Description
This Shrimp Scampi Pasta Bake combines tender shrimp with a creamy garlic Parmesan sauce baked with rigatoni pasta and topped with mozzarella and crispy breadcrumbs for a comforting and flavorful dinner perfect for weeknights or entertaining.
Ingredients
Scale
Pasta
- 12 oz rigatoni or penne pasta
Shrimp and Seasoning
- 1 lb shrimp, peeled and deveined
- Salt and pepper, to taste
- 1/2 tsp red pepper flakes (optional)
- 1 tsp Italian seasoning
Sauce
- 4 tbsp butter
- 4 cloves garlic, minced
- 1 cup heavy cream
- 1 cup chicken broth
- 1/2 cup grated Parmesan cheese
Toppings
- 1 cup shredded mozzarella cheese
- 1/2 cup panko breadcrumbs (optional)
- 2 tbsp chopped fresh parsley
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil. Add the rigatoni or penne pasta and cook until al dente, typically about 9-11 minutes. Drain and set aside.
- Prepare the Shrimp: Season the peeled and deveined shrimp with salt, pepper, and red pepper flakes if using. In a skillet, melt 2 tablespoons of butter over medium heat and sauté the shrimp until pink and cooked through, about 2-3 minutes per side. Remove shrimp from skillet and set aside.
- Make the Sauce: In the same skillet, melt the remaining 2 tablespoons of butter. Add the minced garlic and sauté until fragrant, about 1 minute. Pour in the chicken broth and heavy cream, stirring to combine. Bring the mixture to a gentle simmer. Stir in the grated Parmesan cheese and Italian seasoning. Cook for 3-4 minutes until the sauce thickens slightly.
- Combine: Add the cooked pasta and shrimp back into the skillet with the sauce. Toss everything together gently to coat the pasta and shrimp evenly with the creamy sauce.
- Assemble and Bake: Preheat the oven to 375°F (190°C). Transfer the pasta and shrimp mixture to an oven-safe baking dish. Sprinkle the top evenly with shredded mozzarella cheese and, if using, the panko breadcrumbs for a crunchy topping. Bake uncovered for 15-18 minutes or until the cheese is melted, bubbly, and the breadcrumbs are golden brown.
- Garnish: Remove the pasta bake from the oven and let it cool slightly. Sprinkle the chopped fresh parsley over the top before serving for a fresh, herbaceous finish.
Notes
- For best results, use freshly grated Parmesan cheese rather than pre-grated.
- Panko breadcrumbs add a nice crunch but can be omitted to keep the dish softer.
- Adjust red pepper flakes to your desired level of heat.
- Leftovers can be stored refrigerated for up to 3 days and reheated in the oven or microwave.
- You can substitute heavy cream with half-and-half for a lighter sauce but expect a slightly less creamy texture.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Pasta Bake
- Method: Baking
- Cuisine: Italian-American
