The first time I made this Shrimp Scampi Pasta Bake I brought it to a weeknight dinner and watched strangers become regulars at my table by the second serving.
If you are looking for a hands-off, comforting seafood dinner that feels fancy, this is it.
It combines the garlicky brightness of classic scampi with the cozy, cheesy appeal of a baked pasta.
Why You’ll Love This Recipe
- Fast weeknight-friendly: ready in about 40 minutes from start to finish.
- Crowd-pleaser: rich, creamy sauce and a crispy cheesy top make it irresistible.
- Versatile: easy to scale up or down and forgiving of small swaps.
- Fresh-tasting: lemon zest and parsley lift the richness so it never feels heavy.
The texture is a satisfying contrast: silky, cream-coated pasta and tender, slightly sweet shrimp underneath a golden, bubbling blanket of mozzarella and Parmesan. The garlic and butter build a savory backbone while the red pepper flakes add a gentle heat that wakes up every bite.
"Five stars — my family insisted I make this every week. Creamy, garlicky, and the shrimp stayed perfectly tender." — Reader K.L.
Key Ingredients
Shrimp (1 pound large, peeled and deveined)
Good shrimp are the backbone of this dish. Large shrimp stay juicy and stand up to baking without turning rubbery. If possible, buy wild-caught or grade-A frozen shrimp; thaw them slowly in the fridge overnight for the best texture.
Pasta (12 ounces linguine or fettuccine)
Choose a long strand pasta that holds sauce well. Linguine or fettuccine provide the broad surface area for the cream to cling, giving you saucy, cohesive bites. Cook it just to al dente since it will finish in the oven.
Heavy cream (1 cup)
Heavy cream creates a luscious, stable sauce that doesn’t separate during baking. Use full-fat heavy cream for the best mouthfeel—lower fat creams can thin out and produce a looser texture.
Parmesan cheese (1 cup grated)
Parm gives savory umami and helps thicken the sauce as it melts. Freshly grated Parm (not pre-grated powder) melts cleanly and delivers nuttier flavor. I like Parmigiano-Reggiano for its depth.
Full ingredient list:
- 1 pound large shrimp, peeled and deveined
- 12 ounces pasta (such as linguine or fettuccine)
- 4 tablespoons unsalted butter
- 3 tablespoons olive oil
- 4 cloves garlic, minced
- 1 teaspoon red pepper flakes (adjust to taste)
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 1 cup shredded mozzarella cheese
- 1 tablespoon lemon zest
- 2 tablespoons fresh parsley, chopped
- Salt and pepper to taste
Step-by-Step Instructions
Step 1: Preheat and prep the dish
Preheat your oven to 375°F (190°C).
Grease a 9×13-inch baking dish with cooking spray or butter so the pasta doesn’t stick.
Pro Tip: Use a light coating of olive oil in the pan rather than heavy butter if you want an easier cleanup and slightly crisper edges.
Step 2: Cook the pasta
Bring a large pot of water to a rolling boil and salt it generously.
Cook the pasta according to package instructions until just al dente.
Drain and set aside.
Pro Tip: Save ½ cup of the pasta cooking water before draining. A splash of starchy pasta water can loosen an overly thick sauce when you combine everything.
Step 3: Sauté the aromatics
In a large skillet, heat the olive oil and butter over medium heat.
Add the minced garlic and red pepper flakes, sautéing for about 1 minute until fragrant but not browned.
Pro Tip: Garlic cooks fast — once it becomes fragrant, move quickly to prevent bitterness from burning.
Step 4: Cook the shrimp
Add the shrimp to the skillet. Cook for 2–3 minutes until they turn pink and opaque.
Season with salt and pepper to taste, then remove from heat and set aside.
Pro Tip: Shrimp continue to cook slightly off the heat. Pull them when they’re just opaque to keep them tender after baking.
Step 5: Make the cream sauce
In the same skillet, pour in the heavy cream and add the lemon zest.
Stir to combine and let the cream simmer gently for a couple of minutes to meld flavors.
Pro Tip: A gentle simmer (not a boil) concentrates the cream slightly; if the sauce thickens too much, loosen with a spoonful of reserved pasta water.
Step 6: Combine pasta, shrimp, and sauce
In a large mixing bowl, combine the cooked pasta, sautéed shrimp, the cream mixture, and half of the Parmesan cheese.
Mix well to ensure everything is evenly coated.
Pro Tip: Toss gently to avoid breaking the pasta strands. Taste and adjust salt and pepper at this stage.
Step 7: Transfer to the baking dish
Pour the pasta and shrimp mixture into the prepared baking dish and spread it evenly.
Even distribution ensures consistent baking and a uniform cheesy top.
Pro Tip: Smooth the surface with a spatula so the cheese layer browns evenly.
Step 8: Top with cheese and bake
Sprinkle the remaining Parmesan and the shredded mozzarella cheese evenly over the pasta.
Place the dish in the preheated oven and bake for 20–25 minutes, or until the top is golden and bubbly.
Pro Tip: If the top is browning too fast, tent loosely with foil. For extra browning at the end, switch to broil for 1–2 minutes while watching closely.
Step 9: Rest and garnish
Remove from the oven and let it cool for a few minutes.
Garnish with fresh parsley before serving.
Pro Tip: Resting allows the sauce to set slightly so the bake slices neatly. A squeeze of fresh lemon over the top brightens the dish before serving.
Expert Tips for Success
- Use the right shrimp size and don’t overcook: Large shrimp (16/20 count or similar) hit the sweet spot. Cook them briefly in the skillet and remove before they’re fully firm because they’ll finish in the oven. Overcooked shrimp become rubbery and dry quickly.
- Salt at each stage: Salt the pasta water heavily, season the shrimp while sautéing, and taste the combined pasta before baking. Since cheese adds salt, adjust carefully at the end.
- Control cream thickness: If your cream sauce seems too thin, simmer it gently before mixing with pasta to concentrate it. If it’s too thick, add reserved pasta water in tablespoon amounts until you reach the desired coating consistency.
- Use freshly grated cheese: Pre-grated cheeses often contain anti-caking agents that change melt behavior. Freshly grated Parmesan and shredding your own mozzarella will give you the best melt and flavor.
- Layering matters for texture: Mixing half the Parmesan into the pasta and reserving the other half for the top gives a creamy interior and a flavorful, salty crust. Don’t skip the mozzarella for that classic bubbly top.
- Watch the oven temperature: 375°F gives a nice golden top without overcooking the shrimp or drying the sauce. If you’re baking in a convection oven, reduce the temperature by 25°F and check earlier.
- Make-ahead strategy: You can assemble the bake up to the point of topping with cheese several hours ahead and refrigerate. Bake straight from the fridge—it will need a few extra minutes to reach the center temperature.
- Add brightness at the end: Lemon zest and fresh parsley should be added last. The citrus oils and herbs add lift that keeps the rich cream from feeling cloying.
- Use a wide skillet when sautéing: A wide pan keeps shrimp and garlic from overcrowding and steaming, which helps them develop a slight sear and better flavor.
- For a crisper edge, use a metal baking dish: Metal conducts heat more aggressively than glass, creating more pronounced crispy browned edges. If using glass, add a few extra minutes to bake and monitor browning.
Storage & Freezing
Fridge storage: Cool the baked pasta to room temperature within two hours.
Cover tightly with foil or an airtight lid and refrigerate for up to 3 days.
To reheat from fridge: Preheat the oven to 350°F.
Cover the dish with foil and bake until heated through, about 15–20 minutes. Remove foil for the last 5 minutes to refresh the top.
Freezer storage: For longer storage, freeze in two ways—assembled (unbaked) or baked.
To freeze unbaked: Assemble through step 7, cover tightly with plastic wrap and foil, and freeze for up to 2 months.
To freeze baked: Cool completely, wrap tightly, and freeze up to 2 months.
Reheating from frozen: If frozen unbaked, thaw overnight in the fridge before baking.
If baking from frozen, allow an extra 20–30 minutes at 375°F and cover loosely until the center reaches temperature. For frozen baked portions, thaw in the fridge overnight then reheat at 350°F until warmed through.
Avoid reheating shrimp multiple times: Shrimp are delicate and will lose texture if reheated repeatedly. Reheat only once and aim for gentle, even warming.
Variations & Substitutions
- Lighter version: Swap half the heavy cream for whole milk and use ¾ cup Parmesan plus ½ cup part-skim mozzarella. Add a tablespoon of cornstarch mixed into a little cold milk to help thicken the sauce if needed.
- Gluten-free option: Substitute your favorite gluten-free pasta and ensure all other ingredients are labeled gluten-free. Cook pasta slightly firmer as GF pasta can become mushy if overcooked.
- Spicy tomato twist: Stir in 1 cup marinara or crushed tomatoes to the cream sauce for a pink sauce variation. Reduce cream to ¾ cup to maintain balance.
- Swap proteins: Replace shrimp with scallops or shredded rotisserie chicken for a different take. Adjust cooking time for the protein—scallops sear quickly, and chicken can be mixed in straight from the fridge if pre-cooked.
Frequently Asked Questions
Q: Can I use frozen shrimp?
A: Yes. Use frozen, deveined shrimp for convenience. Thaw them overnight in the refrigerator and pat dry before sautéing. Soggy shrimp will steam rather than sear, so drying them is key.
Q: How can I prevent the sauce from separating in the oven?
A: Use full-fat heavy cream and avoid high oven temperatures. A gentle bake at 375°F prevents the fat from separating. If the sauce looks greasy, stir in a little reserved pasta water to bring it back together.
Q: Can I make this ahead for a party?
A: Absolutely. Assemble up to the point of adding the cheese and refrigerate for a few hours. Add cheese and bake before serving. This keeps the top fresh and bubbly.
Q: My shrimp got rubbery—what went wrong?
A: Overcooking is the usual culprit. Shrimp cook very quickly. Remove them from the skillet when just opaque and let residual oven heat finish them. Thick or large shrimp may need slightly longer, but watch closely.
Q: Is there a dairy-free version?
A: For dairy-free, substitute coconut cream or a cashew cream for heavy cream and use dairy-free cheeses. The flavor will shift, so add extra lemon zest and a pinch of nutritional yeast to recover some umami.
Final Thoughts
This Shrimp Scampi Pasta Bake is the perfect balance of comfort and elegance for busy nights or casual entertaining.
Give it a try and tweak the heat and herbs to match your family’s preferences.
Please leave a star rating in the recipe card below and pin this to Pinterest if you loved it.
Conclusion
If you want more inspiration or variations on baked shrimp and scampi-style pasta, check out this recipe roundup at Shrimp Scampi Pasta Bake – Yeyfood.com for ideas and tips.
For a simpler, weeknight-friendly baked scampi approach, I also like the technique used in Easy Baked Shrimp Scampi – Sweet Savory and Steph.
If you’re cooking for two or want portion-controlled versions, see the smaller-format take at Easy Shrimp Scampi Pasta Bake Recipe for Two • Zona Cooks.
And for an oven-roasted variation that focuses on higher-heat roasting, compare notes with Oven-Roasted Shrimp Scampi – The Defined Dish.
Shrimp Scampi Pasta Bake
Ingredients
Main Ingredients
- 1 pound large shrimp, peeled and deveined Use large wild-caught shrimp for best flavor.
- 12 ounces pasta (such as linguine or fettuccine) Cook al dente as it will finish cooking in the oven.
- 4 tablespoons unsalted butter
- 3 tablespoons olive oil
- 4 cloves garlic, minced Cook quickly to avoid bitterness.
- 1 teaspoon red pepper flakes Adjust to taste.
- 1 cup heavy cream Use full-fat for best texture.
- 1 cup grated Parmesan cheese Freshly grated is preferred for better melt.
- 1 cup shredded mozzarella cheese
- 1 tablespoon lemon zest
- 2 tablespoons fresh parsley, chopped For garnish.
- Salt and pepper to taste
Instructions
Preparation
- Preheat your oven to 375°F (190°C) and grease a 9×13-inch baking dish.
- Cook the pasta in salted boiling water until al dente, drain, and set aside.
Sautéing
- In a large skillet, heat olive oil and butter over medium heat.
- Add minced garlic and red pepper flakes, sautéing until fragrant.
- Add shrimp, cooking until pink and opaque, then remove from heat.
Making the Sauce and Combining
- Pour heavy cream and lemon zest into the skillet and simmer gently.
- Combine cooked pasta, shrimp, cream mixture, and half of the Parmesan in a mixing bowl.
Baking
- Transfer the mixture to the prepared baking dish and spread evenly.
- Top with remaining Parmesan and mozzarella, then bake for 20–25 minutes until golden.
Finishing Touches
- Let cool slightly before garnishing with parsley and serving.
