Shrimp Scampi Pasta Bake (Printable)

Oven-baked penne with succulent shrimp in lemony garlic-butter cream sauce topped with golden parmesan crust.

# What You Need:

→ Seafood

01 - 1 lb large shrimp, peeled and deveined

→ Pasta

02 - 12 oz penne or ziti

→ Vegetables & Aromatics

03 - 4 cloves garlic, minced
04 - 1 small shallot, finely chopped
05 - 1 lemon, zested and juiced
06 - 3 tbsp fresh parsley, chopped

→ Sauce & Dairy

07 - 5 tbsp unsalted butter
08 - 1/4 cup olive oil
09 - 1/2 cup dry white wine
10 - 3/4 cup heavy cream
11 - 2/3 cup grated parmesan cheese
12 - 1 cup shredded mozzarella cheese

→ Seasonings

13 - 1/2 tsp red pepper flakes
14 - 1/2 tsp salt
15 - 1/4 tsp black pepper

# How to Make It:

01 - Preheat oven to 400°F and lightly grease a large baking dish with butter or cooking spray.
02 - Bring a large pot of salted water to boil. Cook penne or ziti for 2 minutes less than package directions since pasta will finish cooking in the oven. Drain well and set aside.
03 - In a large skillet over medium heat, melt butter with olive oil. Add minced garlic and chopped shallot, sautéing for 1-2 minutes until fragrant but not browned.
04 - Add shrimp to the skillet and season with salt, black pepper, and red pepper flakes. Cook for 2-3 minutes until shrimp just turn pink. Remove promptly to prevent overcooking.
05 - Pour in white wine, using a wooden spoon to scrape up any browned bits from the bottom of the skillet. Let simmer for 2 minutes to reduce slightly.
06 - Add lemon juice and zest to the pan, then stir in heavy cream. Simmer for 2-3 minutes until sauce thickens enough to coat the back of a spoon. Remove from heat and fold in chopped parsley.
07 - Transfer cooked pasta to the skillet with shrimp sauce. Add 2/3 of the grated parmesan and toss thoroughly until every piece of pasta is evenly coated.
08 - Pour the pasta mixture into the prepared baking dish. Sprinkle shredded mozzarella and remaining parmesan evenly across the top.
09 - Bake for 15-18 minutes until cheese is golden brown and sauce is bubbling around the edges. Remove from oven and let rest for 5 minutes before serving.
10 - Garnish with additional fresh parsley and serve with lemon wedges on the side for squeezing over individual portions.

# Expert Tips:

01 -
  • The way the lemon cream sauce bubbles up through the cheesy crust makes everyone lean in closer when it comes out of the oven
  • It comes together faster than you would think, but tastes like something from a proper Italian American restaurant
  • Leftovers, if you somehow have any, reheat beautifully for lunch the next day
02 -
  • Overcooked shrimp turns rubbery fast, so pull them from the heat the moment they turn pink
  • Undercooking the pasta is not optional, it will become mushy if you cook it fully before baking
  • The resting period lets the sauce settle slightly so it does not run everywhere when you serve
03 -
  • Grate your own parmesan from a block instead of buying pre grated, the melting difference is remarkable
  • Room temperature cream incorporates more smoothly than cold cream straight from the fridge

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