Description
This Shrimp Scampi Pasta Bake combines tender shrimp with a creamy garlic sauce and pasta, all baked to perfection with melted mozzarella and a crunchy breadcrumb topping. A comforting and flavorful dish that’s perfect for a family dinner or special occasion, delivering classic Italian-American flavors in a convenient one-dish meal.
Ingredients
Scale
Pasta
- 12 oz rigatoni or penne pasta
Shrimp and Sauce
- 1 lb shrimp, peeled and deveined
- 4 tbsp butter
- 4 cloves garlic, minced
- 1 cup heavy cream
- 1 cup chicken broth
- 1/2 cup grated Parmesan cheese
- 1 tsp Italian seasoning
- Salt and pepper, to taste
- 1/2 tsp red pepper flakes (optional)
Toppings and Garnish
- 1 cup shredded mozzarella cheese
- 2 tbsp chopped fresh parsley
- 1/2 cup panko breadcrumbs (optional)
Equipment
- Large pot for boiling pasta
- Oven-safe baking dish
- Skillet for cooking shrimp and sauce
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil and cook the rigatoni or penne pasta until al dente according to package directions. Drain and set aside.
- Prepare the Shrimp: Season the peeled and deveined shrimp with salt, pepper, and optional red pepper flakes. In a skillet, melt 2 tablespoons of butter over medium heat. Add the shrimp and sauté until they turn pink and are cooked through, about 2-3 minutes per side. Remove shrimp from skillet and set aside.
- Make the Sauce: In the same skillet, add the remaining 2 tablespoons of butter and minced garlic. Sauté the garlic until fragrant, about 1 minute. Pour in the chicken broth and heavy cream, stirring to combine. Bring the mixture to a simmer, then whisk in the grated Parmesan cheese and Italian seasoning. Season with salt and pepper to taste. Let the sauce thicken slightly for 3-5 minutes.
- Combine: Add the cooked pasta and shrimp back into the skillet with the sauce. Toss gently to coat all ingredients evenly in the creamy garlic sauce.
- Assemble and Bake: Transfer the pasta, shrimp, and sauce mixture to an oven-safe baking dish. Sprinkle the top evenly with shredded mozzarella cheese and, if using, panko breadcrumbs for extra crunch.
- Bake: Preheat the oven to 375°F (190°C) and bake the casserole for 15-20 minutes, until the cheese is melted and bubbly and the breadcrumbs are golden brown.
- Garnish: Remove from oven and sprinkle chopped fresh parsley over the top before serving to add freshness and color.
Notes
- For a spicier kick, increase the red pepper flakes or add a dash of cayenne pepper to the sauce.
- You can substitute heavy cream with half-and-half for a lighter version, but the sauce may be less rich.
- Use gluten-free pasta and breadcrumbs to make this dish gluten-free.
- To make cleanup easier, spray your baking dish with nonstick cooking spray before transferring the pasta mixture.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated in the oven or microwave.
