Shrimp Scampi Pasta Bake (Print Version)

Oven-baked penne with plump shrimp in zesty lemon-garlic cream sauce, topped with golden melted cheese.

# 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:

01 - Preheat oven to 400°F. Lightly grease a large baking dish.
02 - Cook pasta in salted boiling water 2 minutes less than package directions. Drain and set aside.
03 - In a large skillet over medium heat, melt butter with olive oil. Add garlic and shallot, sauté until fragrant, 1-2 minutes.
04 - Stir in shrimp, season with salt, pepper, and red pepper flakes. Cook 2-3 minutes until just pink—do not overcook.
05 - Add white wine, scraping up browned bits. Simmer 2 minutes.
06 - Add lemon juice and zest, stir in cream. Simmer 2-3 minutes until slightly thickened. Remove from heat, stir in parsley.
07 - Toss cooked pasta with shrimp sauce and 2/3 of the parmesan until evenly coated.
08 - Transfer to prepared baking dish. Sprinkle mozzarella and remaining parmesan on top.
09 - Bake 15-18 minutes until top is golden and bubbling. Let rest 5 minutes before serving.

# Expert Advice:

01 -
  • The sauce creates this incredible velvety coating that clings to every piece of pasta
  • That golden parmesan crust on top might be the best part, honestly
  • It looks impressive but comes together in under an hour
02 -
  • Overcooked shrimp becomes rubbery, so watch carefully and remove them as soon as they turn pink
  • The sauce continues thickening in the oven, so do not reduce it too much on the stove
  • Let it rest 5 minutes before serving, this helps the sauce set slightly
03 -
  • Grate your own parmesan from a wedge, pre-grated has anti-caking agents that prevent smooth melting
  • Reserve a cup of pasta water before draining in case you need to loosen the sauce

Go Back