Go Back
–+ servings
Merry

Easy Baked Shrimp Scampi Pasta – The Perfect Comfort Food!

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.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Italian-American
Ingredients Method Notes

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

Method
 

Prepare the Pasta:
  1. Preheat the oven to 375°F (190°C).
  2. Cook the pasta according to package instructions until al dente. Drain and set aside.
Sauté the Shrimp:
  1. In a large oven-safe skillet, melt the butter with the olive oil over medium heat.
  2. Add the minced garlic and sauté for about 1 minute until fragrant.
  3. 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.
  4. Remove the shrimp from the skillet and set aside.
Prepare the Sauce:
  1. In the same skillet, pour in the white wine (or chicken broth) and lemon juice, scraping up any browned bits from the bottom.
  2. Let it simmer for about 2 minutes until slightly reduced.
  3. Stir in the heavy cream and bring to a gentle simmer.
  4. Add the Parmesan cheese and lemon zest, stirring until the cheese has melted and the sauce is smooth.
Combine and Bake:
  1. Return the cooked pasta and shrimp to the skillet, tossing to combine and ensure everything is evenly coated with the sauce.
  2. Sprinkle the shredded mozzarella cheese over the top.
  3. In a small bowl, mix the panko breadcrumbs with a drizzle of olive oil, then sprinkle over the mozzarella layer.
  4. Transfer the skillet to the preheated oven and bake for 15-20 minutes, until the top is golden brown and bubbly.
Garnish and Serve:
  1. Remove from the oven and let it rest for a few minutes.
  2. 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.

Tried this recipe?

Let us know how it was!