
Yes, just thaw them completely and pat dry before cooking to avoid extra water in the pan.
2. What’s the best pasta for this recipe?
Short, sturdy shapes like penne, rotini, or cavatappi work best to hold the sauce and cheese.
3. Can I make this dairy-free?
You can try using vegan butter and plant-based cheeses, though the flavor will be different. A coconut cream base also works in place of cheese if you enjoy a slightly tropical twist.
4. How spicy is this dish?
The crushed red pepper adds a subtle kick, but you can leave it out or adjust to taste.
5. Can I prep this ahead of time?
Yes! Assemble the dish (without baking) up to one day ahead. Keep it covered in the fridge and bake when ready.
Tips & Tricks
Use freshly squeezed lemon juice and zest for a brighter, more vibrant sauce.
Grate your own cheese for better melting—pre-shredded varieties often contain anti-caking agents.
Stir gently when combining pasta with sauce to avoid breaking noodles.
For extra richness, stir in a splash of heavy cream with the broth.
Garnish with extra cheese or red pepper flakes before serving if you love bold flavor.
Recipe Variations
1. Mediterranean Twist
Swap the parsley for chopped basil or oregano. Add sun-dried tomatoes and kalamata olives to the skillet before baking. Use feta cheese instead of mozzarella.
2. Creamy Cajun Shrimp Bake
Replace lemon and broth with 1 cup of heavy cream. Add 2 teaspoons Cajun seasoning with the garlic. Use cheddar in place of mozzarella for a bold, spicy flavor.
3. Gluten-Free Option
Use gluten-free pasta and check that your broth is gluten-free. Everything else can remain the same.
4. Veggie Add-In
Sauté baby spinach or chopped zucchini with the garlic. Stir it in with the pasta for added nutrition and texture.
Final Thoughts
This Cheesy Baked Shrimp dish has a little bit of magic in every bite. It’s the kind of meal that invites you to linger at the table, maybe even go back for seconds (or thirds). The balance of creamy cheese, tangy lemon, and tender shrimp creates a symphony of flavors that feels both indulgent and homey. I find myself making this on chilly evenings when I want the kitchen to smell of garlic and warmth.
Over the years, I’ve served it to neighbors, students, my children, and now my grandchildren—and not once has anyone left a single bite behind. Whether it’s a celebration or a simple dinner, this recipe has a way of turning ordinary nights into something worth remembering. And in my book, that’s exactly what good food is meant to do.
Cheesy Baked Shrimp
Print ThisIngredients
- Shrimp and Pasta:
- 1½ pounds (680g) large shrimp, peeled and deveined
- 1 pound (450g) pasta (penne, rotini, cellentani, or cavatappi)
- Base for the Sauce:
- ¼ cup (60ml) extra virgin olive oil
- ½ cup (113g) unsalted butter
- 6–8 garlic cloves, finely minced
- Zest and juice of 1 large lemon (about ¼ cup juice)
- ½ cup (120ml) chicken or veggie broth
- ½ cup parsley, freshly chopped (plus more for garnish)
- Sea salt and freshly cracked black pepper, to taste
- ¼–½ teaspoon crushed red pepper flakes (optional)
- Cheese Topping:
- 1 cup (113g) shredded low-moisture mozzarella
- 1 cup (100g) grated Parmesan cheese
Instructions
Step 1: Boil the Pasta
Cook pasta in salted boiling water until just under al dente—about 1 minute less than the box says. Reserve 1 cup of pasta water, then drain (do not rinse).
Step 2: Sauté the Aromatics
In an oven-safe skillet, heat olive oil and butter over medium. Add garlic and red pepper flakes (if using); stir for 1–2 minutes until fragrant but not browned.
Step 3: Build the Sauce
Add lemon juice and broth. Simmer for 2 minutes. Stir in lemon zest, half the parsley, salt, and pepper. Taste and adjust.
Step 4: Cook the Shrimp
Add shrimp; cook 2–4 minutes until pink and curled. Remove from heat to avoid overcooking—they’ll finish in the oven.
Step 5: Combine Pasta and Cheese
Add pasta to the skillet. Stir in half the mozzarella and Parmesan. Add a splash of pasta water if needed to keep it saucy but not watery.
Step 6: Assemble for Baking
Preheat oven to 375°F (190°C). If needed, transfer to a 9×13-inch baking dish. Top with remaining cheese.
Step 7: Bake to Perfection
Bake uncovered for 20–25 minutes until bubbly and golden. For a crispier top, broil for 1–2 minutes—watch closely!
Step 8: Rest and Garnish
Let sit 5–10 minutes before serving. Sprinkle with remaining parsley for a fresh finish.
