Shrimp Scampi Pasta Bake
This Shrimp Scampi Pasta Bake takes the classic garlicky, lemony flavors of a traditional scampi and turns them into a crowd-pleasing, cheesy casserole. By adding a touch of heavy cream and a mozzarella topping, you get a much richer result that feels like a cross between Scampi and a luxurious Alfredo. Cooking the pasta for 1/2 minutes less than the package directions is the vital “pro move” here—it ensures the noodles absorb that delicious scampi sauce in the oven without becoming mushy.
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Shrimp Scampi Pasta Bake
Ingredients:
| Component | Ingredient | Amount |
| Main Ingredients | Pasta (Penne, Ziti, or Fettuccine) | 12 oz |
| Large shrimp (peeled and deveined) | 1 lb | |
| Unsalted butter | 3 tablespoons | |
| Olive oil | 2 tablespoons | |
| Garlic (minced) | 4 cloves | |
| Red pepper flakes | 1/2 teaspoon | |
| Dry white wine (or chicken broth) | 1/2 cup | |
| Lemon juice | 1 | |
| Salt | 1/2 teaspoon | |
| Black pepper | 1/2 teaspoon | |
| Italian seasoning | 1 teaspoon | |
| Shredded mozzarella cheese | 2 cups | |
| Grated Parmesan cheese | 1/2 cup | |
| Fresh parsley (chopped) | 2 tablespoons | |
| For the Creamy Bake | Heavy cream (or half-and-half) | 1 cup |
| Chicken broth | 1/2 cup | |
| Garlic powder | 1/2 teaspoon | |
| Nutmeg | 1/4 teaspoon |
How to Make Shrimp Scampi Pasta Bake:
Step 1: The Pasta Prep: Preheat your oven to 375°F. Bring a large pot of salted water to a boil. Cook the pasta for 1/2 minutes less than the box instructions. Drain and set aside.
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Step 2: Sear the Shrimp: In a large skillet, heat the olive oil and butter over medium-high heat. Add the shrimp, seasoning with salt, pepper, and red pepper flakes. Cook for 2/3 minutes per side until pink and opaque. Remove the shrimp and set aside (don’t overcook them here, as they will bake later!).
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Step 3: Build the Scampi Base: In the same skillet, sauté the minced garlic for 30 seconds. Pour in the wine (or broth) and lemon juice. Simmer for 2 minutes while scraping the bottom of the pan to release those flavorful browned bits.
Step 4: Make it Creamy: Stir in the heavy cream, the extra 1/2 cup of chicken broth, Italian seasoning, garlic powder, and nutmeg. Let the sauce simmer for 3/4 minutes until it starts to thicken slightly.
Step 5: Assemble and Bake: Toss the cooked pasta and shrimp into the sauce until well-coated. Transfer everything into a greased 9×13-inch baking dish. Cover with the mozzarella and Parmesan. Bake for 15 minutes until the cheese is melted and bubbling.
Step 6: Serve: Garnish with fresh parsley and serve immediately while the cheese is still stretchy and the sauce is hot.
