Here’s a simple, cozy Shrimp Scampi Pasta Bake—garlicky, lemony, and baked until bubbly. 🍤🍝
Ingredients (serves ~4)
- 12 oz pasta (linguine, spaghetti, or penne)
- 1 lb shrimp, peeled & deveined
- 4 tbsp butter
- 3–4 cloves garlic, minced
- ½ tsp red pepper flakes (optional)
- Zest of 1 lemon + 2 tbsp lemon juice
- ½ cup chicken or vegetable broth (or white wine substitute: more broth + splash of lemon)
- ½ cup heavy cream or half-and-half (optional but creamy)
- ½ cup grated Parmesan
- 1 cup shredded mozzarella (or Italian blend)
- ¼ cup chopped parsley
- Salt & black pepper
- Olive oil
Instructions
- Cook pasta
Boil in salted water until just al dente. Drain and set aside. - Sauté shrimp
Heat a drizzle of olive oil in a large pan. Season shrimp with salt & pepper. Cook 1–2 minutes per side until just pink. Remove to a plate. - Make scampi sauce
In the same pan, melt butter. Add garlic and red pepper flakes; cook ~30 seconds until fragrant.
Stir in lemon zest, lemon juice, and broth. Simmer 2–3 minutes. Add cream (if using) and Parmesan; stir until smooth. - Combine
Add pasta and shrimp back to the pan. Toss to coat. Taste and adjust seasoning. - Bake
Transfer to a greased baking dish. Top with mozzarella.
Bake at 375°F (190°C) for 15–20 minutes, until bubbly and lightly golden. - Finish
Sprinkle with parsley and extra Parmesan. Optional: broil 1–2 minutes for a golden top.
Tips & Variations
- Extra crunch: Add a topping of buttery breadcrumbs.
- Veg boost: Toss in spinach or roasted broccoli.
- Lighter: Skip cream and add a bit more broth.
- Spicy: More red pepper flakes or a dash of hot sauce.
Want a one-pan version, gluten-free swap, or no-bake stovetop scampi instead?
