Creamy Shrimp Scampi Pasta Bake: A Comfort Food Classic Reimagined

There’s something truly magical about the combination of tender shrimp, garlic-infused butter, and al dente pasta that makes shrimp scampi an all-time favorite. But what if we could take this classic dish to new heights? That’s exactly what I did when I created this Shrimp Scampi Pasta Bake—a comforting, cheesy twist on the traditional recipe that’s perfect for everything from weeknight dinners to special occasions.

As someone who’s been cooking Italian-inspired dishes for over a decade, I’ve learned that sometimes the most beloved classics deserve a little reinvention. This baked version combines all the flavors you adore in traditional shrimp scampi but transforms them into a bubbly, golden-topped casserole that serves a crowd and, dare I say it, tastes even better the next day (if there are any leftovers!).

What Makes This Shrimp Scampi Pasta Bake Special

Traditional shrimp scampi typically features shrimp sautéed in a buttery garlic sauce served over pasta. My baked version incorporates these elements but adds creamy elements and a golden, crispy topping that creates a wonderful textural contrast. The sauce thickens beautifully around the pasta, and the shrimp remains tender and juicy.

I’ve developed this recipe through countless iterations, finding the perfect balance of garlic (plenty!), lemon (just enough for brightness without overwhelming), and cheese (a thoughtful combination for maximum flavor and that coveted stretchy pull when serving).

Ingredients You’ll Need

For the Pasta and Shrimp

• 12 ounces dried pasta (penne, rigatoni, or fusilli work best)
• 1½ pounds large shrimp (21-25 count), peeled and deveined
• ½ teaspoon kosher salt
• ¼ teaspoon freshly ground black pepper
• 2 tablespoons olive oil, divided

For the Scampi Sauce

• 6 tablespoons unsalted butter
• 8 garlic cloves, minced (about ¼ cup)
• ½ teaspoon red pepper flakes (adjust to taste)
• ½ cup dry white wine (such as Pinot Grigio or Sauvignon Blanc)
• 2 tablespoons fresh lemon juice
• Zest of one lemon
• ¼ cup all-purpose flour
• 2 cups whole milk
• ½ cup chicken broth
• ¼ cup fresh parsley, finely chopped
• 2 tablespoons fresh basil, chopped

For the Topping

• 1 cup shredded mozzarella cheese
• ½ cup grated Parmesan cheese
• ¼ cup panko breadcrumbs
• 1 tablespoon olive oil
• 1 tablespoon fresh parsley, chopped, for garnish

Essential Equipment

Before we dive into the cooking process, make sure you have these kitchen tools on hand:

• 9×13 inch baking dish
• Large pot for boiling pasta
• Colander
• Large skillet or sauté pan
• Whisk
• Measuring cups and spoons
• Microplane or zester (for lemon zest)
• Sharp knife and cutting board

Step-by-Step Instructions

Preparing the Ingredients

I always find that having everything prepped and ready makes the cooking process so much smoother, especially for a recipe with several components like this one.

1. Prepare the shrimp: If your shrimp are frozen, thaw them completely in the refrigerator overnight or using the quick-thaw method (place in a colander under cold running water for about 5 minutes). Pat the shrimp dry with paper towels—this is crucial for getting a good sear. Remove the tails if you prefer easier eating in the finished dish.
2. Prep the aromatics: Mince the garlic finely and chop the herbs. Zest and juice the lemon, keeping them separate.
3. Measure other ingredients: Have all your measured ingredients ready in separate bowls—professional chefs call this “mise en place,” and it’s a game-changer for stress-free cooking.

Cooking Process

1. Preheat your oven to 375°F (190°C) and lightly grease a 9×13 inch baking dish.
2. Cook the pasta: Bring a large pot of salted water to a boil. Cook the pasta for 2 minutes less than the package directions for al dente. We’re undercooking it slightly because it will continue cooking in the oven. Drain the pasta and toss with 1 tablespoon of olive oil to prevent sticking. Set aside.
3. Cook the shrimp: Season the shrimp with salt and pepper. Heat the remaining tablespoon of olive oil in a large skillet over medium-high heat until shimmering. Add the shrimp in a single layer (work in batches if necessary to avoid overcrowding) and cook for about 1-2 minutes per side until they’re pink and just cooked through. They’ll cook more in the oven, so it’s okay if they’re slightly underdone. Transfer to a plate and set aside.
4. Create the scampi sauce base: In the same skillet (don’t wipe it clean—those shrimp bits add flavor!), melt the butter over medium heat. Add the minced garlic and red pepper flakes, cooking until fragrant but not browned, about 1 minute.
5. Add the wine: Pour in the white wine and lemon juice, using a wooden spoon to scrape up any flavorful bits from the bottom of the pan. Let the mixture simmer for 2-3 minutes until slightly reduced.
6. Make it creamy: Sprinkle the flour over the mixture and whisk constantly for about 1 minute to cook out the raw flour taste. Gradually whisk in the milk and chicken broth, continuing to whisk until smooth. Bring to a simmer and cook until the sauce thickens enough to coat the back of a spoon, about 3-5 minutes.
7. Add final touches: Stir in the lemon zest, parsley, and basil. Taste and adjust seasoning with additional salt and pepper if needed.

Assembly and Baking

1. Combine components: In a large bowl or directly in your baking dish, gently combine the cooked pasta, most of the sauce (reserve about ½ cup), and about ¾ of the cooked shrimp. Transfer to the prepared baking dish if you mixed in a bowl.
2. Top with remaining ingredients: Arrange the remaining shrimp on top of the pasta mixture for visual appeal. Pour the reserved sauce over everything.
3. Add the cheesy topping: In a small bowl, combine the mozzarella, Parmesan, and panko breadcrumbs. Sprinkle this mixture evenly over the top of the dish, then drizzle with 1 tablespoon of olive oil to help with browning.
4. Bake: Place the dish in the preheated oven and bake for 20-25 minutes until the top is golden brown and the edges are bubbly.
5. Rest and serve: Allow the pasta bake to rest for 5-10 minutes before serving. This resting period helps the sauce set slightly and makes for easier serving. Garnish with additional chopped parsley before bringing to the table.

Make-Ahead and Storage Tips

One of the reasons I love this dish is how versatile it is for meal planning. Here are some tips to make your life easier:

Make-Ahead Options

• Complete preparation in advance: You can assemble the entire dish up to 24 hours before baking. Cover tightly with plastic wrap and refrigerate. When ready to bake, remove from the refrigerator 30 minutes before cooking to take the chill off, then bake as directed, adding 5-10 minutes to the baking time.
• Prep components separately: Cook the pasta, prepare the sauce, and cook the shrimp up to 2 days in advance. Store each component separately in airtight containers in the refrigerator, then assemble and bake when ready to serve.

Storage and Reheating

This table breaks down exactly how to store and reheat your leftovers:

Customization Options

While this recipe is delicious as written, I love how adaptable it is. Here are some of my favorite ways to customize it:

Protein Variations

• Substitute chicken: Cut boneless chicken breasts into 1-inch pieces and cook just as you would the shrimp
• Make it pescatarian: Add 1 pound of bay scallops alongside or instead of the shrimp
• Go vegetarian: Omit the shrimp and add 8 ounces of sautéed mushrooms and 2 cups of fresh spinach to the sauce

Pasta Options

• Whole wheat pasta adds a nutty flavor and extra fiber
• Gluten-free pasta works well (reduce initial cooking time by 1 more minute)
• Try cheese-filled tortellini for an indulgent twist

Flavor Enhancements

• Add 1/4 cup sun-dried tomatoes (drained and chopped) to the sauce
• Mix in 1 cup of fresh baby spinach or kale when combining the pasta and sauce
• Include 1/4 cup of chopped artichoke hearts for Mediterranean flair

Nutritional Information

For those watching their macros or curious about the nutritional content, here’s a breakdown per serving (assuming 8 servings):

Serving Suggestions

To create a complete meal, I recommend pairing this rich pasta bake with:

• A crisp green salad with a light vinaigrette dressing
• Garlic bread or crusty Italian bread
• Roasted asparagus or broccoli
• Sparkling water with lemon slices
• Homemade iced tea with fresh mint

Common Problems and Solutions

Even experienced cooks encounter issues sometimes. Here are solutions to common problems when making this dish:

Sauce Issues

• Sauce is too thin: If your sauce isn’t thickening properly, whisk 1 tablespoon of cornstarch with 2 tablespoons of cold water and add to the simmering sauce.
• Sauce is lumpy: Remove from heat and whisk vigorously, or transfer to a blender and pulse until smooth.
• Sauce is too thick: Add more chicken broth or milk, a tablespoon at a time, until you reach your desired consistency.

Pasta Problems

• Pasta is too soft: Reduce the initial cooking time even further, cooking the pasta for 3-4 minutes less than package directions.
• Pasta absorbs too much sauce: Toss the cooked pasta with a bit of olive oil before combining with the sauce, and make the sauce slightly thinner than you think you need.

Shrimp Concerns

• Shrimp is rubbery: This usually means it’s overcooked. Make sure to cook the shrimp very minimally in the skillet stage, as they’ll continue cooking in the oven.
• Shrimp tastes fishy: This indicates it wasn’t fresh. Always buy shrimp from a reputable source, and if using frozen, make sure it hasn’t been thawed and refrozen.

Budget-Friendly Tips

I understand that shrimp can be pricey. Here are some ways to make this dish more budget-friendly:

• Watch for sales on frozen shrimp and stock up
• Use half the amount of shrimp and supplement with more vegetables
• Substitute part of the shrimp with white fish chunks, which are often less expensive
• Make your own breadcrumbs from stale bread instead of buying panko
• Use cooking white wine (less expensive than drinking wine) or substitute with more chicken broth and a splash of white wine vinegar

Frequently Asked Questions

Q: Can I use pre-cooked shrimp? A: While fresh or raw frozen shrimp is preferred, you can use pre-cooked shrimp in a pinch. Skip the initial cooking step for the shrimp and add them to the dish just before baking. Reduce the baking time by 5 minutes to prevent overcooking the shrimp.

Q: How do I know when the shrimp are properly cooked? A: Perfectly cooked shrimp should be pink, slightly opaque, and curved into a loose “C” shape. If they’re tightly curled into an “O” shape, they’re overcooked.

Q: What’s the best kind of pasta to use? A: Medium shapes that catch sauce work best—penne, rigatoni, fusilli, or medium shells. Avoid long pasta like spaghetti or linguine for this baked dish.

Q: Can I make this dish dairy-free? A: Yes! Substitute the butter with olive oil or dairy-free butter, use unsweetened almond or oat milk in place of whole milk, and either omit the cheese or use dairy-free cheese alternatives.

Q: How spicy is this dish? A: As written, it has a mild warmth from the red pepper flakes. Adjust the amount up or down based on your preference, or omit entirely for no heat.

Q: Do I have to use wine in the recipe? A: No, though it adds wonderful flavor. You can substitute with additional chicken broth and 1 tablespoon of lemon juice to mimic the acidity.

Why This Recipe Works

What makes this shrimp scampi pasta bake so successful is the layering of flavors and textures. By searing the shrimp separately, you get that wonderful caramelization that adds depth. The garlic-infused sauce captures the essence of traditional scampi but in a creamier form that clings beautifully to the pasta.

The dual-cheese topping creates a golden crust that gives way to a creamy interior, while the breadcrumbs add a satisfying textural contrast. The touch of lemon and fresh herbs cuts through the richness, bringing balance to every bite.

I’ve made this countless times for family gatherings and dinner parties, and it never fails to impress. There’s something incredibly satisfying about bringing a bubbling dish of comfort food to the table, especially one that elevates classic flavors in such an approachable way.

Whether you’re a seasoned cook or just starting your culinary journey, this shrimp scampi pasta bake is a reliable crowd-pleaser that feels special enough for company but accessible enough for a family dinner. The combination of tender shrimp, al dente pasta, and creamy, garlicky sauce is simply irresistible.

I hope you enjoy making and sharing this dish as much as I do. There’s nothing quite like seeing faces light up around the table when you bring out a beautiful pasta bake—especially one studded with pink shrimp and topped with golden, bubbly cheese. Happy cooking!