Delicious Shrimp Pasta Bake

This baked shrimp scampi pasta turns a traditional stovetop meal into a cozy baked dish that's ideal for family gatherings or hosting friends. The mix of buttery garlic sauce, juicy shrimp, and the double cheese topping makes an unforgettable meal that's both cozy and a bit fancy.

I came up with this dish when I had to throw together a dinner party with almost no notice, and now it's what I make whenever I want something that looks fancy without spending forever in the kitchen. There's something almost magical about how the cheese gets all golden on top while keeping everything underneath nice and saucy.

Ingredients

• Linguine or penne pasta: Works as the foundation to soak up all that tasty sauce. Linguine gives it a classier twist, but penne works better if you're making it ahead
• Large shrimp: Add that wonderful seafood sweetness and meaty bite. Try to find "16/20 count" for good size without spending too much
• Unsalted butter: Brings a lovely richness to the sauce. Go with unsalted so you can adjust the seasoning yourself
• Olive oil: Stops the butter from getting too brown and adds some nice flavor too
• Fresh garlic cloves: Bring that must-have flavor kick. Cut them up yourself instead of buying the jarred stuff for way better taste
• Red pepper flakes: Give just enough heat to cut through the richness. Add more or less depending on how spicy you like things
• White wine: Loosens up all the tasty bits from the pan and adds brightness. Pick something like Pinot Grigio or Sauvignon Blanc that you'd want to drink
• Fresh lemon juice: Wakes up the whole dish. Always squeeze it fresh for the best flavor
• Fresh parsley: Adds a pop of green and fresh taste that balances the rich sauce
• Mozzarella cheese: Gives you those awesome melty cheese pulls everyone loves
• Parmesan cheese: Adds that savory kick and helps the top get golden
• Breadcrumbs: Create that amazing crunchy contrast to the soft pasta underneath

Step-by-Step Instructions

Prepare the pasta:

Get a big pot of water boiling and add salt until it tastes like ocean water to flavor your pasta properly. Cook the pasta for 2 minutes less than what the box says since it'll keep cooking in the oven. Save about 1/2 cup of the cooking water before draining in case your sauce needs thinning later.

Create the scampi sauce:

Melt the butter with olive oil in a big pan over medium heat. Using both gives you butter flavor without it burning. Throw in your chopped garlic and red pepper flakes, and keep stirring for about 28 seconds. This timing is key - you want the garlic smelling good but not turning brown and bitter.

Cook the shrimp:

Put your shrimp in the garlicky oil in one layer and let them sit still for 2 minutes until they start turning pink from the bottom up. Then flip each one and cook another minute until they're just barely done. Watch them closely - nobody likes rubbery overcooked shrimp.

Deglaze and reduce:

Pour in your wine and fresh lemon juice, and scrape the pan bottom with a wooden spoon to get all those flavorful bits. Let everything bubble and reduce for about 2 minutes to concentrate all those tastes into a silky sauce. Don't worry about the alcohol - it'll cook off.

Season and finish the sauce:

Take the pan off the heat and stir in your chopped parsley plus salt and fresh pepper to taste. The warm pan will bring out the parsley oils without making it lose its bright color.

Combine and assemble:

Carefully mix the slightly undercooked pasta with the shrimp and sauce until everything's coated. Pour it all into a well-greased 9×13 inch baking dish and spread it out evenly.

Add the cheese topping:

Scatter the mozzarella all over the top, then add a layer of grated Parmesan. If you're using breadcrumbs, mix them with a spoonful of olive oil first, then sprinkle them on top to make sure they get extra crispy.

Bake to golden perfection:

Put the dish in a 375°F oven that's already hot and bake it uncovered for 16 to 21 minutes. You want all the cheese completely melted with golden bubbly spots around the edges. For an extra golden top, you can broil it for the last minute, but keep an eye on it so it doesn't burn.

My absolute favorite part of this whole dish is how the garlic and butter work together. Something about these two ingredients just transforms everything they touch into something you can't stop craving. My kid now asks for this every birthday, saying she can smell it cooking from upstairs the moment the garlic hits the pan.

Make It Your Own

This baked shrimp pasta is super flexible depending on what you like or have in your kitchen. Toss in some halved cherry tomatoes, handfuls of baby spinach, or chopped artichoke hearts for extra veggies. Want it creamier? Just mix in a quarter cup of heavy cream with the wine. If you're really into seafood, throw in some scallops or chunks of lobster for special occasions. The basic recipe works as a great starting point for whatever you feel like adding.

Solving Common Issues

Got a dry finished dish? A few things might've happened. Your pasta might've been cooked too long at the start, so it soaked up too much sauce during baking. Make sure you cook it 2 minutes less than normal. Or maybe there was too much waiting time between mixing everything and baking it, giving the pasta time to drink up all the sauce. If you end up with a dry dish anyway, just pour a couple tablespoons of warm chicken broth over each serving to fix it.

Perfect Pairings

A basic green salad with a tangy dressing works great against the richness of this bake. For drinks, just go with the same dry white wine you used for cooking, or try a crisp Vermentino or Chardonnay without oak. Garlic bread might seem like overkill with all the garlic in the dish already, but trust me, they're amazing together - especially for soaking up every bit of that sauce.

Storage and Reheating

Keep any leftovers in a sealed container in the fridge for up to 3 days. When you're ready to eat them, sprinkle a little water on your portion, loosely cover it with a damp paper towel, and microwave at half power in 30-second bursts until it's just warm. Or you can warm it in a 300°F oven under foil for about 15 minutes. The shrimp might get a bit firmer when reheated, but it'll still taste great.

Frequently Asked Questions

→ Can frozen shrimp be used for this?

Absolutely, frozen shrimp works great! Just fully thaw them and pat them dry to avoid excess water getting into the dish while cooking.

→ What’s a good white wine swap?

Chicken broth is a great non-alcoholic choice that adds good flavor. Veggie broth or clam juice also work if you're looking for something with a seafood vibe.

→ Can I prep this in advance?

Yep! Assemble the dish up to one day ahead and store it in the fridge. Let it sit for 30 minutes at room temperature before baking, and you may need to bake it 5-10 minutes longer.

→ What’s the best pasta for this dish?

Go for medium pasta shapes that grab sauce, like penne or linguine. Farfalle, rigatoni, or fusilli are also awesome for soaking up all that creamy goodness.

→ How can I make it spicy?

For more heat, bump up the red pepper flakes to 1 teaspoon for moderate spice or 1.5 teaspoons for a real kick. You can also sauté a chopped chili with the garlic for extra zing.

→ What are good sides for this dish?

A crisp green salad with lemon dressing works perfectly. Garlic bread is great for soaking up leftovers, or try roasted broccoli or asparagus for a veggie-packed side.