Shrimp Scampi Pasta Bake

This garlic-infused Shrimp Scampi Pasta Bake transforms classic shrimp scampi into a comforting casserole that combines tender shrimp, al dente pasta, and a creamy lemon sauce all topped with melty cheese. It's been my go-to dinner party dish for years because it never fails to impress guests while being surprisingly simple to prepare.

I first made this dish when hosting my in-laws for the first time. The combination of familiar Italian flavors with an elegant presentation helped ease my new-family nerves. Now it's requested at nearly every family gathering.

Ingredients

• Linguine or spaghetti: long pasta varieties hold the sauce beautifully and provide the perfect base for the dish
• Large shrimp: look for fresh or properly thawed shrimp that smells clean with firm translucent flesh
• Butter: unsalted is preferred to control the seasoning level throughout the dish
• Garlic: fresh cloves provide the essential aromatic foundation for authentic scampi flavor
• Red pepper flakes: adds a subtle heat that balances the richness of the cream and butter
• Lemon juice and zest: brightens the entire dish with essential acidity to cut through the richness
• Heavy cream: creates a luxurious sauce that coats every strand of pasta
• Parmesan cheese: use freshly grated for the best melting and authentic flavor
• Mozzarella cheese: provides that irresistible melty cheese top that makes this a true comfort food
• Fresh parsley: adds color and a fresh herbal note to finish the dish

Step-by-Step Instructions

Preheat Oven:

Set your oven to 375°F ensuring it reaches full temperature before baking. This consistent heat melts the cheese perfectly while warming the entire dish through without drying it out.

Cook Pasta:

Boil the pasta in heavily salted water until just shy of al dente about 1 minute less than package directions. The pasta will continue cooking in the oven so this prevents it from becoming mushy in the final dish.

Sauté Aromatics:

Melt butter in a large skillet over medium heat watching carefully to prevent browning. Add minced garlic and red pepper flakes sautéing just until fragrant about 60 seconds. This infuses the butter with flavor without burning the garlic which would create bitterness.

Cook Shrimp:

Add shrimp to the garlic butter in a single layer cooking for 2 minutes then flipping for another 1-2 minutes until just pink and opaque. Properly cooked shrimp should form a loose C shape overcooked shrimp curl into a tight O. Remove and set aside to prevent overcooking.

Prepare Sauce:

Add chicken broth to the empty skillet scraping the bottom with a wooden spoon to incorporate all the flavorful bits left from cooking the shrimp. Allow to reduce slightly for 2 minutes concentrating the flavors.

Combine Flavors:

Pour in lemon juice zest and heavy cream whisking constantly to create a smooth emulsion. Let the sauce gently simmer for 3-4 minutes until it thickens enough to coat the back of a spoon. This reduction intensifies the flavors and creates the perfect consistency.

Toss Pasta:

Return the partially cooked pasta to the skillet gently folding it into the sauce until every strand is evenly coated. Allow the pasta to absorb some of the sauce for about 1 minute which helps it finish cooking and take on more flavor.

Assemble Dish:

Transfer the pasta mixture to a 9x13 baking dish spreading it in an even layer. Arrange the cooked shrimp decoratively across the top pressing them slightly into the pasta so they remain moist during baking.

Add Cheese:

Evenly distribute the Parmesan across the entire surface followed by an even layer of mozzarella. The combination of these cheeses creates both flavor and that desirable stretchy cheese pull when served.

Bake:

Place the assembled dish in the center of your preheated oven baking for 15-20 minutes until the edges bubble and the cheese becomes golden brown with some crispy spots. These textural contrasts add dimension to the final dish.

Garnish and Serve:

Remove from oven and let rest for 5 minutes then sprinkle with fresh parsley just before bringing to the table. Serve with additional lemon wedges and crushed red pepper for guests to customize to their taste.

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The secret to this dish is in the quality of your shrimp. I learned from my grandfather who was a commercial fisherman that truly fresh seafood needs very little embellishment. He taught me to cook shrimp just until they turn pink and no longer. This respect for the main ingredient is what makes this dish special in my family.

Frequently Asked Questions

→ Can I use other types of pasta for this dish?

Yes, you can substitute linguine or spaghetti with fettuccine, penne, or your favorite pasta variety for a similar result.

→ How do I know when the shrimp is cooked?

The shrimp is fully cooked when it turns pink and opaque. Avoid overcooking to keep it tender.

→ Can I make this dish ahead of time?

Yes, assemble the dish ahead, cover it in the refrigerator, and bake it when ready. Add a few extra minutes to the baking time if chilled.

→ What can I use instead of heavy cream?

You can replace heavy cream with half-and-half or whole milk, though the sauce may be slightly less creamy.

→ How can I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until warmed through.

→ What other toppings can I add?

Feel free to add breadcrumbs, fresh basil, or additional cheeses like Gruyère or fontina for extra flavor and texture.