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My Shrimp Scampi Pasta Bake started as a way to fancy up our regular pasta night. Now it's become the dish my family begs for on birthdays and special occasions. The way those plump shrimp nestle into creamy garlicky pasta topped with melted cheese it's like comfort food dressed up for a party. The smell of garlic and lemon filling the kitchen always brings everyone to the table early.
Pure Comfort with Style
What I love most about this dish is how it feels special but isn't fussy to make. That buttery garlic sauce with just the right touch of lemon makes everything sing. When that cheese gets all golden and bubbly on top my kids think I've turned into a fancy restaurant chef. It's become my go to when I want to impress without spending hours in the kitchen.
What You Need
- Pasta: I use linguine but spaghetti works beautifully too
- Shrimp: Get them peeled and deveined saves so much prep time
- Butter and Garlic: Don't skimp here they're the heart of our sauce
- Heavy Cream: Makes everything rich and velvety
- Fresh Lemon: Both juice and zest brighten everything up
- Good Cheese: Parmesan and mozzarella create that irresistible top
Let's Get Cooking
- Get your oven warming to 375°F while you cook your pasta just shy of done it'll finish in the oven
- Let butter and garlic get friendly in your pan add a pinch of red pepper flakes if you're feeling spicy
- Toss in those shrimp watch them turn pink and curly
- Splash in some wine let it sizzle then add your lemon and cream
- Toss everything with pasta into your baking dish
- Top with those gorgeous shrimp and plenty of cheese then let the oven work its magic for about 15 minutes
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Saving Some For Later
Leftovers keep nicely in the fridge for three days though they rarely last that long in my house. Just warm them gently you don't want to overcook those shrimp. If you need to freeze it go ahead but I'd save that cheese topping for fresh when you reheat.
Mix It Up
- Switch the Protein: Chicken works great so do scallops my vegetarian friend loves it with crispy tofu
- Watching Carbs: Try zucchini noodles they're surprisingly good here
- Cheese Choices: Sometimes I use all mozzarella for extra stretch
- Fresh Herbs: Basil in summer dill when I'm feeling fancy
- Spice it Up: My husband loves when I add Cajun seasoning
- Gluten Free: Just swap in your favorite GF pasta
More Than Just Dinner
This pasta bake has become our celebration dish. It's what my daughter requested for her college acceptance dinner what I make when friends need cheering up and my go to for impressing the in laws. Something about that combination of tender shrimp creamy pasta and melty cheese just makes any night feel special.
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Frequently Asked Questions
- → Can I use frozen shrimp?
- Yes, just thaw them completely and pat dry before cooking. Make sure they're peeled and deveined for best results.
- → Why remove the shrimp before making the sauce?
- Removing the shrimp prevents overcooking. They'll finish cooking perfectly when the dish is baked with the cheese.
- → Can I substitute the heavy cream?
- While heavy cream gives the best results, half-and-half can work. The sauce might be thinner, but the cheese will help thicken it.
- → What can I use instead of wine?
- Chicken broth works great as a non-alcoholic substitute. You can also add a splash of lemon juice for extra flavor.
- → Can I make this ahead?
- You can prepare the components ahead of time, but assemble and bake just before serving for the best texture and cheese melt.