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Cheesy Baked Lemon Garlic Butter Shrimp Pasta

This cheesy baked lemon garlic butter shrimp pasta combines tender rigatoni or penne, juicy shrimp, Parmesan, mozzarella, fresh lemon, garlic, and a rich buttery sauce. Baked until bubbly and lightly golden, it makes a comforting seafood pasta dinner packed with bright citrus and savory garlic flavor.
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Resting Time 5 minutes
Course: Main Course
Cuisine: Italian-American
Calories: 690
Ingredients Equipment Method Notes

Ingredients
  

  • 12 oz rigatoni or penne pasta
  • 1 lb large shrimp, peeled and deveined
  • 1 tsp Italian seasoning
  • Paprika, a pinch
  • Salt and black pepper, to taste
  • 4 tbsp unsalted butter, divided
  • 2 tbsp extra virgin olive oil
  • 4 cloves garlic, finely minced
  • 1/2 cup chicken broth
  • 1 lemon, zested
  • 1 lemon, juiced
  • 1/2 cup reserved pasta water
  • 3/4 cup Parmesan cheese, freshly grated
  • 1 cup mozzarella cheese, shredded
  • 1/4 cup fresh parsley, finely chopped

Equipment

  • large pot
  • Colander
  • large skillet
  • Large baking dish
  • Wooden spoon or silicone spatula
  • Tongs

Method
 

  1. 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.
  2. 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. 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. 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. 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. Let the baked shrimp pasta rest for 5 minutes. Sprinkle with the remaining parsley and serve warm.

Notes

Cook the pasta only until al dente because it will continue cooking in the oven.
Reserve 1/2 cup of pasta water before draining to help the sauce coat the pasta.
Cook the shrimp only until pink before assembling because they will continue heating during baking.
Add the lemon zest after the butter melts to preserve its fresh citrus flavor.
Toss the pasta thoroughly with the sauce, Parmesan, shrimp, and parsley before transferring it to the baking dish.
Let the baked pasta rest for 5 minutes before serving.