Okay, friends, gather ’round. Let’s chat about those dinners that feel like a cozy blanket and a celebration all at once. You know the ones? I was hunting for that perfect dish for ages – something that felt a bit special, looked impressive, but secretly wasn’t a nightmare to make after a busy day. And then, BAM. This Shrimp Scampi Pasta Bake walked into my life (or rather, stumbled out of my oven after many trials!). I swear, I fiddled with this recipe more times than I can count. Too much lemon? Not enough garlic? (Is ‘not enough garlic’ even a real thing?) Took me a while, but I finally nailed that perfect balance, the one that makes everyone’s eyes light up when they take the first bite.
Forget boring pasta nights. This dish is where it’s AT. Think juicy, plump shrimp swimming with pasta in that classic, zesty, buttery garlic sauce we all adore, BUT THEN it gets baked into bubbly, cheesy perfection. It sounds fancy, I know, but honestly? It’s one of those recipes that looks way harder than it is. Perfect for when you want to impress folks without breaking a sweat, or just treat yourself (because you deserve it!). If you’re ready for your kitchen to smell absolutely divine, let’s make this Shrimp Scampi Pasta Bake together!
What You’ll Need for This Shrimp Scampi Pasta Bake Magic
Alright, time to raid the pantry and fridge! No weird, hard-to-find stuff here, just pure deliciousness waiting to happen.
- Pasta: Grab a pound (about 450g) of pasta you love. Linguine is the classic scampi partner, but honestly, for a bake, anything with nooks and crannies is your friend. Penne, Rotini, Shells – they all work great. My secret weapon? Cellentani or Cavatappi. Those corkscrews hold onto the sauce like a dream!
- Shrimp: About 1.5 pounds (roughly 680g) of large shrimp. Make sure they’re peeled and deveined – nobody wants to do that at the table! Frozen are totally fine, just thaw them first. Tail on or off? Your call. Tails look pretty, but tail-off makes for easier shoveling into your mouth (which is the goal, right?).
- Butter: Half a cup (1 stick, or 113g) of unsalted butter. Don’t skimp! This is the heart of that rich scampi flavour.
- Olive Oil: A good glug, about 1/4 cup (60ml), of extra virgin. It partners with the butter and tastes amazing.
- Garlic: Okay, deep breaths garlic lovers: 6 to 8 cloves, minced. And yeah, if a couple extra fall in… I won’t tell. Seriously, measure garlic with your soul.
- Lemon: One big, juicy lemon. You need all of it – the zest (that’s where the magic aroma lives!) and the juice (about 1/4 cup or 60ml). It cuts through the richness perfectly.
- Broth: Half a cup (120ml) of vegetable or chicken broth. Just adds a little moisture and depth. Got leftover pasta water? Use that! Works like a charm.
- Fresh Parsley: A big handful (about 1/2 cup chopped), plus a bit extra to make it look pretty at the end. Dried just doesn’t cut it here, folks. Go fresh!
- The Cheesy Goodness:
- About a cup (100g) of grated Parmesan. That salty, nutty bite is essential. Get a block and grate it yourself if you can – so much better!
- About a cup (113g) of shredded Mozzarella. This is optional, but who skips optional cheese? It brings the melty, gooey factor. The low-moisture kind works best.
- The Usual Suspects: Salt and freshly ground black pepper. Taste as you go!
- A Little Kick (Optional): 1/4 to 1/2 teaspoon of red pepper flakes. I love the gentle warmth it adds.
Playing Around:
- Pasta Swaps: Whole wheat pasta totally works if you wanna feel virtuous. Gluten-free? Go for it, just cook it right.
- Veggie Power: Want some green? Toss in a couple of handfuls of fresh spinach right at the end (it’ll wilt down), or add some steamed asparagus or peas. Easy peasy.
- Extra Creamy?: Okay if you’re feeling decadent stir in a couple of ounces of softened cream cheese with the broth. It takes it to another level of richness.
- Crispy Top Alert: Mix some Panko breadcrumbs with a little melted butter or olive oil and sprinkle over the cheese before baking. YES.
How Long Does This Take? (Spoiler: Not Forever!)
Let’s be real the time is precious. But this Shrimp Scampi Pasta Bake? It delivers maximum reward for reasonable effort.
- Getting Ready (Prep): Around 25-30 minutes. This is your chopping, grating, pasta-boiling, sauce-making time. Put on some music, pour a drink, it’s fun!
- Oven Time (Cook): A quick 20-25 minutes bake.
- Total Time: You’re looking at roughly 50-60 minutes from start to finish.
Honestly? For a dish that tastes this good and looks this impressive? An hour is nothing! That’s faster than deciding what takeout to get, half the time. Most of the work is upfront, then you just let the oven do its thing while you relax (or frantically clean the kitchen, whatever your style is!).
Let’s Cook! Your Step-by-Step Guide
Okay roll up those sleeves. Let’s make this Shrimp Scampi Pasta Bake happen. It’s way less intimidating than it sounds, promise!
Step 1: Pasta Time!
Get a big pot of water boiling and salt it like the sea (okay, maybe not that much, but be generous!). Toss in your pasta and cook it, but pull it out when it’s still got a little bite – al dente is key! Maybe even a minute less than the box says, because it’ll finish cooking in the oven. Drain it, but hang onto about a cup of that starchy pasta water. Golden rule: Don’t rinse your pasta! That starchy coat helps the sauce stick.
Step 2: Sauce Base
While the pasta’s doing its thing, grab a big skillet (one that can go in the oven is a plus!). Melt the butter and olive oil together over medium heat. Toss in that glorious minced garlic and the red pepper flakes (if you’re using them). Stir it around for a minute or two until you start smelling that amazing garlic aroma. Watch it like a hawk! Burnt garlic = sadness. Turn the heat down if you need to.
Step 3: Flavour Town
Pour in the broth and the fresh lemon juice. Let it bubble away for a couple of minutes – things are starting to smell really good now, right? Stir in the lemon zest (don’t skip this!) and about half your chopped parsley. Give it a good sprinkle of salt and pepper. Now, taste it! Does it need more salt? More zing? Adjust it now before the shrimp jump in.
Step 4: Shrimp Shuffle
Add your shrimp to the skillet. Stir ’em around gently. They cook FAST – like, 2-4 minutes fast, depending on how big they are. As soon as they start turning pink and curling up, they’re pretty much done. Seriously, don’t overcook them here! They’ll get rubbery if you do, and they still have oven time ahead. Pull them off the heat the second they look pink.
Step 5: Bring It All Together
Turn the heat off completely. Dump your drained pasta right into the skillet with the shrimp and that luscious sauce. Give it a gentle toss so everything gets friendly and coated. Now, stir in about half the Parmesan and half the Mozzarella (if using). If it looks a bit dry, add a splash of that pasta water you saved – it works wonders to loosen things up. You want it saucy, not soupy, not dry.
Step 6: Get Ready to Bake
Heat your oven up to 375°F (190°C). Tip the whole glorious mixture into a 9×13 inch baking dish (or something similar). If your skillet is oven-safe, high five! Fewer dishes. Sprinkle the rest of the Parmesan and Mozzarella all over the top. Feeling fancy? Do that Panko trick I mentioned earlier for extra crunch.
Step 7: Bake, Rest, Devour!
Slide that beauty into the oven. Bake for 20-25 minutes. You’re looking for bubbly edges and golden, melted cheese on top. If you like it extra brown, you can hit it with the broiler for the last minute or two – but stand there and watch it! Broilers are sneaky fast. Hardest part: Let your finished Shrimp Scampi Pasta Bake sit on the counter for 5-10 minutes before you dive in. It lets the sauce thicken slightly and saves your tongue from certain doom. Sprinkle with the rest of the fresh parsley right before you serve it.
Want a Lighter Version? Easy Peasy.
Feeling like you need some balance? No problem, we can tweak this!
- Whole Wheat Swap: Use whole wheat pasta. Adds fiber, makes you feel good. Done.
- Veg Out: Wilt in a ton of spinach when you add the pasta, or toss in some steamed broccoli or asparagus. Adds color, vitamins, and general goodness.
- Butter Police: Okay, you could use a little less butter and a bit more olive oil. Lean into the lemon and garlic for flavour. Maybe skip the Mozzarella and just use the Parm for that salty kick.
- Portion Check: Or, just serve yourself a slightly smaller piece… and load up on a big side salad! Balance achieved.
How to Serve This Bad Boy
This Shrimp Scampi Pasta Bake is a star, but every star needs supporting actors!
- Garlic Bread: Non-negotiable. You NEED something crusty to swipe through that incredible sauce. Seriously.
- Salad: A simple green salad with a zippy lemon vinaigrette is perfect, it cuts through the richness and adds freshness. Just some greens, maybe cukes and tomatoes. Keep it simple.
- Roasted Veggies: Asparagus or broccoli tossed with olive oil, salt, pepper, and maybe a squeeze of lemon, then roasted? Chef’s kiss.
- Something to Sip: Sparkling water with lemon, a crisp non-alcoholic cider, or even just iced tea works beautifully.
Dealing with Leftover Shrimp Scampi Pasta Bake (If Any!)
Odds are low, but if you have leftovers, here’s the plan:
- Fridge: Let it cool, then cover it tightly (plastic wrap, foil, or an airtight container) and stash it in the fridge. It’ll be good for 3, maybe 4 days.
- Reheating: Gentle does it. The oven (covered with foil at 350°F/175°C till warm) or a toaster oven is best to avoid rubbery shrimp. Microwaving works in a pinch – cover it, maybe add a tiny splash of water, and go easy. The shrimp won’t be quite as perfect the next day, but still delicious!
- Prepping Ahead: You can totally chop garlic, zest lemons, etc., beforehand. Making the sauce (minus shrimp) ahead works too. But for the best texture, I like to cook the pasta and shrimp and bake it right before serving. You can assemble the whole Shrimp Scampi Pasta Bake and refrigerate before baking, just add maybe 10-15 minutes to the oven time.
Seriously, You Just HAVE to Make This!
Okay, maybe I sound obsessed, but this Shrimp Scampi Pasta Bake is just that good. It’s become my go-to dish when I want something comforting but also kinda impressive. It’s garlicky, lemony, cheesy, shrimpy goodness all baked into one dish. What’s not to love?! it makes the house smell amazing and it always disappears fast.
I really really hope you try it. Don’t be scared to tweak it and make it your own! Add more garlic, try different cheeses, throw in those veggies – have fun with it!
So tell me! Have you ever made a baked scampi before? What are your must-have ingredients? Definitely let me know in the comments if you make this or if you have any questions. I love hearing how recipes turn out in your kitchens! Happy cooking, everyone!
Recipes You May Like
Shrimp Scampi Pasta Bake
Easy Shrimp Scampi Pasta Bake! Cheesy, lemony garlic shrimp & pasta baked perfectly. Tips & variations included for this delicious dinner. Discover!
Ingredients
- Pasta: Grab a pound (about 450g) of pasta you love. Linguine is the classic scampi partner, but honestly, for a bake, anything with nooks and crannies is your friend. Penne, Rotini, Shells – they all work great. My secret weapon? Cellentani or Cavatappi. Those corkscrews hold onto the sauce like a dream!
- Shrimp: About 1.5 pounds (roughly 680g) of large shrimp. Make sure they’re peeled and deveined – nobody wants to do that at the table! Frozen are totally fine, just thaw them first. Tail on or off? Your call. Tails look pretty, but tail-off makes for easier shoveling into your mouth (which is the goal, right?).
- Butter: Half a cup (1 stick, or 113g) of unsalted butter. Don’t skimp! This is the heart of that rich scampi flavour.
- Olive Oil: A good glug, about 1/4 cup (60ml), of extra virgin. It partners with the butter and tastes amazing.
- Garlic: Okay, deep breaths garlic lovers: 6 to 8 cloves, minced. And yeah, if a couple extra fall in… I won’t tell. Seriously, measure garlic with your soul.
- Lemon: One big, juicy lemon. You need all of it – the zest (that’s where the magic aroma lives!) and the juice (about 1/4 cup or 60ml). It cuts through the richness perfectly.
- Broth: Half a cup (120ml) of vegetable or chicken broth. Just adds a little moisture and depth. Got leftover pasta water? Use that! Works like a charm.
- Fresh Parsley: A big handful (about 1/2 cup chopped), plus a bit extra to make it look pretty at the end. Dried just doesn’t cut it here, folks. Go fresh!
- About a cup (100g) of grated Parmesan. That salty, nutty bite is essential. Get a block and grate it yourself if you can – so much better!
- About a cup (113g) of shredded Mozzarella. This is optional, but who skips optional cheese? It brings the melty, gooey factor. The low-moisture kind works best.
- The Usual Suspects: Salt and freshly ground black pepper. Taste as you go!
- A Little Kick (Optional): 1/4 to 1/2 teaspoon of red pepper flakes. I love the gentle warmth it adds.
Instructions
tep 1: Pasta Time!
Get a big pot of water boiling and salt it like the sea (okay, maybe not that much, but be generous!). Toss in your pasta and cook it, but pull it out when it’s still got a little bite – al dente is key! Maybe even a minute less than the box says, because it’ll finish cooking in the oven. Drain it, but hang onto about a cup of that starchy pasta water. Golden rule: Don’t rinse your pasta! That starchy coat helps the sauce stick.
Step 2: Sauce Base
While the pasta’s doing its thing, grab a big skillet (one that can go in the oven is a plus!). Melt the butter and olive oil together over medium heat. Toss in that glorious minced garlic and the red pepper flakes (if you’re using them). Stir it around for a minute or two until you start smelling that amazing garlic aroma. Watch it like a hawk! Burnt garlic = sadness. Turn the heat down if you need to.
Step 3: Flavour Town
Pour in the broth and the fresh lemon juice. Let it bubble away for a couple of minutes – things are starting to smell really good now, right? Stir in the lemon zest (don’t skip this!) and about half your chopped parsley. Give it a good sprinkle of salt and pepper. Now, taste it! Does it need more salt? More zing? Adjust it now before the shrimp jump in.
Step 4: Shrimp Shuffle
Add your shrimp to the skillet. Stir ’em around gently. They cook FAST – like, 2-4 minutes fast, depending on how big they are. As soon as they start turning pink and curling up, they’re pretty much done. Seriously, don’t overcook them here! They’ll get rubbery if you do, and they still have oven time ahead. Pull them off the heat the second they look pink.
Step 5: Bring It All Together
Turn the heat off completely. Dump your drained pasta right into the skillet with the shrimp and that luscious sauce. Give it a gentle toss so everything gets friendly and coated. Now, stir in about half the Parmesan and half the Mozzarella (if using). If it looks a bit dry, add a splash of that pasta water you saved – it works wonders to loosen things up. You want it saucy, not soupy, not dry.
Step 6: Get Ready to Bake
Heat your oven up to 375°F (190°C). Tip the whole glorious mixture into a 9×13 inch baking dish (or something similar). If your skillet is oven-safe, high five! Fewer dishes. Sprinkle the rest of the Parmesan and Mozzarella all over the top. Feeling fancy? Do that Panko trick I mentioned earlier for extra crunch.
Step 7: Bake, Rest, Devour!
Slide that beauty into the oven. Bake for 20-25 minutes. You’re looking for bubbly edges and golden, melted cheese on top. If you like it extra brown, you can hit it with the broiler for the last minute or two – but stand there and watch it! Broilers are sneaky fast. Hardest part: Let your finished Shrimp Scampi Pasta Bake sit on the counter for 5-10 minutes before you dive in. It lets the sauce thicken slightly and saves your tongue from certain doom. Sprinkle with the rest of the fresh parsley right before you serve it.
Notes
Nutrition Information:
Yield: 6-8 servingsAmount Per Serving:Calories: Approximately 550-650 calories per serving