Shrimp Scampi Pasta Bake (Print)

Tender shrimp and penne in a creamy lemon-garlic sauce, topped with melted cheese and baked until golden brown.

# What You Need:

→ Seafood

01 - 1 lb large shrimp, peeled and deveined

→ Pasta

02 - 12 oz penne or ziti pasta

→ 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

# How To Make It:

01 - Preheat oven to 400°F. Lightly grease a large baking dish.
02 - Cook pasta in salted boiling water 2 minutes less than package directions. Drain and set aside.
03 - In a large skillet over medium heat, melt butter with olive oil. Add garlic and shallot, sauté until fragrant, 1-2 minutes.
04 - Stir in shrimp, season with salt, pepper, and red pepper flakes. Cook 2-3 minutes until just pink—do not overcook.
05 - Deglaze with white wine, scraping up browned bits. Simmer 2 minutes.
06 - Add lemon juice and zest, stir in cream. Simmer 2-3 minutes until slightly thickened. Remove from heat, stir in parsley.
07 - Combine cooked pasta with shrimp sauce and 2/3 of parmesan. Toss to coat evenly.
08 - Transfer to prepared baking dish. Sprinkle mozzarella and remaining parmesan on top.
09 - Bake 15-18 minutes until top is golden and bubbling. Let rest 5 minutes before serving.
10 - Garnish with extra 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 turning rubbery in the oven
  • That golden brown cheesy crust on top creates this incredible contrast against the silky lemon garlic pasta underneath
02 -
  • Removing the shrimp before adding the cream is the absolute most important step, otherwise they turn into rubbery little disappointments
  • Letting the dish rest for those five minutes after baking feels like torture but it allows the sauce to set slightly instead of running all over your plate
03 -
  • Grate your parmesan fresh from a block because pre shredded cheese has anti caking agents that prevent it from melting smoothly
  • Pat your shrimp completely dry with paper towels before cooking so they sear instead of steam

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