Baked Shrimp Scampi Pasta Recipe
If you’re looking for a show-stopping weeknight dinner that feels like a celebration, Baked Shrimp Scampi Pasta is about to become your new favorite. Imagine tender linguine tossed with juicy shrimp in a lemony, garlicky sauce, all blanketed under a crunchy, golden panko-Parmesan topping. It’s the ultimate comfort food with a bright, fresh twist—perfect for impressing guests or treating yourself to something special without hours in the kitchen. This irresistible dish brings together the best of Italian-American flavors and transforms them into a crowd-pleaser that’s as easy as it is delicious.
Ingredients You’ll Need
You won’t believe how a handful of straightforward ingredients can create such a vibrant, flavorful dish. Each element of Baked Shrimp Scampi Pasta has its own role—whether it’s adding creaminess, a punch of citrus, or that irresistible crunchy finish. Here’s what you’ll need and why they matter:
- Pasta: Linguine or spaghetti acts as the perfect canvas for soaking up all the zesty, buttery sauce.
- Shrimp: Large, peeled, and deveined shrimp are the star—juicy, sweet, and quick-cooking.
- Unsalted Butter: Split between the sauce and the crispy topping, it brings rich flavor to every bite.
- Olive Oil: Adds a subtle fruitiness and helps the garlic bloom without burning.
- Garlic: Freshly minced for maximum aroma and that classic scampi zing.
- Red Pepper Flakes (optional): A pinch adds a gentle heat that wakes everything up—add more or less to taste.
- Lemon Zest and Juice: Brightens the dish with acidity and a pop of citrus fragrance.
- Dry White Wine or Chicken Broth: Deglazes the pan, adding depth and a touch of elegance.
- Salt and Black Pepper: Essential for seasoning and balancing all the flavors.
- Parmesan Cheese: Nutty, salty, and melts beautifully into the pasta and sauce.
- Fresh Parsley: Chopped parsley provides a burst of color and a fresh, herby finish.
- Panko Breadcrumbs: The secret to that golden, crunchy topping everyone loves.
How to Make Baked Shrimp Scampi Pasta
Step 1: Prep the Pasta
Start by bringing a large pot of salted water to a boil. Cook your linguine or spaghetti until it’s just al dente—remember, it’ll bake a little more in the oven, so you don’t want it mushy. Drain and set aside, but don’t forget to reserve a splash of pasta water in case you want to loosen the sauce later.
Step 2: Sauté the Aromatics
In a large skillet, melt 2 tablespoons of butter with the olive oil over medium heat. Add the minced garlic and red pepper flakes, stirring constantly. Just a minute or two is all it takes for the kitchen to fill with that mouthwatering garlicky aroma—keep a close eye so the garlic doesn’t brown.
Step 3: Cook the Shrimp
Toss in the shrimp along with the lemon zest, lemon juice, white wine (or chicken broth), salt, and black pepper. Sauté for 3 to 4 minutes, stirring occasionally, just until the shrimp turn pink and slightly opaque. You want them perfectly juicy, so resist the urge to overcook!
Step 4: Toss Everything Together
Grab a large mixing bowl and combine the drained pasta, shrimp mixture (juices and all), grated Parmesan cheese, and fresh parsley. Toss everything thoroughly, making sure the noodles are well coated with that lemony, buttery sauce. This is where the magic of Baked Shrimp Scampi Pasta really comes together!
Step 5: Assemble and Top
Transfer the pasta and shrimp mixture into a greased 9×13-inch baking dish, spreading it out evenly. Melt the remaining 2 tablespoons of butter and mix it with the panko breadcrumbs. Sprinkle this glorious mixture all over the top—it’s what gives Baked Shrimp Scampi Pasta that signature golden crunch.
Step 6: Bake to Perfection
Pop the baking dish in your preheated oven (375°F) and bake uncovered for 12 to 15 minutes. The topping should be beautifully golden and the whole dish bubbling gently around the edges. Serve immediately, and don’t forget the extra lemon wedges and parsley for a final flourish!
How to Serve Baked Shrimp Scampi Pasta
Garnishes
A sprinkle of fresh parsley and a few extra lemon wedges do more than just look pretty—they add a burst of color and an extra punch of brightness to each plate. For a little extra decadence, shave some more Parmesan over the top just before serving.
Side Dishes
Baked Shrimp Scampi Pasta is a star on its own, but it pairs beautifully with a crisp green salad tossed in a simple vinaigrette or a side of roasted asparagus. A warm, crusty baguette is perfect for soaking up any leftover sauce (trust me, you won’t want to leave a drop behind).
Creative Ways to Present
For a dinner party, serve the pasta in individual ramekins for an elegant touch. Or, pile it high in a big family-style serving bowl and let everyone help themselves. You can even top each portion with a few extra sautéed shrimp or scatter cherry tomatoes across the top for a pop of color.
Make Ahead and Storage
Storing Leftovers
If you find yourself with leftover Baked Shrimp Scampi Pasta (lucky you!), let it cool to room temperature before storing. Pop it into an airtight container and keep it in the fridge for up to two days. The flavors actually deepen overnight, making those leftovers extra delicious.
Freezing
While fresh is always best, you can freeze Baked Shrimp Scampi Pasta for up to a month. Wrap the cooled dish tightly in plastic wrap and aluminum foil or use a freezer-safe container. When ready to enjoy, thaw overnight in the fridge before reheating.
Reheating
To reheat, cover the pasta with foil and warm it in a 350°F oven for about 15 minutes, or until heated through. To restore some of the crunch, you can remove the foil for the last few minutes. A splash of broth or a squeeze of lemon will freshen it up beautifully.
FAQs
Can I use frozen shrimp for Baked Shrimp Scampi Pasta?
Absolutely! Just make sure to thaw and pat them dry thoroughly before cooking so they sear nicely and don’t release too much water into the sauce.
What’s the best pasta shape for this recipe?
Linguine or spaghetti are classic choices because they twirl beautifully and soak up the lemony sauce, but feel free to use fettuccine or even penne if that’s what you have on hand.
Can I make Baked Shrimp Scampi Pasta without wine?
Yes! Substitute an equal amount of chicken or vegetable broth for the wine. You’ll still get plenty of flavor and just the right amount of sauciness.
Is there a dairy-free option?
For a dairy-free twist, use your favorite plant-based butter and skip the Parmesan or use a vegan alternative. The result will still be flavorful and satisfying.
How can I add more veggies to this dish?
Spinach or halved cherry tomatoes mix in beautifully during the tossing step. You can also scatter steamed broccoli florets on top before baking for a colorful, veggie-packed version.
Final Thoughts
I hope you fall in love with Baked Shrimp Scampi Pasta as much as I have. It’s the kind of recipe that feels special, yet comes together with ease and never fails to earn rave reviews. Give it a try the next time you want to treat yourself or someone you love to a truly memorable meal!
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Baked Shrimp Scampi Pasta Recipe
- Total Time: 35 minutes
- Yield: 6 servings 1x
- Diet: Non-Vegetarian
Description
This Baked Shrimp Scampi Pasta combines tender linguine with succulent shrimp in a buttery garlic sauce, topped with a golden panko breadcrumb crust. It’s a flavorful, easy-to-make seafood pasta bake perfect for weeknight dinners or entertaining guests.
Ingredients
Pasta and Seafood
- 12 oz linguine or spaghetti
- 1 ½ pounds large shrimp, peeled and deveined
Sauce and Seasonings
- 4 tablespoons unsalted butter, divided
- 2 tablespoons olive oil
- 5 cloves garlic, minced
- ½ teaspoon red pepper flakes (optional)
- Zest and juice of 1 lemon
- ½ cup dry white wine or chicken broth
- ½ teaspoon salt
- ¼ teaspoon black pepper
Cheese and Toppings
- 1 cup grated Parmesan cheese
- ¼ cup chopped fresh parsley
- ½ cup panko breadcrumbs
Instructions
- Preheat and cook pasta: Preheat your oven to 375°F (190°C). Cook the linguine or spaghetti in a large pot of salted boiling water according to package instructions until al dente. Drain and set aside.
- Prepare shrimp and sauce: In a large skillet, heat 2 tablespoons butter and olive oil over medium heat. Add minced garlic and red pepper flakes, sautéing for 1–2 minutes until fragrant but not browned. Add the shrimp, lemon zest, lemon juice, white wine (or chicken broth), salt, and pepper to the skillet. Cook shrimp for 3–4 minutes until they start to turn pink, taking care not to overcook. Remove from heat.
- Combine pasta and shrimp mixture: In a large mixing bowl, toss the cooked pasta with the shrimp and sauce mixture, Parmesan cheese, and chopped parsley until well combined.
- Prepare for baking: Transfer the pasta mixture to a greased 9×13-inch baking dish. Melt the remaining 2 tablespoons butter, then mix it with the panko breadcrumbs. Evenly sprinkle this breadcrumb mixture over the pasta.
- Bake: Place the baking dish uncovered in the preheated oven and bake for 12–15 minutes, or until the topping is golden brown and the dish is heated through.
- Serve: Serve immediately, garnished with extra lemon wedges and parsley if desired for added zest and freshness.
Notes
- Substitute chicken or vegetable broth for white wine for a non-alcoholic version.
- Add fresh spinach or cherry tomatoes for additional color and nutrition.
- Leftovers reheat well the next day, making for convenient meal prep.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American, Italian-Inspired
Nutrition
- Serving Size: 1 ½ cups
- Calories: 480
- Sugar: 2g
- Sodium: 620mg
- Fat: 21g
- Saturated Fat: 10g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 185mg
