Description
This Shrimp Scampi Pasta Bake is a delightful fusion of classic shrimp scampi flavors with a comforting baked pasta twist. Succulent shrimp are sautéed in a garlic-butter and olive oil sauce, enhanced with lemon juice, white wine, and a hint of red pepper flakes. Tossed with al dente pasta and topped with a blend of Parmesan and mozzarella cheese, then baked to golden bubbly perfection, this dish makes an impressive yet easy weeknight dinner or a crowd-pleasing meal for gatherings.
Ingredients
Scale
Main Ingredients
- 1 pound large shrimp, peeled and deveined
- 1 pound pasta (such as linguine, fettuccine, or penne)
- ½ cup butter
- 6 cloves garlic, minced
- ¼ cup olive oil
- ½ cup dry white wine (optional, substitute with chicken broth for non-alcoholic version)
- ½ cup chicken broth
- ¼ cup lemon juice, freshly squeezed
- 1 teaspoon red pepper flakes (adjust to taste)
- ½ cup fresh parsley, chopped
- 1 cup grated Parmesan cheese
- 1 cup shredded mozzarella cheese
- Salt and pepper, to taste
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Drain well and set aside.
- Sauté Garlic: In a large skillet, melt the butter over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant, being careful not to burn it.
- Add Olive Oil and Shrimp: Pour in the olive oil. Add the shrimp and cook for 2-3 minutes per side, until they turn pink and opaque. Remove the shrimp from the skillet and set aside.
- Deglaze with White Wine (Optional): If using white wine, pour it into the skillet and scrape up any browned bits from the bottom. Let it simmer for 2-3 minutes to reduce slightly. For a non-alcoholic version, skip this step and proceed directly to adding chicken broth.
- Add Chicken Broth and Lemon Juice: Pour the chicken broth and lemon juice into the skillet. Stir in the red pepper flakes, salt, and pepper. Bring the sauce to a simmer and let it cook for 5-7 minutes, allowing the flavors to meld.
- Add Parsley: Stir in the fresh parsley, reserving a little for garnish.
- Combine Pasta and Sauce: Add the cooked pasta to the skillet with the scampi sauce. Toss well to ensure the pasta is evenly coated.
- Add Shrimp: Gently fold in the cooked shrimp.
- Transfer to Baking Dish: Pour the pasta mixture into a greased 9×13 inch baking dish.
- Add Cheese: Sprinkle the grated Parmesan cheese and shredded mozzarella cheese evenly over the top.
- Bake: Preheat your oven to 375°F (190°C). Bake the pasta bake for 20-25 minutes, or until the cheese is melted, bubbly, and lightly golden.
- Garnish and Serve: Remove the pasta bake from the oven and let it rest for a few minutes before serving. Garnish with the remaining fresh parsley and serve hot.
Notes
- You can substitute the white wine with all chicken broth if you prefer a non-alcoholic dish.
- Adjust the red pepper flakes to your desired level of spiciness.
- Ensure not to overcook the shrimp as they can become rubbery; they will finish cooking in the oven.
- Use fresh lemon juice for the best tangy flavor in the sauce.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated in the oven or microwave.
