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shrimp scampi pasta bake

Shrimp Scampi Garlic Cream Pasta

Linguine tossed in a garlic butter lemon sauce with tender seared shrimp, then baked under a double layer of mozzarella and Parmesan until golden and bubbling.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4
Course: Main Course
Ingredients Method

Ingredients
  

  • 12 oz linguine or spaghetti
  • 1 lb large shrimp peeled and deveined
  • 2 tablespoons olive oil
  • 4 tablespoons unsalted butter divided
  • 5 garlic cloves minced
  • Pinch of crushed red pepper flakes optional
  • ⅓ cup dry white wine or chicken broth
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon lemon zest
  • ¾ cup grated Parmesan divided
  • 1 cup shredded mozzarella
  • Fresh parsley chopped, to taste
  • Salt and black pepper to taste

Method
 

  1. Preheat oven to 375°F (190°C). Cook pasta in well-salted boiling water until 1–2 minutes shy of al dente. Drain, toss with a drizzle of oil, and set aside.
  2. Pat shrimp dry and season with salt and pepper. Heat olive oil and half the butter in a large skillet over medium heat. Sear shrimp 1–2 minutes per side until just opaque. Remove and set aside — they will finish cooking in the oven.
  3. Add remaining butter to the skillet. Cook garlic and red pepper flakes for 30 seconds until fragrant — do not let the garlic brown.
  4. Pour in wine or broth, scraping up any browned bits. Add lemon juice and zest. Simmer for 2–3 minutes until slightly reduced.
  5. Add drained pasta to the skillet and toss to coat. Stir in half the Parmesan and a generous handful of parsley. Fold the shrimp back through evenly.
  6. Transfer to a greased 9×13 inch baking dish. Top with mozzarella then remaining Parmesan.
  7. Bake for 15 minutes until cheese is melted, bubbling, and lightly golden. Rest for a few minutes, then garnish with parsley and a squeeze of fresh lemon before serving.