Shrimp Scampi Pasta Bake: Your New Weeknight Go-To This delightful Shrimp Scampi Pasta Bake is a flavorful, fuss-free rendition of a classic, transforming humble ingredients into a comforting and impressive meal perfect for any occasion. Get ready to impress your taste buds and simplify your cooking routine with this incredibly satisfying pasta bake!
Key Ingredients for Shrimp Scampi Pasta Bake
* 1 pound linguine or fettuccine pasta
* 1 pound large shrimp, peeled and deveined
* 4 tablespoons unsalted butter
* 4 cloves garlic, minced
* 1/2 teaspoon red pepper flakes (optional, for a touch of heat)
* 1 cup dry white wine (such as Pinot Grigio or Sauvignon Blanc)
* 1/2 cup low-sodium chicken broth
* 1/4 cup fresh lemon juice
* 1/2 cup heavy cream
* 1/4 cup grated Parmesan cheese, plus more for topping
* 2 tablespoons chopped fresh parsley, divided
* Salt and freshly ground black pepper to taste
* 1 tablespoon olive oil
* 1/4 cup panko breadcrumbs (optional, for topping)
How to Make Shrimp Scampi Pasta Bake
Prepare to be amazed by how easily this Shrimp Scampi Pasta Bake comes together, delivering a symphony of flavors from tender shrimp and perfectly cooked pasta enveloped in a luscious, garlicky, lemon-infused sauce. It’s a culinary hug in a dish, requiring minimal effort for maximum reward, and can be on your table in under an hour!
Step-by-Step Instructions
- Preheat Oven and Cook Pasta: Preheat your oven to 375°F (190°C). Bring a large pot of salted water to a rolling boil. Add the pasta and cook according to package directions until al dente. Drain the pasta, reserving about 1 cup of the pasta water.
- Sauté Aromatics and Shrimp: While the pasta cooks, melt the butter in a large oven-safe skillet or Dutch oven over medium heat. Add the minced garlic and red pepper flakes (if using) and sauté for about 1 minute until fragrant, being careful not to burn the garlic. Add the peeled and deveined shrimp to the skillet. Season with salt and pepper and cook for 2-3 minutes per side, until pink and just cooked through. Remove the shrimp from the skillet and set aside on a plate. This prevents them from overcooking in the oven.
- Deglaze and Build the Sauce: Pour the white wine into the same skillet. Use a wooden spoon to scrape up any browned bits from the bottom of the pan. Let the wine simmer and reduce by about half, which should take 3-5 minutes.
- Add Broth and Lemon: Stir in the chicken broth and fresh lemon juice. Bring the mixture to a gentle simmer and let it cook for another 2 minutes to allow the flavors to meld.
- Create Creaminess: Reduce the heat to low. Stir in the heavy cream and grated Parmesan cheese. Continue to stir until the cheese is melted and the sauce is smooth and creamy. Taste and adjust seasoning with salt and pepper if needed.
- Combine Pasta and Sauce: Add the drained pasta to the skillet with the sauce. Add about half of the chopped fresh parsley and toss gently to coat the pasta evenly. If the sauce seems too thick, add a splash or two of the reserved pasta water until it reaches your desired consistency.
- Incorporate Shrimp and Prepare for Baking: Gently fold the cooked shrimp back into the pasta and sauce mixture. Ensure everything is well combined.
- Top and Bake: Sprinkle additional grated Parmesan cheese over the top of the pasta bake. If desired, sprinkle with panko breadcrumbs for an extra crispy topping.
- Bake to Perfection: Place the oven-safe skillet (or transfer the mixture to a greased 9×13 inch baking dish) into the preheated oven. Bake for 15-20 minutes, or until the sauce is bubbly and the top is golden brown and slightly crisp.
- Rest and Serve: Let the Shrimp Scampi Pasta Bake rest for a few minutes before serving. Garnish with the remaining fresh parsley.
Why You’ll Love This Shrimp Scampi Pasta Bake
This Shrimp Scampi Pasta Bake is a guaranteed crowd-pleaser, offering that beloved comforting pasta dish experience with the vibrant flavors of garlic, lemon, and succulent shrimp. Unlike a time-consuming stovetop scampi, this bake makes cleanup a breeze and allows you to go from prep to plate with minimal fuss, saving you money and precious time compared to dining out. The rich, creamy sauce clinging to perfectly cooked pasta, complemented by the bright tang of lemon and the subtle warmth of garlic, creates a truly memorable meal that will have you reaching for seconds—and trying it again and again!
Storing and Reheating Tips
To store any leftover Shrimp Scampi Pasta Bake, allow it to cool completely. Once cooled, transfer the pasta bake into an airtight container and refrigerate. It will stay fresh in the refrigerator for up to 3-4 days.
For reheating, you have a few options:
- Stovetop: The best method for preserving texture is to gently reheat on the stovetop. Place a portion in a skillet over medium-low heat, adding a tablespoon or two of water or milk to help loosen the sauce, and stir until heated through.
- Oven: You can also reheat individual portions or a larger amount in the oven. Transfer to an oven-safe dish, cover loosely with foil to prevent drying, and bake at 325°F (160°C) for about 15-20 minutes, or until heated through.
- Microwave: For a quick reheat, place a portion in a microwave-safe dish and heat in 30-second intervals, stirring in between, until hot. Be aware that the pasta might become slightly softer with this method.
Freezing is also an option for future meals:
- Cool the pasta bake completely.
- Portion into freezer-safe containers or heavy-duty freezer bags.
- It can be frozen for up to 2-3 months.
- To reheat from frozen, thaw overnight in the refrigerator and then reheat using the stovetop or oven methods.
Final Thoughts
This Shrimp Scampi Pasta Bake is the ultimate comfort food, delivering a restaurant-worthy meal with incredible ease. Give this recipe a try for a delightful and satisfying experience that will become a staple in your weekly rotation.
try also :
- Lentil and Sweet Potato Salad
- Cranberry Brie Bites
- Crispy Sweet Potato Bites
- Matcha Cake Recipe
- find more in Pinterest
Shrimp Scampi Pasta Bake
Ingredients
Equipment
Method
- Preheat your oven to 375°F (190°C). Bring a large pot of salted water to a rolling boil. Add the pasta and cook according to package directions until al dente. Drain the pasta, reserving about 1 cup of the pasta water.1 pound linguine or fettuccine pasta
- While the pasta cooks, melt the butter in a large oven-safe skillet or Dutch oven over medium heat. Add the minced garlic and red pepper flakes (if using) and sauté for about 1 minute until fragrant, being careful not to burn the garlic. Add the peeled and deveined shrimp to the skillet. Season with salt and pepper and cook for 2-3 minutes per side, until pink and just cooked through. Remove the shrimp from the skillet and set aside on a plate. This prevents them from overcooking in the oven.1 pound large shrimp, 4 tablespoons unsalted butter, 4 cloves garlic, 1/2 teaspoon red pepper flakes, salt and freshly ground black pepper
- Pour the white wine into the same skillet. Use a wooden spoon to scrape up any browned bits from the bottom of the pan. Let the wine simmer and reduce by about half, which should take 3-5 minutes.1 cup dry white wine
- Stir in the chicken broth and fresh lemon juice. Bring the mixture to a gentle simmer and let it cook for another 2 minutes to allow the flavors to meld.1/2 cup low-sodium chicken broth, 1/4 cup fresh lemon juice
- Reduce the heat to low. Stir in the heavy cream and grated Parmesan cheese. Continue to stir until the cheese is melted and the sauce is smooth and creamy. Taste and adjust seasoning with salt and pepper if needed.1/2 cup heavy cream, 1/4 cup grated Parmesan cheese, salt and freshly ground black pepper
- Add the drained pasta to the skillet with the sauce. Add about half of the chopped fresh parsley and toss gently to coat the pasta evenly. If the sauce seems too thick, add a splash or two of the reserved pasta water until it reaches your desired consistency.1 pound linguine or fettuccine pasta, 2 tablespoons chopped fresh parsley
- Gently fold the cooked shrimp back into the pasta and sauce mixture. Ensure everything is well combined.1 pound large shrimp
- Sprinkle additional grated Parmesan cheese over the top of the pasta bake. If desired, sprinkle with panko breadcrumbs for an extra crispy topping.1/4 cup grated Parmesan cheese, 1/4 cup panko breadcrumbs
- Place the oven-safe skillet (or transfer the mixture to a greased 9×13 inch baking dish) into the preheated oven. Bake for 15-20 minutes, or until the sauce is bubbly and the top is golden brown and slightly crisp.
- Let the Shrimp Scampi Pasta Bake rest for a few minutes before serving. Garnish with the remaining fresh parsley.2 tablespoons chopped fresh parsley