Shrimp Scampi Pasta Bake (Printable Version)
Succulent shrimp and penne in a lemony garlic-butter sauce, topped with melted mozzarella and parmesan.
# What You'll Need:
→ Seafood
01 - 1 lb large shrimp, peeled and deveined
→ Pasta
02 - 12 oz penne or ziti
→ 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
# How To Make It:
01 - Preheat oven to 400°F. Lightly grease a large baking dish with butter or cooking spray.
02 - Boil pasta in salted water for 2 minutes less than package directions. Drain well and set aside—the pasta will finish cooking in the oven.
03 - Melt butter with olive oil in a large skillet over medium heat. Add garlic and shallot, sauté until fragrant, about 1-2 minutes.
04 - Add shrimp to the skillet. Season with salt, pepper, and red pepper flakes. Cook 2-3 minutes until just pink—avoid overcooking.
05 - Pour in white wine, scraping up any browned bits from the bottom of the skillet. Simmer for 2 minutes to reduce slightly.
06 - Add lemon juice and zest to the skillet. Stir in heavy cream and simmer 2-3 minutes until sauce thickens slightly. Remove from heat and stir in parsley.
07 - Toss cooked pasta with the shrimp sauce and 2/3 of the parmesan cheese. Mix until evenly coated.
08 - Transfer the pasta mixture to the prepared baking dish. Sprinkle mozzarella and remaining parmesan evenly over the top.
09 - Bake for 15-18 minutes until the cheese is melted, golden, and bubbling. Let rest for 5 minutes before serving to set.
10 - Garnish with additional fresh parsley and lemon wedges if desired. Serve hot.
# Expert Suggestions:
01 -
- The lemony garlic butter sauce clings to every penne noodle creating irresistible bites throughout
- Shrimp stays perfectly tender instead of rubbery thanks to baking them in the creamy sauce
- That golden parmesan crust on top adds the most satisfying crunch to each forkful
02 -
- The shrimp will continue cooking in the oven, so remove them from the skillet as soon as they turn pink to avoid rubbery texture
- Always undercook the pasta by those crucial 2 minutes because the sauce and oven time will finish it to perfect tenderness
03 -
- Grate your parmesan fresh from a wedge because pre grated cheese simply does not melt as smoothly into the sauce
- Room temperature cream prevents curdling when added to the hot pan, so take it out of the fridge early