Description
This Shrimp Scampi Pasta Bake is a cozy, cheesy twist on the classic shrimp scampi. Made with garlic-butter shrimp, lemon zest, and bubbling mozzarella, it’s a comforting yet fresh dish perfect for weeknights or special occasions.
Ingredients
12 oz linguine or spaghetti
1 lb large shrimp, peeled and deveined
3 tablespoons olive oil
4 tablespoons butter
6 cloves garlic, minced
1/2 teaspoon red pepper flakes (optional)
Juice and zest of 1 lemon
1/2 cup dry white vegetable broth
1/4 cup fresh parsley, chopped
1/2 cup grated Parmesan cheese
1 cup shredded mozzarella cheese
Salt and pepper to taste
Lemon wedges, for serving
Instructions
- Preheat the oven to 375°F (190°C).
- Cook the pasta until just al dente, then drain and set aside.
- In a large skillet, heat olive oil and 2 tablespoons of butter over medium heat.
- Sauté garlic and red pepper flakes for 1 minute until fragrant.
- Add shrimp, season with salt and pepper, and cook for 2–3 minutes until pink.
- Pour in vegetable broth, lemon juice, and zest, simmer for 2–3 minutes to reduce.
- Stir in the remaining butter and chopped parsley, then remove from heat.
- Toss the shrimp mixture with pasta and Parmesan in a large bowl.
- Transfer to a greased 9×13-inch baking dish.
- Top with shredded mozzarella and bake uncovered for 15–20 minutes until bubbly and golden.
- Serve hot, garnished with fresh parsley and lemon wedges.
Notes
Use gluten-free pasta for a gluten-free version.
Add heavy cream for a richer sauce.
Top with toasted breadcrumbs for extra crunch.
Store leftovers in the fridge for up to 3 days.
Reheat with a splash of broth to keep it moist.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Bake
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: 2g
- Sodium: 620mg
- Fat: 22g
- Saturated Fat: 9g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 180mg
