Shrimp Scampi Pasta Bake

This creamy shrimp scampi pasta bake transforms the classic Italian-American dish into a comforting casserole that's guaranteed to impress. The combination of garlicky butter sauce, tender shrimp, and melty cheese creates a restaurant-quality meal that's surprisingly simple to prepare at home.

I first created this dish when entertaining friends who love seafood but needed something more substantial than traditional scampi. It's now become my signature dinner party recipe that even seafood skeptics request for special occasions.

Ingredients

• Linguine or spaghetti pasta: forms the hearty base that holds up well to baking
• Large shrimp: provide the perfect tender texture and sweet flavor
• Butter: creates the rich foundation for the classic scampi flavor
• Garlic cloves: fresh minced garlic provides essential aromatic flavor
• Red pepper flakes: add a subtle warmth without overpowering heat
• White wine: deglazes the pan and adds acidity; select a dry variety you'd drink
• Lemon juice and zest: brighten the creamy sauce with citrus notes
• Heavy cream: transforms traditional scampi into a luxurious baked dish
• Parmesan cheese: adds nutty depth and thickens the sauce naturally
• Mozzarella cheese: creates that irresistible stretchy melted topping
• Fresh parsley: finishes the dish with color and herbaceous notes

Step-by-Step Instructions

Preheat Oven:

Set your oven to 375°F. This moderate temperature allows the dish to heat through evenly while creating a beautifully golden cheese topping without drying out the pasta or shrimp.

Cook Pasta:

Boil the pasta in heavily salted water until just barely al dente, about 2 minutes less than package directions. The pasta will continue cooking in the oven so slightly undercooking it now prevents mushiness later.

Sauté Aromatics:

Melt butter in a large skillet over medium heat until it begins to foam. Add minced garlic and red pepper flakes, cooking gently for exactly 1 minute. Watch carefully as garlic burns quickly, which would give the dish a bitter taste.

Cook Shrimp:

Add shrimp to the fragrant butter in a single layer, giving them space to cook evenly. Cook until they just turn pink and start to curl, about 2 minutes per side. Properly cooked shrimp should form a loose C shape; overcooked shrimp curl into tight Os.

Prepare Sauce:

Pour wine into the hot skillet, scraping the bottom vigorously with a wooden spoon to release browned bits. These caramelized pieces contain concentrated flavor. Let the wine reduce slightly to cook off the alcohol while keeping all the flavor.

Combine Flavors:

Add lemon juice, zest, and cream, stirring constantly to incorporate. Let simmer gently for 2 minutes until the sauce slightly thickens to coat the back of a spoon. This concentration of flavors forms the heart of your dish.

Toss Pasta:

Add the pasta directly to the sauce, tossing continuously with tongs to ensure every strand is evenly coated. The starchy pasta will help thicken the sauce further as you stir.

Assemble Dish:

Transfer the sauced pasta to a 9x13 baking dish, spreading it into an even layer. Distribute the cooked shrimp throughout, making sure some remain visible on top for presentation.

Add Cheese:

Sprinkle Parmesan first to melt into the sauce, then top with an even layer of mozzarella. The two cheeses serve different purposes: the Parmesan for flavor and the mozzarella for that stretchy golden top.

Bake:

Place the dish on the middle rack of your preheated oven. Bake for 15 minutes, then check if it needs 3 to 5 minutes more to achieve a bubble golden top. The internal temperature should reach 165°F.

Garnish and Serve:

Remove from oven and let rest for 5 minutes before sprinkling with fresh parsley. The brief rest allows the sauce to set slightly, making serving neater.

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My absolute favorite moment with this dish was watching my seafood-hesitant nephew take his first reluctant bite, then immediately ask for seconds. The creamy sauce and melty cheese provide the perfect gateway for introducing shrimp to anyone who might be cautious about seafood.

Making Ahead

This pasta bake can be assembled up to 24 hours in advance, making it perfect for entertaining. Prepare everything up to the baking step, cover tightly with foil, and refrigerate. When ready to serve, remove from the refrigerator 30 minutes before baking and add an extra 10 minutes to the baking time.

Smart Substitutions

For a lighter version, replace the heavy cream with half and half or evaporated milk. The sauce won't be quite as rich but still delicious. Gluten free pasta works beautifully in this recipe, just be sure to cook it even more al dente than regular pasta. For a non-alcoholic version, substitute the wine with additional chicken broth plus a teaspoon of lemon juice to maintain the acidity.

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Serving Suggestions

This hearty pasta bake pairs perfectly with a crisp green salad dressed simply with lemon and olive oil to balance the richness. Garlic bread makes an excellent accompaniment for soaking up any extra sauce. For a complete dinner party menu, start with a light appetizer like bruschetta and finish with a tart lemon sorbet to cleanse the palate after this rich main course.

Frequently Asked Questions

→ How can I make the pasta al dente?

Cook your pasta according to the package instructions and test it by biting; it should be firm to the bite but not hard. Drain immediately to stop further cooking.

→ Can I substitute shrimp with another protein?

Yes, you can use chicken, scallops, or even tofu for a vegetarian alternative.

→ What can I use if I don’t have white wine?

You can replace white wine with chicken broth or vegetable broth for a similar depth of flavor in the sauce.

→ What type of pasta works best for this dish?

Linguine or spaghetti are ideal, but you can also use fettuccine or any other long pasta.

→ How do I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave, adding a splash of cream if needed to revive the sauce.