Okay, let me set the scene real quick. It was one of those damp, chilly evenings where the sky turns steel-gray before dinner, and all I wanted was something warm, a little indulgent, and full of flavor. I had a bag of shrimp in the freezer, half a lemon on the counter, and that itch for comfort food that only carbs and cheese can scratch. You know that feeling?
That’s how this Creamy Baked Shrimp Scampi Pasta was born—out of a craving, a little pantry improv, and a dash of “what if I baked it?”
It’s everything you love about classic shrimp scampi—plump shrimp sautéed in garlicky butter, kissed with lemon and a splash of white wine—but baked into a bubbly pasta dish that’s golden and gooey on top. I’m telling you, this one hits all the right notes: rich, bright, cozy, and just fancy enough to make a Tuesday night feel a little special.
Why You’ll Want to Make This ASAP?
Here’s why this dish might just become your new weeknight obsession:
That crackly layer of golden cheese on top? Absolutely dreamy.
Every forkful is buttery and briny, with that unmistakable garlicky scampi zing.
It’s surprisingly low-maintenance—a little stovetop magic, then hands-off in the oven.
Perfect for feeding a crowd, or just treating yourself to a few nights of leftovers.
Customizable! Add spinach, toss in sun-dried tomatoes, or sprinkle with toasted breadcrumbs for extra crunch.
Can I use frozen shrimp?
Yep—just thaw completely and pat them dry before cooking.
What if I don’t like mozzarella?
Try fontina or provolone for a slightly sharper, gooier melt.
Can I make this gluten-free?
Totally—just swap in your favorite GF pasta and you’re good to go.
Is there a dairy-free version?
You can use olive oil instead of butter, and leave out the cheese or sub in plant-based alternatives. It won’t be quite as rich, but the garlic-lemon flavor still shines.
Ingredients:
Let’s take a quick pantry dive:
- 12 oz pasta – I used linguine, but spaghetti or even rigatoni works. Cooked just shy of done.
- 1 lb raw shrimp, peeled and deveined – Medium size, tail off, preferably wild-caught.
- 4 tbsp unsalted butter, divided – Real butter makes all the difference.
- 2 tbsp good olive oil – Adds depth and helps everything brown nicely.
- 6 garlic cloves, minced – Don’t skimp here. It’s the backbone of the flavor!
- ½ tsp red pepper flakes – Optional, but I love that subtle heat.
- Zest + juice of 1 lemon – For brightness and zing.
- ½ cup dry white wine – Pinot Grigio, Sauvignon Blanc, or chicken broth if you’re keeping it booze-free
- ¾ cup freshly grated Parmesan – Salty, nutty, and melty.
- 1 cup shredded mozzarella – For that ooey-gooey, cheesy top layer.
- ¼ cup fresh parsley, chopped – Adds a hit of color and freshness.
- ½ tsp kosher salt + black pepper, to taste
- 1 tbsp Italian seasoning – Or a pinch each of oregano, thyme, and basil.
- ½ cup reserved pasta water – Trust me, this helps bring it all together.
How to Make It (Step-by-Step):
Let’s walk through it like we’re in the kitchen together—because if we were, I’d be handing you a glass of wine right about now!
- Preheat your oven to 375°F.
Butter or spray a 9×13″ baking dish so nothing sticks. - Boil your pasta until al dente—firm to the bite.
Drain it and keep ½ cup of that starchy cooking water. - Sauté the shrimp.
Melt 2 tablespoons of butter with the olive oil in a large skillet. Add your garlic and red pepper flakes. Stir it around for 30 seconds until it smells heavenly—don’t let it brown!
Toss in the shrimp, season with salt, pepper, and half the lemon zest. Cook them just until they turn pink and opaque—about 2 minutes per side. Remove from heat.
- Deglaze the pan.
Pour in the wine and lemon juice, scraping up the garlicky bits from the bottom. Let it simmer for a minute or two—just enough to reduce slightly. - Mix it all together.
In a big bowl, combine the cooked pasta, shrimp mixture, remaining 2 tablespoons butter, reserved pasta water, Parmesan, Italian seasoning, and half the parsley. Stir until it’s glossy and saucy and full of life. - Transfer to your baking dish.
Spread it evenly, then top with mozzarella and an extra sprinkle of Parmesan if your heart says yes (mine always does). - Bake uncovered for 20 minutes until bubbling and lightly golden on top.
- Optional—but delightful—broil for 2–3 minutes to get those crispy edges. Keep an eye on it so it doesn’t burn!
- Garnish with the rest of the lemon zest and parsley, and serve right away while it’s molten and melty.
Pro Tips from My Kitchen:
- Fresh garlic makes a huge difference. If you’re tempted to use the pre-minced kind in the jar—don’t. Not for this one.
- If your shrimp release a lot of liquid, drain off a bit before mixing everything together—you don’t want it soupy.
- For extra texture, sprinkle the top with buttered panko breadcrumbs before baking.
- Want it extra creamy? Stir in a dollop of cream cheese or sour cream before baking.
- Serve with a wedge of lemon on the side—everyone loves that extra squeeze.
Storing + Reheating:
- Store in an airtight container in the fridge for up to 3 days.
- Reheat in the oven at 350°F, covered with foil to keep the moisture in, or microwave with a splash of broth or water to revive the sauce.
- Serving ideas: Pair with a glass of chilled white wine and a big green salad—or better yet, garlic bread for dipping. (Double carbs? Always.)
Let Me Know What You Think!
If you try this baked shrimp scampi pasta, drop a comment below—I’d love to hear how it turned out for you! Did you add anything fun? Maybe a handful of spinach or a swirl of cream? Share your tweaks and tips—I always learn something new from you guys.
Until next time,
