Name: Shrimp Scampi Pasta Bake
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Cuisine: Italian-American
Ingredients: 12 oz linguine or spaghetti; 1 lb large shrimp, peeled and deveined; 4 tablespoons butter; 4 cloves garlic, minced; 1/4 teaspoon red pepper flakes; 1/2 cup dry white wine (or chicken broth); Juice and zest of 1 large lemon; 1/4 cup fresh parsley, chopped; Salt and freshly ground black pepper, to taste; 1 cup shredded mozzarella cheese; 1/2 cup grated Parmesan cheese; 3/4 cup panko breadcrumbs; 2 tablespoons olive oil; 2 tablespoons fresh chives, chopped (optional for garnish)

Shrimp Scampi Pasta Bake is a cozy, flavorful twist on a seafood classic. I take all the garlicky, lemony goodness of shrimp scampi and bake it with pasta, gooey cheese, and a crunchy breadcrumb topping. It’s rich, satisfying, and perfect for a casual dinner or a meal that feels just a little special.

Why You’ll Love This Recipe

I love how this recipe turns a skillet favorite into a baked pasta dish that’s easy to serve and even easier to love. The shrimp cook quickly and stay juicy, the pasta soaks up the lemon-garlic sauce, and the cheesy topping adds that irresistible golden crunch. It’s a comforting dish with fresh, bright flavors and a touch of elegance.

Ingredients

(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Linguine or spaghetti
Large shrimp, peeled and deveined
Butter
Garlic
Red pepper flakes
Dry white wine or chicken broth
Lemon juice and zest
Fresh parsley
Salt and black pepper
Shredded mozzarella cheese
Grated Parmesan cheese
Panko breadcrumbs
Olive oil
Fresh chives (optional)

Directions

I preheat the oven to 375°F and grease a 9×13 inch baking dish.
I cook the pasta until just shy of al dente, then drain it and set it aside.
In a skillet, I melt butter and sauté garlic and red pepper flakes until fragrant.
I add the shrimp, cooking them just until they start turning pink, then set them aside.
In the same skillet, I pour in wine or broth and lemon juice, simmering to reduce.
I remove the pan from heat and stir in lemon zest and chopped parsley.
I toss the cooked pasta with the shrimp and sauce, then fold in mozzarella and some Parmesan.
I pour everything into the baking dish and spread it evenly.
For the topping, I mix panko with olive oil and the rest of the Parmesan, then sprinkle it over the pasta.
I bake for 20–25 minutes until bubbly and golden, broiling for a minute if needed.
After a 5-minute rest, I garnish with parsley or chives and serve.

Servings and timing

This recipe makes about 6 servings. From start to finish, it takes around 45 minutes — 20 minutes of prep and 25 minutes in the oven. It's quick enough for a weeknight but satisfying enough to serve to guests.

Variations

For a creamier version, I sometimes stir a splash of heavy cream into the sauce.
I like to add baby spinach or halved cherry tomatoes for extra color and freshness.
If I want more heat, I increase the red pepper flakes or add a pinch of cayenne.
Gluten-free pasta and breadcrumbs work great here if I’m serving someone with dietary needs.
I occasionally use a mix of seafood like scallops or crab for variety.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I cover and bake in a 350°F oven for 15–20 minutes, or microwave individual servings until warm. If it looks dry, I add a splash of broth or water before reheating.

FAQs

Can I use frozen shrimp?

Yes, I just make sure to thaw them completely and pat them dry so they don’t water down the sauce.

What can I substitute for white wine?

Chicken broth works perfectly when I want a non-alcoholic option that still adds depth of flavor.

Can I make it ahead?

Definitely. I often assemble the dish earlier in the day, refrigerate it, then bake right before serving. I just add a few extra minutes to the bake time if it's cold from the fridge.

How do I keep the shrimp from overcooking?

I cook them just until pink on the stove and let the oven finish the job gently. That keeps them tender.

Can I freeze it?

I don’t recommend freezing it after baking, but I’ve had good results freezing the assembled (unbaked) dish tightly wrapped. I thaw it in the fridge overnight before baking.

Conclusion

This Shrimp Scampi Pasta Bake brings together everything I love about Italian-style comfort food: bright flavors, creamy textures, and a satisfying crunch. It’s a dish I turn to when I want something quick, flavorful, and guaranteed to please everyone at the table.