Creamy Shrimp Scampi Pasta Bake
This creamy shrimp scampi pasta bake combines bright garlic and lemon flavors with a rich, cheesy sauce, making it a perfect home-cooked comfort food that's elegant enough for dinner guests.
Ingredients
Pasta and Sauce Ingredients
- 8 oz pasta (penne or fusilli recommended) Penne or fusilli hold sauce well; shells or rigatoni work, too.
- 1 lb shrimp, peeled and deveined (16–20 count is ideal) If using frozen, thaw under cold running water and pat dry.
- 4 cloves garlic, minced For a cleaner garlic flavor, gently crush and sauté at low heat.
- 1 cup heavy cream For a lighter sauce, use half-and-half, but it will be looser.
- 1 cup grated Parmesan cheese Freshly grated recommended for best melt and flavor.
- 1 cup shredded mozzarella cheese Use fresh cheese for best results.
- 2 tablespoons olive oil
- 1 teaspoon red pepper flakes (optional, to taste)
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
Preparation
- Preheat the oven to 375°F (190°C).
- Cook the pasta according to package instructions until al dente. Drain and set aside.
- In a large skillet, heat 2 tablespoons olive oil over medium heat. Add minced garlic and sauté 30–60 seconds until fragrant; do not brown.
- Add the shrimp in a single layer. Cook 2–3 minutes, turning once, until opaque and pink. Remove from heat briefly if they finish before the sauce is ready.
- Stir in 1 cup heavy cream and 1 cup grated Parmesan. Add red pepper flakes (if using), salt, and pepper. Simmer gently until the sauce thickens slightly, about 2–4 minutes.
- Combine the cooked pasta with the shrimp sauce in the skillet (or a mixing bowl) and toss to coat evenly.
- Transfer the mixture to a greased baking dish and top with 1 cup shredded mozzarella.
Baking
- Bake in the preheated oven for 15–20 minutes, until the cheese is golden and bubbly.
- Garnish with chopped parsley and serve immediately.
Notes
Storage: Refrigerate cool to room temperature no longer than two hours after baking, cover tightly, and refrigerate for up to 3 days. For freezing, do it for up to 2 months without the mozzarella topping.