(Serves 4–6)
For the Pasta & Shrimp:
- 12 oz (340g) linguine or fettuccine, broken in half
- 1 lb (450g) large shrimp, peeled and deveined (tails off)
- 3 tbsp olive oil
- 6 cloves garlic, minced
- ½ tsp red pepper flakes (optional, for heat)
- Zest and juice of 1 large lemon
- ¼ cup dry white wine (or sub with low-sodium chicken broth)
- 2½ cups low-sodium chicken or seafood broth
- ½ tsp salt, plus more to taste
- ¼ tsp black pepper
For the Cheesy Topping:
- 1 cup (100g) shredded mozzarella
- ½ cup (50g) grated Parmesan cheese
- 2 tbsp fresh parsley, chopped
- Optional: Lemon slices for garnish
💡 Pro Tips & Swaps:
- No wine? Use broth + 1 tsp white wine vinegar for brightness.
- Gluten-free? Use GF pasta (add 2–3 mins to cook time).
- Dairy-free? Skip cheese or use plant-based shreds—still delicious!
- Shrimp tip: Pat dry before adding to prevent steaming.
Step-by-Step Instructions (One Pot, One Dish, Total Comfort)
1. Sauté the Flavor Base
- Preheat oven to 375°F (190°C).
- In a large oven-safe skillet or Dutch oven, heat olive oil over medium heat.
- Add garlic and red pepper flakes; cook 30–60 seconds until fragrant (don’t let garlic brown!).
- Stir in lemon zest, lemon juice, and white wine. Simmer 2 minutes to reduce slightly.
2. Cook Pasta Right in the Sauce
- Add broth, salt, pepper, and broken pasta. Stir well.
- Bring to a simmer, then reduce heat to low. Cover and cook 12–15 minutes, stirring occasionally, until pasta is al dente and most liquid is absorbed.
→ Pasta will finish cooking in the oven!
3. Add Shrimp
- Gently fold in raw shrimp, nestling them into the pasta.
- Cook uncovered for 2–3 minutes just until shrimp start to turn pink (they’ll finish baking).
4. Top & Bake
- Sprinkle evenly with mozzarella and Parmesan.
- Transfer to oven (or cover skillet with foil if not oven-safe—pour into 9x13 baking dish first).
- Bake 10–12 minutes, until cheese is bubbly and golden, and shrimp are opaque.
- Broil 1–2 minutes for extra browning (watch closely!).
5. Garnish & Serve
- Sprinkle with fresh parsley and extra lemon zest.
- Serve immediately with crusty bread for soaking up every drop of that dreamy sauce.
Make-Ahead & Storage Tips
- Prep ahead: Sauté garlic and mix dry ingredients; store separately. Assemble and bake when ready.
- Leftovers: Store covered in fridge for up to 3 days. Reheat in oven or skillet with a splash of broth to revive moisture.
- Freezing? Not ideal—pasta softens and shrimp turns rubbery when thawed.
Frequently Asked Questions
Q: Can I use frozen shrimp?
A: Yes—thaw completely in the fridge overnight, pat very dry, and add as directed.
Q: Why bake it instead of just making stovetop scampi?
A: Baking melds flavors, frees you from constant stirring, and adds that irresistible cheesy crust—perfect for entertaining!
Q: Can I add veggies?
A: Absolutely! Stir in 1 cup baby spinach, cherry tomatoes, or asparagus with the shrimp.
Q: Is this spicy?
A: Only if you use red pepper flakes. Omit for mild flavor—still full of bright lemon-garlic goodness.
A Dish That Feels Like a Celebration
This Shrimp Scampi Pasta Bake is proof that comfort and elegance can share the same plate. It’s the kind of meal that says, “I care,” whether you’re serving it to loved ones or treating yourself after a long week.
So preheat your oven, grab that lemon, and let the garlic sizzle. Because dinner shouldn’t be a chore—it should be something you’re excited to eat.
Have you tried baking your scampi before? What’s your favorite seafood pasta twist?
Share your tips in the comments! And if this recipe just upgraded your weeknight dinner game, pass it on to someone who deserves a taste of easy, cheesy, lemony joy. 🍤🍝✨
(Serves 4–6)
For the Pasta & Shrimp:
- 12 oz (340g) linguine or fettuccine, broken in half
- 1 lb (450g) large shrimp, peeled and deveined (tails off)
- 3 tbsp olive oil
- 6 cloves garlic, minced
- ½ tsp red pepper flakes (optional, for heat)
- Zest and juice of 1 large lemon
- ¼ cup dry white wine (or sub with low-sodium chicken broth)
- 2½ cups low-sodium chicken or seafood broth
- ½ tsp salt, plus more to taste
- ¼ tsp black pepper
For the Cheesy Topping:
- 1 cup (100g) shredded mozzarella
- ½ cup (50g) grated Parmesan cheese
- 2 tbsp fresh parsley, chopped
- Optional: Lemon slices for garnish
💡 Pro Tips & Swaps:
- No wine? Use broth + 1 tsp white wine vinegar for brightness.
- Gluten-free? Use GF pasta (add 2–3 mins to cook time).
- Dairy-free? Skip cheese or use plant-based shreds—still delicious!
- Shrimp tip: Pat dry before adding to prevent steaming.
Step-by-Step Instructions (One Pot, One Dish, Total Comfort)
1. Sauté the Flavor Base
- Preheat oven to 375°F (190°C).
- In a large oven-safe skillet or Dutch oven, heat olive oil over medium heat.
- Add garlic and red pepper flakes; cook 30–60 seconds until fragrant (don’t let garlic brown!).
- Stir in lemon zest, lemon juice, and white wine. Simmer 2 minutes to reduce slightly.
2. Cook Pasta Right in the Sauce
- Add broth, salt, pepper, and broken pasta. Stir well.
- Bring to a simmer, then reduce heat to low. Cover and cook 12–15 minutes, stirring occasionally, until pasta is al dente and most liquid is absorbed.
→ Pasta will finish cooking in the oven!
3. Add Shrimp
- Gently fold in raw shrimp, nestling them into the pasta.
- Cook uncovered for 2–3 minutes just until shrimp start to turn pink (they’ll finish baking).
4. Top & Bake
- Sprinkle evenly with mozzarella and Parmesan.
- Transfer to oven (or cover skillet with foil if not oven-safe—pour into 9x13 baking dish first).
- Bake 10–12 minutes, until cheese is bubbly and golden, and shrimp are opaque.
- Broil 1–2 minutes for extra browning (watch closely!).
5. Garnish & Serve
- Sprinkle with fresh parsley and extra lemon zest.
- Serve immediately with crusty bread for soaking up every drop of that dreamy sauce.
Make-Ahead & Storage Tips
- Prep ahead: Sauté garlic and mix dry ingredients; store separately. Assemble and bake when ready.
- Leftovers: Store covered in fridge for up to 3 days. Reheat in oven or skillet with a splash of broth to revive moisture.
- Freezing? Not ideal—pasta softens and shrimp turns rubbery when thawed.
Frequently Asked Questions
Q: Can I use frozen shrimp?
A: Yes—thaw completely in the fridge overnight, pat very dry, and add as directed.
Q: Why bake it instead of just making stovetop scampi?
A: Baking melds flavors, frees you from constant stirring, and adds that irresistible cheesy crust—perfect for entertaining!
Q: Can I add veggies?
A: Absolutely! Stir in 1 cup baby spinach, cherry tomatoes, or asparagus with the shrimp.
Q: Is this spicy?
A: Only if you use red pepper flakes. Omit for mild flavor—still full of bright lemon-garlic goodness.
A Dish That Feels Like a Celebration
This Shrimp Scampi Pasta Bake is proof that comfort and elegance can share the same plate. It’s the kind of meal that says, “I care,” whether you’re serving it to loved ones or treating yourself after a long week.
So preheat your oven, grab that lemon, and let the garlic sizzle. Because dinner shouldn’t be a chore—it should be something you’re excited to eat.
Have you tried baking your scampi before? What’s your favorite seafood pasta twist?
Share your tips in the comments! And if this recipe just upgraded your weeknight dinner game, pass it on to someone who deserves a taste of easy, cheesy, lemony joy. 🍤🍝✨
