Description
This Shrimp Scampi Pasta Bake is a delicious twist on the classic shrimp scampi. Juicy shrimp, garlic butter sauce, and perfectly cooked pasta are baked together with a cheesy, golden topping. It’s an easy, comforting dish that’s perfect for weeknights or special occasions.
Ingredients
Units
Scale
For the pasta:
- 12 oz linguine or penne pasta
- 2 tbsp butter
- 2 tbsp olive oil
- 4 cloves garlic, minced
- 1 lb large shrimp, peeled and deveined
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp red pepper flakes (optional)
- 1/4 cup white wine (or chicken broth)
- Juice of 1 lemon
- 1/4 cup chopped fresh parsley
- 1/2 cup grated Parmesan cheese
For the bake:
- 1 cup shredded mozzarella cheese
- 1/2 cup shredded Parmesan cheese
- 1/2 cup panko breadcrumbs
- 1 tbsp olive oil
- 1 tsp Italian seasoning
Instructions
- Preheat the oven to 375°F (190°C). Grease a 9×13-inch baking dish.
- Cook the pasta according to package instructions until al dente. Drain and set aside.
- Sauté the shrimp: In a large skillet, heat butter and olive oil over medium heat. Add garlic and sauté for 1 minute until fragrant.
- Add the shrimp, salt, black pepper, and red pepper flakes. Cook for 2-3 minutes per side until shrimp turn pink. Remove shrimp and set aside.
- Deglaze the pan by adding white wine (or chicken broth) and lemon juice. Simmer for 2 minutes, then add chopped parsley.
- Combine pasta and sauce: Toss the cooked pasta in the garlic butter sauce. Stir in Parmesan cheese and cooked shrimp. Transfer to the prepared baking dish.
- Make the topping: In a small bowl, mix mozzarella, Parmesan, panko breadcrumbs, olive oil, and Italian seasoning. Sprinkle evenly over the pasta.
- Bake for 15-20 minutes or until the top is golden and bubbly.
- Serve hot, garnished with extra parsley and lemon wedges if desired.
Notes
- Use fresh shrimp for the best flavor, but frozen shrimp works too (just thaw before cooking).
- Substitute gluten-free pasta and breadcrumbs for a gluten-free version.
- Add cherry tomatoes or spinach for extra color and nutrition.