Shrimp Scampi Pasta Bake (Print version)

Crispy-topped pasta bake featuring tender shrimp in zesty lemon-garlic cream sauce with melted parmesan

# What you need:

→ Seafood

01 - 1 lb large shrimp, peeled and deveined

→ Pasta

02 - 12 oz penne or ziti pasta

→ 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

# Directions:

01 - Preheat oven to 400°F. Lightly grease a large baking dish with butter or cooking spray.
02 - Bring a large pot of salted water to boil. Cook pasta 2 minutes less than package directions. Drain well and set aside.
03 - In a large skillet over medium heat, melt butter with olive oil. Add garlic and shallot, sauté until fragrant, about 1-2 minutes.
04 - Add shrimp to the skillet. Season with salt, pepper, and red pepper flakes. Cook 2-3 minutes until just pink—do not overcook.
05 - Pour in white wine, scraping up any browned bits from the bottom of the skillet. Simmer for 2 minutes.
06 - Add lemon juice and zest, then stir in heavy cream. Simmer 2-3 minutes until slightly thickened. Remove from heat and stir in parsley.
07 - Toss the cooked pasta with the shrimp sauce and 2/3 of the parmesan cheese until evenly coated.
08 - Transfer the mixture to the prepared baking dish. Sprinkle mozzarella cheese and remaining parmesan evenly over the top.
09 - Bake for 15-18 minutes until the top is golden brown and sauce is bubbling. Let rest for 5 minutes before serving.
10 - Garnish with additional fresh parsley and serve with lemon wedges if desired.

# Expert advice:

01 -
  • The combination of tender shrimp and creamy pasta feels like something from a restaurant but comes together in under an hour
  • That golden parmesan crust on top creates the most incredible contrast to the silky sauce underneath
  • Leftovers, if you somehow have any, reheat beautifully for lunch the next day
02 -
  • Overcooked shrimp are rubbery and sad, so pull them the moment they turn pink and translucent
  • Undercooking the pasta initially is non negotiable since it absorbs liquid while baking
  • Letting the dish rest for 5 minutes seems impossible but prevents the sauce from being too runny when you serve it
03 -
  • Pat the shrimp completely dry before cooking to prevent the sauce from separating
  • Room temperature cream incorporates more smoothly than cold cream straight from the fridge

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