Shrimp Scampi Pasta Bake (Printable)
Creamy garlic-lemon shrimp and penne baked with a golden parmesan crust
# What You Need:
→ Seafood
01 - 1 lb large shrimp, peeled and deveined
→ Pasta
02 - 12 oz penne or ziti
→ Vegetables & Aromatics
03 - 4 cloves garlic, minced
04 - 1 small shallot, finely chopped
05 - 1 lemon, zested and juiced
06 - 3 tbsp fresh parsley, chopped
→ Sauce & Dairy
07 - 5 tbsp unsalted butter
08 - 1/4 cup olive oil
09 - 1/2 cup dry white wine
10 - 3/4 cup heavy cream
11 - 2/3 cup grated parmesan cheese
12 - 1 cup shredded mozzarella cheese
→ Seasonings
13 - 1/2 tsp red pepper flakes
14 - 1/2 tsp salt
15 - 1/4 tsp black pepper
# How To Cook:
01 - Preheat oven to 400°F. Lightly grease a large baking dish.
02 - Cook the pasta in salted boiling water 2 minutes less than package directions (it will finish baking in the oven). Drain and set aside.
03 - In a large skillet over medium heat, melt the butter with olive oil. Add garlic and shallot, sauté until fragrant (1-2 minutes).
04 - Stir in shrimp, season with salt, pepper, and red pepper flakes. Cook 2-3 minutes until just pink—do not overcook.
05 - Deglaze with white wine, scraping up any browned bits. Simmer 2 minutes.
06 - Add lemon juice and zest, then stir in cream. Simmer 2-3 minutes until slightly thickened. Remove from heat, stir in parsley.
07 - Combine the cooked pasta with shrimp sauce and 2/3 of the parmesan. Toss to coat evenly.
08 - Transfer to the prepared baking dish. Sprinkle mozzarella and remaining parmesan on top.
09 - Bake 15-18 minutes until the top is golden and bubbling. Let rest 5 minutes before serving.
10 - Garnish with extra parsley and serve with lemon wedges if desired.
# Expert Tips:
01 -
- The sauce clings to every piece of pasta like a warm hug
- That bubbly parmesan crust makes people gasp when it comes out of the oven
02 -
- Overcooked shrimp become rubbery so watch them like a hawk in that first step
- The pasta continues cooking in the oven so undercooking it initially is not optional
03 -
- Pat your shrimp completely dry before seasoning so they sear instead of steam
- Room temperature cream incorporates more smoothly into the sauce