Description
Shrimp scampi pasta bake brings together succulent seafood and comforting carbs in a creamy, garlicky casserole that’ll make your dinner table sing. Melted butter, white wine, and fresh herbs create a simple yet luxurious sauce that coats tender pasta and plump shrimp perfectly.
Ingredients
Scale
Proteins:
- 1 lb large shrimp, peeled and deveined
Starches:
- 12 oz linguine or spaghetti
Dairy and Seasonings:
- 4 tablespoons butter
- 1 cup heavy cream
- ½ cup grated Parmesan cheese
- 1 cup shredded mozzarella cheese
- 4 cloves garlic, minced
- ¼ teaspoon red pepper flakes
- Juice and zest of 1 lemon
- Salt and black pepper, to taste
- 2 tablespoons fresh parsley, chopped
- ½ cup white wine (or chicken broth)
Instructions
- Warm your oven to precisely 375°F, preparing the perfect baking environment for your shrimp scampi pasta.
- Cook 12 oz of linguine in boiling water until perfectly al dente, following package timing. Drain and set pasta aside.
- Melt 4 tablespoons butter in a large skillet over medium heat. Add 4 minced garlic cloves and ¼ teaspoon red pepper flakes, sautéing until fragrant, about 60 seconds.
- Add 1 pound peeled shrimp to the skillet. Cook 3-4 minutes until shrimp turn completely pink and opaque. Remove shrimp from pan and reserve.
- Pour ½ cup white wine into the same skillet, scraping up delicious browned bits from the bottom. Simmer for 2 minutes.
- Stir in lemon juice, zest, and 1 cup heavy cream. Bring mixture to a gentle simmer, creating a rich sauce.
- Fold cooked pasta into the creamy sauce, ensuring every strand gets well-coated. Season with salt and black pepper.
- Transfer sauced pasta to a 9×13 inch baking dish. Arrange cooked shrimp evenly across the top.
- Sprinkle ½ cup Parmesan and 1 cup mozzarella cheese over the entire dish, covering pasta and shrimp completely.
- Slide the dish into the 375°F oven. Bake 15-20 minutes until cheese melts and turns golden with bubbly edges.
- Remove from oven and garnish with 2 tablespoons freshly chopped parsley just before serving.
Notes
- Fresh shrimp cook quickly, so watch carefully to avoid rubbery texture and remove them from heat the moment they turn pink.
- Dry white wines like Pinot Grigio or Sauvignon Blanc work best for creating deep flavor without overwhelming the delicate seafood.
- For a gluten-free version, swap regular pasta with zucchini noodles or gluten-free pasta made from rice or chickpea flour.
- Ensure your skillet is hot enough when sautéing garlic to release maximum flavor without burning, which creates a bitter taste.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Baked
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 4
- Calories: 505 kcal
- Sugar: 2 g
- Sodium: 620 mg
- Fat: 29 g
- Saturated Fat: 17 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.5 g
- Carbohydrates: 38 g
- Fiber: 2 g
- Protein: 30 g
- Cholesterol: 155 mg