Shrimp Scampi Pasta Bake

The first time I made this shrimp scampi bake, I was trying to impress a date who claimed they didnt cook. My tiny apartment kitchen filled with garlic and butter perfume, and when we pulled that bubbling, golden dish from the oven, something shifted. They ended up doing the dishes while I pretended the recipe was complicated. Weve been married three years now.

Last winter my sister came over after a terrible breakup, and I made this without really thinking. She took one bite of that creamy, tangy pasta and stopped crying mid sentence. Sometimes food does what words cant, especially when its got this much garlic and butter going on.

Ingredients

• Large shrimp (500 g): The heart of this dish, so buy the good stuff fresh if possible
• Penne or ziti (350 g): These tubular shapes catch all that sauce in their little pasta tunnels
• Garlic cloves (4): Dont be shy with these, they mellow beautifully in the cream sauce
• Shallot (1 small): Adds a sweet, mild onion flavor that plays nice with the shrimp
• Lemon: Both zest and juice bring that essential bright, fresh note cutting through the richness
• Fresh parsley (3 tbsp): More than a garnish, it adds a fresh herbal pop against all that dairy
• Unsalted butter (75 g): Use real butter here, nothing else gives quite the same luxurious mouthfeel
• Olive oil (60 ml): Prevents the butter from burning and adds its own fruity depth
• Dry white wine (120 ml): Pinot Grigio works beautifully, and yes, drink some while you cook
• Heavy cream (200 ml): Creates that velvety restaurant style sauce that coats everything
• Grated parmesan (80 g): Salty and nutty, this melts into the sauce for extra umami
• Shredded mozzarella (120 g): Forms that irresistible golden blanket on top
• Red pepper flakes (1/2 tsp): Just enough warmth to make things interesting without overwhelming
• Salt and pepper: Season generously, the pasta needs it since the sauce is concentrated

Instructions

Preheat your oven:

Crank it to 200°C and grease a large baking dish with butter or oil

Boil the pasta:

Cook the penne two minutes shy of package directions so it finishes perfectly in the oven

Sauté the aromatics:

Melt butter with olive oil over medium heat, cook garlic and shallot until fragrant and softened

Cook the shrimp:

Add them to the pan with your seasonings, cook just until pink, about 2 to 3 minutes

Deglaze the pan:

Pour in the white wine and scrape up those flavorful browned bits from the bottom

Build the sauce:

Stir in lemon juice and zest, then cream, and let everything bubble gently for a few minutes

Combine it all:

Toss the pasta with the shrimp sauce and most of the parmesan until every piece is coated

Assemble the bake:

Transfer to your baking dish and blanket the top with mozzarella and remaining parmesan

Bake until golden:

Let it go 15 to 18 minutes until the cheese is bubbling and beautifully bronzed on top

Rest and serve:

Give it five minutes to set, then add fresh parsley and maybe some lemon wedges

Pin it

My dad claims hes not a seafood person but ate three helpings of this at Sunday dinner. Watching him surreptitiously scrape the last bits of sauce from the baking dish was basically the best compliment Ive ever received.

Making It Your Own

Ive tried scallops in place of shrimp when feeling fancy, and honestly, the results were spectacular. The key is keeping the seafood cooking time short regardless of what you choose, since the oven does most of the heavy lifting afterward.

Wine Pairing Wisdom

The same white wine you cook with works perfectly at the table, which is convenient. Something crisp and acidic cuts through all that cream, while still complementing the sweetness of the shrimp.

The Make-Ahead Secret

You can assemble everything up to the baking step the night before, then just pop it in the oven when guests arrive. I do this for dinner parties and it saves so much last minute stress.

• Let the dish come to room temperature for 20 minutes before baking if refrigerated
• Add an extra 5 minutes of baking time if going straight from the fridge
• The sauce absorbs even more into the pasta overnight, which some people prefer

Pin it

Theres something deeply satisfying about a dish that looks this impressive but comes together so easily. Save this recipe for the nights you want to feel like a restaurant chef in your own kitchen.

Recipe FAQ

→ Can I make this ahead of time?

Yes, assemble everything up to 24 hours in advance, cover tightly, and refrigerate. Add 5-10 minutes to baking time if cooking from cold.

→ What type of pasta works best?

Penne and ziti are ideal because their tubular shape holds the creamy sauce well. Rigatoni or fusilli would also work great.

→ Can I freeze leftovers?

Absolutely. Portion into airtight containers and freeze up to 3 months. Thaw overnight and reheat at 180°C until warmed through.

→ How do I prevent shrimp from overcooking?

Cook shrimp just until pink in the skillet before baking. They'll finish cooking in the oven, so removing them slightly underdone ensures they stay tender.

→ Can I use frozen shrimp?

Yes, thaw completely and pat dry before cooking. Excess moisture will prevent proper searing and make the sauce watery.

→ What wine substitutes work?

Use additional seafood stock or chicken broth mixed with a splash of vinegar for acidity. The wine adds depth, but the dish remains delicious without it.