Shrimp Scampi Pasta Bake: Imagine the garlicky, buttery goodness of classic shrimp scampi, amplified and baked to golden, bubbly perfection with tender pasta and a blanket of melted cheese. Are you drooling yet? I know I am! This isn’t just dinner; it’s an experience, a comforting hug in a dish that will have everyone clamoring for seconds.

While the exact origins of shrimp scampi are debated, its Italian-American roots are undeniable. It’s a dish born from the desire to recreate the flavors of Italy using readily available ingredients in the United States. The beauty of scampi lies in its simplicity fresh shrimp, garlic, butter, and a touch of white wine create a symphony of flavors that’s both elegant and satisfying. Transforming it into a bake elevates it to a whole new level of comfort food.

People adore this Shrimp Scampi Pasta Bake for so many reasons. The combination of succulent shrimp, perfectly cooked pasta, and that irresistible garlic butter sauce is simply divine. The baking process melds all the flavors together, creating a harmonious blend that’s impossible to resist. Plus, it’s incredibly convenient! This is a fantastic make-ahead meal, perfect for busy weeknights or entertaining guests. The creamy, cheesy topping adds another layer of richness and texture, making each bite a delightful explosion of flavor. Get ready to experience a new family favorite!

Ingredients:

1 pound linguine pasta
1/4 cup olive oil
4 cloves garlic, minced
1/2 teaspoon red pepper flakes (adjust to taste)
1 pound large shrimp, peeled and deveined
1/2 cup dry white wine (such as Pinot Grigio or Sauvignon Blanc)
1/4 cup lemon juice, freshly squeezed
1/4 cup butter, unsalted
1/4 cup fresh parsley, chopped
1/4 cup grated Parmesan cheese, plus more for topping
1/4 cup grated Pecorino Romano cheese, plus more for topping
1/2 cup heavy cream
Salt and freshly ground black pepper to taste
1 cup shredded mozzarella cheese
1/4 cup breadcrumbs (optional, for topping)

Preparing the Shrimp Scampi:

Cook the pasta: Bring a large pot of salted water to a boil. Add the linguine and cook according to package directions until al dente. Reserve about 1 cup of pasta water before draining. Drain the pasta and set aside.
Sauté the garlic and red pepper flakes: While the pasta is cooking, heat the olive oil in a large skillet over medium heat. Add the minced garlic and red pepper flakes and cook for about 30 seconds, or until fragrant. Be careful not to burn the garlic.
Cook the shrimp: Add the shrimp to the skillet and cook for 2-3 minutes per side, or until pink and opaque. Don’t overcrowd the pan; cook in batches if necessary. Remove the shrimp from the skillet and set aside.
Deglaze the pan: Pour the white wine into the skillet and bring to a simmer, scraping up any browned bits from the bottom of the pan. This adds a lot of flavor! Let the wine reduce slightly, about 2-3 minutes.
Add lemon juice and butter: Stir in the lemon juice and butter until the butter is melted and the sauce is smooth.
Add parsley and cheese: Stir in the chopped parsley, Parmesan cheese, and Pecorino Romano cheese. Season with salt and freshly ground black pepper to taste.
Create the sauce: Pour in the heavy cream and stir to combine. Let the sauce simmer for a few minutes, allowing it to thicken slightly. If the sauce becomes too thick, add a little of the reserved pasta water to thin it out.
Combine shrimp and sauce: Return the cooked shrimp to the skillet and toss to coat with the sauce.

Assembling the Pasta Bake:

Preheat the oven: Preheat your oven to 375°F (190°C).
Combine pasta and scampi: Add the cooked linguine to the skillet with the shrimp scampi sauce. Toss to coat the pasta evenly. Make sure every strand is covered in that delicious sauce!
Transfer to baking dish: Pour the pasta and shrimp mixture into a greased 9×13 inch baking dish. Spread it out evenly.
Add mozzarella cheese: Sprinkle the shredded mozzarella cheese evenly over the top of the pasta.
Add breadcrumbs (optional): If desired, sprinkle breadcrumbs over the mozzarella cheese for a crispy topping. This adds a nice textural contrast.
Add more Parmesan and Pecorino (optional): Sprinkle a little extra Parmesan and Pecorino Romano cheese over the top for added flavor.

Baking the Dish:

Bake: Bake in the preheated oven for 20-25 minutes, or until the cheese is melted, bubbly, and lightly golden brown. Keep an eye on it to prevent burning.
Rest: Remove the pasta bake from the oven and let it rest for a few minutes before serving. This allows the cheese to set slightly and makes it easier to serve.

Serving Suggestions:

Serve hot, garnished with extra fresh parsley and a sprinkle of Parmesan cheese.
Pair with a side salad and garlic bread for a complete meal.
This dish is also great reheated the next day!

Tips and Variations:

Shrimp size: I prefer using large shrimp for this recipe, but you can use any size you like. Just adjust the cooking time accordingly.
Wine substitution: If you don’t have white wine on hand, you can substitute chicken broth or vegetable broth.
Spice level: Adjust the amount of red pepper flakes to your liking. If you prefer a milder dish, omit them altogether.
Vegetable additions: Feel free to add other vegetables to the pasta bake, such as chopped bell peppers, mushrooms, or spinach. Sauté them with the garlic before adding the shrimp.
Cheese variations: You can use other types of cheese in this recipe, such as provolone or fontina.
Make it ahead: You can assemble the pasta bake ahead of time and store it in the refrigerator for up to 24 hours. Add a few extra minutes to the baking time if baking from cold.
Gluten-free option: Use gluten-free pasta and breadcrumbs to make this dish gluten-free.
Dairy-free option: Substitute the butter with olive oil or a dairy-free butter alternative. Use a dairy-free cream alternative and omit the cheese or use a dairy-free cheese alternative.
Lemon zest: Add a teaspoon of lemon zest to the sauce for an extra burst of citrus flavor.
Fresh herbs: Experiment with other fresh herbs, such as basil or oregano, in addition to or instead of parsley.
Garlic breadcrumbs: Mix the breadcrumbs with minced garlic, melted butter, and Parmesan cheese before sprinkling them over the pasta bake for an extra flavorful topping.
Broccoli florets: Add steamed or roasted broccoli florets to the pasta bake for added nutrients and texture.
Sun-dried tomatoes: Add chopped sun-dried tomatoes to the sauce for a burst of intense flavor.
Spinach: Stir in a few handfuls of fresh spinach into the pasta just before transferring it to the baking dish. The spinach will wilt slightly during baking.
Crushed tomatoes: For a richer, more tomato-based sauce, add a can of crushed tomatoes to the skillet along with the white wine.
Seafood medley: Add other types of seafood to the pasta bake, such as scallops or mussels, for a more decadent dish.
Spicy kick: Add a dash of hot sauce or a pinch of cayenne pepper to the sauce for an extra spicy kick.
Wine pairing: A crisp, dry white wine like Pinot Grigio or Sauvignon Blanc pairs perfectly with this dish.
Serving size: This recipe serves approximately 6-8 people. Adjust the ingredients accordingly if you need to serve more or fewer people.

Detailed Ingredient Notes:

Linguine Pasta: I prefer linguine for this recipe because its flat, narrow shape holds the sauce well. However, you can use other types of pasta, such as spaghetti, fettuccine, or penne. Cook the pasta al dente, which means “to the tooth” in Italian. It should be firm and slightly resistant when you bite into it.
Olive Oil: Use a good quality extra virgin olive oil for the best flavor.
Garlic: Freshly minced garlic is essential for this recipe. Avoid using garlic powder or pre-minced garlic, as they lack the same flavor.
Red Pepper Flakes: Adjust the amount of red pepper flakes to your liking. If you’re sensitive to spice, start with a small amount and add more to taste.
Shrimp: Use large shrimp that have been peeled and deveined. You can buy shrimp that is already peeled and deveined to save time. Make sure the shrimp is completely thawed before cooking.
White Wine: Use a dry white wine, such as Pinot Grigio or Sauvignon Blanc. Avoid using sweet wines, as they will make the sauce too sweet. If you don’t have white wine on hand, you can substitute chicken broth or vegetable broth.
Lemon Juice: Freshly squeezed lemon juice is always best. Bottled lemon juice can have a slightly artificial taste.
Butter: Use unsalted butter so you can control the amount of salt in the dish.
Parsley: Fresh parsley adds a bright, herbaceous flavor to the dish. Use flat-leaf parsley (also known as Italian parsley

Conclusion:

This Shrimp Scampi Pasta Bake is more than just a meal; it’s an experience. It’s the kind of dish that brings everyone to the table, eager to dig in and savor every bite. The creamy, garlicky scampi sauce, perfectly cooked shrimp, and tender pasta, all baked to golden perfection, create a symphony of flavors and textures that will leave you wanting more. Trust me, this isn’t your average weeknight dinner; it’s a restaurant-quality dish you can easily make at home.

Why is this a must-try? Because it’s incredibly delicious, surprisingly easy to make, and endlessly adaptable. The combination of fresh ingredients and simple techniques results in a dish that’s both comforting and elegant. It’s perfect for a casual family dinner, a special occasion, or even a potluck with friends. Plus, who can resist the allure of bubbly, cheesy pasta with succulent shrimp?

But the best part? You can customize this recipe to your liking! Feel free to experiment with different types of pasta. Penne, rotini, or even a gluten-free option would work beautifully. For a spicier kick, add a pinch of red pepper flakes to the scampi sauce. If you’re feeling adventurous, try incorporating other seafood like scallops or mussels.

Serving Suggestions and Variations:

* Serve it with a side of crusty bread to soak up all that delicious sauce. A simple green salad with a light vinaigrette is also a great accompaniment.
* For a lighter version, use whole wheat pasta and reduce the amount of cream. You can also add some chopped vegetables like zucchini or bell peppers to the pasta bake.
* Want to make it even cheesier? Add a layer of mozzarella or provolone cheese on top before baking.
* Consider topping with fresh parsley or basil for a pop of color and freshness. A squeeze of lemon juice right before serving can also brighten up the flavors.
* If you’re short on time, you can prepare the pasta bake ahead of time and bake it just before serving. Just be sure to add a few extra minutes to the baking time.

I’m confident that this Shrimp Scampi Pasta Bake will become a new favorite in your household. It’s a crowd-pleaser that’s sure to impress, and it’s so easy to make that you’ll find yourself reaching for this recipe again and again.

So, what are you waiting for? Grab your ingredients, preheat your oven, and get ready to create a culinary masterpiece. I can’t wait to hear what you think!

I truly encourage you to try this recipe and experience the joy of creating something delicious and satisfying. And most importantly, don’t forget to share your experience! I’d love to hear about your variations, your serving suggestions, and how much you and your loved ones enjoyed this Shrimp Scampi Pasta Bake. Share your photos and stories on social media using #ShrimpScampiPastaBake or tag me in your posts. Let’s spread the love for this amazing dish and inspire others to get cooking! Happy baking!
Shrimp Scampi Pasta Bake: The Ultimate Comfort Food Recipe

Linguine pasta baked in a creamy, garlicky shrimp scampi sauce, topped with mozzarella and baked to bubbly perfection.

Prep Time20 minutes

Cook Time25 minutes

Total Time50

Category: Dinner

Yield: 6-8 servings

Save This Recipe

Ingredients
- 1 pound linguine pasta
- 1/4 cup olive oil
- 4 cloves garlic, minced
- 1/2 teaspoon red pepper flakes (adjust to taste)
- 1 pound large shrimp, peeled and deveined
- 1/2 cup dry white wine (such as Pinot Grigio or Sauvignon Blanc)
- 1/4 cup lemon juice, freshly squeezed
- 1/4 cup butter, unsalted
- 1/4 cup fresh parsley, chopped
- 1/4 cup grated Parmesan cheese, plus more for topping
- 1/4 cup grated Pecorino Romano cheese, plus more for topping
- 1/2 cup heavy cream
- Salt and freshly ground black pepper to taste
- 1 cup shredded mozzarella cheese
- 1/4 cup breadcrumbs (optional, for topping)
Instructions
1. Cook the pasta: Bring a large pot of salted water to a boil. Add the linguine and cook according to package directions until al dente. Reserve about 1 cup of pasta water before draining. Drain the pasta and set aside.
2. Sauté the garlic and red pepper flakes: While the pasta is cooking, heat the olive oil in a large skillet over medium heat. Add the minced garlic and red pepper flakes and cook for about 30 seconds, or until fragrant. Be careful not to burn the garlic.
3. Cook the shrimp: Add the shrimp to the skillet and cook for 2-3 minutes per side, or until pink and opaque. Don’t overcrowd the pan; cook in batches if necessary. Remove the shrimp from the skillet and set aside.
4. Deglaze the pan: Pour the white wine into the skillet and bring to a simmer, scraping up any browned bits from the bottom of the pan. This adds a lot of flavor! Let the wine reduce slightly, about 2-3 minutes.
5. Add lemon juice and butter: Stir in the lemon juice and butter until the butter is melted and the sauce is smooth.
6. Add parsley and cheese: Stir in the chopped parsley, Parmesan cheese, and Pecorino Romano cheese. Season with salt and freshly ground black pepper to taste.
7. Create the sauce: Pour in the heavy cream and stir to combine. Let the sauce simmer for a few minutes, allowing it to thicken slightly. If the sauce becomes too thick, add a little of the reserved pasta water to thin it out.
8. Combine shrimp and sauce: Return the cooked shrimp to the skillet and toss to coat with the sauce.
9. Preheat the oven: Preheat your oven to 375°F (190°C).
10. Combine pasta and scampi: Add the cooked linguine to the skillet with the shrimp scampi sauce. Toss to coat the pasta evenly. Make sure every strand is covered in that delicious sauce!
11. Transfer to baking dish: Pour the pasta and shrimp mixture into a greased 9×13 inch baking dish. Spread it out evenly.
12. Add mozzarella cheese: Sprinkle the shredded mozzarella cheese evenly over the top of the pasta.
13. Add breadcrumbs (optional): If desired, sprinkle breadcrumbs over the mozzarella cheese for a crispy topping. This adds a nice textural contrast.
14. Add more Parmesan and Pecorino (optional): Sprinkle a little extra Parmesan and Pecorino Romano cheese over the top for added flavor.
15. Bake: Bake in the preheated oven for 20-25 minutes, or until the cheese is melted, bubbly, and lightly golden brown. Keep an eye on it to prevent burning.
16. Rest: Remove the pasta bake from the oven and let it rest for a few minutes before serving. This allows the cheese to set slightly and makes it easier to serve.
17. Serve hot, garnished with extra fresh parsley and a sprinkle of Parmesan cheese. Pair with a side salad and garlic bread for a complete meal. This dish is also great reheated the next day!
Notes
- Shrimp size: I prefer using large shrimp for this recipe, but you can use any size you like. Just adjust the cooking time accordingly.
- Wine substitution: If you don’t have white wine on hand, you can substitute chicken broth or vegetable broth.
- Spice level: Adjust the amount of red pepper flakes to your liking. If you prefer a milder dish, omit them altogether.
- Vegetable additions: Feel free to add other vegetables to the pasta bake, such as chopped bell peppers, mushrooms, or spinach. Sauté them with the garlic before adding the shrimp.
- Cheese variations: You can use other types of cheese in this recipe, such as provolone or fontina.
- Make it ahead: You can assemble the pasta bake ahead of time and store it in the refrigerator for up to 24 hours. Add a few extra minutes to the baking time if baking from cold.
- Gluten-free option: Use gluten-free pasta and breadcrumbs to make this dish gluten-free.
- Dairy-free option: Substitute the butter with olive oil or a dairy-free butter alternative. Use a dairy-free cream alternative and omit the cheese or use a dairy-free cheese alternative.
- Lemon zest: Add a teaspoon of lemon zest to the sauce for an extra burst of citrus flavor.
- Fresh herbs: Experiment with other fresh herbs, such as basil or oregano, in addition to or instead of parsley.
- Garlic breadcrumbs: Mix the breadcrumbs with minced garlic, melted butter, and Parmesan cheese before sprinkling them over the pasta bake for an extra flavorful topping.
- Broccoli florets: Add steamed or roasted broccoli florets to the pasta bake for added nutrients and texture.
- Sun-dried tomatoes: Add chopped sun-dried tomatoes to the sauce for a burst of intense flavor.
- Spinach: Stir in a few handfuls of fresh spinach into the pasta just before transferring it to the baking dish. The spinach will wilt slightly during baking.
- Crushed tomatoes: For a richer, more tomato-based sauce, add a can of crushed tomatoes to the skillet along with the white wine.
- Seafood medley: Add other types of seafood to the pasta bake, such as scallops or mussels, for a more decadent dish.
- Spicy kick: Add a dash of hot sauce or a pinch of cayenne pepper to the sauce for an extra spicy kick.
- Wine pairing: A crisp, dry white wine like Pinot Grigio or Sauvignon Blanc pairs perfectly with this dish.
- Serving size: This recipe serves approximately 6-8 people. Adjust the ingredients accordingly if you need to serve more or fewer people.

Shrimp Scampi Pasta Bake: The Ultimate Comfort Food Recipe