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Shrimp Scampi Pasta Bake

Shrimp Scampi Pasta Bake

This Shrimp Scampi Pasta Bake is a culinary hug in a dish, offering an explosion of garlic, lemon, and succulent shrimp all bound together in a creamy, carby embrace. It’s unbelievably easy, preps in under 20 minutes, and bakes to golden perfection in less than 30 minutes, making it your new go-to for a fuss-free yet impressive meal.
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Prep Time 20 minutes
Cook Time 25 minutes
Resting Time 10 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Italian-American
Ingredients Equipment Method Notes

Ingredients
  

  • 12 ounces linguine or spaghetti cooked al dente
  • 1 pound large shrimp peeled and deveined
  • 4 tablespoons unsalted butter
  • 4 cloves garlic minced
  • 1/4 cup dry white wine optional but recommended, like Sauvignon Blanc or Pinot Grigio
  • 1/2 cup heavy cream
  • 1/4 cup grated Parmesan cheese plus more for topping
  • 2 tablespoons fresh lemon juice
  • 1/4 cup fresh parsley chopped, plus more for garnish
  • 1/2 teaspoon red pepper flakes optional, for a hint of heat
  • to taste salt
  • to taste freshly ground black pepper
  • 2 tablespoons olive oil

Equipment

  • Large pot
  • Oven-safe skillet or Dutch oven
  • 9x13 inch baking dish

Method
 

  1. Preheat your oven to 375°F (190°C). Bring a large pot of heavily salted water to a boil. Add the linguine and cook according to package directions until al dente (about 1-2 minutes less than the package suggests, as it will continue to cook in the oven). Drain the pasta, reserving about 1 cup of the pasta water.
    12 ounces linguine or spaghetti
  2. While the pasta is cooking, melt the butter in a large oven-safe skillet or Dutch oven over medium heat. Add the minced garlic and red pepper flakes, if using, and cook for about 1 minute until fragrant, being careful not to burn the garlic.
    4 tablespoons unsalted butter, 4 cloves garlic, 1/2 teaspoon red pepper flakes
  3. If using white wine, pour it into the skillet and scrape up any browned bits from the bottom. Let it simmer for 1-2 minutes until slightly reduced. Stir in the heavy cream and bring to a gentle simmer. Cook for 2-3 minutes, allowing the sauce to thicken slightly.
    1/4 cup dry white wine, 1/2 cup heavy cream
  4. Add the peeled and deveined shrimp to the skillet with the sauce. Season with salt and freshly ground black pepper. Stir in the grated Parmesan cheese and fresh lemon juice. Cook for just 2-3 minutes, or until the shrimp are pink and opaque. Do not overcook the shrimp at this stage; they will finish cooking in the oven.
    1 pound large shrimp, to taste salt, to taste freshly ground black pepper, 1/4 cup grated Parmesan cheese, 2 tablespoons fresh lemon juice
  5. Add the drained pasta to the skillet with the shrimp and sauce. Toss everything together until the pasta is well coated. If the sauce seems too thick, add a tablespoon or two of the reserved pasta water to loosen it. Stir in most of the chopped fresh parsley, reserving some for garnish.
    12 ounces linguine or spaghetti, 1/4 cup fresh parsley
  6. If your skillet is not oven-safe, transfer the mixture to a greased 9x13-inch baking dish. Sprinkle additional Parmesan cheese over the top.
    1/4 cup grated Parmesan cheese
  7. Place the skillet or baking dish in the preheated oven and bake for 20-25 minutes, or until the sauce is bubbling and the top is lightly golden brown.
  8. Let the Shrimp Scampi Pasta Bake rest for 5-10 minutes before serving. Garnish with the remaining fresh parsley and an extra sprinkle of Parmesan cheese, if desired.
    1/4 cup fresh parsley, 1/4 cup grated Parmesan cheese

Notes

This recipe can be made ahead and reheated. Leftovers can be stored in the refrigerator for 3-4 days.