Garlicky Shrimp Pasta Bake

This creamy shrimp scampi pasta bake brings a comforting twist to the classic shrimp scampi by combining tender pasta, juicy shrimp, and a golden cheesy crust. It’s a perfect dish to whip up for a busy weeknight dinner or to impress guests without too much fuss.

Ingredients

• 12 ounces linguine or spaghetti: chosen for a good balance between sauce absorption and bite. Quality pasta holds up well in the bake.
• One pound large shrimp: peeled and deveined for ease of eating and that perfect seafood sweetness. Look for fresh or properly thawed shrimp.
• Four tablespoons butter: to create a rich and flavorful base. Use unsalted to control seasoning.
• Four cloves garlic: minced to infuse the dish with aromatic depth. Fresh garlic works best here.
• Quarter teaspoon red pepper flakes: to add a subtle hint of heat without overpowering the dish.
• Half cup white wine or chicken broth: brings acidity and complexity to the sauce. A dry white wine is ideal.
• One lemon: juiced and zested for brightness that cuts through the richness.
• One cup heavy cream: makes the sauce luxuriously creamy and smooth.
• Half cup grated Parmesan cheese: for a nutty savory element that melts beautifully. Opt for freshly grated Parmesan.
• One cup shredded mozzarella cheese: provides gooey melted texture on top. Use whole milk mozzarella for best melting.
• Salt and pepper: to taste for seasoning balance.
• Two tablespoons chopped fresh parsley: for a fresh herb garnish that brightens the final presentation.

Step-by-Step Instructions

Preheat Oven:

Set your oven temperature to 375 degrees Fahrenheit 190 degrees Celsius so it is ready when the dish needs to bake.

Cook Pasta:

Bring a large pot of salted water to a boil and cook the linguine or spaghetti until just al dente firm to the bite but fully cooked according to package instructions. Drain thoroughly and set aside.

Sauté Aromatics:

In a large skillet melt the butter over medium heat then add the minced garlic and red pepper flakes. Sauté for about one minute until the garlic is fragrant but not browned to develop the flavor base gently.

Cook Shrimp:

Add the shrimp to the skillet and cook for three to four minutes stirring occasionally until the shrimp turns pink and opaque. Avoid overcooking to keep shrimp tender. Remove the shrimp from the skillet and set aside.

Prepare Sauce:

Pour the white wine or chicken broth into the same skillet scraping up any browned bits on the bottom for extra flavor. Allow it to simmer for two minutes to reduce slightly.

Combine Flavors:

Stir in the lemon juice lemon zest and heavy cream into the skillet. Bring the mixture to a gentle simmer allowing the cream to incorporate and thicken slightly.

Toss Pasta:

Add the cooked pasta to the skillet and toss thoroughly so every strand is coated in the creamy lemon garlic sauce. Season with salt and pepper to your liking.

Assemble Dish:

Transfer the coated pasta evenly into a large baking dish. Arrange the cooked shrimp in an even layer on top of the pasta.

Add Cheese:

Sprinkle the grated Parmesan and shredded mozzarella cheese evenly over the shrimp and pasta to form a luscious cheese layer.

Bake:

Place the assembled dish in the preheated oven and bake for fifteen to twenty minutes until the cheese topping is melted golden and bubbly.

Garnish and Serve:

Remove the pasta bake from the oven. Sprinkle the chopped fresh parsley over the top for a pop of color and freshness. Serve immediately for the best experience.

Save

My favorite ingredient here is the lemon for the brightness it brings. I still remember serving this pasta bake to friends on a chilly night and seeing their faces light up at that perfect combination of garlicky cream and zesty freshness. It’s a dish that feels fancy but is so approachable and satisfying.

Storage Tips

Store leftovers in an airtight container in the refrigerator for up to three days. To reheat, cover with foil and warm in an oven set to 350 degrees Fahrenheit or microwave in short bursts to keep the shrimp tender and the cheese melty. Avoid freezing as the creamy sauce can separate and affect texture.

Ingredient Substitutions

If you prefer a lower-fat option substitute half and half for the heavy cream but expect a thinner sauce. You can also swap out mozzarella for fontina or provolone if you want a different cheese flavor. Shrimp can be replaced with cooked chicken or scallops depending on your preference.

Serving Suggestions

This pasta bake pairs beautifully with a crisp green salad dressed in a tangy vinaigrette to cut through the richness. Garlic bread or a simple baguette also complements the meal well for soaking up the creamy sauce. A glass of dry white wine like Sauvignon Blanc enhances the lemony notes.

Recipe FAQs

→ Can I use spaghetti instead of linguine?

Yes, spaghetti works well as an alternative to linguine in this dish, holding the creamy sauce nicely.

→ How can I prevent the shrimp from overcooking?

Cook the shrimp until just pink and opaque, usually 3-4 minutes, then remove them from the heat before baking.

→ What can I substitute for white wine in the sauce?

Chicken broth is a great substitute that adds flavor without overpowering the creamy sauce.

→ Is it better to use fresh or shredded cheese for the topping?

Shredded mozzarella and grated Parmesan both melt beautifully and create a golden crust when baked.

→ Can this dish be prepared ahead of time?

Yes, you can assemble it a few hours before baking; refrigerate and bake just before serving for best texture.