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This Shrimp Scampi Pasta Bake takes the classic garlicky, lemony flavors of traditional scampi and turns them into a cheesy, crowd-pleasing casserole. By adding a touch of heavy cream and a mozzarella topping, it becomes rich and indulgent—somewhere between classic scampi and a luxurious Alfredo.
Here’s a pro tip: cook the pasta just 1–2 minutes less than the package directions. This allows the noodles to soak up the delicious scampi sauce in the oven without getting mushy.
Shrimp Scampi Pasta Bake Ingredients
| Component | Ingredient | Amount |
|---|---|---|
| Main Ingredients | Pasta (Penne, Ziti, or Fettuccine) | 12 oz |
| Large shrimp (peeled and deveined) | 1 lb | |
| Unsalted butter | 3 tablespoons | |
| Olive oil | 2 tablespoons | |
| Garlic (minced) | 4 cloves | |
| Red pepper flakes | 1/2 teaspoon | |
| Dry white wine (or chicken broth) | 1/2 cup | |
| Lemon juice | 1 | |
| Salt | 1/2 teaspoon | |
| Black pepper | 1/2 teaspoon | |
| Italian seasoning | 1 teaspoon | |
| Shredded mozzarella cheese | 2 cups | |
| Grated Parmesan cheese | 1/2 cup | |
| Fresh parsley (chopped) | 2 tablespoons | |
| For the Creamy Bake | Heavy cream (or half-and-half) | 1 cup |
| Chicken broth | 1/2 cup | |
| Garlic powder | 1/2 teaspoon | |
| Nutmeg | 1/4 teaspoon |
