Description

This Shrimp Scampi Pasta Bake is a comforting twist on the classic shrimp scampi. Succulent shrimp and pasta are tossed with a garlicky, buttery lemon sauce, topped with a crispy layer of golden breadcrumbs, and baked to perfection. It’s an easy, crowd-pleasing main course perfect for weeknight dinners or special occasions alike.

Ingredients

Units Scale

Pasta

12 ounces penne or ziti pasta

Shrimp

1 pound large shrimp, peeled and deveined
1/2 teaspoon salt
1/4 teaspoon black pepper

Sauce

4 tablespoons unsalted butter
3 tablespoons olive oil
6 cloves garlic, minced
1/3 cup dry white wine (or chicken broth)
Zest of 1 lemon
1/4 cup freshly squeezed lemon juice
1/2 teaspoon crushed red pepper flakes (optional)
1/2 cup grated Parmesan cheese
2 tablespoons chopped fresh parsley

Topping

1/2 cup panko breadcrumbs
1 tablespoon olive oil
2 tablespoons grated Parmesan cheese

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Instructions

Preheat the oven: Preheat your oven to 400°F (200°C). Lightly grease a 9×13-inch baking dish with butter or nonstick spray and set aside.
Boil the pasta: Bring a large pot of salted water to a boil. Cook the pasta according to package directions until just al dente. Drain and set aside.
Prepare the shrimp: Pat the shrimp dry with paper towels. Season them with salt and black pepper. Set aside.
Make the scampi sauce: In a large skillet over medium heat, melt butter with olive oil. Add minced garlic and cook for 1–2 minutes, until fragrant but not browned. Stir in the white wine, lemon zest, lemon juice, and crushed red pepper flakes. Bring to a simmer and let cook for 2–3 minutes until slightly reduced.
Add shrimp and cheese: Add the seasoned shrimp to the skillet and cook, stirring frequently, until just pink, about 2–3 minutes. Turn off the heat. Stir in the Parmesan cheese and chopped parsley.
Combine pasta and shrimp: Add the drained pasta to the skillet and toss gently to coat everything evenly with the sauce. If the skillet isn’t large enough, return everything to the pasta pot and mix there.
Transfer to baking dish: Pour the pasta-shrimp mixture into the prepared baking dish and spread it out evenly.
Prepare breadcrumb topping: In a small bowl, combine panko breadcrumbs, olive oil, and grated Parmesan cheese. Sprinkle the mixture evenly over the top of the pasta bake.
Bake: Place the dish in the oven and bake uncovered for 15–18 minutes, until the topping is golden and the bake is hot and bubbly.
Serve: Let the shrimp scampi pasta bake rest for a few minutes, garnish with additional parsley if desired, and serve hot.

Notes

Don’t overcook the shrimp; they’ll finish cooking in the oven.
For a richer flavor, swap half-and-half for half the butter.
Add a little extra lemon juice or zest for a zingier scampi.
This dish is best served fresh but can be reheated gently in the oven.
Substitute gluten-free pasta and panko for a gluten-free version.

Nutrition

Serving Size: 1/6 of recipe
Calories: 420
Sugar: 2g
Sodium: 740mg
Fat: 19g
Saturated Fat: 7g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 42g
Fiber: 2g
Protein: 25g
Cholesterol: 170mg