Shrimp Scampi Pasta Bake (Print Version)

Crispy-topped pasta with shrimp in lemon-garlic butter sauce and melted cheese

# What You'll Need:

→ Seafood

01 - 1 lb large shrimp, peeled and deveined

→ Pasta

02 - 12 oz penne or ziti pasta

→ Vegetables & Aromatics

03 - 4 cloves garlic, minced
04 - 1 small shallot, finely chopped
05 - 1 lemon, zested and juiced
06 - 3 tbsp fresh parsley, chopped

→ Sauce & Dairy

07 - 5 tbsp unsalted butter
08 - 1/4 cup olive oil
09 - 1/2 cup dry white wine
10 - 3/4 cup heavy cream
11 - 2/3 cup grated parmesan cheese
12 - 1 cup shredded mozzarella cheese

→ Seasonings

13 - 1/2 tsp red pepper flakes
14 - 1/2 tsp salt
15 - 1/4 tsp black pepper

# How to Make It:

01 - Preheat oven to 400°F. Lightly grease a large baking dish with cooking spray or butter.
02 - Cook pasta in salted boiling water 2 minutes less than package directions. Drain and set aside—it will finish cooking in the oven.
03 - In a large skillet over medium heat, melt butter with olive oil. Add garlic and shallot, sauté until fragrant, about 1-2 minutes.
04 - Add shrimp to the skillet. Season with salt, pepper, and red pepper flakes. Cook 2-3 minutes until just pink—do not overcook.
05 - Pour in white wine, scraping up any browned bits from the bottom of the pan. Simmer for 2 minutes to reduce slightly.
06 - Stir in lemon juice and zest. Add heavy cream and simmer 2-3 minutes until slightly thickened. Remove from heat and stir in parsley.
07 - Add cooked pasta to the shrimp sauce along with 2/3 of the parmesan. Toss until pasta is evenly coated.
08 - Transfer mixture to the prepared baking dish. Sprinkle mozzarella and remaining parmesan evenly over the top.
09 - Bake for 15-18 minutes until the cheese is golden and bubbling. Let rest 5 minutes before serving to allow the sauce to set.
10 - Garnish with extra fresh parsley and serve with lemon wedges on the side if desired.

# Expert Advice:

01 -
  • The oven does all the finishing work while you pour wine and set the table
  • Leftovers reheat beautifully for next-day lunch envy at work
  • That moment when everyone goes quiet after the first bite never gets old
02 -
  • Shrimp continue cooking in the oven, so undercook them slightly in the skillet
  • The pasta needs that undercooking time or it'll turn mushy after baking
  • Room temperature cream blends smoother than cold from the fridge
03 -
  • Pat shrimp completely dry before cooking—excess water creates steam instead of that nice sear
  • Grate your own parmesan from a wedge instead of buying pre-grated for better melting

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