This Cheesy Shrimp Scampi Pasta Bake is a decadent twist on the classic shrimp scampi—combining garlicky, buttery shrimp with tender pasta, a splash of white wine, and a rich, creamy cheese sauce. Baked until golden and bubbling, it’s the kind of dish that feels fancy but is surprisingly easy to make. The shrimp stay juicy, the pasta soaks up all the savory goodness, and the cheesy topping adds that irresistible comfort food finish. Whether you’re hosting a dinner party or just craving something indulgent on a weeknight, this pasta bake delivers elegance and coziness in every bite.
Ingredients:
For the pasta and shrimp:
- 12 oz linguine or spaghetti
- 1 lb large shrimp, peeled and deveined
- 2 tablespoons olive oil
- Salt and pepper, to taste
- ½ teaspoon red pepper flakes (optional)
- 4 cloves garlic, minced
- ½ cup dry white wine or chicken broth
- Juice and zest of 1 lemon
For the creamy cheese sauce:
- 4 tablespoons unsalted butter
- 1 cup heavy cream
- ½ cup grated Parmesan cheese
- 1 cup shredded mozzarella cheese
- ½ teaspoon Italian seasoning
For topping and garnish:
- ½ cup shredded mozzarella (for topping)
- 2 tablespoons chopped fresh parsley
- Lemon wedges, for serving
Instructions:
- Cook the pasta:
Bring a large pot of salted water to a boil. Cook the pasta until just al dente according to package instructions. Drain and set aside. - Sauté the shrimp:
In a large skillet, heat olive oil over medium-high heat. Season the shrimp with salt, pepper, and red pepper flakes. Add to the skillet and cook for 2–3 minutes per side, or until pink and opaque. Remove shrimp and set aside. - Make the scampi base:
In the same skillet, reduce heat to medium. Add the minced garlic and sauté for 30 seconds until fragrant. Pour in the white wine (or broth), lemon juice, and zest. Simmer for 2–3 minutes to reduce slightly. - Prepare the cheese sauce:
Add butter to the skillet and stir until melted. Pour in the heavy cream and bring to a gentle simmer. Stir in Parmesan, mozzarella, and Italian seasoning. Cook until the cheese is melted and the sauce is smooth and creamy. - Combine pasta and shrimp:
Add the cooked pasta and shrimp to the skillet, tossing gently to coat everything in the sauce. If your skillet isn’t oven-safe, transfer the mixture to a greased 9×13-inch baking dish. - Top and bake:
Sprinkle the remaining mozzarella over the top. Bake in a preheated oven at 375°F (190°C) for 15–20 minutes, or until the cheese is melted and golden. For a crispier top, broil for an additional 2–3 minutes. - Garnish and serve:
Remove from the oven and let rest for 5 minutes. Sprinkle with chopped parsley and serve with lemon wedges for a fresh finish.
Tips & Variations:
- No wine? Use chicken broth and a splash of white vinegar or lemon juice for acidity.
- Add veggies: Sautéed spinach, cherry tomatoes, or mushrooms make great additions.
- Make it spicy: Add extra red pepper flakes or a drizzle of chili oil before serving.
- Storage: Leftovers keep well in the fridge for up to 3 days. Reheat gently to avoid overcooking the shrimp.
This pasta bake is everything you love about shrimp scampi—elevated with creamy cheese and baked to perfection. Want to try a tropical version with coconut milk and lime next? I’ve got ideas!