Shrimp Scampi Pasta Bake

Savor every bite of Shrimp Scampi Pasta Bake, where garlic-kissed shrimp bathe in a bright white wine sauce and mingle with tender penne. This bubbling, cheese-topped bake brings a zing of lemon and a touch of heat, making it the perfect intermediate-level dinner for weeknights or gatherings. With buttery flavor and gooey mozzarella, you’ll love how simple ingredients transform into a crowd-pleaser. Ready to dive in?

Key Ingredients

Before you get started, let’s round up everything you need for this garlicky, lemony pasta bake.

• 12 oz penne pasta: Al dente foundation that soaks up the garlic and wine sauce beautifully.
• 1 lb shrimp peeled and deveined: Juicy seafood star that cooks quickly and adds a tender bite.
• 4 tbsp butter: Rich base to create a silky scampi sauce.
• 4 tbsp olive oil: Balances the butter and helps sauté garlic without burning.
• 4 cloves garlic minced: Punchy aromatics that infuse every forkful with savory depth.
• 1/2 cup white wine: Bright acidity that lifts the buttery flavors and melds with the shrimp.
• 1/2 cup chicken broth: Adds savory body and keeps the sauce luscious.
• 1/2 tsp red pepper flakes: Delivers a gentle heat that lingers on the tongue.
• 1 tsp salt: Enhances all the flavors and seasons the pasta and shrimp evenly.
• 1/2 tsp black pepper: Adds a mild kick and rounds out the seasoning.
• 1 lemon juice: Fresh zestiness that brightens the entire dish.
• 1/4 cup fresh parsley chopped: Herbaceous finish for a burst of color and freshness.
• 1/4 cup grated Parmesan cheese: Nutty, savory topping that melts into the bake.
• 8 oz shredded mozzarella cheese: Golden, gooey blanket that makes this dish irresistibly cheesy.

How To Make Shrimp Scampi Pasta Bake

Let’s walk through the steps to create this delicious Shrimp Scampi Pasta Bake. You’ll start by cooking pasta to perfection, then build a garlicky, buttery sauce in the skillet before combining everything in a baking dish. Finally, it goes under the broiler for a bubbly, golden finish. Gather your tools and let’s get cooking!

1. Preheat your oven to 375°F. Bring a large pot of lightly salted water to a boil, add the penne pasta, and cook until al dente, about 1–2 minutes less than package instructions. Drain thoroughly and set aside.

2. In a large skillet over medium heat, melt the butter with the olive oil. Add the minced garlic and red pepper flakes, then sauté until the garlic turns golden and fragrant, about 1 minute.

3. Add the peeled and deveined shrimp to the skillet in a single layer. Cook until they turn pink and opaque, about 2 minutes per side, then transfer the shrimp to a plate.

4. Pour in the white wine and chicken broth, scraping up any browned bits from the bottom of the skillet. Bring the mixture to a gentle simmer, then stir in the salt, black pepper, and fresh lemon juice.

5. Toss the cooked pasta and shrimp back into the sauce, stirring until each piece of penne and every shrimp is evenly coated in the garlicky, citrusy mixture.

6. Transfer the pasta and shrimp mixture to a greased baking dish. Evenly sprinkle the chopped parsley, grated Parmesan, and shredded mozzarella over the top.

7. Bake in the preheated oven for 15 to 20 minutes, or until the cheese is fully melted and golden on top.

8. Let the bake rest for 5 minutes before serving to allow the sauce to thicken and flavors to settle.

Serving Suggestions

This Shrimp Scampi Pasta Bake shines on its own, but these ideas take it over the top:

• Pair with a crisp arugula salad tossed in lemon vinaigrette for a refreshing contrast.
• Serve alongside warm garlic bread to mop up every last bit of sauce.
• Add a side of roasted asparagus drizzled with olive oil and a squeeze of lemon.
• Pour a chilled glass of Sauvignon Blanc or Pinot Grigio to complement the bright, buttery flavors.

Tips For Perfect Shrimp Scampi Pasta Bake

I’ve learned a few tricks over countless bakes to make sure every batch is spot-on. From picking the right pasta shape to treating the shrimp with care, these tips will keep your dinner stress-free and delicious.

• You can substitute linguine or fettuccine for penne pasta if you prefer longer strands that twist around each shrimp.
• Use fresh lemon juice for the brightest, most vibrant tang—bottled lemon juice just can’t compare.
• Do not overcook the shrimp; pull them from the heat as soon as they turn pink to avoid rubbery texture.
• Leftovers keep well in the refrigerator for up to 2 days—just reheat gently to maintain that silky sauce.

How To Store It

If you end up with any leftovers (though they rarely stick around), here’s how to keep your bake fresh and flavorful:

• Refrigerate in an airtight container within two hours of baking—this locks in moisture and prevents sogginess.
• Reheat covered in a 350°F oven for 10–12 minutes, or microwave on medium power in 30-second bursts, to warm evenly without overcooking shrimp.
• Freeze portions in freezer-safe, airtight containers for up to one month; thaw overnight in the fridge before reheating.
• Refresh the sauce by stirring in a splash of chicken broth or white wine during reheating if it has thickened too much.

Frequently Asked Questions

Here are answers to the most common questions about this bake:

• Can I use frozen shrimp instead of fresh shrimp for this recipe?

You can use frozen shrimp if fresh isn’t available. Thaw completely in the refrigerator or under cold running water, then pat dry to remove excess moisture.

• How can I prevent the shrimp from becoming rubbery or overcooked?

Cook them just until they turn pink and opaque—about 2 minutes per side over medium heat. They’ll finish cooking in the sauce and oven.

• What can I substitute for white wine if I prefer not to cook with alcohol?

Substitute an equal amount of low-sodium chicken broth mixed with 1 teaspoon extra lemon juice or white grape juice.

• Can I prepare the Pasta Bake ahead of time and bake it later?

Yes. Assemble everything in a baking dish, cover tightly, and refrigerate for up to 12 hours. Bake at 375°F for 20–25 minutes, adding 5 extra minutes if chilled.

• How should I store and reheat leftovers to maintain the best texture?

Store in an airtight container for up to 2 days. Reheat in a small oven-safe dish at 350°F for 10–12 minutes or microwave in 30-second intervals on medium.

• Can I use a different type of pasta or cheese if I don’t have penne and mozzarella?

Swap penne for linguine, fettuccine, or rigatoni. Try fontina or provolone instead of mozzarella, adjusting baking time for softer cheeses.

• How can I add more vegetables to this dish without compromising the flavors?

Stir in 1 cup halved cherry tomatoes, baby spinach, or steamed broccoli when tossing the pasta with the shrimp mixture. Ensure veggies are just warmed before baking.

What Makes This Special

Shrimp Scampi Pasta Bake hits the sweet spot between fuss-free and flavor-packed, thanks to its buttery wine sauce, zesty lemon kick, and golden mozzarella crust. The blend of tender shrimp and al dente penne ensures every mouthful is a delight. This recipe works because it brings classic scampi flavors together in a cozy, shareable bake. Feel free to print this article and save it for your next dinner win—then drop a comment if you gave it a whirl or have any questions. I’m here to help and can’t wait to hear about your cheesy, garlicky triumph!

Print Recipe

Shrimp Scampi Pasta Bake

Author: Sophie Bennett Courses: Dinner

Difficulty: Intermediate Prep Time 15 mins Cook Time 40 mins Rest Time 5 mins Total Time 1 hr

Calories: 900

Description

Garlicky shrimp bathe in a white wine sauce, tossed with penne then baked under a golden blanket of mozzarella. Each bite bursts with buttery, tangy flavors and a touch of heat.

Ingredients

Scale

1/2x 1x 2x 3x

• 12 oz penne pasta

• 1 lb shrimp peeled and deveined

• 4 tbsp butter

• 4 tbsp olive oil

• 4 cloves garlic minced

• ¹⁄₂ cup white wine

• ¹⁄₂ cup chicken broth

• ¹⁄₂ tsp red pepper flakes

• 1 tsp salt

• ¹⁄₂ tsp black pepper

• 1 lemon juice

• ¹⁄₄ cup fresh parsley chopped

• ¹⁄₄ cup grated Parmesan cheese

• 8 oz shredded mzarella cheese

Instructions

1. Preheat oven to 375°F and cook penne pasta in lightly salted boiling water until al dente then drain.
2. In a large skillet melt butter with olive oil over medium heat, add minced garlic and red pepper flakes, sauté until fragrant.
3. Add shrimp to the skillet and cook until they turn pink, about 2 minutes per side.
4. Pour in white wine and chicken broth, bring to a simmer, then stir in salt, black pepper, and lemon juice.
5. Toss cooked pasta with the shrimp mixture until evenly coated.
6. Transfer the pasta and shrimp mixture to a baking dish, then sprinkle evenly with parsley, Parmesan, and mozzarella.
7. Bake for 15 to 20 minutes until the cheese is melted and golden.
8. Let the dish rest for 5 minutes before serving.

Note

• You can substitute linguine or fettuccine for penne pasta.
• Use fresh lemon juice for the brightest flavor.
• Do not overcook the shrimp or they will become rubbery.
• Leftovers keep well in the refrigerator for up to 2 days.

Keywords: shrimp scampi,pasta bake,garlic shrimp,baked pasta,lemon pasta,weeknight dinner