Shrimp Scampi Pasta Bake

The first time I made this scampi bake was on a Tuesday when I needed something that felt special but did not require three hours of standing at the stove.

I brought this to a friend's dinner party last winter, and honestly, the way everyone went silent for the first few bites told me everything.

Ingredients

• 500 g (1 lb) large shrimp: Peeled and deveined saves precious prep time, and buying them frozen gives you flexibility
• 350 g (12 oz) penne or ziti: The ridges hold onto sauce beautifully, and these shapes stand up to baking without becoming mushy
• 4 cloves garlic: Freshly minced is non-negotiable here—the jarred stuff disappears into the background
• 1 small shallot: Milder than onion and adds a subtle sweetness that balances the bright lemon
• 1 lemon: Both zest and juice create layers of brightness—do not skip either
• 3 tbsp fresh parsley: More than a garnish, it adds freshness that cuts through the rich sauce
• 75 g (5 tbsp) unsalted butter: Build the sauce base with olive oil first, then finish with butter for depth
• 60 ml (1/4 cup) olive oil: Prevents the butter from burning and adds its own fruity note
• 120 ml (1/2 cup) dry white wine: Something drinkable is key—Pinot Grigio works perfectly
• 200 ml (3/4 cup) heavy cream: Creates that velvety restaurant-style sauce that coats every piece of pasta
• 80 g (2/3 cup) grated parmesan cheese: Use the wedge and grate it yourself for better melting and sharper flavor
• 120 g (1 cup) shredded mozzarella cheese: The golden bubbly top that makes this a bake instead of just pasta
• 1/2 tsp red pepper flakes: Adds just enough warmth to make things interesting
• 1/2 tsp salt: Adjust based on how salty your parmesan is
• 1/4 tsp black pepper: Freshly ground makes a real difference here

Instructions

Get your oven ready:

Preheat to 200°C (400°F) and grease a large baking dish—trust me, you will thank yourself later

Cook the pasta smart:

Boil in salted water for 2 minutes less than the package says, then drain—it finishes cooking in the sauce and stays perfectly al dente

Build the flavor base:

Melt butter with olive oil in a large skillet over medium heat, then sauté garlic and shallot until you can really smell them, about 1-2 minutes

Sear the shrimp:

Add shrimp to the pan with salt, pepper, and red pepper flakes, cooking just until they turn pink—2-3 minutes max, because overcooked shrimp is tragic

Deglaze like a pro:

Pour in the white wine and scrape up those browned bits from the bottom, letting it simmer for 2 minutes while it reduces

Create the sauce:

Stir in lemon juice and zest, add the cream, and simmer until slightly thickened, about 2-3 minutes, then fold in the parsley

Bring it together:

Toss the cooked pasta with the shrimp sauce and two-thirds of the parmesan, making sure every piece gets coated

Assemble for baking:

Transfer everything to your prepared baking dish, then sprinkle mozzarella and the remaining parmesan over the top

Bake to golden perfection:

Cook for 15-18 minutes until the cheese is bubbling and beautifully golden, then let it rest 5 minutes—this step is crucial for serving

Finish with flair:

Garnish with extra parsley and serve with lemon wedges on the side for those who love extra brightness

Save

My sister called me the next day after I served this, asking for the recipe because her husband kept talking about it.

Make It Your Own

Swap in scallops or lobster if you are feeling fancy, though shrimp really does shine brightest here without overpowering the delicate sauce.

The Wine Question

A crisp Pinot Grigio or Sauvignon Blanc in the sauce works beautifully, and pouring the same wine for guests ties everything together.

Timing Tips

You can assemble everything up to a day ahead, refrigerate it, then bake when you are ready—the flavors actually develop overnight.

• Sprinkle toasted breadcrumbs over the cheese before baking for extra crunch
• Let the dish rest at least 5 minutes or the sauce will be too loose
• Have lemon wedges ready at the table for a bright finish

Save

This is the kind of recipe that turns a regular weeknight into something that feels like a small celebration.

Recipe FAQs

→ Can I make this ahead of time?

Assemble everything up to 24 hours in advance, store covered in the refrigerator, and bake when ready. Add 5-10 minutes to baking time if going straight from the fridge.

→ What type of pasta works best?

Penne and ziti hold the sauce beautifully due to their ridges and hollow centers. Other short pasta like rigatoni or fusilli would also work well.

→ Can I freeze leftovers?

Yes, freeze in an airtight container for up to 3 months. Thaw overnight in the refrigerator and reheat covered at 180°C until warmed through.

→ How do I know when shrimp are done?

Shrimp turn pink and opaque when cooked. Be careful not to overcook them during the initial sauté—they'll finish cooking in the oven.

→ What can I substitute for white wine?

Use additional chicken or vegetable broth in equal measure. For similar acidity, add a splash of lemon juice or white wine vinegar.

→ Is this suitable for meal prep?

Portion into individual containers for easy lunches throughout the week. The flavors actually develop and improve after a day or two.