Shrimp Scampi Pasta Bake
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.
Calories:
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.