Description
This Shrimp Scampi Pasta Bake combines tender shrimp and short pasta with a creamy, garlicky sauce infused with white wine, lemon, and Italian seasoning. Topped with mozzarella, Parmesan cheese, and crunchy panko breadcrumbs, then baked to golden perfection, this comforting casserole is perfect for a hearty weeknight dinner or entertaining guests.
Ingredients
Pasta and Seafood
- 12 oz short pasta (penne, rotini, or cavatappi)
- 1 lb large shrimp, peeled and deveined, tails removed
Sauce and Seasonings
- 2 tbsp olive oil
- 4 tbsp unsalted butter, divided
- 4 cloves garlic, minced
- 1/4 tsp red pepper flakes
- 1/2 cup dry white wine or low-sodium chicken broth
- 2 cups half-and-half or whole milk
- 1 cup low-sodium chicken broth
- 1 tsp kosher salt, plus more for pasta water
- 1/2 tsp freshly ground black pepper
- 1 tsp Italian seasoning or dried mixed herbs
- 2 tbsp fresh lemon juice
- 1 tbsp lemon zest
Cheeses and Toppings
- 1/2 cup grated Parmesan cheese, plus 2 tbsp for topping
- 1 1/2 cups shredded mozzarella cheese
- 1/4 cup panko breadcrumbs
- 2 tbsp chopped fresh parsley, plus more for serving
- Lemon wedges for serving
Instructions
- Preheat Oven: Preheat the oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish to prepare for baking.
- Cook Pasta: Bring a large pot of salted water to a boil. Cook the pasta until it is 1–2 minutes shy of al dente, then drain well to avoid overcooking during baking.
- Season Shrimp: Pat the shrimp dry with paper towels and season with 1/2 teaspoon kosher salt and 1/4 teaspoon freshly ground black pepper for balanced flavor.
- Sear Shrimp: Heat olive oil and 2 tablespoons of butter in a large skillet over medium-high heat. Add shrimp and sear for 1–2 minutes per side until just opaque. Remove shrimp from skillet and set aside.
- Cook Aromatics: Reduce heat to medium. Add remaining 2 tablespoons of butter, minced garlic, and red pepper flakes to the skillet. Cook for about 30 seconds until fragrant.
- Make Sauce: Stir in the white wine (or 1/2 cup chicken broth), scraping up any browned bits from the skillet. Add 1 cup chicken broth, half-and-half (or whole milk), remaining salt and pepper, and Italian seasoning. Simmer for 3–4 minutes until the sauce slightly thickens.
- Finish Sauce: Turn off the heat and stir in fresh lemon juice, lemon zest, and 1/2 cup grated Parmesan cheese until the sauce is smooth and creamy.
- Combine Pasta and Shrimp: Add the drained pasta and most of the cooked shrimp to the skillet along with 3/4 cup of the shredded mozzarella. Gently toss to ensure even coating in the sauce.
- Prepare for Baking: Transfer the pasta and shrimp mixture into the prepared baking dish. Top with the remaining 3/4 cup mozzarella, 2 tablespoons of Parmesan, panko breadcrumbs, and arrange the reserved shrimp evenly on top.
- Bake: Bake in the preheated oven for 15–20 minutes, until the sauce is bubbling and the top is golden. For extra color, broil for 1–2 minutes more, watching closely to prevent burning.
- Serve: Allow the pasta bake to rest for 5 minutes after baking. Sprinkle with chopped fresh parsley and serve warm with lemon wedges for squeezing over each serving.
Notes
- You can substitute dry white wine with low-sodium chicken broth to keep it alcohol-free.
- To avoid overcooked shrimp, sear just until opaque and finish cooking in the oven.
- Use freshly grated Parmesan for best flavor and melting quality.
- Panko breadcrumbs add a delightful crunchy topping; substitute with regular breadcrumbs if unavailable.
- Leftovers keep well refrigerated for up to 3 days and can be reheated in the oven.
