What the heck is this?
Shrimp Scampi Pasta Bake is the perfect marriage of creamy pasta, succulent shrimp, and a garlicky, buttery sauce. It’s like your favorite shrimp scampi, but with the comforting, cheesy goodness of a baked pasta dish. This isn’t just your average pasta bake — it’s a dish that brings together the best of two worlds. Crispy, cheesy edges, tender pasta, and shrimp that’s perfectly seasoned and packed with flavor. You can have it on the table in under an hour, and trust me, every single bite is worth the wait. If you’ve ever dreamed of a pasta bake that’s as indulgent as it is comforting, this is it.

Why You’ll Love This Recipe

It’s a creamy, cheesy, garlicky dream
So much shrimp in every bite (no skimping here)
A twist on classic shrimp scampi, baked to perfection
You can prep it ahead of time, and it reheats like a dream
It’s easy enough for a weeknight dinner, but impressive enough for company
The crispy, cheesy top is everything

The Good Stuff You’ll Need

1 pound large shrimp, peeled and deveined
12 oz pasta (cavatappi, penne, or rigatoni work well)
3 tablespoons butter
3 cloves garlic, minced
1/4 teaspoon red pepper flakes (optional)
1 cup heavy cream
1/2 cup grated parmesan cheese, plus extra for topping
1 cup shredded mozzarella cheese
1/4 cup fresh parsley, chopped
Salt and black pepper to taste
Juice of half a lemon
1 tablespoon olive oil
1/2 cup panko breadcrumbs (for that crispy topping)

Let’s Do This
Step 1: Preheat your oven to 375°F (190°C). Cook the pasta in salted water according to the package instructions, but stop just short of al dente, as it will cook a little more when baked. Drain and set aside.

Step 2: In a large skillet, heat the olive oil over medium-high heat. Add the shrimp and cook for about 2–3 minutes per side until pink and opaque. Season with salt, pepper, and a squeeze of lemon juice. Remove from heat and set aside.

Step 3: In the same skillet, melt the butter over medium heat. Add the garlic and red pepper flakes (if using) and sauté for about 1 minute until fragrant.

Step 4: Add the heavy cream to the skillet and bring to a simmer. Stir in the parmesan and mozzarella cheese until the sauce is smooth and creamy. Taste and adjust seasoning with salt and pepper. If the sauce seems too thick, add a little more cream or some pasta water to loosen it up.

Step 5: In a large mixing bowl, combine the cooked pasta, shrimp, and creamy sauce. Stir in half of the chopped parsley.

Step 6: Transfer everything into a greased 9×13-inch baking dish. Sprinkle the top with mozzarella cheese, parmesan, and panko breadcrumbs.

Step 7: Bake for 15–20 minutes, or until the top is golden and crispy. If you want extra crispiness, broil the top for 1–2 minutes at the end of baking.

Step 8: Remove from the oven and sprinkle with the remaining parsley before serving.

Serving Suggestions

Pair with a simple side salad for a well-rounded meal
Serve with garlic bread or a crusty baguette to soak up the creamy sauce
A glass of chilled white wine (like Sauvignon Blanc) never hurts

Switch It Up

Make it a bit more veggie-packed: Add spinach, mushrooms, or zucchini to the mix for added texture and flavor.
Want a spicier kick? Toss in some chopped fresh jalapeños or extra red pepper flakes.
For a lighter version: Use half-and-half instead of heavy cream, and swap the pasta for zucchini noodles or spaghetti squash.

Make-Ahead Tips
You can assemble this dish a day ahead, cover it, and refrigerate it until you’re ready to bake. If you’re prepping ahead, wait to add the breadcrumbs until just before baking to keep them crisp. Leftovers keep well for 3–4 days in the fridge, and they reheat beautifully in the oven.

Questions People Actually Ask
Q: Can I use frozen shrimp?
A: Yes, just make sure to thaw and drain them thoroughly before using to avoid excess water in the dish.

Q: Can I use a different pasta?
A: Absolutely! Penne, rigatoni, or even bow tie pasta would work great in this recipe.

Q: Can I freeze this dish?
A: Yes, you can freeze the assembled dish before baking. Just cover it tightly with foil and freeze for up to 2 months. When ready to bake, thaw overnight in the fridge and then bake as usual.

Shrimp Scampi Pasta Bake: The Comfort Food You Didn’t Know You Needed

Author: Tyla
Total Time: 45 minutes
Yield: 4–6 servings 1x

Print Recipe

Description

Shrimp Scampi Pasta Bake is the perfect marriage of creamy pasta, succulent shrimp, and a garlicky, buttery sauce. It’s like your favorite shrimp scampi, but with the comforting, cheesy goodness of a baked pasta dish. This isn’t just your average pasta bake — it’s a dish that brings together the best of two worlds. Crispy, cheesy edges, tender pasta, and shrimp that’s perfectly seasoned and packed with flavor. You can have it on the table in under an hour, and trust me, every single bite is worth the wait. If you’ve ever dreamed of a pasta bake that’s as indulgent as it is comforting, this is it.

Ingredients

Scale

1 pound large shrimp, peeled and deveined
12 oz pasta (cavatappi, penne, or rigatoni work well)
3 tablespoons butter
3 cloves garlic, minced
1/4 teaspoon red pepper flakes (optional)
1 cup heavy cream
1/2 cup grated parmesan cheese, plus extra for topping
1 cup shredded mozzarella cheese
1/4 cup fresh parsley, chopped
Salt and black pepper to taste
Juice of half a lemon
1 tablespoon olive oil
1/2 cup panko breadcrumbs (for that crispy topping)

Instructions

Step 1: Preheat your oven to 375°F (190°C). Cook the pasta in salted water according to the package instructions, but stop just short of al dente, as it will cook a little more when baked. Drain and set aside.