I grew up on saucy, garlicky pasta dinners, and this Shrimp Scampi Pasta Bake is the grown-up version of comfort food: bright lemon and garlic, tender shrimp, and a golden, cheesy top that’s perfect for a weeknight or a casual dinner party. It’s quick to pull together, forgiving for cooks of any level, and reheats beautifully — a great candidate for meal prep or a crowd-pleasing main. If you like skillet scampi, you’ll find this oven finish gives the dish a cozy, hands-off finish similar to other classic shrimp dinners like this shrimp francese variation.
Why you’ll love this dish
This recipe balances speed and flavor. You get the bright, acidic lift from lemon, the deep savoriness of Parmesan and butter, and the tender pop of large shrimp — all baked into a pasta casserole that’s both elegant and simple.
"Weeknight dinner upgraded: garlicky, lemony shrimp tucked into cheesy pasta that somehow tastes restaurant-level but takes under an hour." — a quick reader note after trying this
Reasons to make it:
- Fast: Pasta cooks while you prepare the shrimp sauce. The whole dinner comes together in about 45 minutes.
- Crowd-friendly: Feed a family or a small group with minimal fuss.
- Flexible: Use whatever short pasta you have on hand, and it tolerates small swaps.
- Make-ahead friendly: Assemble ahead and bake when guests arrive.
You can also compare texture and style with retro seafood dishes like a molded shrimp entrée for a different nostalgic vibe: check this shrimp mold reference for inspiration.
How this recipe comes together
High level: boil pasta until just al dente, sauté shrimp briefly in garlic and butter, finish with cream and lemon, toss with half the cheese and parsley, then bake with a Parmesan topping until bubbly and golden.
What to expect while cooking:
- The shrimp go from translucent to opaque quickly — plan on 3–4 minutes of cooking so they stay plump.
- Simmer the cream briefly so it reduces just enough to coat the pasta, but don’t let it break or boil hard.
- The oven step melts the cheese and crisps the top for a contrast to the saucy interior.
What you’ll need
- 1 lb (450 g) large shrimp, peeled and deveined (tail-off is fine)
- 8 oz (225 g) short pasta (penne or rigatoni recommended)
- 4 cloves garlic, minced
- 2 tbsp fresh lemon juice (plus zest if you like extra brightness)
- 1/4 cup fresh parsley, chopped
- 1 cup heavy cream
- 1 cup grated Parmesan cheese, divided
- 2 tbsp unsalted butter
- Salt and pepper to taste
- Red pepper flakes (optional, to taste)
Substitution notes:
- Use half-and-half or whole milk plus a tablespoon of flour for a lighter sauce (texture will be thinner).
- Gluten-free or chickpea pasta works fine — adjust cook time to package directions.
- Swap Pecorino Romano for part of the Parmesan for a sharper bite.
Step-by-step instructions
- Preheat the oven to 350°F (175°C). Grease a 9×9-inch (or similar) baking dish.
- Bring a large pot of salted water to a boil. Cook pasta until al dente (about 1–2 minutes less than package suggests). Drain and set aside.
- In a large skillet over medium heat, melt the butter. Add the minced garlic and sauté until fragrant, about 30–45 seconds. Don’t brown it.
- Add the shrimp to the skillet in a single layer. Season with salt and pepper. Cook until shrimp turn opaque and pink, about 3–4 minutes total, flipping once. Remove shrimp to a plate when done.
- In the same skillet, pour in the heavy cream and lemon juice. Add red pepper flakes if using. Simmer gently for 2–3 minutes until the sauce thickens slightly. Taste and adjust seasoning.
- Return the shrimp to the skillet briefly to warm through for 30 seconds, then remove from heat.
- In a large bowl, combine the cooked pasta, shrimp and cream sauce, half the parsley, and half the Parmesan. Toss to coat evenly.
- Transfer the mixture to the prepared baking dish. Sprinkle the remaining Parmesan evenly over the top.
- Bake for 20–25 minutes, until bubbling and the top is golden. If you want a crunchier top, broil for 1–2 minutes, watching closely.
- Remove from oven and let rest 5 minutes. Sprinkle remaining parsley and a squeeze of fresh lemon before serving.
Best ways to enjoy it
- Pair with a crisp green salad and a bright vinaigrette to cut the richness.
- Serve with garlic bread or a warm baguette to mop up the sauce.
- For wine, pick a citrusy Sauvignon Blanc or a light Pinot Grigio.
- For a casual buffet, transfer to a warmed casserole dish and let guests serve themselves.
If you want a retro dinner party vibe, you can plate single portions in shallow bowls and garnish with lemon zest and extra parsley — this also works well alongside chilled starters like shrimp cocktails or a chilled seafood salad.
Storage and reheating tips
- Refrigeration: Cool to room temperature and store in an airtight container for 3–4 days.
- Freezing: Freeze in an airtight container for up to 2 months. For best texture, underbake by a few minutes before freezing and finish baking after thawing.
- Reheating: Oven method — cover with foil and reheat at 325–350°F until warmed through (about 15–20 minutes). Microwave — use short bursts at medium power, stirring between intervals to heat evenly; note the topping won’t be crisp.
- Food safety: Shrimp should reach 145°F when cooked. Don’t leave cooked seafood at room temperature for more than 2 hours.
Pro chef tips
- Don’t overcook the shrimp. Pull them as soon as they turn opaque and curl into a loose C-shape.
- Salt the pasta water well — it seasons the pasta from the inside out.
- Reserve a small scoop of pasta water if you like a silkier sauce; add a splash when mixing if the cream tightens up.
- Use freshly grated Parmesan for better melting and flavor compared with pre-grated.
- For a golden breadcrumb topping, toss panko with a little olive oil and sprinkle over the Parmesan before baking.
Creative twists
- Lemon-basil: Add lemon zest and torn basil instead of parsley.
- Tomato-spinach: Fold in a cup of halved cherry tomatoes and a couple of handfuls of baby spinach before baking.
- Crunch topping: Mix 1/2 cup panko with 2 tbsp melted butter and sprinkle on top for texture.
- Low-dairy: Substitute Greek yogurt thinned with milk for part of the cream (stir in off heat to avoid curdling).
- Make it surf-and-turf: Use bite-sized cooked chicken or sliced kielbasa with the shrimp for a heartier bake.
Common questions
Q: Can I use frozen shrimp?
A: Yes. Thaw overnight in the refrigerator or place sealed shrimp in cold water for quicker thawing. Pat fully dry before cooking to avoid steaming and a watery sauce.
Q: How long does this take from start to finish?
A: About 40–50 minutes total: 10–12 minutes prep, 10–12 minutes active stovetop, and 20–25 minutes baking.
Q: Can I assemble ahead and bake later?
A: Absolutely. Assemble and refrigerate for up to 24 hours. Add 5–10 minutes to the bake time if cold from the fridge. If frozen, thaw overnight and bake as directed.
Q: What’s the best way to avoid a watery casserole?
A: Don’t overcook the pasta; drain well. Reduce the cream slightly on the stovetop so the sauce is thick enough to cling to pasta before baking.
Q: Can I make this gluten-free or dairy-free?
A: Use gluten-free pasta for a GF version. For dairy-free, substitute full-fat coconut cream or a commercial dairy-free cream and a vegan Parmesan alternative, but note the flavor will shift.
Conclusion
If you want another take on this concept or extra tips and photos, check out this detailed variation at Shrimp Scampi Pasta Bake – Yeyfood.com: Recipes, cooking tips … and a step-by-step walkthrough at Shrimp Scampi Pasta Bake – An Organized Chaos. These pages can inspire tweaks and plating ideas for your own version.
Shrimp Scampi Pasta Bake
Ingredients
Pasta and Shrimp Ingredients
- 1 lb large shrimp, peeled and deveined (tail-off is fine)
- 8 oz short pasta (penne or rigatoni recommended)
- 4 cloves garlic, minced
- 2 tbsp fresh lemon juice (plus zest if you like extra brightness)
- 1/4 cup fresh parsley, chopped
- 1 cup heavy cream
- 1 cup grated Parmesan cheese, divided
- 2 tbsp unsalted butter
Seasoning And Optional Ingredients
- Salt and pepper to taste
- Red pepper flakes (optional, to taste)
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Grease a 9x9-inch (or similar) baking dish.
- Bring a large pot of salted water to a boil. Cook pasta until al dente (about 1–2 minutes less than package suggests). Drain and set aside.
Cooking the Shrimp
- In a large skillet over medium heat, melt the butter. Add the minced garlic and sauté until fragrant, about 30–45 seconds. Don’t brown it.
- Add the shrimp to the skillet in a single layer. Season with salt and pepper. Cook until shrimp turn opaque and pink, about 3–4 minutes total, flipping once. Remove shrimp to a plate when done.
Making the Sauce
- In the same skillet, pour in the heavy cream and lemon juice. Add red pepper flakes if using. Simmer gently for 2–3 minutes until the sauce thickens slightly. Taste and adjust seasoning.
- Return the shrimp to the skillet briefly to warm through for 30 seconds, then remove from heat.
Combining and Baking
- In a large bowl, combine the cooked pasta, shrimp and cream sauce, half the parsley, and half the Parmesan. Toss to coat evenly.
- Transfer the mixture to the prepared baking dish. Sprinkle the remaining Parmesan evenly over the top.
- Bake for 20–25 minutes, until bubbling and the top is golden. If you want a crunchier top, broil for 1–2 minutes, watching closely.
- Remove from oven and let rest 5 minutes. Sprinkle remaining parsley and a squeeze of fresh lemon before serving.