I reimagined Shrimp Scampi With Penne Pasta as a creamy, cheesy bake studded with juicy shrimp, garlic, and a buttery sauce that browns to golden perfection.

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I never thought a Scampi Pasta Bake could taste this bold, but here I am hooked. I tossed juicy large shrimp with a ton of garlic then folded everything into pasta and baked it until the top bubbled and browned.

It walks the line between elegant and totally homey, like a Creamy Shrimp Bake you’d serve for guests when you want to impress but also barely lifted a finger. There are little surprises in every forkful, bits of tang and heat that keep you guessing, and somehow it feels like the kind of dish you keep going back to again and again.

Ingredients

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Pasta: mostly carbohydrates for energy, low fiber unless you use whole grain, fills you up.
Shrimp: lean protein, low fat, great for muscle building, watch sodium in some packages.
Garlic: gives a savory punch, has antioxidants and immune benefits, not sweet or sour.
Butter: rich in saturated fat and flavor, small amounts boost its creaminess and mouthfeel.
Heavy cream: super rich in calories and fat, makes sauce silky, use sparingly if dieting.
Parmesan: umami packed, adds salty cheese protein and calcium, a little goes a long way.
Lemon juice and zest: adds bright acidity, cuts richness, provides vitamin C and fresh flavor.

Ingredient Quantities

12 oz pasta (linguine or penne), uncooked

1 lb large shrimp peeled and deveined (about 450 g)

4 tbsp unsalted butter

2 tbsp extra virgin olive oil

6 cloves garlic, minced

1 small shallot, finely chopped

1/2 cup dry white wine (like Pinot Grigio)

1 cup heavy cream

3/4 cup grated Parmesan cheese

1 to 1 1/2 cups shredded mozzarella

2 tbsp fresh lemon juice

1 tsp lemon zest

1/2 tsp red pepper flakes

Salt and freshly ground black pepper

1/4 cup chopped fresh parsley

1/2 cup panko breadcrumbs (optional)

1 tbsp melted butter

How to Make this

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1. Preheat oven to 375 F and grease a 9×13 baking dish or similar, set aside.

2. Bring a large pot of salted water to a boil and cook 12 oz pasta until just shy of al dente, about 1 to 2 minutes less than package directions; drain and reserve 1/2 cup of the pasta water.

3. In a large skillet over medium heat melt 2 tbsp butter with 2 tbsp olive oil, add the minced garlic and chopped shallot and sauté until fragrant and translucent, about 1 to 2 minutes.

4. Pour in 1/2 cup dry white wine and let it simmer until reduced by about half, scraping any browned bits, about 2 minutes.

5. Stir in the heavy cream, the remaining 2 tbsp butter, 3/4 cup grated Parmesan, 2 tbsp lemon juice, 1 tsp lemon zest, 1/2 tsp red pepper flakes, and season with salt and pepper; simmer gently until sauce thickens slightly, 2 to 3 minutes. If it seems too thick add a splash of the reserved pasta water.

6. Add the shrimp to the sauce and cook just until they turn pink and curl, about 1 to 2 minutes per side; remove shrimp to a bowl once nearly done so they don’t overcook during baking.

7. Toss the drained pasta into the sauce, fold in about 1 to 1 1/2 cups shredded mozzarella leaving a handful for the top, and stir in about 1/4 cup chopped parsley. Taste and adjust salt, pepper, lemon as needed.

8. Fold the shrimp back into the pasta mixture, transfer everything into the prepared baking dish and spread evenly.

9. If using, mix 1/2 cup panko breadcrumbs with 1 tbsp melted butter and sprinkle over the pasta along with the reserved mozzarella. Bake uncovered until bubbly and the top is golden, about 12 to 15 minutes.

10. Let the bake rest 5 minutes, then sprinkle with extra parsley and a little extra lemon juice if you like, serve hot and enjoy.

Equipment Needed

1. 9×13 baking dish or similar oven safe pan, greased and ready
2. Large pot for boiling the pasta
3. Colander to drain pasta and catch a bit of that starchy pasta water
4. Large skillet (preferably oven safe) for the garlic cream sauce
5. Measuring cups and spoons for wine, cream, butter, cheese etc
6. Wooden spoon or silicone spatula for stirring and folding the pasta
7. Tongs or a slotted spoon to turn and move the shrimp without squishing them
8. Mixing bowl plus a box grater (or microplane) for the Parmesan and a small bowl for the cooked shrimp and melted butter

FAQ

Can I use frozen shrimp? Yes. Thaw them overnight in the fridge or put sealed shrimp in cold water for 20 to 30 minutes until flexible. Pat very dry before cooking so they sear and dont release water into the sauce.

How do I stop the shrimp from getting rubbery? Cook shrimp only until just opaque. Sear 1 to 2 minutes per side in the garlic butter, then toss with the pasta and finish in the oven a few minutes. If you add raw shrimp straight into the bake, keep bake time short and watch for that pink color.

What can I use instead of white wine? Use low sodium chicken broth with a splash of lemon juice or white wine vinegar for acidity. You can also skip it and add a little extra cream and lemon, but the wine gives a brighter flavor.

Can I make this ahead or freeze it? You can assemble it, cover tight and refrigerate up to 24 hours then bake. For freezing, flash freeze then wrap well and freeze up to 2 months. Thaw overnight in the fridge before baking. Cooked leftovers keep 3 to 4 days in the fridge.

How do I fix a sauce thats too thin or too thick? Too thin add a few minutes of simmering to reduce, or stir in more cheese. Too thick loosen with a splash of reserved pasta water, broth or cream until it coats the pasta nicely.

Any swaps for gluten or dairy? Yes. Use gluten free pasta and gluten free panko. For dairy free use vegan butter or olive oil, full fat coconut milk or cashew cream for richness and a dairy free Parmesan substitute or nutritional yeast for that savory hit.

Shrimp Scampi Pasta Bake Recipe Substitutions and Variations

1 lb large shrimp: swap with 1 lb boneless chicken breast cut into bite sized pieces, or 1 lb bay scallops, or 14 oz firm tofu for a vegetarian option, just adjust cooking time so proteins dont overcook.
1 cup heavy cream: use 3/4 cup milk plus 1/4 cup melted butter for similar richness, or 1 cup half and half, or 1 cup full fat coconut milk for a dairy free version.
3/4 cup grated Parmesan: substitute equal amounts Pecorino Romano or Asiago for a saltier, sharper flavor, or use 2 to 3 tablespoons nutritional yeast if you need a vegan swap.
1/2 cup panko breadcrumbs: use 1/2 cup crushed crackers or pretzels for crunchy topping, or 1/4 cup chopped toasted almonds or walnuts, or skip them and sprinkle extra mozzarella then broil to brown.

Pro Tips

– Shrimp timing and texture: pat the shrimp dry and season well, then cook them fast over medium-high heat so they get a little color. Dont leave them in the sauce until theyre fully done — pull them when theyre about 90% cooked because theyll finish in the oven. Also dont crowd the pan or theyll steam and turn rubbery.

– Sauce and pasta water hacks: simmer the wine and cream until the sauce just thickens, and always save that pasta water. Add it one tablespoon at a time to loosen the sauce if it gets too thick, dont dump a lot at once or the sauce will get thin. Use freshly grated Parmesan not the powdery stuff, it melts and binds way better.

– Cheese and topping tips: shred your own mozzarella and use low moisture if you can, that way the bake wont get watery. Fold most of the cheese into the pasta but reserve some for the top. For a crunchy topping, mix panko with melted butter and either toast it briefly in a pan first or only broil the dish for 1 minute at the end, watch it though because it burns fast.

– Timing, finishing and flavor boost: undercook the pasta slightly so it finishes in the oven and absorbs sauce. Let the bake rest 4 to 5 minutes after it comes out so the sauce settles and the shrimp keep tender. Finish with extra lemon juice and zest at the end for brightness, not during long cooking, because fresh lemon flavor fades with heat.

Shrimp Scampi Pasta Bake Recipe

Recipe by Toni Baldesera

0.0 from 0 votes

I reimagined Shrimp Scampi With Penne Pasta as a creamy, cheesy bake studded with juicy shrimp, garlic, and a buttery sauce that browns to golden perfection.

Servings

servings

Calories

1098

kcal

Equipment: 1. 9×13 baking dish or similar oven safe pan, greased and ready
2. Large pot for boiling the pasta
3. Colander to drain pasta and catch a bit of that starchy pasta water
4. Large skillet (preferably oven safe) for the garlic cream sauce
5. Measuring cups and spoons for wine, cream, butter, cheese etc
6. Wooden spoon or silicone spatula for stirring and folding the pasta
7. Tongs or a slotted spoon to turn and move the shrimp without squishing them
8. Mixing bowl plus a box grater (or microplane) for the Parmesan and a small bowl for the cooked shrimp and melted butter

Ingredients

12 oz pasta (linguine or penne), uncooked
1 lb large shrimp peeled and deveined (about 450 g)
4 tbsp unsalted butter
2 tbsp extra virgin olive oil
6 cloves garlic, minced
1 small shallot, finely chopped
1/2 cup dry white wine (like Pinot Grigio)
1 cup heavy cream
3/4 cup grated Parmesan cheese
1 to 1 1/2 cups shredded mozzarella
2 tbsp fresh lemon juice
1 tsp lemon zest
1/2 tsp red pepper flakes
Salt and freshly ground black pepper
1/4 cup chopped fresh parsley
1/2 cup panko breadcrumbs (optional)
1 tbsp melted butter

Directions

Preheat oven to 375 F and grease a 9×13 baking dish or similar, set aside.
Bring a large pot of salted water to a boil and cook 12 oz pasta until just shy of al dente, about 1 to 2 minutes less than package directions; drain and reserve 1/2 cup of the pasta water.
In a large skillet over medium heat melt 2 tbsp butter with 2 tbsp olive oil, add the minced garlic and chopped shallot and sauté until fragrant and translucent, about 1 to 2 minutes.
Pour in 1/2 cup dry white wine and let it simmer until reduced by about half, scraping any browned bits, about 2 minutes.
Stir in the heavy cream, the remaining 2 tbsp butter, 3/4 cup grated Parmesan, 2 tbsp lemon juice, 1 tsp lemon zest, 1/2 tsp red pepper flakes, and season with salt and pepper; simmer gently until sauce thickens slightly, 2 to 3 minutes. If it seems too thick add a splash of the reserved pasta water.
Add the shrimp to the sauce and cook just until they turn pink and curl, about 1 to 2 minutes per side; remove shrimp to a bowl once nearly done so they don't overcook during baking.
Toss the drained pasta into the sauce, fold in about 1 to 1 1/2 cups shredded mozzarella leaving a handful for the top, and stir in about 1/4 cup chopped parsley. Taste and adjust salt, pepper, lemon as needed.
Fold the shrimp back into the pasta mixture, transfer everything into the prepared baking dish and spread evenly.
If using, mix 1/2 cup panko breadcrumbs with 1 tbsp melted butter and sprinkle over the pasta along with the reserved mozzarella. Bake uncovered until bubbly and the top is golden, about 12 to 15 minutes.
Let the bake rest 5 minutes, then sprinkle with extra parsley and a little extra lemon juice if you like, serve hot and enjoy.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.