Go Back
–+ servings
Callie Brooks

Creamy Shrimp Scampi Pasta Bake

An indulgent and comforting pasta bake filled with creamy shrimp, garlic, and bubbling cheese, perfect for family dinners or gatherings.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 550
Ingredients Method Nutrition Notes

Ingredients
  

Pasta and Shrimp
  • 8 ounces pasta (e.g., fettuccine or penne) Cook just until al dente.
  • 1 pound shrimp, peeled and deveined Fresh or frozen.
Sauce
  • 4 cloves garlic, minced Freshly minced for best flavor.
  • 1 cup heavy cream Can use lower-fat alternatives.
  • 4 tablespoons butter Unsalted is preferable.
  • Salt and pepper to taste Adjust as per preference.
Cheese
  • 1 cup grated Parmesan cheese Freshly grated enhances flavor.
  • 1 cup shredded mozzarella cheese For a bubbly topping.
Garnish
  • Chopped parsley For garnish before serving.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. Cook the pasta according to the package instructions until just al dente; drain and set aside.
  3. In a large skillet, melt the butter over medium heat.
  4. Add the minced garlic, cooking for about a minute until fragrant.
  5. Toss the shrimp into the skillet, seasoning with salt and pepper. Cook until they turn pink, approximately 2-3 minutes.
  6. Stir in the heavy cream and bring the mixture to a simmer.
  7. Remove from heat and combine the cooked pasta with half of the Parmesan cheese.
Assembly and Baking
  1. Pour the pasta and shrimp blend into a baking dish.
  2. Top with the remaining Parmesan and mozzarella cheese.
  3. Bake in the oven for 20-25 minutes or until the top is bubbly and golden brown.
  4. Finish with a sprinkle of chopped parsley before serving.

Nutrition

Serving: 1gCalories: 550kcalCarbohydrates: 40gProtein: 28gFat: 30gSaturated Fat: 18gSodium: 600mgFiber: 2gSugar: 2g

Notes

To maintain quality, store any leftover pasta bake in an airtight container. Refrigerate and consume within 3 days. Reheat in the oven at a low temperature to retain texture.

Tried this recipe?

Let us know how it was!