Shrimp Scampi Pasta Bake (Printable Version)
Crispy-topped pasta bake with shrimp, lemon, garlic, and melted cheese
# What You Need:
→ Seafood
01 - 1 lb large shrimp, peeled and deveined
→ Pasta
02 - 12 oz penne or ziti pasta
→ 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. Lightly grease a large baking dish with butter or cooking spray.
02 - Boil pasta in salted water for 2 minutes less than package directions. Drain well and set aside—pasta will finish cooking in the oven.
03 - In a large skillet over medium heat, melt butter with olive oil. Add minced garlic and chopped shallot; sauté until fragrant, about 1-2 minutes.
04 - Add shrimp to the skillet, season with salt, pepper, and red pepper flakes. Cook 2-3 minutes until just pink and opaque. Do not overcook.
05 - Pour in white wine, scraping up any browned bits from the bottom of the skillet. Simmer for 2 minutes to reduce slightly.
06 - Stir in lemon juice and zest, then add heavy cream. Simmer 2-3 minutes until sauce thickens enough to coat a spoon. Remove from heat and fold in parsley.
07 - Add cooked pasta to the skillet with shrimp sauce. Toss to coat evenly, then stir in 2/3 of the grated parmesan.
08 - Transfer mixture to the prepared baking dish. Top with shredded mozzarella and remaining parmesan cheese.
09 - Bake for 15-18 minutes until cheese is melted, golden, and bubbling around the edges.
10 - Let the dish rest for 5 minutes before serving to set. Garnish with additional fresh parsley and lemon wedges if desired.
# Expert Tips:
01 -
- The shrimp stay plump and tender because they finish cooking gently in the oven instead of seizing on high heat
- That golden parmesan crust creates this incredible contrast against the creamy lemon sauce underneath
- Leftovers, if they even exist, reheat beautifully for lunch the next day
02 -
- Undercooking the pasta initially is crucial, those extra minutes in the oven let the noodles absorb sauce instead of becoming mush
- Do not overcook the shrimp in the skillet phase, they will continue cooking in the oven and nobody wants rubbery seafood
- The sauce will look thin when you combine it with pasta, but it thickens beautifully during baking
03 -
- Room temperature cream prevents the sauce from breaking when you add it to the hot pan
- Grate your own parmesan instead of buying pre-grated, the texture and melting ability are completely different