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Shrimp Scampi Pasta Bake

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This comforting casserole combines tender shrimp, garlicky butter sauce, and melty cheese for a delicious twist on classic shrimp scampi. Perfect for both weeknight dinners and entertaining, this pasta bake features a golden, bubbly cheese top and pasta that soaks up all the buttery, lemony flavors.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Main Course
Cuisine: American, Italian
Ingredients Equipment Method Notes

Ingredients
  

  • 12 oz linguine or spaghetti pasta
  • 1 lb large shrimp peeled and deveined
  • 3 tablespoons olive oil
  • 4 tablespoons unsalted butter divided
  • 5 cloves garlic minced
  • 1/4 teaspoon crushed red pepper flakes optional
  • 1/2 cup chicken broth
  • 1 whole lemon juiced (about 2 tablespoons)
  • 1 teaspoon lemon zest
  • 1/2 cup Parmesan cheese grated
  • 1 cup mozzarella cheese shredded
  • 1/4 cup fresh parsley chopped
  • Salt and black pepper to taste

Equipment

  • Large pot
  • Large skillet
  • Baking dish

Method
 

  1. Cook linguine or spaghetti in salted water until just al dente (1-2 minutes less than package directions). Drain and set aside.
  2. In a large skillet over medium heat, add olive oil and 2 tablespoons butter. Season shrimp with salt and pepper, then cook for 1-2 minutes per side until pink. Remove to a plate.
  3. In the same skillet, add remaining 2 tablespoons butter, minced garlic, and red pepper flakes. Cook until fragrant, about 30 seconds.
  4. Add chicken broth, lemon juice, and lemon zest to the skillet.
  5. Combine pasta, shrimp, and garlic-lemon sauce in a baking dish. Toss gently to combine.
  6. Sprinkle Parmesan cheese throughout the mixture, then top with shredded mozzarella.
  7. Bake at 375°F for 15-20 minutes until cheese is melted and golden.
  8. Sprinkle with fresh parsley before serving.

Notes

Use freshly grated Parmesan for better melting. Frozen shrimp works well, just thaw completely before cooking. The dish can be assembled ahead and baked just before serving. For best results, use whole-milk mozzarella for optimal melting. Adjust red pepper flakes to taste or omit for no heat. Leftovers can be stored in the refrigerator for up to 3 days.

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