I still remember the first time I cracked the code on my Shrimp Scampi Pasta Bake—what a kitchen moment! Picture this: a mishmash of leftover pasta, shrimp, garlic butter sauce, and cheese, all blended and baked until bubbling and golden. The flavors married together in such a dreamy way that I instantly knew I’d stumbled into a keeper. This version of Shrimp Scampi Pasta Bake stands out because it delivers that classic garlicky, buttery shrimp scampi vibe but with an irresistible baked twist that adds a casserole-worthy charm.
The creamy shrimp scampi pasta filling gets cozy inside tender pasta shells, then takes a quick oven bath to get bubbly, hot, and just slightly crispy on top. That contrast of textures plus the Italian shrimp pasta dish flavors—think lemon zest, plenty of garlic, fresh herbs—make this dish unforgettable. After a few rounds of testing, I landed on this friendly recipe that feels fancy but won’t intimidate home cooks one bit.
A fun twist in my Shrimp Scampi Pasta Bake is mixing in a bit of parmesan and mozzarella for melty cheese love, but still keeping things fresh and bright with lemon and parsley. I also swapped out the usual linguine in scampi for a sturdy pasta bake type soaking up every drop of that garlic butter shrimp bake sauce. It’s like two good things combined: oven-baked shrimp pasta comfort with the freshest shrimp scampi flavors.
If you’re ready to dive into a recipe that’s bursting with bold flavor but stays super approachable, grab your apron! This shrimp pasta casserole invites you to play in the kitchen, with no fancy gear or ingredients needed.
Gather These Ingredients:
This Shrimp Scampi Pasta Bake comes together with pantry staples and a few flavor heroes that make all the difference. Here’s what you’ll need:
- 12 oz pasta (penne, rigatoni, or shells work great) – I personally love shells because they cradle the sauce perfectly.
- 1 lb shrimp, peeled and deveined – Fresh is best, but frozen shrimp works fine if thawed well.
- 6 tbsp unsalted butter – This is where that garlic butter shrimp bake magic starts.
- 5 cloves garlic, minced – Look for bright, firm cloves. Garlic is the soul of this dish!
- 1/4 tsp crushed red pepper flakes – For a little hint of heat that wakes up the other flavors.
- 1 lemon (zested and juiced) – The lemon juice and zest bring that classic brightness to your shrimp scampi pasta bake.
- 1/2 cup dry white wine or chicken broth – Look in your local grocery’s international aisle for good options.
- 1/2 cup heavy cream or half-and-half – This gives you the creamy shrimp scampi pasta texture without feeling too heavy.
- 1 cup grated Parmesan cheese – Choose a good-quality block to grate fresh for ultimate flavor.
- 1 cup shredded mozzarella cheese – Adds that gooey, melty layer everyone loves.
- 1/4 cup chopped fresh parsley – Adds a pop of color and freshness.
- Salt and pepper, to taste
Want to switch things up in your Shrimp Scampi Pasta Bake? Try using gluten-free pasta to make it gluten-friendly or swap shrimp for scallops or even bite-sized chicken pieces. For a twist, toss in some sun-dried tomatoes or fresh spinach right before baking for a pop of color and texture. I always reach for unsalted butter here so I can control the salt level perfectly.
If you’re tight on time, grab pre-minced garlic from a jar or frozen garlic cubes, but fresh really brings that punch. For a shortcut, grab fresh shrimp that’s already peeled and deveined—it cuts your prep in half and lets you focus on that delicious sauce.
Let’s Make This Happen!
Your Shrimp Scampi Pasta Bake takes about 40 minutes from start to finish, and I promise the hands-on part is easy and fun. Get ready—this is where the magic happens!
Step 1
Boil your pasta according to package instructions until just al dente, then drain and set aside. Save a little pasta water if you want to loosen the sauce later.
Step 2
While your pasta is cooking, melt 4 tablespoons of butter in a large skillet over medium heat. Add the minced garlic and crushed red pepper flakes; sauté until fragrant – about 1 minute. This garlic butter shrimp bake base smells incredible, I swear!
Step 3
Toss in the shrimp, seasoning with salt and pepper. Cook for 2-3 minutes on each side until they’re just opaque. Don’t overcook; shrimp get rubbery fast!
Step 4
Remove shrimp to a plate. To the same skillet, add lemon juice, zest, white wine (or chicken broth), and heavy cream. Stir and simmer for 2-3 minutes so the sauce thickens slightly. This creamy shrimp scampi pasta sauce is where all those lovely flavors meld.
Step 5
Stir in half of the Parmesan cheese and all the parsley. Give it a quick taste and adjust salt and pepper if needed.
Step 6
Toss your cooked pasta and shrimp into this sauce, mixing gently to coat every piece. If it feels thick, a splash of that reserved pasta water can loosen things nicely.
Step 7
Preheat your oven to 375°F. Butter or spray a 9×13-inch baking dish. Pour the pasta mixture into the dish and spread evenly.
Step 8
Sprinkle the remaining Parmesan and shredded mozzarella over the top. That cheese layer is key—the bubbly, golden finish makes this an oven-baked shrimp pasta dream.
Step 9
Bake for about 15-20 minutes until you see that bubbling around the edges and the cheese turns golden.
Step 10
Let your Shrimp Scampi Pasta Bake rest for 5 minutes before serving. This step helps everyone scoop perfect bites.
If your cheese gets too brown too fast, just tent loosely with foil. While your Shrimp Scampi Pasta Bake is baking, grab yourself a glass of wine and dream about that first bite. This is one recipe where the wait is totally worth it.
Serving Ideas & Pairings!
My favorite way to dig into this Shrimp Scampi Pasta Bake is on lazy weekends or when I’m feeding hungry friends. It’s a total crowd favorite that feels fancy enough for entertaining but simple enough for weeknights.
This shrimp pasta casserole pairs beautifully with a crisp green salad dressed in lemon vinaigrette. The freshness cuts through the richness of the creamy shrimp scampi pasta bake and balances every forkful. Roasted or garlic bread on the side? Yes, please—anything to scoop up those last sauce bits!
For a seasonal twist, sprinkle in some fresh cherry tomatoes or roasted asparagus before baking. These simple add-ons keep the dish feeling fresh and bright.
Leftovers? They reheat like a dream. I sometimes stir in a splash of broth or cream before microwaving to bring back that luscious sauce texture. Or use the leftovers as a filling for stuffed peppers for an unexpected but delightful twist.
People always comment on the cozy garlicky aroma that fills the house while this shrimp scampi pasta bake cooks. It’s the kind of dish that makes your place feel warm and inviting, which I love.
If you’re curious about other baked pasta recipes that pack bold flavors, you’ll want to see my TikTok Baked Feta Pasta with Pesto. It carries that same vibe of fun and flavor.
Common Questions About This Recipe
Can I prep this Shrimp Scampi Pasta Bake in advance? Absolutely! You can prepare the sauce and pasta up to a day before, then refrigerate. When ready, assemble, top with cheese, and bake as directed. It even tastes better as the flavors meld overnight.
What can I use instead of heavy cream in this shrimp pasta casserole? I’ve had success swapping in half-and-half or whole milk mixed with a tablespoon of flour to thicken. Coconut milk can work for a dairy-free twist, but it alters the flavor a bit.
Can I make this garlic butter shrimp bake gluten-free? Yes! Simply swap out regular pasta for your favorite gluten-free version. Just make sure your broth or wine is gluten-free as well.
How do I scale this Shrimp Scampi Pasta Bake recipe up or down? Easy! Just adjust ingredients proportionally. For a smaller batch, half everything and bake in a smaller dish, reducing bake time slightly.
Can I freeze leftover Shrimp Scampi Pasta Bake? For sure! Freeze in an airtight container for up to 2 months. Reheat in the oven at 350°F until warmed through to keep that lovely texture.
What’s the best type of pasta for this oven-baked shrimp pasta? I lean toward shells or rigatoni because they hold sauce well, but penne works too. Avoid long pasta since baking breaks down the texture.
How do I get the best shrimp flavor in this Italian shrimp pasta dish? Fresh garlic, good quality butter, and fresh lemon are your flavor heroes. Also, don’t overcook shrimp—they should be pink and tender.
What if I don’t have wine for the sauce? No problem! Chicken broth or even vegetable broth is a great stand-in, keeping that sauce flavorful but alcohol-free.
If you love this shrimp pasta casserole, you might want to peek at the Best Shrimp Scampi Recipe by The Pioneer Woman for another take on classic scampi. Or try the Oven-Roasted Shrimp Scampi at The Defined Dish for a quick broiled version.
My Final Take
This Shrimp Scampi Pasta Bake earned its spot on MilaBites because it’s that rare recipe that checks all my boxes: bold flavor, easy prep, and feel-good comfort that wows every time. After dozens of attempts, this version is my recipe keeper. It’s creamy, garlicky, lemony, cheesy—and the baked finish makes it stand out from your usual scampi.
My Top Shrimp Scampi Pasta Bake Tips
- Don’t skip the lemon zest and juice—this gives the dish its bright Italian shrimp pasta dish spark.
- Use fresh shrimp if you can; the flavor difference is worth it.
- Be gentle on cooking shrimp so they stay tender and juicy.
I’ve played around with three major flavor variations: swapping mozzarella for fontina for a nuttier cheese melt, adding chili flakes for a spicy garlic butter shrimp bake, and mixing in roasted red peppers for a smoky twist. The classic combo with Parmesan and mozzarella still gets the biggest thumbs up at the table.
This Shrimp Scampi Pasta Bake feels special because it takes a familiar favorite and turns it into a playful flavor adventure you can share with friends and family. I hope it brings as many smiles to your kitchen as it has to mine.
Ready to make something delicious? Give this shrimp scampi pasta bake a go and let me know how it turns out! And if you love pasta bakes, you might also enjoy my cozy Cajun Chicken Pasta dish or the unexpected fun of my Jam Donut Focaccia. Just saying—they’re all flavor-packed winners.
Happy cooking!
Shrimp Scampi Pasta Bake
This Shrimp Scampi Pasta Bake combines tender shrimp with garlic butter sauce and pasta, baked to golden perfection for a comforting and flavorful meal.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Dinner
- Method: Baked
- Cuisine: Italian
Ingredients
- 12 oz penne pasta
- 1 lb large shrimp, peeled and deveined
- 4 tbsp unsalted butter
- 4 cloves garlic, minced
- 1/2 tsp red pepper flakes
- 1/2 cup dry white wine or chicken broth
- 1 lemon, juiced
- 1/4 cup fresh parsley, chopped
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- Salt and freshly ground black pepper, to taste
Instructions
- Preheat oven to 375°F (190°C). Cook penne pasta according to package instructions until al dente. Drain and set aside.
- In a large skillet, melt butter over medium heat. Add minced garlic and red pepper flakes; sauté until fragrant, about 1-2 minutes.
- Add shrimp to the skillet and cook until pink and opaque, about 2-3 minutes per side. Remove shrimp and set aside.
- Pour white wine (or chicken broth) into the skillet to deglaze, scraping up any browned bits. Let it simmer for 2-3 minutes to reduce slightly.
- Stir in lemon juice and half of the chopped parsley. Season with salt and pepper.
- Toss cooked pasta with the garlic butter sauce and shrimp.
- Transfer mixture to a baking dish. Sprinkle mozzarella and Parmesan evenly over the top.
- Bake uncovered for 15-20 minutes or until cheese is melted and bubbly.
- Garnish with remaining parsley before serving.
Notes
For extra flavor, add a sprinkle of red pepper flakes on top before baking or serve with a fresh side salad for a complete meal.