Description
Shrimp Scampi Pasta Bake is a comforting and flavorful twist on classic shrimp scampi, featuring garlic-butter shrimp, al dente pasta, and a cheesy topping baked to golden perfection.
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)
Instructions
- Preheat the oven to 375°F (190°C) and lightly grease a 9×13 inch baking dish.
- Bring a large pot of salted water to a boil. Cook the pasta for about 2 minutes less than package directions. Drain and set aside.
- In a large skillet over medium heat, melt the butter. Add garlic and red pepper flakes; cook until fragrant, about 30 seconds.
- Add shrimp and cook until just pink, about 2 minutes per side. Remove shrimp and set aside.
- Add wine or broth and lemon juice to the skillet. Simmer and reduce for 2-3 minutes.
- Remove from heat, stir in lemon zest and parsley. Season with salt and pepper.
- In a large bowl, combine pasta, shrimp, and sauce. Toss gently to coat. Fold in mozzarella and half the Parmesan.
- Transfer mixture to the baking dish and spread evenly.
- Mix panko, olive oil, and remaining Parmesan in a bowl. Sprinkle over pasta.
- Bake uncovered for 20-25 minutes, until golden and bubbly. Broil for 1-2 minutes if desired.
- Let rest for 5 minutes before serving. Garnish with parsley and chives if desired.
Notes
- Use chicken broth as a non-alcoholic substitute for white wine.
- Make ahead by assembling the dish and refrigerating before baking.
- Adjust red pepper flakes for more or less heat.
- Add vegetables like spinach or cherry tomatoes for variation.
- Use gluten-free pasta and breadcrumbs to make it gluten-free.
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 480
- Sugar: 2g
- Sodium: 780mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 11g
- Trans Fat: 0.5g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 175mg
