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Ultra Creamy & Cheesy Shrimp Scampi Pasta Bake

A serving of cheesy shrimp scampi pasta bake with a fork lifting a cheesy portion, showing long cheese pulls.
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This recipe combines the bright, garlicky flavors of shrimp scampi with the comforting texture of a cheesy baked pasta casserole. It is designed to be an easy weeknight dinner solution that tastes indulgent.

Ingredients

Scale
  • 1 pound linguine or penne pasta
  • 1 pound large shrimp, peeled and deveined
  • 4 tablespoons unsalted butter
  • 4 cloves garlic, minced
  • 1/2 cup dry white wine (optional, substitute with chicken broth)
  • 1/2 cup chicken broth
  • 1 cup heavy cream
  • 1/2 cup grated Parmesan cheese, plus 1/4 cup for topping
  • 1/2 cup shredded mozzarella cheese
  • 1/4 cup fresh parsley, chopped
  • 1 tablespoon fresh lemon juice
  • 1/2 teaspoon red pepper flakes (optional)
  • Salt and black pepper to taste
  • 1 tablespoon olive oil

Instructions

  1. Preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius). Lightly grease a 9×13 inch baking dish.
  2. Cook the pasta according to package directions until al dente. Drain the pasta and set it aside.
  3. While the pasta cooks, prepare the shrimp. Season the shrimp with salt and pepper. Heat the olive oil and 1 tablespoon of butter in a large skillet over medium heat. Add the shrimp and cook for 1-2 minutes per side until pink and just cooked through. Remove the shrimp from the skillet and set aside.
  4. In the same skillet, melt the remaining 3 tablespoons of butter over medium heat. Add the minced garlic and red pepper flakes (if using). Cook for about 1 minute until fragrant, being careful not to burn the garlic.
  5. Pour in the white wine (or broth substitute) and let it simmer for 2 minutes, scraping up any browned bits from the bottom of the pan.
  6. Stir in the chicken broth and heavy cream. Bring the mixture to a gentle simmer and cook for 3-4 minutes until the sauce thickens slightly.
  7. Remove the skillet from the heat. Stir in the 1/2 cup of Parmesan cheese, lemon juice, and parsley. Taste the sauce and adjust salt and pepper as needed.
  8. Add the cooked pasta to the sauce and toss to coat everything evenly. Gently fold in the cooked shrimp.
  9. Transfer the pasta mixture to your prepared baking dish. Sprinkle the remaining 1/4 cup Parmesan cheese and the mozzarella cheese evenly over the top.
  10. Bake for 15 to 20 minutes, or until the cheese is melted, bubbly, and lightly golden brown.
  11. Let the pasta bake rest for 5 minutes before you serve it.

Notes

  • For an extra crispy topping, mix 1/4 cup of panko breadcrumbs with 1 tablespoon of melted butter and sprinkle over the cheese before baking.
  • If you are short on time, use pre-cooked shrimp, adding it in step 7 just to heat through.
  • You can assemble the entire casserole, cover it, and refrigerate it up to one day ahead. Add 10-15 minutes to the baking time if cooking straight from the refrigerator.

Nutrition

Find it online: https://completelyyummy.com/shrimp-scampi-pasta-bake/