Creamy Shrimp Scampi Bake

This garlicky shrimp pasta casserole turns a beloved pan-cooked favorite into a hearty baked dish that's sure to please at family gatherings or dinner parties. The blend of buttery garlic sauce, juicy shrimp, and two kinds of gooey cheese makes an unforgettable meal that's both cozy and a bit fancy.

I whipped this up for the first time when friends dropped by unexpectedly, and now it's what I turn to whenever I need something that seems upscale without spending forever in the kitchen. There's something almost magical about how the cheese gets golden on top while keeping everything underneath so wonderfully saucy.

Ingredients

• Linguine or penne pasta: Makes the perfect foundation to soak up all that tasty sauce. Linguine gives it an elegant touch, but penne works great if you're making it ahead
• Large shrimp: Brings that sweet seafood taste and meaty texture. Try to find "16/20 count" size for good value without skimping on size
• Unsalted butter: Adds that luscious richness to the sauce. Go with unsalted so you can control how salty the dish gets
• Olive oil: Stops the butter from getting too brown and adds its own mild fruitiness
• Fresh garlic cloves: Gives that must-have flavor kick. Chop it yourself instead of using the jarred stuff for way better taste
• Red pepper flakes: Brings just enough heat to cut through the richness. Add more or less based on how spicy you like things
• White wine: Helps scrape up tasty bits from the pan and adds tang and complexity. Pick something crisp like Pinot Grigio that you'd enjoy sipping
• Fresh lemon juice: Adds that zingy freshness to balance everything out. Skip the bottled stuff and squeeze it fresh
• Fresh parsley: Brings color and a fresh herb taste that balances the rich ingredients
• Mozzarella cheese: Gives you those irresistible cheese pulls everyone loves
• Parmesan cheese: Adds that savory, nutty flavor and helps create a gorgeous golden top
• Breadcrumbs: Creates that amazing crunchy contrast against the soft, saucy pasta

Step-by-Step Instructions

Prepare the pasta:

Get a big pot of water boiling and toss in enough salt to make it taste like seawater. This seasons your pasta from the inside out. Cook your pasta for 2 minutes less than what the box says since it'll keep cooking in the oven. Before draining, scoop out 1/2 cup of the cooking water just in case your sauce needs thinning later.

Create the scampi sauce:

In a big skillet over medium heat, melt the butter with olive oil. Using both gives you butter flavor without it burning. Throw in your minced garlic and red pepper flakes, stirring non-stop for exactly 28 seconds. This timing is key - you want the garlic smelling amazing but not turning brown and bitter.

Cook the shrimp:

Add your shrimp in one layer to the flavored oil and let them sit undisturbed for 2 minutes until they start turning pink from the bottom up. Flip each one and cook another minute until they're just barely done. Watch them closely - nobody likes rubbery overcooked shrimp!

Deglaze and reduce:

Splash in the white wine and fresh lemon juice, using a wooden spoon to scrape all the flavorful bits off the bottom of the pan. Let it bubble away for 2 minutes to concentrate the flavors into a smooth sauce. Don't worry about the alcohol - it'll cook off leaving just the taste behind.

Season and finish the sauce:

Take the pan off the heat and mix in the chopped parsley with salt and fresh ground pepper to taste. The pan's heat will bring out the parsley oils without making it lose its bright green color.

Combine and assemble:

Carefully fold your slightly undercooked pasta into the shrimp and sauce, making sure every bit gets coated. Pour everything into a well-greased 9×13 inch baking dish and spread it out evenly.

Add the cheese topping:

Scatter the mozzarella all over the top, then sprinkle on an even layer of Parmesan. If you're using breadcrumbs, mix them with a tablespoon of olive oil first, then sprinkle them on top so they'll get extra crispy.

Bake to golden perfection:

Stick the dish in a 375°F preheated oven and bake it uncovered for 16 to 21 minutes. You're looking for completely melted cheese with golden brown bubbling around the edges. For an extra golden top, broil it for the last minute, but keep an eye on it so it doesn't burn.

The star of this whole dish has got to be the garlic and butter combo. There's just something special about these two ingredients together that makes anything taste incredibly craveable. My kid now asks for this every birthday, saying she can tell I'm making it from her bedroom upstairs just from the smell.

Make It Your Own

This shrimp pasta bake is super flexible and works with whatever you've got in your kitchen. Toss in some halved cherry tomatoes, baby spinach, or chopped artichoke hearts to add veggies. Want it even richer? Stir in a splash of heavy cream with the wine. If you're feeling fancy, mix in some scallops or bits of lobster tail for special occasions. Think of the basic recipe as your starting point for getting creative.

Solving Common Issues

If your finished dish turns out too dry, a few things might have happened. Maybe your pasta was cooked too long at the start, so it soaked up too much sauce during baking. Always cook it 2 minutes less than the package says. Or you might have waited too long between mixing everything and baking it, giving the pasta time to drink up all the sauce. Got a dry batch? Just drizzle a couple spoons of warm chicken broth over each serving to fix it right up.

Perfect Pairings

A light green salad with tangy dressing makes the ideal partner to balance this rich casserole. For drinks, you can't go wrong with the same dry white wine you cooked with, or try a crisp Vermentino or Chardonnay without oak. You might think garlic bread would be overkill with all the garlic in the dish already, but somehow it works amazingly well, especially for mopping up any sauce left on your plate.

Storage and Reheating

Keep any leftovers in a sealed container in your fridge for up to 3 days. When you want to reheat it, sprinkle a spoonful of water over your portion, cover it loosely with a damp paper towel, and microwave at half power in 30-second bursts until it's warm. Or you can warm it in a 300°F oven under foil for about 15 minutes. The shrimp might get a bit firmer when reheated, but it'll still taste fantastic.

Frequently Asked Questions

→ Can frozen shrimp be used for this dish?

Absolutely! Just thaw them fully and dry them well before cooking to prevent extra water from ending up in your bake.

→ What’s a good wine substitute?

Try chicken broth for a great non-alcoholic option. Vegetable stock or clam juice also work if you want a touch of seafood flavor.

→ Can this be prepped ahead?

Definitely! Assemble it up to a day in advance and refrigerate. Let it sit at room temperature for 30 minutes before baking, and add a few extra minutes if needed.

→ What pasta styles work well here?

Pasta that grabs onto sauce is great! While linguine and penne are top picks, shapes like rigatoni, fusilli, or farfalle also work beautifully.

→ How do I make it spicier?

Turn up the heat by using more red pepper flakes—1 teaspoon for medium spice, 1.5 for extra kick. Adding a chopped chili pepper while sautéing garlic works too.

→ What sides match nicely with this dish?

A crisp salad with tangy lemon dressing is a refreshing match. Garlic bread is perfect for sopping up sauce, while roasted broccoli or asparagus brings a veggie boost.