When it comes to comfort food, baked pasta dishes always hit the spot—but when you add shrimp scampi into the mix? Absolute magic. This Shrimp Scampi Pasta Bake brings together the elegance of a classic seafood dish and the cozy satisfaction of cheesy baked pasta. It’s buttery, garlicky, creamy, and loaded with tender shrimp and melty cheese. Whether you’re planning a cozy weeknight dinner or need a crowd-pleasing option for a casual dinner with friends, this recipe checks all the boxes.

I actually made this dish on a random Tuesday night when I had shrimp in the freezer and not a lot of time on my hands. I wanted something a little fancy (but without the hassle), and wow—it delivered. Since then, it’s become one of those go-to recipes I always keep in my back pocket, especially when I want to impress without spending hours in the kitchen.

What I love most about this recipe is how flexible it is. You can use whatever pasta you have on hand, add in your favorite veggies, or make it spicier if you’re into that kind of thing. And despite its rich, creamy flavor, it’s not overly heavy—thanks to the brightness of fresh lemon and a light, garlicky sauce that coats every bite.

Let’s dive into the first part of this simple, flavor-packed recipe!

Ingredients You’ll Need

For the pasta bake:

8 oz pasta (linguine, penne, or fusilli)
1 lb large shrimp, peeled, deveined, tails removed
3 tbsp unsalted butter
3 cloves garlic, minced
½ cup chicken broth
½ cup heavy cream
Juice of 1 lemon (about 2–3 tbsp)
1 tsp red pepper flakes (optional)
Salt and pepper, to taste
1 cup shredded mozzarella cheese
½ cup grated Parmesan cheese
¼ cup fresh parsley, chopped (for garnish)

Optional add-ins for extra flavor:

Cherry tomatoes
Baby spinach
Artichoke hearts

Step 1: Cook the Pasta

Start by bringing a large pot of salted water to a boil. Go ahead and cook your pasta according to the package instructions until it’s just al dente. We don’t want it too soft since it’ll continue to cook in the oven. Drain it and set it aside while you move on to the shrimp.

Pro tip: Don’t rinse the pasta—keeping that starchy coating helps the sauce cling better later on.

Step 2: Cook the Shrimp

Season your shrimp with salt, pepper, and a sprinkle of red pepper flakes if you like a little heat. In a large skillet over medium heat, melt 1 tablespoon of butter. Add the shrimp and cook them for about 2–3 minutes per side. You’ll know they’re ready when they turn pink and opaque. Once they’re cooked through, remove them from the skillet and set them aside for now.

Shrimp cook fast, so keep a close eye on them—you don’t want to overcook and end up with rubbery bites.

Step 3: Make the Creamy Garlic Sauce

In the same skillet (don’t wash it—you want all that good flavor left behind), melt the remaining 2 tablespoons of butter. Toss in the minced garlic and sauté for about 1–2 minutes, just until it’s nice and fragrant. Then pour in the chicken broth, heavy cream, and freshly squeezed lemon juice. Give everything a good stir and let the sauce simmer for about 3–4 minutes until it thickens slightly.

This sauce is the heart of the dish—it’s rich, buttery, and just the right amount of tangy from the lemon.

Welcome back! In Part 1, we tackled the basics—cooking the pasta, searing the shrimp, and building that rich lemon-garlic cream sauce. Now comes the fun part: tossing everything together, layering on the cheese, and baking it until it’s bubbling and golden on top.

This is the stage where the dish transforms from a simple skillet meal into a warm, baked dinner that feels like it came from your favorite neighborhood bistro. The broiled cheesy topping adds just the right texture, while the creamy sauce locks all the flavors together. It’s comfort food—but with a seafood twist that feels just a little fancy.

Alright, let’s pick up where we left off and finish strong.

Step 4: Combine Pasta, Shrimp, and Sauce

Once your sauce is gently simmered and slightly thickened, go ahead and return the cooked shrimp to the skillet. Add the drained pasta and give everything a good toss until all the noodles are coated in that luscious sauce.

At this point, stir in half of the mozzarella and Parmesan cheese. This helps the filling get extra creamy and cheesy even before it hits the oven. If you’re using optional add-ins like cherry tomatoes, baby spinach, or chopped artichoke hearts, now’s the time to fold them in.

The veggies not only add flavor and texture—they brighten things up, too. Baby spinach wilts down beautifully and adds a pop of color, while cherry tomatoes bring a juicy burst that balances out the richness.

Step 5: Transfer to a Baking Dish and Add Toppings

Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish (or similar-sized casserole dish) to prevent sticking. Pour the pasta and shrimp mixture into the dish, spreading it out evenly.

Now, sprinkle the remaining mozzarella and Parmesan cheese over the top. This is where that golden, bubbly crust comes from—the kind that makes people go back for seconds before they even finish their first plate.

If you like a slightly crispier top, you can add a little extra Parmesan or even some panko breadcrumbs mixed with a drizzle of olive oil for a crunchy finish.

Step 6: Bake Until Golden and Bubbly

Pop the dish into the preheated oven and bake for 15–20 minutes. You’re looking for melted cheese that’s bubbly around the edges and slightly golden on top.

If you want that extra-browned, broiled cheese effect, you can turn on the broiler for the last 1–2 minutes—just keep a close eye on it so it doesn’t burn.

Step 7: Garnish and Serve

Once the bake is done, take it out of the oven and let it sit for a few minutes. This helps the sauce settle a bit so it’s not too runny when serving.

Sprinkle chopped fresh parsley over the top for a final burst of freshness and color. Serve it hot, and enjoy every bite of creamy, cheesy, lemony goodness.

Helpful Tips & Easy Variations

Swap the pasta: If you don’t have linguine or penne on hand, any pasta shape will work—rotini, ziti, rigatoni, or even spaghetti. Just aim for something that holds sauce well.
Make it spicy: Love a little heat? Increase the red pepper flakes or even add a dash of hot sauce to the sauce.
Go lighter: You can lighten this dish by using half-and-half instead of heavy cream. Or, skip the baking step altogether and enjoy it right out of the skillet.
Add protein or veggies: Want to bulk it up? Try mixing in grilled chicken, sautéed mushrooms, or zucchini slices for an extra filling, nutrient-packed version.
Make ahead: You can prep everything up to the point of baking and refrigerate it for up to a day. Just add a few extra minutes to the baking time if you’re starting from cold.

This dish is incredibly versatile, so feel free to tweak it to suit your tastes. Whether you’re cooking for your family or trying to impress dinner guests, this Shrimp Scampi Pasta Bake will absolutely deliver.

Shrimp Scampi Pasta Bake