I was staying in a little beach rental on the coast of North Carolina when this recipe came to life. The house had creaky wooden floors and salt-streaked windows that opened toward the sea. My husband and I had spent the day walking along the boardwalk, watching fishermen haul in their catches.
That evening, with the sun melting into the horizon and the scent of the ocean mixing with garlic from a nearby café, I found myself inspired to cook something that captured that moment—fresh, simple, and comforting.
In that tiny kitchen with barely enough counter space, I tossed shrimp in butter and garlic, added a squeeze of lemon, and felt the warmth of the stove fight the cool ocean breeze. It wasn’t fancy, but it felt right. The baked version came later, when I wanted to make it a little heartier for the grandkids.
It’s creamy, golden, and bubbling from the oven—exactly the kind of meal that invites everyone to gather around the table, talking over each other while passing the salad bowl.
Short Description
A comforting blend of buttery shrimp, garlic, and creamy pasta baked beneath a blanket of melted mozzarella and Parmesan. This Shrimp Scampi Pasta Bake is rich, flavorful, and effortlessly elegant—perfect for family dinners or cozy nights in.
Key Ingredients
- 12 oz (340g) pasta (penne, ziti, or fettuccine work best)
- 1 lb (450g) large shrimp, peeled and deveined
- 3 tablespoons unsalted butter
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- ½ teaspoon red pepper flakes (optional)
- ½ cup (125ml) dry white wine or chicken broth
- Juice of 1 lemon
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon Italian seasoning
- 2 cups (200g) shredded mozzarella cheese
- ½ cup (50g) grated Parmesan cheese
- 2 tablespoons fresh parsley, chopped
For the Creamy Bake:
- 1 cup (250ml) heavy cream or half-and-half
- ½ cup (125ml) chicken broth
- ½ teaspoon garlic powder
- ¼ teaspoon nutmeg (optional)
Tools Needed
- Large pot for boiling pasta
- Deep skillet or sauté pan
- Mixing spoon or spatula
- 9×13-inch baking dish
- Oven and oven mitts
- Grater for cheese
- Measuring cups and spoons
Cooking Instructions
Step 1: Cook the Pasta
Bring a large pot of salted water to a boil. Cook the pasta 1–2 minutes less than the package suggests—it’ll continue cooking in the oven. Drain and set aside.
Step 2: Cook the Shrimp
Heat olive oil and butter in a skillet over medium-high heat. Add shrimp, season with salt, pepper, and red pepper flakes. Sauté for about 2–3 minutes per side, until they turn pink and opaque. Transfer to a plate.
Step 3: Make the Scampi Sauce
In the same skillet, add minced garlic and sauté for 30 seconds until fragrant. Pour in white wine (or chicken broth) and lemon juice, scraping up any bits from the pan. Let it simmer for 2 minutes to deepen the flavor.
Step 4: Make It Creamy
Stir in heavy cream, chicken broth, Italian seasoning, garlic powder, and nutmeg. Let the mixture simmer gently for 3–4 minutes until slightly thickened.
Step 5: Assemble & Bake
Add cooked pasta and shrimp into the sauce, tossing well to coat every bite. Transfer the mixture into a greased 9×13-inch baking dish. Top with mozzarella and Parmesan. Bake at 375°F (190°C) for about 15 minutes, or until the cheese is melted and bubbling.
Step 6: Serve & Enjoy
Sprinkle with fresh parsley before serving. The top should be golden, the cheese slightly browned, and the aroma irresistible.
Why You’ll Love This Recipe
Creamy and Comforting: Rich scampi sauce blends beautifully with pasta and cheese.
Simple Yet Impressive: Elegant enough for guests, easy enough for a weeknight.
Customizable: Works with fettuccine, ziti, or even gluten-free pasta.
Family Favorite: Shrimp, cheese, and garlic—three guaranteed crowd-pleasers.
Make-Ahead Friendly: Prepare ahead and bake when ready for stress-free meals.
Mistakes to Avoid & Solutions
Overcooking the pasta: Boil it just shy of al dente. It’ll cook more in the oven.
Rubbery shrimp: Don’t overcook, shrimp should be pink and just firm to touch.
Watery sauce: Let the sauce simmer until slightly thickened before combining everything.
Too salty: Be mindful if using salted butter or pre-seasoned cheese. Taste before adding salt.
Burnt cheese top: Cover loosely with foil if the cheese browns too fast.
Serving and Pairing Suggestions
Serve with a crisp green salad dressed in lemon vinaigrette.
Garlic bread or crusty baguette makes a wonderful side.
Pair with a chilled glass of Sauvignon Blanc or sparkling water with lemon.
For a cozy meal, serve family-style with roasted vegetables.
Storage and Reheating Tips
To Store: Cool completely, then cover and refrigerate for up to 3 days.
To Freeze: Portion into freezer-safe containers and freeze for up to 2 months.
To Reheat: Warm in the oven at 350°F until heated through, or microwave individual servings with a splash of cream or broth to keep it moist.
FAQs
1. Can I use pre-cooked shrimp?
Yes, but add them only when assembling before baking to prevent overcooking.
2. Can I skip the wine?
Absolutely. Use chicken broth for the same depth without the alcohol.
3. Can I make this ahead?
Yes, assemble everything, cover, and refrigerate up to 24 hours before baking.
4. Can I use another protein?
Chicken or scallops make great substitutes for shrimp in this dish.
5. How can I make it lighter?
Use half-and-half instead of heavy cream and reduce the cheese slightly.
Tips & Tricks
Save a little pasta water to adjust the sauce consistency if needed.
For extra flavor, toss shrimp in lemon zest before cooking.
Add a handful of spinach or sun-dried tomatoes for color and nutrients.
Grate cheese fresh—it melts better than pre-shredded varieties.
Always taste your sauce before baking to balance salt and acidity.
Recipe Variations
Cajun Shrimp Scampi Bake: Add 1 teaspoon Cajun seasoning for a spicy Southern twist.
Lemon Herb Version: Replace Italian seasoning with fresh basil and thyme for brightness.
Cheesy Garlic Lovers’ Bake: Double the garlic and add ricotta between pasta layers for extra creaminess.
Vegetable Boost: Mix in sautéed spinach, cherry tomatoes, or mushrooms for added color and nutrition.
Panko Topping: Sprinkle breadcrumbs mixed with olive oil and Parmesan before baking for a crispy crust.
Final Thoughts
Cooking this Shrimp Scampi Pasta Bake takes me right back to that windswept beach kitchen, where simplicity met satisfaction. The sound of the bubbling sauce in the oven feels like music after a long day, and the first bite—creamy, garlicky, and lemony—always makes me smile.
When I make it now, it’s not about recreating that exact night; it’s about bringing the same warmth and ease to my own table. The grandkids pile their plates high, my husband asks for seconds, and the house fills with laughter and the scent of butter and garlic. Some recipes feel like comfort wrapped in memory—this one surely does.
Shrimp Scampi Pasta Bake
Ingredients
- 12 oz 340g pasta (penne, ziti, or fettuccine work best)
- 1 lb 450g large shrimp, peeled and deveined
- 3 tablespoons unsalted butter
- 2 tablespoons olive oil
- 4 cloves garlic minced
- ½ teaspoon red pepper flakes optional
- ½ cup 125ml dry white wine or chicken broth
- Juice of 1 lemon
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon Italian seasoning
- 2 cups 200g shredded mozzarella cheese
- ½ cup 50g grated Parmesan cheese
- 2 tablespoons fresh parsley chopped
For the Creamy Bake:
- 1 cup 250ml heavy cream or half-and-half
- ½ cup 125ml chicken broth
- ½ teaspoon garlic powder
- ¼ teaspoon nutmeg optional
Instructions
- Bring a large pot of salted water to a boil and cook the pasta 1–2 minutes less than the package directs. Drain and set aside.
- In a skillet, heat olive oil and butter over medium-high heat. Add shrimp, season with salt, pepper, and red pepper flakes, and sauté for 2–3 minutes per side until pink and opaque. Remove and set aside.
- In the same pan, sauté minced garlic for 30 seconds, then pour in white wine (or chicken broth) and lemon juice, scraping up any browned bits. Simmer for 2 minutes.
- Stir in heavy cream, chicken broth, Italian seasoning, garlic powder, and nutmeg. Let simmer 3–4 minutes until slightly thickened.
- Add the pasta and shrimp to the sauce, tossing to coat evenly. Transfer to a greased 9×13-inch baking dish, top with mozzarella and Parmesan, and bake at 375°F (190°C) for 15 minutes until bubbly and golden.
- Garnish with fresh parsley and serve hot.
