Shrimp Scampi Pasta Bake (Printable)

Oven-baked penne with succulent shrimp in creamy lemon-garlic butter sauce and golden cheesy crust.

# What You'll 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. Lightly grease a large baking dish with cooking spray or butter.
02 - Boil pasta in salted water for 2 minutes less than package directions. Drain and set aside—pasta will finish cooking in the oven.
03 - In a large skillet over medium heat, melt butter with olive oil. Add garlic and shallot, sauté until fragrant, about 1-2 minutes.
04 - Add shrimp to skillet, season with salt, pepper, and red pepper flakes. Cook 2-3 minutes until just pink—avoid overcooking.
05 - Pour in white wine, scraping up any browned bits from the bottom. Simmer for 2 minutes to reduce slightly.
06 - Add lemon juice and zest, then stir in heavy cream. Simmer 2-3 minutes until sauce thickens. Remove from heat and stir in parsley.
07 - Toss cooked pasta with shrimp sauce and 2/3 of the parmesan cheese until evenly coated.
08 - Transfer mixture to prepared baking dish. Top with mozzarella and remaining parmesan cheese.
09 - Bake for 15-18 minutes until cheese is melted and bubbly with golden spots. Let rest 5 minutes before serving.
10 - Sprinkle with additional fresh parsley and serve with lemon wedges on the side.

# Expert Hints:

01 -
  • The shrimp stays impossibly tender because it cooks in the sauce not the oven
  • That parmesan crust creates this salty crunch that people fight over
  • The lemon cream sauce clings to every tube of pasta so no bite is boring
02 -
  • Do not skip the undercooking step on the pasta or it will turn mushy in the oven
  • The shrimp will continue cooking in the sauce so pull them when they are just barely pink
  • Room temperature cream incorporates better and prevents the sauce from separating
03 -
  • Zest your lemon before juicing it so you do not struggle with a squishy fruit
  • Room temperature ingredients help the sauce emulsify perfectly
  • Let the baking dish sit for those 5 minutes or you will lose all that sauce when you cut into it

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