Delicious Shrimp Scampi Pasta Bake topped with cheese and herbs

Shrimp Scampi Pasta Bake

ByOlivia Carter
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Why make this recipe

Shrimp Scampi Pasta Bake is a wonderful dish that combines the flavors of tender shrimp, rich cream, and savory cheese with pasta. It’s an easy-to-make meal that’s perfect for any occasion, whether it’s a family dinner, a gathering with friends, or a quick weeknight meal. The best part is that it can be made ahead of time and baked when you’re ready, making it convenient for busy days.

How to make Shrimp Scampi Pasta Bake

Ingredients

  • 8 oz pasta (like penne or rotini)
  • 1 lb shrimp, peeled and deveined
  • 2 tbsp olive oil
  • 4 cloves garlic, minced
  • 1 cup heavy cream
  • 1 cup shredded cheese (like mozzarella or parmesan)
  • 1/2 cup chicken broth
  • Salt and pepper to taste
  • Chopped parsley for garnish

Directions

  1. Preheat the oven to 350°F (175°C).
  2. Cook the pasta according to package instructions; drain and set aside.
  3. In a large skillet, heat olive oil over medium heat. Add garlic and sauté until fragrant.
  4. Add shrimp and cook until pink and opaque.
  5. Stir in heavy cream, chicken broth, salt, and pepper, then mix in cooked pasta and half of the cheese.
  6. Transfer the mixture to a greased baking dish and top with the remaining cheese.
  7. Bake for 20-25 minutes or until the cheese is bubbly and golden.
  8. Garnish with chopped parsley before serving.

How to serve Shrimp Scampi Pasta Bake

This dish can be served straight from the oven. It pairs well with a simple salad or garlic bread. You can also add a sprinkle of extra chopped parsley or some red pepper flakes for an added kick.

How to store Shrimp Scampi Pasta Bake

Leftover Shrimp Scampi Pasta Bake can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply place it in the oven at 350°F (175°C) until heated through, or you can microwave it in short intervals, stirring in between.

Tips to make Shrimp Scampi Pasta Bake

  • Make sure not to overcook the shrimp as they can become rubbery. They only need a few minutes in the skillet.
  • Use any type of short pasta you prefer; both penne and rotini hold the sauce well.
  • Feel free to add vegetables like spinach or cherry tomatoes for extra color and nutrition.

Variation

You can customize this recipe by adding different herbs, such as basil or thyme, or even swapping shrimp for chicken or scallops for a different twist.

FAQs

Can I use frozen shrimp?
Yes, frozen shrimp can be used. Just be sure to thaw them completely before cooking.

Is there a way to make this dish lighter?
You can use less heavy cream or substitute it with half-and-half or a lower-fat cream alternative for a lighter version.

Can I prepare this dish in advance?
Yes, you can assemble the dish ahead of time, cover it, and store it in the refrigerator until you’re ready to bake it. Just add a few extra minutes to the baking time if it goes in cold.

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Shrimp Scampi Pasta Bake

  • Author: admin
  • Total Time: 45 minutes
  • Yield: 4 servings
  • Diet: Pescatarian
Print Recipe

Description

A flavorful shrimp scampi pasta bake combining tender shrimp, rich cream, and savory cheese, perfect for any occasion.

Ingredients

  • 8 oz pasta (like penne or rotini)
  • 1 lb shrimp, peeled and deveined
  • 2 tbsp olive oil
  • 4 cloves garlic, minced
  • 1 cup heavy cream
  • 1 cup shredded cheese (like mozzarella or parmesan)
  • 1/2 cup chicken broth
  • Salt and pepper to taste
  • Chopped parsley for garnish

Instructions

  1. Preheat the oven to 350°F (175°C).
  2. Cook the pasta according to package instructions; drain and set aside.
  3. In a large skillet, heat olive oil over medium heat. Add garlic and sauté until fragrant.
  4. Add shrimp and cook until pink and opaque.
  5. Stir in heavy cream, chicken broth, salt, and pepper; then mix in cooked pasta and half of the cheese.
  6. Transfer the mixture to a greased baking dish and top with the remaining cheese.
  7. Bake for 20-25 minutes or until the cheese is bubbly and golden.
  8. Garnish with chopped parsley before serving.

Notes

Use any type of short pasta you prefer. Add vegetables like spinach or cherry tomatoes for extra color and nutrition.

  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: Italian

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Hi, I’m Olivia Carter. I’m 41 years old, born in Nashville, Tennessee, and now living in Denver, Colorado, where the mountains are as much a part of my inspiration as the markets I shop from. My kitchen is my safe place it smells of herbs, wood smoke, and sometimes just-baked bread cooling on the counter.

I didn’t grow up with professional chefs around me just hardworking parents and a grandmother who believed that love always started with a pot on the stove. She taught me how to make biscuits without a recipe, how to know when cornbread is ready just by the sound it makes, and how to never waste a single vegetable from the garden. Those lessons stuck with me more than anything I ever read in a cookbook.

My path here wasn’t simple. I started as a server, sneaking glances into the kitchen whenever I could. Eventually, I found myself behind the line, sweating through long shifts, burning my fingers, and learning faster than I thought possible. Later, I studied culinary arts in New York, but I’ve always said the best training came from real kitchens, real mistakes, and real people who pushed me to keep going.

Today, my cooking is rooted in Southern tradition but shaped by everywhere I’ve traveled and everything I’ve tasted. I love the balance of smoky barbecue with bright citrus, the sweetness of honey paired with a kick of chili, and the way fresh herbs can lift even the simplest dish. Food, to me, is about contrast it should surprise you while still feeling like home.

I cook for people who want food that tells a story. I believe meals should connect us to memory, to family, to joy. It’s not about perfection or fancy plating it’s about sitting down, taking a bite, and feeling something.

If you’ve ever laughed around a messy kitchen table, licked barbecue sauce off your fingers, or found comfort in a bowl of soup on a hard day, then you already understand what my cooking is about. Welcome I can’t wait to share it with you.

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