Description
This Shrimp Scampi Pasta Bake is a creamy, cheesy twist on the classic shrimp scampi. Featuring tender shrimp sautéed in garlic butter, tossed with pasta in a rich lemony sauce, and baked to golden perfection, this dish is both indulgent and satisfying.
Ingredients
- 8 ounces linguine or spaghetti
- 2 tablespoons unsalted butter
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1 pound large shrimp, peeled and deveined
- ½ teaspoon crushed red pepper flakes (optional)
- Salt and freshly ground black pepper, to taste
- ½ cup dry white wine or chicken broth
- Juice of half a lemon
- Zest of one lemon
- ¼ cup chopped fresh parsley
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 1 cup shredded mozzarella cheese
- ½ cup panko breadcrumbs
Instructions
- Prepare the Pasta:
- Preheat the oven to 375°F (190°C).
- Cook the pasta according to package instructions until al dente. Drain and set aside.
- Sauté the Shrimp:
- In a large oven-safe skillet, melt the butter with the olive oil over medium heat.
- Add the minced garlic and sauté for about 1 minute until fragrant.
- Add the shrimp and cook until pink and opaque, about 2 minutes per side. Season with salt, black pepper, and red pepper flakes if using.
- Remove the shrimp from the skillet and set aside.
- Prepare the Sauce:
- In the same skillet, pour in the white wine (or chicken broth) and lemon juice, scraping up any browned bits from the bottom.
- Let it simmer for about 2 minutes until slightly reduced.
- Stir in the heavy cream and bring to a gentle simmer.
- Add the Parmesan cheese and lemon zest, stirring until the cheese has melted and the sauce is smooth.
- Combine and Bake:
- Return the cooked pasta and shrimp to the skillet, tossing to combine and ensure everything is evenly coated with the sauce.
- Sprinkle the shredded mozzarella cheese over the top.
- In a small bowl, mix the panko breadcrumbs with a drizzle of olive oil, then sprinkle over the mozzarella layer.
- Transfer the skillet to the preheated oven and bake for 15-20 minutes, until the top is golden brown and bubbly.
- Garnish and Serve:
- Remove from the oven and let it rest for a few minutes.
- Garnish with chopped fresh parsley before serving.
Notes
- For extra crispiness, toast the panko breadcrumbs before adding them.
- Make it lighter by using half-and-half instead of heavy cream.
- Store leftovers in the fridge for up to 3 days and reheat in the oven.
- Pair with a crisp salad, roasted vegetables, or crusty garlic bread.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking, Sautéing
- Cuisine: Italian-American