Shrimp Scampi Pasta Bake (Print Version)
Oven-baked penne with plump shrimp, lemon garlic cream sauce, and cheesy golden topping.
# What You Need:
→ Seafood
01 - 1 lb large shrimp, peeled and deveined
→ Pasta
02 - 12 oz penne or ziti
→ 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 - Bring a large pot of salted water to boil. Cook pasta 2 minutes less than package directions, as it will finish cooking in the oven. Drain well and set aside.
03 - In a large skillet over medium heat, melt butter with olive oil. Add garlic and 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—do not overcook.
05 - Pour in white wine, scraping up any browned bits from the bottom of the pan. Simmer for 2 minutes to reduce slightly.
06 - Add lemon juice and zest to the skillet. Stir in heavy cream and simmer 2-3 minutes until slightly thickened. Remove from heat and stir in parsley.
07 - Add cooked pasta to the skillet with the shrimp sauce. Add 2/3 of the parmesan cheese. Toss everything together until pasta is evenly coated.
08 - Transfer the pasta mixture to the prepared baking dish. Sprinkle mozzarella cheese and remaining parmesan evenly over the top.
09 - Bake for 15-18 minutes until the cheese is melted, golden brown, and bubbling around the edges.
10 - Let the dish rest for 5 minutes before serving. Garnish with additional fresh parsley and serve with lemon wedges if desired.
# Expert Tips:
01 -
- The shrimp stay impossibly tender because they finish cooking in the creamy sauce instead of drying out in the oven
- That golden parmesan crust on top creates this incredible contrast against the silky lemon garlic pasta underneath
02 -
- Never skip the step of cooking pasta less than the package directs, it will continue cooking in the oven and nobody wants mushy pasta
- Pat your shrimp completely dry before cooking, any excess water will prevent them from searing properly and make the sauce thin
03 -
- Grate your own parmesan from a wedge, the pre-grated stuff has cellulose that prevents smooth melting
- Don't crowd the shrimp in the pan, cook them in batches if needed so they sear rather than steam