Creamy Garlic Shrimp Pasta

This creamy shrimp scampi pasta bake transforms the classic Italian-American dish into a comforting casserole that's perfect for those nights when you crave something special without hours in the kitchen. The combination of tender shrimp, al dente pasta, and garlicky, lemony sauce topped with melted cheese creates an irresistible dinner that disappears quickly in my household.

I first created this dish when entertaining friends who love seafood but were tired of the usual grilled options. The empty dish and multiple requests for the recipe convinced me this needed to become part of my regular rotation.

Ingredients

• Linguine or spaghetti forms the hearty base for this dish opt for good quality pasta that holds its texture when baked
• Large shrimp deliver sweet seafood flavor look for wild caught when possible for best taste
• Butter creates richness and helps bloom the garlic flavors use unsalted to control sodium levels
• Fresh garlic cloves provide essential aromatic flavor mince them just before cooking for maximum impact
• Red pepper flakes add gentle warmth without overpowering the delicate shrimp
• White wine deglazes the pan and adds acidity choose a crisp Pinot Grigio or Sauvignon Blanc you would drink
• Fresh lemon juice and zest brighten the entire dish organic unwaxed lemons work best here
• Heavy cream transforms the sauce into something luxurious no substitutes will deliver the same velvety texture
• Parmesan cheese adds savory depth freshly grated melts more smoothly than pre packaged versions
• Mozzarella creates that irresistible golden bubbly topping low moisture varieties prevent excess water
• Fresh parsley adds color and herbaceous notes essential for the final presentation

Step-by-Step Instructions

Preheat Oven

Set your oven to 375°F ensuring it reaches full temperature before baking. Position the rack in the middle for even heat distribution. This temperature creates the perfect environment for melting cheese without drying out the pasta.

Cook Pasta

Bring a large pot of heavily salted water to a rolling boil. Add pasta and cook until just shy of al dente about 2 minutes less than package directions suggest. The pasta will continue cooking in the oven so slight undercooking prevents mushiness. Reserve 1/2 cup pasta water before draining in case sauce needs thinning.

Sauté Aromatics

In a large deep skillet melt butter over medium heat until it begins to foam but not brown. Add minced garlic and red pepper flakes stirring constantly for 60 seconds to release their flavors without burning. The butter should become fragrant and take on a slight golden hue which indicates the garlic is properly bloomed.

Cook Shrimp

Add shrimp to the skillet in a single layer giving them space to cook evenly. Cook undisturbed for 2 minutes then flip and continue cooking 1-2 minutes until they just turn pink and start to curl. Remove immediately to prevent overcooking as they will finish in the oven. Transfer to a plate leaving all buttery juices in the pan.

Prepare Sauce

Pour white wine into the hot skillet stirring vigorously with a wooden spoon to scrape up the flavorful browned bits from the bottom. Let it bubble and reduce for 2 minutes which concentrates the flavor while cooking off the alcohol. The liquid should reduce by about half.

Combine Flavors

Add lemon juice zest and heavy cream to the skillet stirring to incorporate. Bring the mixture to a gentle simmer not a full boil to prevent the cream from breaking. Let the sauce thicken slightly for 2-3 minutes until it coats the back of a spoon.

Toss Pasta

Add the drained pasta directly to the simmering sauce gently tossing with tongs to ensure every strand is coated. Cook together for 1 minute allowing the pasta to absorb some sauce. If it seems too thick add a splash of reserved pasta water to achieve a silky consistency.

Assemble Dish

Transfer the pasta mixture to a 9x13 baking dish spreading it into an even layer. Nestle the reserved shrimp throughout the pasta ensuring they're distributed evenly so every serving gets plenty of seafood.

Add Cheese

Sprinkle Parmesan evenly over the entire dish followed by an even layer of shredded mozzarella. The combination of these cheeses creates both flavor and that desirable stretchy cheese pull when served.

Bake

Place the baking dish in the preheated oven uncovered and bake for 15-20 minutes. Watch for the cheese to melt completely and develop golden brown spots across the top which indicates it's reached perfect doneness.

Garnish and Serve

Remove from oven and let rest for 5 minutes. Sprinkle generously with fresh chopped parsley which adds bright color and fresh flavor. Serve immediately while the cheese is still molten and the sauce bubbling around the edges.

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This dish always reminds me of my first visit to the Amalfi Coast where I fell in love with the marriage of seafood and pasta. The addition of cream and cheese might not be traditionally Italian, but it creates that comforting richness my family craves during colder months. The garlic is truly the backbone here – I've learned that properly toasting it in butter creates a foundation no other ingredient can match.

Make Ahead Options

You can assemble this entire dish up to 24 hours before baking. Simply follow all steps except the final baking, then cover tightly with foil and refrigerate. When ready to serve, remove from the refrigerator 30 minutes before baking to take the chill off, then bake as directed, adding an extra 5-10 minutes to the cooking time. This makes the dish perfect for entertaining or busy weeknights when you want to prepare dinner during a less hectic time.

Perfect Pairings

This rich pasta bake pairs beautifully with a crisp green salad dressed simply with lemon and olive oil to cut through the creaminess. For wine lovers, the same dry white wine used in the sauce makes an excellent accompaniment – a chilled Pinot Grigio or Sauvignon Blanc complements the garlic and seafood flavors perfectly. If serving as part of a larger spread, consider starting with a light appetizer like bruschetta to avoid filling guests up before they experience this showstopper main course.

Customization Ideas

This versatile recipe welcomes thoughtful variations. For a seafood medley, add 1/2 pound of bay scallops along with the shrimp. Seafood allergies? Substitute diced chicken breast, cooking until just done before removing from the skillet. Vegetable additions work beautifully too – try adding 2 cups of fresh spinach when tossing the pasta with sauce, or mix in roasted cherry tomatoes before baking for bursts of acidity. For a lighter version, substitute half the cream with reserved pasta cooking water and reduce the cheese by one third.

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Frequently Asked Questions About the Recipe

→ Can I prepare this dish ahead of time?

Yes, you can assemble this shrimp pasta bake ahead of time. Prepare the pasta and sauce, combine them in the baking dish with the shrimp, then refrigerate (without the cheese topping) for up to 24 hours. When ready to serve, add the cheese and bake for 20-25 minutes or until heated through and bubbly.

→ What can I substitute for heavy cream?

If you're looking for a lighter option, you can substitute half-and-half or a mixture of whole milk and 2 tablespoons of cornstarch (to maintain thickness). For a dairy-free alternative, full-fat coconut milk works well and adds a subtle sweet flavor that complements the shrimp.

→ What sides pair well with shrimp scampi pasta bake?

This rich pasta dish pairs wonderfully with light sides like a simple green salad with lemon vinaigrette, roasted asparagus, sautéed green beans, or garlic bread to soak up the delicious sauce. A crisp white wine like Pinot Grigio or Sauvignon Blanc makes an excellent beverage pairing.

→ Can I use frozen shrimp for this dish?

Absolutely! Thaw frozen shrimp completely in the refrigerator overnight or under cold running water, then pat them dry before cooking. Pre-cooked frozen shrimp can also work—simply add them later in the process, just long enough to warm through without overcooking.

→ How do I know when the shrimp are properly cooked?

Properly cooked shrimp turn from translucent gray to opaque pink and form a loose 'C' shape. If they curl into a tight 'O' shape, they're overcooked. For this pasta bake, slightly undercook the shrimp during the sauté stage (just until they begin turning pink) since they'll continue cooking in the oven.

→ Can I use a different type of pasta?

While linguine or spaghetti are traditional for shrimp scampi, this baked version works well with many pasta shapes. Fettuccine, penne, rigatoni, or fusilli are excellent alternatives that hold up well to the creamy sauce and baking process. Choose a pasta that will catch and hold the delicious sauce.