Creamy Shrimp Scampi Pasta Bake (Print Version)
# Ingredients:
→ Main Ingredients
01 -
12 oz linguine or spaghetti
02 -
1 lb large shrimp, peeled and deveined
03 -
4 tablespoons butter
04 -
4 cloves garlic, minced
05 -
¼ teaspoon red pepper flakes
06 -
½ cup white wine or chicken broth
07 -
1 lemon, juiced and zested
08 -
1 cup heavy cream
09 -
½ cup grated Parmesan cheese
10 -
1 cup shredded mozzarella cheese
11 -
Salt and pepper to taste
12 -
2 tablespoons chopped fresh parsley
# Instructions:
01 -
Set your oven to 375°F (190°C).
02 -
Prepare the pasta according to package instructions until al dente. Drain and set aside.
03 -
In a large skillet, melt the butter over medium heat. Add the minced garlic and red pepper flakes, sautéing for about 1 minute until fragrant.
04 -
Add the shrimp to the skillet and cook for 3–4 minutes, or until pink and opaque. Remove the shrimp and set them aside.
05 -
Pour the white wine (or chicken broth) into the skillet, scraping up any browned bits from the bottom of the pan. Let it simmer for 2 minutes.
06 -
Stir in the lemon juice, lemon zest, and heavy cream. Bring the mixture to a gentle simmer.
07 -
Add the cooked pasta to the skillet and toss to coat in the creamy sauce. Season with salt and pepper to taste.
08 -
Transfer the pasta to a large baking dish, spreading it evenly. Arrange the cooked shrimp on top.
09 -
Sprinkle the grated Parmesan and shredded mozzarella over the pasta and shrimp.
10 -
Place the dish in the preheated oven and bake for 15–20 minutes, or until the cheese is melted and bubbly.
11 -
Remove from the oven, garnish with chopped fresh parsley, and serve immediately.
# Notes:
01 -
For a lighter version, substitute heavy cream with half-and-half or whole milk.
02 -
Freeze unbaked portions in a freezer-safe dish for up to 3 months. Thaw overnight in the fridge before baking.
03 -
Serve with garlic bread or a side salad for a complete meal.