Shrimp Scampi Pasta Bake

The first time I made this shrimp scampi pasta bake, I was trying to impress a date who claimed they didn't like pasta. Something about the garlic butter bubbling away in the oven changed their mind pretty quickly. Now it's my go-to when I want something that feels fancy but only uses one pan and a baking dish.

My grandmother would always say the secret was in the lemon zest and she was right. The last time I made this for a family dinner, my brother actually went back for thirds and he's usually the pickiest eater I know. Something about how the white wine and cream meld together just makes people pause mid-bite.

Ingredients

• 500 g (1 lb) large shrimp, peeled and deveined: Fresh shrimp make all the difference here, but if you're using frozen, thaw them completely and pat them dry with paper towels before cooking to avoid watering down the sauce
• 350 g (12 oz) penne or ziti: These shapes catch the sauce perfectly in their ridges and tubes, plus they hold up well during the bake without getting mushy
• 4 cloves garlic, minced: Don't be shy with the garlic, it mellow out beautifully as it roasts with the cream and butter
• 1 small shallot, finely chopped: Shallots give a sweeter, more subtle onion flavor than regular onions and blend seamlessly into the sauce
• 1 lemon, zested and juiced: Both the zest and juice are essential for that bright scampi flavor that cuts through the rich cream
• 3 tbsp fresh parsley, chopped: Fresh parsley adds color and a grassy freshness that balances all that butter and cheese
• 75 g (5 tbsp) unsalted butter: Unsalted butter lets you control the salt level, which is crucial with all the salty cheese going in later
• 60 ml (1/4 cup) olive oil: The olive oil prevents the butter from burning and adds a nice fruity depth to the sauce
• 120 ml (1/2 cup) dry white wine: Pinot Grigio or Sauvignon Blanc work beautifully, adding acidity and complexity to the sauce
• 200 ml (3/4 cup) heavy cream: This creates that velvety, restaurant-quality sauce texture that coats every strand of pasta
• 80 g (2/3 cup) grated parmesan cheese: Use freshly grated parmesan for the best melting and flavor, pre-grated has anti-caking agents that make it grainy
• 120 g (1 cup) shredded mozzarella cheese: This creates that gorgeous golden bubbly topping that everyone fights over
• 1/2 tsp red pepper flakes: Just enough warmth to make things interesting without overwhelming the delicate shrimp flavor
• 1/2 tsp salt: Adjust this based on how salty your parmesan is, you can always add more at the end
• 1/4 tsp black pepper: Freshly ground black pepper adds a nice aromatic heat that complements the red pepper flakes

Instructions

Get your oven ready:

Preheat your oven to 200°C (400°F) and give a large baking dish a quick coating of butter or oil, this will prevent that tragic stuck-on cheese situation later.

Cook the pasta smart:

Boil your pasta in salted water for exactly 2 minutes less than the package says, it will finish cooking in the sauce and you don't want mushy pasta.

Build the flavor base:

In a large skillet over medium heat, melt the butter with olive oil, then add the garlic and shallot, cooking until your kitchen smells amazing, about 1 to 2 minutes.

Perfect the shrimp:

Add the shrimp with salt, pepper, and red pepper flakes, cooking just 2 to 3 minutes until they turn pink, remove them immediately because overcooked shrimp are rubbery and sad.

Make the scampi sauce:

Pour in the white wine and scrape up any browned bits from the bottom, let it simmer 2 minutes, then add the lemon juice, zest, and cream, simmering another 2 to 3 minutes until it thickens slightly.

Bring it all together:

Stir in the parsley and remove from heat, then combine the pasta with the shrimp sauce and most of the parmesan, tossing until everything is coated in that gorgeous sauce.

Assemble for baking:

Transfer everything to your prepared baking dish and scatter the mozzarella and remaining parmesan across the top, making sure to get some cheese into the corners.

Create the golden crust:

Bake for 15 to 18 minutes until the top is bubbling and golden brown in spots, then let it rest 5 minutes so the sauce has time to settle.

Finish with flair:

Sprinkle with extra parsley and serve with lemon wedges if you want that restaurant presentation touch.

Save Pin

This recipe became my signature dish after a friend's wedding when I was tasked with cooking for the entire bridal party. They still talk about that night whenever shrimp scampi comes up in conversation.

Making It Ahead

You can assemble everything up to the baking step, cover it tightly, and refrigerate for up to 8 hours. Just add 5 to 10 minutes to the baking time if it's coming straight from the fridge cold.

Seafood Swaps

Scallops work beautifully here, just sear them for 2 minutes per side before adding to the sauce. I've also used lobster meat during special occasions and it turns this into something truly decadent.

The Perfect Crunch

Sprinkle toasted panko breadcrumbs mixed with a little melted butter and parmesan over the cheese before baking for this amazing crispy topping that contrasts perfectly with the creamy pasta underneath.

• Use a microplane for the lemon zest, it gives you finer zest that distributes evenly
• Let the dish rest those 5 minutes, it's tempting but the sauce needs time to set slightly
• Leftovers reheat surprisingly well in the oven at 180°C (350°F) for about 15 minutes covered

Save Pin

There's something so satisfying about pulling this bubbling golden dish out of the oven and watching everyone's eyes light up around the table.

Recipe FAQs

→ Can I prepare this pasta bake ahead of time?

Assemble the entire dish up to 24 hours in advance, cover tightly, and refrigerate. Add 5-10 minutes to the baking time if baking cold from the refrigerator.

→ What type of pasta works best?

Penne or ziti are ideal because their tubes hold the creamy sauce well. Rigatoni or fusilli would also work nicely.

→ How do I prevent the shrimp from becoming rubbery?

Cook the shrimp just until pink in the skillet (2-3 minutes). They'll finish cooking in the oven, so undercook slightly at this stage.

→ Can I make this without heavy cream?

Substitute with half-and-half for a lighter version, though the sauce won't be quite as rich. You can also increase the pasta cooking water to create more body.

→ What wines pair well with this dish?

A crisp Pinot Grigio, Sauvignon Blanc, or dry Chardonnay complements the lemon and butter flavors beautifully.

→ Can I freeze leftovers?

Yes, freeze individual portions in airtight containers for up to 2 months. Thaw overnight in the refrigerator and reheat at 180°C (350°F) until warmed through.