Description

A hearty, cheesy, and comforting twist on the classic shrimp scampi—this pasta bake combines tender shrimp, garlicky lemon-butter sauce, and melty cheese into a shareable, oven-baked favorite.

Ingredients

1 lb medium or large shrimp, peeled and deveined
12 oz penne or rigatoni pasta
4 tbsp unsalted butter
2 tbsp extra-virgin olive oil
4 garlic cloves, minced
1/4 cup dry white wine (or chicken/seafood broth)
Zest and juice of 1 lemon
1/4 tsp crushed red pepper flakes (optional)
1/4 cup chopped fresh parsley, divided
1/2 cup grated Parmesan cheese, divided
1 cup shredded mozzarella cheese
Salt and black pepper to taste

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Instructions

Preheat oven to 400°F (205°C). Cook pasta until just shy of al dente, drain, and set aside.
Heat olive oil and 2 tbsp butter in a skillet over medium-high heat. Add shrimp and cook 1–2 minutes per side until just pink. Remove and set aside.
Reduce heat, add garlic to the same pan, and cook until fragrant. Stir in white wine or broth, lemon juice and zest, remaining butter, red pepper flakes, salt, pepper, and half of the parsley. Let simmer 2–3 minutes.
Combine cooked pasta with the scampi sauce in a large bowl. Fold in shrimp, half the Parmesan, and a handful of mozzarella.
Transfer to a buttered baking dish. Sprinkle remaining mozzarella and Parmesan on top.
Bake uncovered for 18–22 minutes until bubbly and golden. Let rest 5 minutes before serving.
Garnish with remaining parsley, lemon zest, and red pepper flakes if desired.

Notes

Pasta should be slightly undercooked before baking.
Pat shrimp dry to ensure they sear, not steam.
Use whole milk mozzarella for best melt.
Substitute broth for wine for an alcohol-free version.