If you’re looking for an easy seafood dinner that’s creamy, cheesy, and packed with garlic butter flavor, this shrimp pasta is one you’ll want to make again and again. Tender shrimp and rigatoni get tossed in a bright lemon garlic butter sauce, then baked under a layer of melted mozzarella until golden and bubbly.
Why You’ll Love This Recipe
- Bright, buttery, and cheesy. Lemon and garlic keep the sauce fresh while Parmesan and mozzarella add richness.
- Baked for that golden, bubbly finish. A quick trip to the oven takes this pasta from great to irresistible.
- Comforting and satisfying. The kind of dish that feels like a warm hug on a busy night.
- Simple ingredients, big flavor. Everything comes together with pantry staples and fresh shrimp.
Ingredients
- 12 oz rigatoni or penne pasta
- 1 lb large shrimp, peeled and deveined
- 1 tsp Italian seasoning
- Pinch of paprika
- Salt and black pepper, to taste
- 4 tbsp unsalted butter, divided
- 2 tbsp extra virgin olive oil
- 4 cloves garlic, finely minced
- ½ cup chicken broth
- Zest of 1 lemon
- Juice of 1 lemon
- ½ cup reserved pasta water
- ¾ cup freshly grated Parmesan cheese
- 1 cup shredded mozzarella cheese
- ¼ cup fresh parsley, finely chopped
How to Make Cheesy Baked Lemon Garlic Butter Shrimp Pasta
1. Cook the pasta. Bring a large pot of salted water to a boil. Cook the rigatoni until al dente. Reserve ½ cup of the pasta water, then drain.
2. Cook the shrimp. Heat the olive oil and 2 tablespoons of butter in a large skillet over medium heat. Add the garlic and cook for 30 seconds. Season the shrimp with Italian seasoning, paprika, salt, and pepper, then cook for 2 minutes per side until pink. Transfer the shrimp to a plate.
3. Make the lemon garlic butter sauce. In the same skillet, pour in the chicken broth and lemon juice. Simmer for 2 minutes, then stir in the remaining butter until melted. Add the lemon zest for fresh citrus flavor.
4. Combine everything. Add the cooked pasta, reserved pasta water, Parmesan cheese, shrimp, and half of the parsley to the skillet. Toss until the pasta is coated in the creamy lemon garlic butter sauce.
5. Bake the pasta. Transfer the shrimp pasta to a lightly greased baking dish. Sprinkle the mozzarella evenly over the top and bake at 375°F for 20 minutes, or until the cheese is melted, bubbly, and lightly golden.
6. Garnish and serve. Let the baked shrimp pasta rest for 5 minutes. Sprinkle with the remaining parsley and serve warm.
Tips for the Best Baked Lemon Garlic Shrimp Pasta
- Don’t overcook the shrimp in the skillet. They’ll continue cooking slightly in the oven, so 2 minutes per side is plenty.
- Save that pasta water. The starch helps the sauce cling to the pasta and gives it a silkier texture.
- Use fresh lemon zest and juice. They make a noticeable difference in brightness compared to bottled juice.
- Use freshly grated Parmesan for the smoothest sauce, since pre-shredded cheese can make it slightly grainy.
What to Serve with Baked Lemon Garlic Butter Shrimp Pasta
A simple side salad or garlic bread pairs nicely, since the pasta itself is rich and satisfying on its own.
Frequently Asked Questions
Can I use a different pasta shape?
Yes, penne, ziti, or farfalle would all work well in place of rigatoni.
Can I use frozen shrimp?
Yes, just thaw completely and pat dry before cooking so they sear properly instead of releasing excess water.
Can I make this ahead of time?
Yes, assemble the pasta up through adding the mozzarella, then refrigerate unbaked for a few hours. Add a few extra minutes to the bake time if going in cold.
Cheesy Baked Lemon Garlic Butter Shrimp Pasta
Ingredients
Equipment
Method
- Bring a large pot of salted water to a boil. Cook the rigatoni until al dente. Reserve 1/2 cup of the pasta water, then drain.
- Heat the olive oil and 2 tablespoons of butter in a large skillet over medium heat. Add the garlic and cook for 30 seconds. Season the shrimp with Italian seasoning, paprika, salt, and pepper, then cook for 2 minutes per side until pink. Transfer the shrimp to a plate.
- In the same skillet, pour in the chicken broth and lemon juice. Simmer for 2 minutes, then stir in the remaining butter until melted. Add the lemon zest for fresh citrus flavor.
- Add the cooked pasta, reserved pasta water, Parmesan cheese, shrimp, and half of the parsley to the skillet. Toss until the pasta is coated in the creamy lemon garlic butter sauce.
- Transfer the shrimp pasta to a lightly greased baking dish. Sprinkle the mozzarella evenly over the top and bake at 375°F for 20 minutes, or until the cheese is melted, bubbly, and lightly golden.
- Let the baked shrimp pasta rest for 5 minutes. Sprinkle with the remaining parsley and serve warm.
