Creamy Shrimp Scampi Pasta Bake Recipe

You know those nights when you want something fancy-feeling but don’t have the energy for fussy cooking? That’s exactly when my Shrimp Scampi Pasta Bake swoops in to save the day. I first made this dish on a lazy Sunday when my friends were coming over last minute—I needed something impressive but easy, and oh boy, did this deliver. Creamy garlic sauce, juicy shrimp, and gooey melted cheese all baked into one glorious pan? Yes, please.

This Shrimp Scampi Pasta Bake is the ultimate comfort food with a touch of elegance. It comes together in about 40 minutes (15 prep, 25 cook time), so it’s perfect for weeknights or casual dinners with friends. The best part? It’s crazy versatile—swap ingredients based on what you’ve got, and it still turns out amazing every time. Trust me, once you try it, it’ll become your new go-to.

Why You’ll Love Shrimp Scampi Pasta Bake

Okay, let me count the ways this dish will steal your heart (and your appetite):

• Easy-peasy prep: No fancy techniques here—just simple steps anyone can nail. Even if you’re not a kitchen pro, you’ll feel like one after making this.
• Crazy delicious flavors: Buttery garlic, tangy lemon, and creamy cheese? It’s like a cozy hug for your taste buds. The shrimp stays juicy, and that crispy cheese top? *Chef’s kiss.*
• One-pan wonder: Less dishes = more happiness. Toss it all in a baking dish, pop it in the oven, and boom—dinner’s done.
• Total crowd-pleaser: Picky kids, date night, potlucks—this works for everything. I’ve lost count of how many times friends have begged me for the recipe.
• Swap-friendly: Out of shrimp? Use chicken. Dairy-free? Coconut cream saves the day. It’s forgiving and flexible, just like weeknight cooking should be.

Seriously, if you’re looking for a dish that’s low stress but high reward, this is it. Let’s get cooking!

Ingredients You’ll Need for Shrimp Scampi Pasta Bake

Alright, let’s gather our flavor warriors! Here’s everything you’ll need to make this dreamy Shrimp Scampi Pasta Bake. Don’t stress if you need to swap something—I’ve got your back with easy alternatives.

• 1 pound medium shrimp (peeled and deveined, tails off if you’re lazy like me—fresh or thawed frozen works!)
• 8 ounces pasta (penne, ziti, or rigatoni are my faves because they hold the sauce so well—gluten-free pasta works too)
• 4 cloves garlic (minced—don’t skimp! This is where the magic starts)
• 4 tablespoons butter (salted or unsalted, your call—I’m team salted for extra flavor)
• 1 tablespoon lemon juice (freshly squeezed, please—it makes a difference! Bottled works in a pinch though.)
• 1 cup heavy cream (or coconut cream if you’re going dairy-free—just as rich and delicious)
• 1 cup chicken broth (vegetable broth keeps it veg-friendly if that’s your jam)
• 1 cup shredded mozzarella (the meltier, the better—low-moisture works great)
• ½ cup grated parmesan (the real deal, not the powdery stuff—trust me on this)
• 1 teaspoon red pepper flakes (adjust to your spice tolerance—I usually add a pinch more because I like it feisty)

See? Nothing too crazy! Most of this is probably already in your kitchen. Now, let’s turn these ingredients into something unforgettable.

Step-by-Step Shrimp Scampi Pasta Bake Instructions

Prep the Pasta and Shrimp

First things first—let’s get our pasta and shrimp ready to party. Here’s how:

1. Preheat your oven to 375°F. This way, it’ll be perfectly hot when we’re ready to bake.
2. Cook the pasta. Bring a big pot of salted water to a boil (taste it—it should be as salty as the sea!). Toss in your pasta and cook it just until al dente (usually 1 minute less than the package says). We don’t want mushy pasta here—it’ll keep cooking in the oven later. Drain it and set aside.
3. Prep the shrimp. If your shrimp isn’t peeled and deveined yet, now’s the time. A little messy? Maybe. Worth it? Absolutely. Pat them dry with a paper towel—this helps them get that perfect sear later.

Make the Creamy Scampi Sauce

Now, the real flavor magic happens. Grab a big skillet (or the same pot you used for pasta—less dishes!) and let’s make that luscious sauce:

1. Sauté the garlic. Melt the butter over medium heat (don’t let it brown!). Add the minced garlic and stir for about 30 seconds—just until it’s fragrant. If your kitchen doesn’t smell amazing right now, you’re doing it wrong.
2. Cook the shrimp. Add the shrimp in a single layer. Cook for 2-3 minutes per side until they turn pink and opaque—no translucent bits! Don’t overcrowd them, or they’ll steam instead of sear. Transfer them to a plate for now (they’ll finish cooking in the oven).
3. Build the sauce. Pour in the lemon juice (stand back—it’ll sizzle!), then stir in the heavy cream and chicken broth. Let it simmer for 2-3 minutes until it thickens slightly. Taste it—need more lemon? A pinch of salt? Adjust to your liking.

Assemble and Bake the Dish

Time to bring it all together! Here’s where the magic really happens:

1. Combine pasta and sauce. Add the cooked pasta to the skillet (or mix everything in a big bowl if your skillet’s too small). Toss until every noodle is coated in that creamy goodness. Gently fold in the shrimp—don’t overmix or they’ll break apart.
2. Cheese it up! Transfer everything to a greased baking dish (9x13-inch works great). Sprinkle the mozzarella and parmesan evenly over the top—don’t hold back! The cheese is the best part.
3. Bake to perfection. Pop it in the oven for 15-20 minutes, until the cheese is melted, bubbly, and golden in spots. If you’re feeling fancy, broil for the last 1-2 minutes for extra crispiness (but watch it like a hawk—cheese burns fast!).
4. Finish with flair. Sprinkle red pepper flakes over the top for a little kick. Let it cool for 5 minutes (hardest wait ever, I know) so the sauce can thicken up slightly. Then dig in!

See? Not a single complicated step. Just creamy, cheesy, shrimp-y heaven in under an hour. You’re gonna love this one.

Shrimp Scampi Pasta Bake Variations

One of the best things about this recipe? It’s like a culinary playground—you can tweak it a dozen ways and still end up with something delicious. Here are my favorite twists to keep things interesting:

• Vegetarian MVP: Skip the shrimp and swap in 2 cups of sliced mushrooms (cremini or shiitake work great). Sauté them until golden before adding the garlic—they’ll soak up all that buttery goodness. Use vegetable broth to keep it fully veg-friendly.
• Spice lover’s dream: Double (or triple!) the red pepper flakes, or add a diced jalapeño when you sauté the garlic. Want extra heat? Finish with a drizzle of chili oil after baking. Your nose might run, but your taste buds will thank you.
• Dairy-free delight: Coconut cream is my go-to substitute for heavy cream—it’s just as rich and adds a subtle tropical note. Use vegan butter and skip the cheese (or try dairy-free mozzarella—it melts surprisingly well!).
• Protein swap: Out of shrimp? Diced chicken or even scallops work beautifully. Just adjust cooking times (chicken needs about 6-8 minutes to cook through before baking).

The moral of the story? Don’t be afraid to play around. This dish is forgiving—almost any variation turns out tasty. Got a wild idea? Try it and report back!

Serving and Storage Tips for Shrimp Scampi Pasta Bake

Alright, let’s talk about making this dish shine at the table and keeping leftovers (if you’re lucky enough to have any!) tasting just as good as day one. Here’s the scoop:

• Garnish like a pro: A sprinkle of fresh chopped parsley or basil adds color and freshness. Lemon wedges on the side are a must—that extra squeeze brightens up every bite. If you’re feeling fancy, a dusting of extra parmesan never hurts.
• Pair it up: A simple arugula salad with lemon vinaigrette cuts through the richness perfectly. Garlic bread? Obviously. A crisp white wine like Pinot Grigio? Even better.
• Storing leftovers: Let it cool completely, then cover tightly and refrigerate for up to 3 days. For longer storage, freeze individual portions in airtight containers for up to 2 months (thaw overnight in the fridge before reheating).
• Reheating magic: The oven is your best friend here—350°F for 15-20 minutes until heated through (cover with foil if the cheese starts browning too much). Microwave works in a pinch, but the cheese won’t stay as crispy. Pro tip: Add a splash of broth or cream before reheating to keep it saucy.

There you go—now you’re armed with everything to make this dish a repeat star in your kitchen. Happy eating (and reheating)!

Helpful Notes for the Best Shrimp Scampi Pasta Bake

A few little tricks I’ve picked up to make sure your Shrimp Scampi Pasta Bake turns out perfect every single time:

• Don’t overcook the shrimp! They’ll go from juicy to rubbery in seconds. Pull them off the heat as soon as they turn opaque—they’ll finish cooking in the oven. If they curl into tight "C" shapes, you’ve gone too far.
• Sauce too thin? Let it simmer a minute longer before combining with the pasta. Too thick? Stir in a splash of broth or pasta water. It should coat the back of a spoon but still be pourable.
• Gluten-free? Use your favorite GF pasta—just undercook it slightly since it tends to soften more when baked. I love brown rice pasta for this.
• Nutrition heads-up: One serving clocks in around 550 calories—rich, but hey, life’s short. For a lighter version, use half-and-half instead of heavy cream and go easy on the cheese.

Remember, cooking should be fun. If something goes sideways? Toss on extra cheese and call it a "deconstructed" version. No one will know!

Frequently Asked Questions About Shrimp Scampi Pasta Bake

I get asked about this recipe ALL the time—here are the answers to the big questions that pop up (along with my honest, slightly opinionated takes):

1. Can I use frozen shrimp?
   Absolutely! Just thaw them overnight in the fridge or in a bowl of cold water for about 20 minutes. Pat them dry really well before cooking—no one likes watery shrimp. Bonus? Frozen shrimp is often cheaper and just as good as "fresh" (which is usually previously frozen anyway).
2. How should I store leftovers?
   Let it cool completely (about 30 minutes), then cover tightly and refrigerate for up to 3 days. The pasta soaks up sauce as it sits, so when reheating, add a splash of broth or cream to bring it back to life. Freeze for up to 2 months—just know the texture won’t be *quite* as perfect.
3. Can I make it ahead?
   Yes! Assemble everything (including cheese topping) up to 24 hours in advance, cover, and refrigerate. Add 5-10 extra minutes to the baking time since it’ll be cold. For best results, let it sit at room temp for 30 minutes before baking.
4. What if I don’t have heavy cream?
   Half-and-half works in a pinch (sauce will be slightly thinner), or go full comfort-food with cream cheese (melt 4 oz into the sauce). For dairy-free, coconut cream is my top pick—it’s just as rich without tasting coconutty.

Still stumped? Drop your question in the comments—I love troubleshooting kitchen adventures!

Final Thoughts on Shrimp Scampi Pasta Bake

If there’s one dish that proves fancy-feeling meals don’t have to be complicated, it’s this Shrimp Scampi Pasta Bake. Creamy, garlicky, cheesy perfection with minimal fuss—what’s not to love? I’ve made this for everything from lazy weeknights to impromptu dinner parties, and it never fails to impress. The best part? It’s practically foolproof. Even if you accidentally overcook the shrimp or forget to measure the cheese (no judgment here), it’ll still taste amazing. So grab that skillet, preheat your oven, and get ready for your new favorite comfort food. And when you make it? Tag me—I’d love to see your cheesy masterpiece!

Print