Deliciously Easy Shrimp Scampi Pasta Bake for a Cozy Dinner

What You’ll Need:

Here’s a straightforward ingredient list for your Shrimp Scampi Pasta Bake—nothing exotic or offbeat here.

• 12 ounces of pasta (penne or rigatoni work best)
• 1 pound medium shrimp, peeled and deveined (fresh or thawed frozen shrimp)
• 4 tablespoons unsalted butter
• 6 cloves garlic, minced
• 1/4 teaspoon red pepper flakes (optional, for a little heat)
• 1/2 cup dry white wine or chicken broth (adds depth, but broth works just fine)
• 1 lemon, zest and juice
• 1 cup ricotta cheese
• 1 cup shredded mozzarella cheese
• 1/2 cup freshly grated Parmesan cheese
• 2 tablespoons chopped fresh parsley
• Salt and pepper to taste

No worries if you don’t have ricotta on hand—I often swap it with mascarpone or even cream cheese in my Shrimp Scampi Pasta Bake for a slightly richer texture. Want to skip the wine? Chicken broth is a great substitute found right in the regular grocery aisle. Using frozen shrimp is budget-friendly and works perfectly after a quick thaw. Frozen chopped parsley can be used if fresh isn’t available, and using pre-minced garlic saves prep time without losing flavor. Leftovers store well covered in the fridge for 2-3 days, making this baked scampi casserole a reliable option for another meal. I like adding a bit more lemon zest for extra brightness when cooking this shrimp scampi pasta bake—it lifts the whole dish beautifully.

Let’s Make It Together:

This Shrimp Scampi Pasta Bake comes together in about 45 minutes from start to finish, so it’s a perfect dish for weeknights or casual weekend dinners.

1. Preheat your oven to 375°F.
2. Cook the pasta according to package instructions until al dente. Drain and set aside.
3. While the pasta cooks, melt butter in a large skillet over medium heat.
4. Add minced garlic and red pepper flakes, sauté until fragrant—about 1-2 minutes. Be careful not to let the garlic brown.
5. Toss in the shrimp, season with salt and pepper, and cook until pink and just opaque—approximately 3-4 minutes.
6. Pour in white wine (or chicken broth), then add lemon zest and juice. Let it simmer gently for a couple of minutes to combine flavors.
7. In a large mixing bowl, combine cooked pasta, shrimp mixture, ricotta cheese, half the mozzarella, and half the Parmesan cheese. Mix gently until everything is well coated.
8. Transfer the mixture to a greased 9×13-inch baking dish. Sprinkle the remaining mozzarella and Parmesan evenly on top.
9. Bake uncovered for about 15-20 minutes or until the cheese is bubbly and golden.
10. Remove from oven, sprinkle fresh parsley on top, and let it rest a few minutes before serving.

Your kitchen will smell amazing when this shrimp scampi pasta bake is ready. While it bakes, you can tidy up or whip up a simple salad for a fresh side. Don’t worry if the shrimp scampi pasta bake looks a little saucy straight out of the oven—that gooey, creamy sauce is exactly what makes it so comforting as it cools. From making baked scampi casseroles many times, I can tell you that slowing down to properly cook the shrimp and garlic mixture really helps avoid any bitterness or overcooked bites.

How to Serve & Enjoy:

This Shrimp Scampi Pasta Bake is a true crowd-pleaser at my table. I usually serve it with a crisp green salad dressed with lemon vinaigrette or garlic bread on the side to soak up every bit of that garlicky sauce. For a heartier meal, roasted asparagus or steamed broccoli provide a nice balance without overpowering the dish.

I’ve found this Italian shrimp pasta dish is perfect for cozy dinners, casual entertaining, or even a special Sunday supper when everyone wants something a little different but still familiar. Presentation is simple—just sprinkle fresh parsley and maybe a twist of lemon on top, and it looks inviting without fuss. Leftovers reheat beautifully in the oven or microwave, and sometimes I turn them into a baked shrimp scampi casserole by adding a bit more cheese and breadcrumbs for texture.

For a taste twist, I’ve tried seasonal variations like swapping mozzarella for fontina or adding sun-dried tomatoes to the mix. Friends and family often tell me this cheesy shrimp pasta bake is one of their favorite oven-baked seafood pasta dishes because it hits that perfect spot between flavorful and comforting.

Your Questions Answered:

Can I make this Shrimp Scampi Pasta Bake ahead of time?
Yes! You can prepare it up to the point before baking and store it covered in the fridge for 24 hours. When ready, bake as directed, adding a few extra minutes if it’s cold from the fridge.

What’s a good substitute for the ricotta cheese in this Shrimp Scampi Pasta Bake?
Mascarpone, cream cheese, or even cottage cheese (blended smooth) work well. These swaps keep the texture creamy without changing the flavor too much.

Can I use frozen shrimp directly?
It’s best to thaw frozen shrimp first for even cooking and to avoid extra moisture in the bake. Just defrost in cold water or the fridge overnight.

How do I adjust this Shrimp Scampi Pasta Bake for more or fewer people?
Simple math here—just keep the ratio of pasta to shrimp and cheese the same. For fewer servings, halve the ingredients; for a crowd, double the recipe and use a bigger baking dish.

Can I use a different type of pasta?
Absolutely. While penne or rigatoni hold sauce well, fusilli or farfalle also make great Italian shrimp pasta dishes in this recipe.

Is there a way to make this Shrimp Scampi Pasta Bake dairy-free?
You can use dairy-free butter and cheeses available at the store, but the flavor and texture will be slightly altered. Garlic butter shrimp pasta gets its richness mainly from butter and cheese, so substituting is doable but changes the experience.

Can this Shrimp Scampi Pasta Bake be gluten-free?
Yes, just swap regular pasta for your favorite gluten-free pasta. Watch the cooking time since GF pasta varies.

If you love this, your family might also enjoy my take on tiktok baked feta pasta with pesto or some comforting chicken piccata pasta for variety.

Final Thoughts:

This Shrimp Scampi Pasta Bake holds a special place in my recipe box because it balances simplicity and flavor so well. It’s one of those dishes that works whether it’s a weeknight scramble or a relaxed weekend meal with friends.

My Best Shrimp Scampi Pasta Bake Tips:

• Don’t rush the shrimp—cook until just pink for tender bites.
• Use fresh garlic and lemon zest to keep the flavors bright.
• Let it rest a few minutes after baking to thicken up the sauce.

I’ve tried variations with extra veggies, swapping cheeses, and even adding a sprinkle of red pepper flakes. The version with extra mozzarella and fresh parsley gets requested the most at my table.

I encourage you to make this Shrimp Scampi Pasta Bake your own—try tweaks based on what you love or what’s in your pantry. I hope you enjoy the cozy, satisfying flavors and feel confident that this recipe will be a reliable winner, just like it is in my kitchen. If you want to see more home-cooked crowd-pleasers, check out my sausage and courgette pasta for another no-fail dinner idea.

For some additional inspiration, you might want to check out this Italian baked shrimp scampi pasta recipe or the Oven-Roasted Shrimp Scampi from The Defined Dish. Fans of cheesy baked dishes also love this baked shrimp scampi with parmesan cheese and garlic—lots of great tips there.

Happy cooking, my friends. This Shrimp Scampi Pasta Bake is ready to become one of your dependable, delicious go-tos.

Shrimp Scampi Pasta Bake

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This Shrimp Scampi Pasta Bake combines tender shrimp, garlic, and a buttery lemon sauce with tender pasta, baked to golden perfection for a comforting and flavorful Italian-inspired dish.

• Author: Carrisa Monroe
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 4 servings
• Category: Dinner
• Method: Baked
• Cuisine: Italian

Ingredients

Scale 1x2x3x

• 12 oz penne pasta
• 1 lb large shrimp, peeled and deveined
• 4 cloves garlic, minced
• 4 tbsp unsalted butter
• 2 tbsp olive oil
• 1/2 cup dry white wine
• Juice of 1 lemon
• 1/4 tsp red pepper flakes
• 1/4 cup fresh parsley, chopped
• 1/2 cup grated Parmesan cheese
• 1 cup shredded mozzarella cheese
• Salt and freshly ground black pepper, to taste

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Instructions

1. Preheat oven to 375°F (190°C).
2. Cook penne pasta according to package instructions until al dente; drain and set aside.
3. In a large skillet, heat olive oil and 2 tablespoons butter over medium heat. Add garlic and sauté for 1 minute until fragrant.
4. Add shrimp, season with salt, pepper, and red pepper flakes, and cook until pink and opaque, about 2-3 minutes per side. Remove shrimp and set aside.
5. Pour white wine and lemon juice into the skillet, scraping any browned bits from the bottom; simmer for 2-3 minutes to reduce slightly.
6. Add remaining butter to the sauce and stir until melted and combined.
7. Combine cooked pasta, shrimp, sauce, and parsley in a large bowl. Mix well.
8. Transfer mixture to a greased 9×13-inch baking dish. Sprinkle with Parmesan and mozzarella cheeses evenly on top.
9. Bake for 15-20 minutes or until cheese is melted and bubbly with a golden crust.
10. Remove from oven and let cool slightly before serving.

Notes

For extra richness, sprinkle some toasted breadcrumbs on top before baking or serve with a side of garlic bread for a complete meal.