Shrimp Scampi Pasta Bake (Printable)
Oven-baked penne with shrimp in lemon garlic butter sauce, topped with melted cheeses for a golden, bubbly finish.
# What You'll Need:
→ 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
# Directions:
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. Drain and set aside.
03 - In a large skillet over medium heat, melt butter with olive oil. Add garlic and shallot, sauté until fragrant, 1-2 minutes.
04 - Add shrimp to the skillet. Season with salt, pepper, and red pepper flakes. Cook 2-3 minutes until just pink. Do not overcook.
05 - Pour in white wine, scraping up browned bits from the bottom. Simmer 2 minutes. Add lemon juice and zest, then stir in cream. Simmer 2-3 minutes until slightly thickened. Remove from heat and stir in parsley.
06 - Add cooked pasta to the shrimp sauce along with 2/3 of the parmesan cheese. Toss until evenly coated.
07 - Transfer mixture to the prepared baking dish. Sprinkle mozzarella and remaining parmesan evenly over the top.
08 - Bake 15-18 minutes until cheese is melted and golden brown, and the dish is bubbling around the edges.
09 - Let rest 5 minutes before serving. Garnish with additional parsley and lemon wedges if desired.
# Cooking Tips:
01 -
- The lemony garlic sauce clings to every piece of pasta while the shrimp stay tender and juicy
- You get that bubbly golden cheese crust on top without standing over a stove for hours
02 -
- Overcooked shrimp is the tragedy of this dish—pull them the second they turn pink
- Undercooking the pasta initially is what prevents mushy baked pasta later
03 -
- Save your shrimp shells in the freezer for a quick seafood stock later
- Room temperature cream prevents it from breaking when you add it to the hot pan