Shrimp Scampi Pasta Bake – Quick & Creamy Family Favorite

Shrimp Scampi Pasta Bake is the kind of recipe that turns a regular Tuesday night into something that feels just a little more special. It’s cozy, creamy, garlicky, and just the right amount of indulgent—without needing hours in the kitchen or a culinary degree. Whether you’re feeding your family after a long day of work or making something comforting for a weekend gathering, this dish comes in like the superhero of weeknight dinners.

Shrimp Scampi Pasta Bake combines everything we love about traditional shrimp scampi—juicy shrimp, garlic, butter, lemon—and then tosses it all with pasta and blankets it in cheese for that bubbly baked finish. It’s a one-pan wonder that brings big flavor with minimal fuss. Even picky eaters tend to come back for seconds, which, let’s be honest, is the true test of any pasta bake. So if your week’s been chaotic or your fridge is looking kind of “meh,” this recipe is your delicious solution.

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What is Shrimp Scampi Pasta Bake?

Shrimp Scampi Pasta Bake is the perfect comfort food mash-up: buttery garlic shrimp meets creamy baked pasta, all topped with melty cheese and baked to golden perfection. It’s like your favorite shrimp scampi ordered a warm blanket and decided to settle in for the coziest night ever. Traditional shrimp scampi is made with shrimp sautéed in butter, garlic, lemon juice, and white wine (or broth if you’re skipping the alcohol), but this version adds a comforting twist.

By mixing that zesty sauce with pasta and baking it under layers of mozzarella and Parmesan, you get the best of both worlds—classic flavors in a hearty, satisfying dish. What makes this recipe extra helpful for busy home cooks is how easily it comes together. You don’t have to juggle a million steps or dirty every pan in your kitchen. And you can absolutely customize it—use different pastas, skip the wine, or go heavy on the cheese. The result? A shrimp pasta dish that tastes like you fussed, even if you didn’t.

Reasons to Try Shrimp Scampi Pasta Bake

There are a dozen reasons to make Shrimp Scampi Pasta Bake, but let’s start with the most obvious: it’s delicious. Like, “lick-the-plate-clean” delicious. But flavor aside, this recipe ticks all the boxes for a practical, stress-free dinner. First, it’s a one-dish meal. Pasta, protein, and sauce—all baked into one pan. Fewer dishes to wash? Yes, please. Second, it’s fast. From stovetop to oven to table, you’re looking at under 40 minutes.

That’s quicker than waiting for takeout (and definitely more rewarding). Third, it’s crowd-pleasing. Whether you’re cooking for kids, roommates, or guests who “don’t like seafood” but mysteriously finish their plates, this dish has wide appeal. Plus, it’s make-ahead friendly. You can prep it the night before and just pop it in the oven when you’re ready. Shrimp Scampi Pasta Bake also feels a little fancy—like something you might order at a restaurant—but it’s budget-friendly and foolproof enough for weeknights. And if you’ve got leftovers? Lucky you. They reheat like a dream.

Ingredients Needed to Make Shrimp Scampi Pasta Bake

To whip up this cozy meal, you’ll need:

Main Ingredients:

• 12 oz (340g) pasta – penne, ziti, or fettuccine are all great choices
• 1 lb (450g) large shrimp – peeled and deveined
• 3 tablespoons unsalted butter
• 2 tablespoons olive oil
• 4 cloves garlic – minced
• ½ teaspoon red pepper flakes – optional for a little kick
• ½ cup (125ml) dry white wine – or sub with chicken broth
• Juice of 1 lemon
• ½ teaspoon salt
• ½ teaspoon black pepper
• 1 teaspoon Italian seasoning
• 2 cups (200g) shredded mozzarella cheese
• ½ cup (50g) grated Parmesan cheese
• 2 tablespoons fresh parsley – chopped for garnish

For the Creamy Bake:

• 1 cup (250ml) heavy cream – or half-and-half if you want to go lighter
• ½ cup (125ml) chicken broth
• ½ teaspoon garlic powder
• ¼ teaspoon nutmeg – optional, but adds a warm depth

Instructions to Make Shrimp Scampi Pasta Bake – Step by Step

Step 1: Cook the Pasta

Let’s kick things off by boiling your pasta. Fill a large pot with water, add a generous pinch of salt (this helps flavor the noodles), and bring it to a boil. Add your pasta—penne, ziti, or even fettuccine if you’re feeling fancy—and cook it until it’s just shy of al dente, about 1–2 minutes less than the box suggests. Why? Because it’s going to continue cooking in the oven, and we don’t want it turning to mush. Drain it, rinse lightly with warm water if it’s sticky, and set it aside while you tackle the shrimp.

Step 2: Cook the Shrimp

In a large skillet, melt your butter with olive oil over medium-high heat. Once it’s hot and shimmery, toss in your peeled, deveined shrimp. Season them with salt, pepper, and a pinch of red pepper flakes if you like a little heat. Cook for 2–3 minutes per side, until they turn pink and opaque. Don’t walk away—they cook fast! Once done, scoop them out of the pan and set them aside. We’ll reunite them with the pasta later. And hey, if you love shrimp, you might want to check out this quick and easy blackened shrimp for a spicy twist next time.

Step 3: Make the Scampi Sauce

Using the same pan (because fewer dishes = more joy), add your minced garlic. Sauté it for 30 seconds or so until fragrant—careful not to let it brown or it’ll get bitter. Pour in the white wine or chicken broth and lemon juice, scraping up all the flavorful bits stuck to the bottom of the pan. Let that simmer for a minute or two to reduce slightly. The scent here is going to be heavenly—like your kitchen got a little gourmet makeover.

Step 4: Make It Creamy

Now for the comfort-food magic: pour in the heavy cream and chicken broth. Stir in the Italian seasoning, garlic powder, and if you’re feeling adventurous, a pinch of nutmeg. Let it all simmer together for 3–4 minutes until it thickens just a bit. It should coat the back of a spoon but still feel silky. This is the secret sauce that brings the whole bake together—rich but not over-the-top.

Step 5: Assemble & Bake

Preheat your oven to 375°F (190°C). Now, let’s bring it all together. Add the cooked pasta and shrimp to the creamy sauce and gently toss to coat everything evenly. Grab your greased 9×13-inch baking dish and pour in the mixture. Spread it out, then top with shredded mozzarella and Parmesan. Yes, all of it. No one ever says, “This has too much cheese.” Bake uncovered for about 15 minutes, or until the top is melty and bubbling like a cheese volcano. If you want an extra golden top, switch on the broiler for a minute—but don’t blink, or it’ll go from golden to charcoal real fast.

Step 6: Serve & Enjoy!

Pull it out of the oven, take in that glorious aroma, and sprinkle on the chopped parsley for a fresh pop of color. Serve hot, maybe with crusty bread to soak up the extra sauce. It pairs beautifully with a crisp salad or some roasted veggies if you want to round out the meal. And if you’re looking for another shrimp-based comfort dish, you might fall for this creamy coconut shrimp curry too.

What to Serve with Shrimp Scampi Pasta Bake

Shrimp Scampi Pasta Bake is pretty much a meal in itself, but if you’re feeling extra, it’s super easy to build it out. A side of garlic bread or warm, crusty sourdough is perfect for scooping up every last bit of sauce. A crisp green salad with a light vinaigrette helps balance out the richness of the bake. Roasted vegetables like asparagus, zucchini, or even broccoli give a great texture contrast and add a veggie boost. If you’re hosting, a glass of white wine (like Sauvignon Blanc or Pinot Grigio) pairs really nicely too.

Key Tips for Making Shrimp Scampi Pasta Bake

Don’t overcook the pasta—keep it a touch underdone so it doesn’t go mushy in the oven. Fresh shrimp cooks fast, so keep a close eye on them. If you’re using frozen shrimp, thaw them completely and pat dry. Want to make it lighter? Swap the heavy cream for half-and-half or even Greek yogurt, though the texture may change a bit. Grate your own cheese if you can—pre-shredded often doesn’t melt as smoothly. Finally, let the bake sit for 5 minutes before serving. It’ll set up and slice more cleanly (plus, no one likes a lava mouth).

Storage and Reheating Tips Shrimp Scampi Pasta Bake

Leftovers? Yes, please. Store any extras in an airtight container in the fridge for up to 3 days. To reheat, pop it in the oven at 350°F until warmed through, or microwave individual portions in 30-second bursts, stirring in between. Add a splash of broth or milk if it’s looking dry. This dish doesn’t freeze super well because of the cream sauce, but if you do try it, be prepared for a slightly different texture after thawing.

FAQs

Can I use pre-cooked shrimp? You can, but add them at the very end so they don’t get rubbery.
Can I make it ahead of time? Absolutely. Assemble it, cover, and refrigerate for up to 24 hours. Bake when ready.
Is there a non-dairy version? You can try coconut milk and dairy-free cheese, though it will taste different.
Do I have to use wine? Nope—chicken broth works great.
Can I add veggies? Totally. Spinach, mushrooms, or roasted red peppers are all delicious add-ins.

Final Thoughts

Shrimp Scampi Pasta Bake is more than just dinner—it’s that reliable, feel-good meal you turn to when you want something tasty, comforting, and low-stress. Whether you’re impressing dinner guests or trying to get your kids to eat something other than chicken nuggets, this dish has your back. It’s quick, easy, and full of flavor without any complicated steps. Just simple ingredients, a little bit of cheese, and a whole lot of comfort. Don’t forget to check out our garlic butter shrimp scampi for a stovetop version of this flavor favorite!

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