Description
A creamy, garlic-infused shrimp scampi sauce baked with pasta and topped with a crispy, golden crust. This pasta bake combines the rich flavors of shrimp scampi with the comfort of baked pasta, making it a must-try for seafood lovers.
Ingredients
For the Shrimp Scampi Pasta Bake:
- 1 lb medium to large shrimp, peeled and deveined
- 12 oz pasta (such as penne, rotini, or farfalle)
- 4 tablespoons unsalted butter
- 4 cloves garlic, minced
- 1 teaspoon crushed red pepper flakes (optional)
- 1 teaspoon dried oregano or Italian seasoning
- 1/2 teaspoon salt, plus more for seasoning the pasta water
- Freshly ground black pepper, to taste
- 1/2 cup dry white wine (or chicken broth)
- Zest and juice of 1 lemon
- 1/2 cup heavy cream
- 1/2 cup grated Parmesan cheese, plus extra for topping
- 1 1/2 cups shredded mozzarella cheese
- Fresh parsley, chopped (for garnish)
Instructions
Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish with cooking spray or a little butter. Set aside.
Next, bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions until al dente. Drain the pasta, but save about a cup of the pasta cooking water. This starchy water can be used later to adjust the consistency of the sauce if needed. Set the pasta aside.
While the pasta is cooking, heat a large skillet over medium-high heat. Add the butter to the pan and allow it to melt. Once the butter is melted and bubbly, add the garlic and cook for about 1 minute until it’s fragrant. Be careful not to burn the garlic.
Add the shrimp to the skillet and season with salt, black pepper, and the crushed red pepper flakes (if using). Cook the shrimp for 2-3 minutes per side, until they turn pink and opaque. Once the shrimp is cooked through, remove it from the skillet and set it aside. If there’s excess liquid in the pan, you can drain it, but be sure to keep any flavorful bits left in the skillet.
In the same skillet, add the white wine and scrape up any bits left in the pan with a wooden spoon. Let the wine simmer for about 2-3 minutes to reduce slightly, allowing the flavors to concentrate.
Next, add the lemon zest, lemon juice, and heavy cream. Stir well and bring the mixture to a simmer. Let it cook for an additional 3-4 minutes, allowing the sauce to thicken slightly. If the sauce gets too thick, add a little of the reserved pasta water to reach your desired consistency.
Once the sauce has thickened, remove it from the heat and stir in the Parmesan cheese. Taste and adjust the seasoning, adding more salt or pepper if needed.
Add the cooked pasta and shrimp into the skillet with the sauce. Gently toss everything together, ensuring that the pasta and shrimp are evenly coated with the creamy sauce. If the mixture seems too thick, add a splash of pasta water to loosen it up. Once everything is combined, transfer the pasta and shrimp mixture into the prepared baking dish.
Sprinkle the shredded mozzarella cheese evenly over the top of the pasta. Follow with some extra grated Parmesan cheese for added flavor. The cheese will melt and create a golden, bubbly topping as it bakes.
Place the baking dish in the preheated oven and bake for 20-25 minutes, or until the cheese is melted, bubbly, and slightly golden brown. If you prefer a crispier top, you can switch the oven to broil for the last 2-3 minutes of baking. Just be sure to keep an eye on it so it doesn’t burn.
Once the pasta is out of the oven, let it rest for a few minutes before serving. Garnish with freshly chopped parsley for a pop of color and freshness. Serve the Shrimp Scampi Pasta Bake hot, with a side salad, garlic bread, or your favorite vegetables.
- Prep Time: 15 minutes
- Cook Time: 35-45 minutes
Nutrition
- Calories: 450-500 kcal
- Fat: 18-20g
- Carbohydrates: 45-50g
- Protein: 28g