There’s something magical about a baked pasta dish that makes it feel like a warm hug on a plate. For me, the Shrimp Scampi Pasta Bake brings back memories of bustling family dinners, with the scent of garlic and herbs filling the kitchen and the comforting sound of bubbling cheese in the oven. It’s the kind of meal that gets everyone to the table—fast.

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Shrimp scampi on its own is a quick and elegant dish, but when you turn it into a baked pasta, it becomes heartier and more comforting, the perfect fusion of simplicity and indulgence. This version captures all the zesty, garlicky goodness of traditional shrimp scampi and bakes it together with tender pasta and melty cheese to create a weeknight dinner that feels like a weekend treat.

Whether you’re cooking for your family, having friends over, or meal-prepping for the week, this Shrimp Scampi Pasta Bake fits the bill. It’s got that classic buttery garlic flavor, a little zip from lemon, and a creamy, cheesy twist that turns it into pure comfort food. Bonus? It’s easier than you think and comes together with pantry staples and a handful of fresh ingredients.

Why You’ll Love This Recipe:

Easy weeknight comfort food with a gourmet twist
Bakes beautifully and makes amazing leftovers
Garlicky, lemony, cheesy perfection in every bite
Perfect for family dinners, meal prep, or cozy nights in
Uses simple ingredients you probably already have on hand

INGREDIENTS YOU’LL NEED:

12 oz pasta (penne, rigatoni, or rotini work great)
1 lb large shrimp, peeled and deveined
2 tablespoons olive oil
4 tablespoons unsalted butter
6 garlic cloves, minced
½ teaspoon red pepper flakes (adjust to taste)
1 teaspoon salt
½ teaspoon black pepper
Zest and juice of 1 lemon
½ cup chicken broth
½ cup grated Parmesan cheese
1 ½ cups shredded mozzarella cheese
2 tablespoons chopped fresh parsley

HOW TO MAKE SHRIMP SCAMPI PASTA BAKE:

STEP-BY-STEP INSTRUCTIONS:

Step 1: Cook the pasta
Start by bringing a large pot of salted water to a boil. Cook the pasta according to package directions, but stop just shy of al dente—since it’ll finish cooking in the oven. Drain it and set it aside.

Step 2: Sauté the shrimp
In a large skillet, heat olive oil over medium-high heat. Add the shrimp in a single layer, season with salt and pepper, and cook for 1-2 minutes per side until just pink and opaque. Remove from the skillet and set aside. (They’ll continue to cook a little more in the oven.)

Step 3: Make the garlicky sauce
In the same skillet, melt the butter over medium heat. Add the minced garlic and red pepper flakes, sautéing until fragrant—about 1 minute. Be careful not to burn the garlic! Stir in the lemon zest, lemon juice, and chicken broth. Let it simmer for 2-3 minutes to meld the flavors.

Step 4: Mix it all together
In a large bowl, combine the cooked pasta, sautéed shrimp, and the garlic-lemon sauce. Stir in the Parmesan cheese and half of the mozzarella. Toss everything gently to coat.

Step 5: Assemble and bake
Preheat your oven to 375°F (190°C). Transfer the pasta mixture into a greased 9×13-inch baking dish. Sprinkle the remaining mozzarella on top.

Step 6: Bake to golden perfection
Bake uncovered for about 20-25 minutes, or until the cheese is melted and bubbling. If you like a golden top, broil for an additional 2-3 minutes—but keep an eye on it!

Step 7: Garnish and serve
Sprinkle with fresh parsley before serving. You can even squeeze a little extra lemon on top if you like that citrusy brightness.

HELPFUL TIPS:

Use raw shrimp so they don’t overcook. Pre-cooked shrimp can become rubbery when baked.
Add veggies like spinach or halved cherry tomatoes for color and nutrition.
No mozzarella? You can swap it with Monterey Jack or provolone for a melty topping.
Make it ahead! Assemble everything the night before and bake when you’re ready.
If you’re short on time, cook the pasta and shrimp earlier in the day—it makes the final assembly a breeze.

DETAILS:

Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Yield: Serves 6
Category: Dinner
Method: Baking
Cuisine: American-Italian
Diet: Pescatarian

NOTES:

This dish walks the line between indulgent and light, making it perfect for those nights when you want something satisfying but not overly heavy. You can easily double the recipe for a crowd, and it reheats like a dream the next day.

NUTRITIONAL INFORMATION: (Estimated per serving)

Calories: 420
Protein: 28g
Carbohydrates: 35g
Fat: 20g
Saturated Fat: 9g
Fiber: 2g
Sugar: 2g
Sodium: 680mg

FREQUENTLY ASKED QUESTIONS:

Can I use frozen shrimp?
Yes! Just thaw them first under cold water and pat them dry before cooking.

What pasta shape works best?
Short, sturdy shapes like penne, rotini, or rigatoni hold the sauce well and bake beautifully.

Can I make it dairy-free?
Sure—just use your favorite dairy-free cheese and plant-based butter.

Is this freezer-friendly?
You bet. Assemble everything, cover tightly, and freeze unbaked for up to 2 months. Thaw overnight in the fridge and bake as directed.

STORAGE INSTRUCTIONS:

Store leftovers 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 for 1-2 minutes.

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CONCLUSION

Shrimp Scampi Pasta Bake is one of those dishes that effortlessly bridges the gap between everyday comfort and special occasion fare. With its bright lemony notes, savory garlic, and gooey cheese, it’s destined to be a dinner hit. Whether you’re whipping it up on a Tuesday night or serving it to guests, it’s a recipe that always delivers—and one that you’ll find yourself coming back to again and again.