If you love shrimp scampi, this baked version is worth adding to the dinner rotation. Tender shrimp and garlic butter pasta get tossed with lemon and Parmesan, then baked under melted mozzarella for one comforting seafood dinner that’s perfect for sharing.
Why You’ll Love This Recipe
- All the shrimp scampi flavor, baked. Garlic, butter, and lemon come together in a familiar, beloved combination.
- That melted mozzarella top. Baking the pasta gives it a bubbly, golden finish you can’t get on the stovetop alone.
- Bright, garlicky sauce. Lemon zest and juice keep the richness balanced.
- Great for feeding a group. Serves 4 to 5, perfect for family dinners.
Ingredients
- 12 oz linguine, spaghetti, or rigatoni
- 1 lb raw shrimp, peeled and deveined
- 4 tbsp unsalted butter, divided
- 2 tbsp olive oil
- 6 garlic cloves, minced
- ½ tsp red pepper flakes, optional
- Zest and juice of 1 lemon
- ½ cup chicken broth
- ¾ cup grated Parmesan cheese
- 1 cup shredded mozzarella cheese
- ¼ cup fresh parsley, chopped
- 1 tbsp Italian seasoning
- ½ tsp salt
- Black pepper, to taste
- ½ cup reserved pasta water
How to Make Shrimp Scampi Pasta Bake
1. Preheat the oven. Preheat the oven to 375°F. Lightly grease a 9×13-inch baking dish.
2. Cook the pasta. Cook the pasta in salted water until just al dente. Reserve ½ cup of the pasta water, then drain.
3. Cook the shrimp. Melt 2 tablespoons butter with the olive oil in a large skillet over medium heat. Add the garlic and red pepper flakes and cook for 30 seconds. Add the shrimp and season with salt, black pepper, and half the lemon zest. Cook for about 2 minutes per side until the shrimp are just pink, then remove from the skillet.
4. Make the scampi sauce. Pour the chicken broth and lemon juice into the skillet. Scrape up the flavorful bits from the bottom and simmer for 1 to 2 minutes.
5. Combine the pasta. In a large bowl, combine the cooked pasta, shrimp, scampi sauce, remaining 2 tablespoons butter, reserved pasta water, Parmesan, Italian seasoning, and half the parsley. Toss until everything is well coated.
6. Assemble the pasta bake. Transfer the shrimp pasta mixture to the prepared baking dish. Sprinkle the mozzarella evenly over the top.
7. Bake until bubbly. Bake uncovered for 20 minutes until the cheese is melted and the shrimp scampi pasta bake is hot and bubbly.
8. Broil the top. For a golden finish, broil for 2 to 3 minutes, watching carefully so the cheese does not burn.
9. Garnish and serve. Finish with the remaining parsley and lemon zest. Serve the shrimp scampi pasta bake hot.
Tips for the Best Shrimp Scampi Pasta Bake
- Don’t fully cook the shrimp in the skillet. They’ll finish baking in the oven, so pulling them just pink prevents overcooking.
- Scrape up the browned bits when making the sauce. Those bits add extra flavor to the finished dish.
- Save the pasta water. It helps loosen the mixture and gives the sauce a silkier texture.
- Watch closely under the broiler. It only takes a couple of minutes to get that golden finish, and it can go too far quickly.
What to Serve with Shrimp Scampi Pasta Bake
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 or fettuccine would both work well in place of linguine, spaghetti, or 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 bake 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.
Shrimp Scampi Pasta Bake
Ingredients
Equipment
Method
- Preheat the oven to 375°F. Lightly grease a 9 x 13 inch baking dish.
- Cook the pasta in salted water until just al dente. Reserve 1/2 cup of the pasta water, then drain.
- Melt 2 tablespoons butter with the olive oil in a large skillet over medium heat. Add the garlic and red pepper flakes and cook for 30 seconds. Add the shrimp and season with salt, black pepper, and half the lemon zest. Cook for about 2 minutes per side until the shrimp are just pink, then remove from the skillet.
- Pour the chicken broth and lemon juice into the skillet. Scrape up the flavorful bits from the bottom and simmer for 1 to 2 minutes.
- In a large bowl, combine the cooked pasta, shrimp, scampi sauce, remaining 2 tablespoons butter, reserved pasta water, Parmesan, Italian seasoning, and half the parsley. Toss until everything is well coated.
- Transfer the shrimp pasta mixture to the prepared baking dish. Sprinkle the mozzarella evenly over the top.
- Bake uncovered for 20 minutes until the cheese is melted and the shrimp scampi pasta bake is hot and bubbly.
- For a golden finish, broil for 2 to 3 minutes, watching carefully so the cheese does not burn.
- Finish with the remaining parsley and lemon zest. Serve the shrimp scampi pasta bake hot.