Go Back
Shrimp scampi pasta bake topped with garlic and herbs, perfect for a weeknight meal.

Shrimp Scampi Pasta Bake

A cozy shrimp scampi pasta bake that's perfect for weeknight dinners, combining juicy shrimp, garlic, butter sauce, and baked pasta for a comforting meal.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, Italian
Calories: 450

Ingredients
  

Main Ingredients
  • 12 ounces pasta like linguine, spaghetti, penne, or rotini
  • 1 to 1.5 pounds raw shrimp, peeled and deveined tails off is easiest for a bake
  • 4 to 6 cloves garlic, minced
  • 4 tablespoons butter unsalted is preferable
  • 2 tablespoons olive oil helps prevent butter from burning
  • 1 whole lemon, zest and juice fresh lemon is best
  • 1 teaspoon salt plus more for pasta water
  • Black pepper to taste
  • 1 teaspoon red pepper flakes optional, for a tiny kick
  • 1/3 cup chicken broth, seafood stock, or dry white wine
  • 1/2 cup grated Parmesan
  • 1 cup shredded mozzarella optional, for a gooier top
  • 1/3 cup breadcrumbs optional, for crunch
  • Chopped parsley for serving
—Advertisement—

Instructions
 

Preparation
  1. Boil the pasta in well salted water and cook it 1 to 2 minutes less than the package says. Save 1 cup of pasta water, then drain.
  2. Preheat your oven to 375 F. Lightly butter or oil a baking dish.
  3. In a big skillet, warm olive oil and butter over medium heat. Add garlic and cook for about 30 seconds to 1 minute, just until it smells amazing. Do not let it brown too much.
  4. Pour in broth, stock, or wine. Add lemon zest, half the lemon juice, salt, pepper, and red pepper flakes if using. Let it simmer for 2 minutes.
  5. Add shrimp to the skillet and cook for 1 to 2 minutes, just until it starts turning pink. It does not need to be fully cooked yet.
  6. Add drained pasta to the skillet. Splash in a little reserved pasta water, start with 1/4 cup, and toss until the noodles look glossy and coated.
  7. Pour everything into the baking dish. Sprinkle Parmesan over the top. If you want mozzarella and breadcrumbs, add them now. I like mozzarella first, then breadcrumbs, then a final tiny shower of Parmesan.
  8. Bake for 12 to 15 minutes. You are looking for bubbling edges and shrimp that is fully pink and opaque. If you want more browning, broil for 1 to 2 minutes at the end, but watch it closely.
  9. Finish with parsley and the rest of the lemon juice. Taste and add a pinch more salt if needed.
—Advertisement—

Notes

Do not overbake. The oven is only there to marry the flavors and crisp the top. Shrimp goes from perfect to chewy fast. If making ahead, cover and refrigerate for up to 24 hours, adding extra baking time when cooking from cold.