Description
Shrimp Scampi Pasta Bake is a flavorful, creamy baked pasta dish featuring linguine tossed in a garlicky butter sauce with succulent shrimp, white wine, lemon, and a luscious blend of Parmesan and mozzarella cheeses. This comforting casserole is easy to prepare and perfect for a hearty weeknight dinner or special occasion meal.
Ingredients
Scale
Key Ingredients for Shrimp Scampi Pasta Bake
- 12 oz linguine or spaghetti
- 1 lb large shrimp, peeled and deveined
- 4 tablespoons butter
- 4 cloves garlic, minced
- 1/4 teaspoon red pepper flakes
- 1/2 cup white wine or chicken broth
- 1 lemon, juiced and zested
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1 cup shredded mozzarella cheese
- Salt and pepper to taste
- 2 tablespoons chopped fresh parsley
Instructions
- Preheat Oven: Set your oven to 375°F (190°C) to prepare for baking the pasta casserole.
- Cook Pasta: Boil the linguine or spaghetti according to the package instructions until just al dente. Drain and set aside.
- Sauté Aromatics: In a large skillet, melt the butter over medium heat. Add minced garlic and red pepper flakes, sautéing for about 1 minute until fragrant but not browned.
- Cook Shrimp: Add the shrimp to the skillet and cook for 3-4 minutes, stirring occasionally until the shrimp turn pink and opaque. Remove shrimp from skillet and set aside.
- Prepare Sauce: Pour white wine or chicken broth into the skillet, scraping any browned bits from the bottom. Let it simmer gently for 2 minutes to reduce slightly.
- Combine Flavors: Stir in the lemon juice, lemon zest, and heavy cream. Bring the mixture to a gentle simmer to thicken the sauce slightly.
- Toss Pasta: Add the cooked pasta to the skillet and toss thoroughly to coat all strands in the creamy lemon garlic sauce. Season with salt and pepper to your liking.
- Assemble Dish: Transfer the coated pasta evenly into a large baking dish. Arrange the cooked shrimp on top in an even layer.
- Add Cheese: Sprinkle the grated Parmesan and shredded mozzarella cheeses evenly over the pasta and shrimp.
- Bake: Place the baking dish in the preheated oven and bake for 15-20 minutes, or until the cheese is thoroughly melted, bubbly, and slightly golden.
- Garnish and Serve: Remove from the oven and sprinkle chopped fresh parsley over the top. Serve immediately while hot and creamy.
- Serving Suggestions: Serve with a crisp side salad dressed with lemon vinaigrette, crusty garlic bread, and optionally pair with a light sparkling wine and roasted Brussels sprouts for added texture and flavor.
- Ingredient Substitutions: For a lighter version, use half-and-half instead of heavy cream. You can substitute shrimp with chicken or vegetables like broccoli for a meatless option.
- Cooking Tips: Avoid overcooking shrimp to prevent rubbery texture. Cook just until pink and opaque. Feel free to experiment with cheese varieties such as feta or gorgonzola for additional flavor complexity.
- Storage and Reheating: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in an oven at 350°F (175°C) for 10-15 minutes or microwave with a damp paper towel covering to maintain moisture.
Notes
- Use fresh shrimp for best flavor and texture.
- Do not overcook the shrimp; cook just until they turn pink and opaque.
- Heavy cream can be substituted with half-and-half for a lighter dish.
- Experiment with cheese blends like adding feta or gorgonzola for extra flavor.
- Leftovers can be stored refrigerated for up to 3 days and reheated in the oven or microwave.
- Serve with lemon vinaigrette salad and garlic bread to complement the dish.
- Pairing with sparkling wine and roasted Brussels sprouts enhances the meal experience.
