Shrimp Scampi Pasta Bake (Printable)

Succulent shrimp in lemon garlic cream sauce with penne, topped with melted mozzarella and golden parmesan crust.

# What You Need:

→ Seafood

01 - 1 lb large shrimp, peeled and deveined

→ Pasta

02 - 12 oz penne or ziti

→ Vegetables & Aromatics

03 - 4 cloves garlic, minced
04 - 1 small shallot, finely chopped
05 - 1 lemon, zested and juiced
06 - 3 tbsp fresh parsley, chopped

→ Sauce & Dairy

07 - 5 tbsp unsalted butter
08 - 1/4 cup olive oil
09 - 1/2 cup dry white wine
10 - 3/4 cup heavy cream
11 - 2/3 cup grated parmesan cheese
12 - 1 cup shredded mozzarella cheese

→ Seasonings

13 - 1/2 tsp red pepper flakes
14 - 1/2 tsp salt
15 - 1/4 tsp black pepper

# Directions:

01 - Preheat oven to 400°F and lightly grease a large baking dish with butter or oil.
02 - Boil pasta in salted water for 2 minutes less than package directions. Drain well and set aside—it will finish cooking in the oven.
03 - In a large skillet over medium heat, melt butter with olive oil. Add garlic and shallot; sauté until fragrant, about 1-2 minutes.
04 - Add shrimp to the skillet, seasoning with salt, pepper, and red pepper flakes. Cook 2-3 minutes until just pink—do not overcook.
05 - Pour in white wine, scraping up any browned bits from the bottom of the pan. Simmer for 2 minutes to reduce slightly.
06 - Stir in lemon juice and zest, then pour in heavy cream. Simmer 2-3 minutes until sauce begins to thicken. Remove from heat and mix in parsley.
07 - Toss the cooked pasta with the shrimp sauce and two-thirds of the parmesan cheese until evenly coated.
08 - Transfer the mixture to the prepared baking dish. Sprinkle mozzarella and remaining parmesan evenly over the top.
09 - Bake for 15-18 minutes until the cheese is melted, golden, and bubbling. Allow to rest for 5 minutes before serving.
10 - Garnish with additional fresh parsley and serve with lemon wedges on the side if desired.

# Expert Tips:

01 -
  • The oven does most of the work while you pour yourself a glass of wine
  • That golden parmesan crust on top is worth every single calorie
  • Leftovers reheat beautifully for tomorrow's lunch
02 -
  • Overcooked shrimp is a tragedy you can't fix so set a timer and check early
  • Let the dish rest 5 minutes before serving or you'll lose all that sauce when you cut into it
03 -
  • Grate your own parmesan because the pre-grated stuff has anti-caking agents that prevent proper melting
  • Room temperature shrimp cook more evenly so take them out of the fridge 15 minutes before starting

Go Back