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Mozzarella and parmesan cheese sprinkled over shrimp scampi pasta bake before baking
Nimble Chef

Shrimp Scampi Pasta Bake

This Shrimp Scampi Pasta Bake is a creamy, buttery, garlicky seafood dinner with juicy shrimp, lemony scampi sauce, tender pasta, and a golden melted cheese topping. It is ready in about 35 minutes and works beautifully for weeknights or feeding a crowd.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, Italian-American
Calories: 600
Ingredients Equipment Method Notes

Ingredients
  

  • 12 oz linguine or spaghetti
  • 1 lb large shrimp, peeled and deveined
  • 4 tbsp unsalted butter
  • 4 garlic cloves, minced
  • 1/4 tsp red pepper flakes
  • 1/2 cup dry white wine or chicken broth
  • 1 lemon, juiced and zested
  • 1 cup heavy cream
  • 1/2 cup grated Parmesan
  • 1 cup shredded mozzarella
  • salt and black pepper to taste
  • 2 tbsp fresh flat-leaf parsley, chopped

Equipment

  • large pot
  • colander
  • large oven-safe skillet Use a regular skillet if transferring to a baking dish.
  • 9x13 baking dish Needed if not using an oven-safe skillet.
  • mixing tongs
  • microplane or zester
  • citrus juicer
  • cheese grater

Method
 

  1. Set your oven to 375°F (190°C). Get a large pot of salted water boiling for the pasta.
  2. Cook your linguine 2 minutes less than the package directions. Drain it, toss with a tiny drizzle of olive oil so it does not stick, and set aside.
  3. In a large oven-safe skillet, or a regular skillet if transferring to a baking dish, melt butter over medium heat. Add the garlic and red pepper flakes. Cook for about 1 minute, just until fragrant, being careful not to burn the garlic.
  4. Add the shrimp in a single layer. Cook 1 to 2 minutes per side, just until barely pink. Remove them from the pan and set aside so they can finish cooking in the oven.
  5. Pour the white wine into the hot skillet and let it bubble for 2 minutes, scraping up any browned bits from the bottom. Add the lemon juice, lemon zest, and heavy cream. Simmer for 3 to 4 minutes until slightly thickened. Stir in half the Parmesan, then taste and adjust the salt and pepper.
  6. Add the cooked pasta to the sauce and toss well to coat every strand. If using an oven-safe skillet, arrange the shrimp on top in the pan. Otherwise, transfer the sauced pasta to a greased 9×13 baking dish and nestle the shrimp in and around the pasta.
  7. Scatter the remaining Parmesan and all the mozzarella over the top, covering the pasta well for a golden cheese crust.
  8. Bake for 15 to 20 minutes, until the cheese is fully melted, bubbling at the edges, and starting to turn golden brown in spots. For more color, broil for 2 minutes at the end, watching closely.
  9. Let the pasta bake sit for 5 minutes before serving. Finish with fresh chopped parsley and serve warm.

Notes

Pat the shrimp completely dry before cooking so they sear instead of steaming. Cook the pasta 2 minutes less than the package directions because it will finish in the oven. Add the shrimp on top of the pasta rather than mixing them in to prevent overcooking. For extra color, broil the finished bake for about 2 minutes, watching closely. Leftovers keep in an airtight container in the refrigerator for up to 3 days; add a splash of cream or water before reheating.