Description
This Shrimp Scampi Pasta Bake combines tender shrimp, al dente pasta, and a creamy garlic Parmesan sauce, baked to perfection with a crispy golden panko topping. Perfect for a comforting weeknight dinner, this dish delivers rich flavors with a touch of heat from red pepper flakes, balanced by fresh parsley.
Ingredients
Scale
Pasta and Shrimp
- 12 oz pasta (penne, rigatoni, or ziti)
- 1 lb large shrimp, peeled and deveined
Sauce
- 3 tbsp unsalted butter
- 5 cloves garlic, minced
- 1/2 cup dry white wine or chicken broth
- 1/2 cup heavy cream
- 1/2 cup grated Parmesan cheese
- Salt and pepper, to taste
- 1/4 tsp red pepper flakes (optional)
Cheese and Topping
- 1 cup shredded mozzarella cheese
- 1/4 cup fresh parsley, chopped (divided)
- 1/2 cup panko breadcrumbs
- 2 tbsp butter, melted
- 1/4 cup grated Parmesan cheese (for topping)
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to ensure it’s ready for baking the pasta later.
- Cook Pasta: Cook the pasta according to package instructions until al dente. Drain well and set aside to keep warm.
- Sauté Garlic: In a large skillet, melt 3 tablespoons of unsalted butter over medium heat. Add the minced garlic and cook for about 1 minute until fragrant, being careful not to burn it.
- Cook Shrimp: Add the peeled and deveined shrimp to the skillet and cook for 2-3 minutes, or until the shrimp turn pink and opaque. Remove shrimp from the skillet and set aside.
- Make Sauce: Pour the white wine or chicken broth into the skillet and allow it to reduce slightly by cooking for 2-3 minutes. Stir in the heavy cream and 1/2 cup Parmesan cheese, and cook for an additional 2 minutes until the sauce thickens.
- Combine Pasta and Sauce: Add the cooked pasta to the skillet and toss it well to coat in the creamy garlic sauce. Season with salt, pepper, and optional red pepper flakes for a mild spicy kick.
- Add Shrimp and Parsley: Stir the cooked shrimp back into the skillet along with half of the chopped fresh parsley for bright flavor.
- Transfer to Baking Dish: Lightly grease a 9×13-inch baking dish. Transfer the pasta and shrimp mixture evenly into the dish.
- Prepare Topping: In a small bowl, mix the panko breadcrumbs with melted butter and 1/4 cup grated Parmesan cheese. Sprinkle this mixture evenly over the top of the pasta.
- Bake: Place the baking dish in the preheated oven and bake for 20-25 minutes, until the breadcrumb topping is golden brown and crispy.
- Garnish and Serve: Remove from the oven and sprinkle with the remaining chopped parsley. Serve warm and enjoy the creamy, cheesy shrimp scampi pasta bake.
Notes
- You can substitute gluten-free pasta for a gluten-free version.
- For a non-alcoholic option, use chicken broth instead of white wine.
- Be careful not to overcook shrimp to keep them tender and juicy.
- Leftovers store well in the refrigerator for up to 3 days.
- Reheat gently in the oven or microwave to maintain texture.
