Shrimp Scampi Pasta Bake (Print version)

Golden, bubbling pasta with tender shrimp in zesty lemon-garlic cream sauce

# What goes in:

→ Seafood

01 - 1 lb large shrimp, peeled and deveined

→ Pasta

02 - 12 oz penne or ziti pasta

→ Vegetables & Aromatics

03 - 4 cloves garlic, minced
04 - 1 small shallot, finely chopped
05 - 1 lemon, zested and juiced
06 - 3 tbsp fresh parsley, chopped

→ Sauce & Dairy

07 - 5 tbsp unsalted butter
08 - 1/4 cup olive oil
09 - 1/2 cup dry white wine
10 - 3/4 cup heavy cream
11 - 2/3 cup grated parmesan cheese
12 - 1 cup shredded mozzarella cheese

→ Seasonings

13 - 1/2 tsp red pepper flakes
14 - 1/2 tsp salt
15 - 1/4 tsp black pepper

# Cooking steps:

01 - Preheat oven to 400°F. Lightly grease a large baking dish with butter or cooking spray.
02 - Bring a large pot of salted water to boil. Cook pasta 2 minutes less than package directions for al dente texture. Drain well in colander and set aside.
03 - In a large skillet over medium heat, melt butter with olive oil. Add minced garlic and chopped shallot. Sauté 1-2 minutes until fragrant, taking care not to brown the garlic.
04 - Add shrimp to the skillet. Season with salt, black pepper, and red pepper flakes. Cook 2-3 minutes until shrimp turn pink and opaque. Do not overcook or shrimp will become rubbery.
05 - Pour white wine into the skillet, scraping up any browned bits from the bottom. Simmer for 2 minutes until wine reduces slightly.
06 - Add lemon juice and lemon zest to the pan. Pour in heavy cream and stir to combine. Simmer 2-3 minutes until sauce thickens enough to coat the back of a spoon. Remove from heat and stir in chopped parsley.
07 - Transfer cooked pasta to the skillet with shrimp sauce. Add two-thirds of the grated parmesan cheese. Toss thoroughly until pasta is evenly coated.
08 - Pour mixture into prepared baking dish. Spread evenly. Top with shredded mozzarella cheese and remaining parmesan, covering surface completely.
09 - Bake 15-18 minutes until cheese is melted and golden brown, and sauce is bubbling around edges. Remove from oven and let rest 5 minutes to allow flavors to meld.
10 - Garnish with additional fresh parsley and lemon wedges. Serve hot while cheese remains melted and creamy.

# Tips from flavorandfeast:

01 -
  • The lemony garlic sauce creates this incredible richness that still feels bright and fresh somehow
  • Everything happens in one pan plus the oven, meaning less cleanup and more time actually eating
  • The golden cheesy crust on top is basically the best part, lets be honest about that
02 -
  • Overcooking the shrimp in the first step is the number one mistake, they will cook more in the oven so pull them early
  • The pasta must be undercooked initially or you will end up with mush, al dente is not the goal here
03 -
  • Toasted breadcrumbs sprinkled over the top before baking add this incredible crunchy texture layer
  • Room temperature shrimp cook more evenly than cold ones straight from the fridge

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