Shrimp Scampi Pasta Bake: The Garlic Butter Comfort Meal

Introduction

Did you know that Shrimp Scampi is one of the most popular Italian-American dishes, yet it is notoriously difficult to serve to a crowd because it requires last-minute sautéing? We all love that zesty, garlicky, butter-drenched shrimp, but standing over a hot stove while your guests are waiting isn’t ideal.

The solution is the Shrimp Scampi Pasta Bake. This recipe takes the bright, citrusy flavors of classic scampi and transforms them into a cozy, bubbling casserole. By tossing the pasta and shrimp in a white wine garlic sauce and topping it with golden, melted mozzarella and panko breadcrumbs, you get the best of both worlds: the elegance of a seafood dinner and the comfort of a cheesy bake. In this guide, we will teach you the “undercook” technique that ensures your shrimp stay tender even after a trip to the oven.

Ingredients List

To bridge the gap between delicate scampi and hearty casserole, we need specific moisture-rich ingredients.

The Seafood & Pasta

Shrimp: 1 lb, large, peeled and deveined (tails off). Crucial: Use raw shrimp. Pre-cooked shrimp will turn into rubber bullets in the oven.
Pasta: 12 oz (Linguine, Spaghetti, or Angel Hair).¹ Long noodles hold the sauce best.
Olive Oil: 2 tablespoons.²

The Scampi Sauce

Unsalted Butter: ½ cup (1 stick). It sounds like a lot, but it is the base of the sauce.
Garlic: 6–8 cloves, minced. (Scampi = Garlic. Don’t skimp!).
Dry White Wine: ½ cup (Pinot Grigio or Sauvignon Blanc).
- Sub: If you don’t consume alcohol, use chicken broth mixed with an extra teaspoon of lemon juice.
Lemon Juice: 3 tablespoons (freshly squeezed) + zest of 1 lemon.
Red Pepper Flakes: ½ teaspoon (for a gentle heat).³
Salt & Black Pepper: To taste.

The Topping

Mozzarella Cheese: 1 ½ cups, shredded.
Parmesan Cheese: ½ cup, grated.
Panko Breadcrumbs: ½ cup. (Adds the necessary crunch).
Parsley: ¼ cup, chopped (fresh).

Substitutions

Seafood Mix: Add scallops or chunks of white fish for a “Seafood Bake.”
Gluten-Free: Use gluten-free spaghetti and gluten-free panko crumbs.
Dairy-Free: Use vegan butter and skip the mozzarella (top with extra seasoned breadcrumbs for texture).

Timing

This recipe moves fast on the stove, then finishes passively in the oven.

Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes

Data Insight: Baking the shrimp in the sauce prevents moisture loss. While pan-seared shrimp can lose 20% of their weight in water, baking them under a layer of cheese keeps them plump and juicy.

Step-by-Step Instructions

Step 1: The Pasta Parboil

Preheat oven to 375°F (190°C). Grease a 9×13 baking dish.

Boil the pasta in salted water for 2 minutes less than the package instructions.

Why? It will finish cooking in the oven. Drain and toss with a splash of oil to prevent sticking.

Step 2: The Scampi Base

While pasta boils, melt the butter and olive oil in a large skillet over medium heat.

Add the minced garlic and red pepper flakes. Sauté for 1–2 minutes until fragrant but not brown.

Pour in the white wine and lemon juice. Simmer for 3 minutes to reduce slightly. Season with salt and pepper.

Step 3: The Shrimp Toss

Add the raw shrimp to the skillet. Cook for just 1–2 minutes until they turn pink on the outside but are still translucent in the center.

Stop! Remove from heat immediately. They are not fully cooked yet, and that is perfect. Stir in half the parsley and lemon zest.

Step 4: The Combine

Toss the drained pasta into the skillet with the shrimp and butter sauce. (If your skillet is too small, mix them in the baking dish). Ensure every strand of pasta is coated in the garlic butter.

Transfer the mixture to the prepared baking dish.

Step 5: The Topping & Bake

Sprinkle the mozzarella and Parmesan evenly over the pasta.

Scatter the Panko breadcrumbs on top.

Bake: Bake for 12–15 minutes until the cheese is melted and bubbling.
Broil: Broil for the last 1–2 minutes to brown the breadcrumbs.

Step 6: Serve

Garnish with the remaining fresh parsley and extra lemon wedges.

Nutritional Information

This is a rich, buttery meal.

Nutrient	Amount per Serving (approx. 1.5 cups)
Calories	~550 kcal
Protein	28g
Carbohydrates	48g
Total Fat	28g
Saturated Fat	14g
Cholesterol	180mg

> Data Insight: Shrimp is one of the leanest protein sources available, containing almost zero fat. The fat in this recipe comes primarily from the butter and cheese.

Healthier Alternatives for the Recipe

To lighten up this Shrimp Scampi Pasta Bake:

Reduce Butter: Cut the butter to ¼ cup and increase the chicken broth/wine to keep the sauce volume high.
Whole Wheat: Use whole wheat linguine. The nutty flavor pairs well with garlic and lemon.
Veggie Filler: Mix in 2 cups of fresh spinach or asparagus pieces in Step 4. They will cook perfectly in the 15-minute bake time.

Serving Suggestions

The Bread: You cannot serve scampi without Garlic Bread or crusty Ciabatta to soak up the sauce.
The Salad: A Caesar Salad or a simple Arugula Salad with balsamic glaze cuts through the heavy butter flavor.
The Wine: Serve with the same Pinot Grigio used in the sauce.

Common Mistakes to Avoid

Rubber Shrimp: Mistake: Fully cooking the shrimp in the pan before baking. Fix: Only cook them 50% of the way on the stove. The oven does the rest.
Dry Pasta: Mistake: Baking too long or not enough sauce. Fix: Don’t skimp on the butter/wine mixture. The pasta drinks it up.
Bland Flavor: Mistake: Forgetting the salt in the pasta water. Fix: Salt your water like the ocean. It’s the only chance to flavor the noodle itself.

Storing Tips for the Recipe

Refrigeration: Store leftovers in an airtight container for up to 3 days.
Reheating: Reheat in the microwave with a damp paper towel on top, or in a skillet with a splash of water.
Freezing: Not recommended. Reheating cooked shrimp usually results in a tough texture, and the butter sauce may separate.

Conclusion

Shrimp Scampi Pasta Bake is the ultimate dinner party hack. It delivers the sophisticated flavors of a high-end seafood restaurant—lemon, wine, garlic, and fresh herbs—packaged in a stress-free casserole that lets you enjoy your company instead of slaving over the stove.

Ready to impress? Pop that cork and melt that butter! If you try this recipe, leave a 5-star rating below and tell us if you added extra chili flakes. Don’t forget to subscribe for more seafood secrets.

FAQs

1. Can I use frozen shrimp?

Yes, but thaw them completely first. If you put frozen shrimp directly into the bake, they will release too much water and water down your buttery sauce.

2. Can I make this ahead of time?

You can assemble it up to Step 4 (before baking) and keep it in the fridge for up to 4 hours. However, you may need to add an extra splash of broth before baking as the pasta will absorb liquid while sitting.

3. Do I have to remove the tails?

For a casserole/pasta bake, yes. It is messy to try and remove tails while eating pasta with a fork. Remove them during prep for a better eating experience.

4. Is the alcohol safe for kids?

Most of the alcohol evaporates during the simmering and baking process, leaving only the flavor. However, if you prefer, simply swap the wine for chicken or vegetable broth.