Craving something comforting yet elegant? This Shrimp Scampi Pasta Bake takes the beloved flavors of shrimp scampi and transforms them into a bubbling, cheesy, oven-baked masterpiece. With tender shrimp, garlicky lemon-butter sauce, and golden breadcrumbs, it’s the ultimate crowd-pleaser you didn’t know you needed.
Ingredients List
- 1 pound large shrimp, peeled and deveined (fresh or thawed from frozen)
- 1 pound linguine pasta, cooked al dente
- 1/2 cup butter, for that rich scampi base
- 1/4 cup olive oil, adds depth and silkiness
- 6 cloves garlic, minced (don’t skimp here!)
- 1/4 cup grape juice, a sweet twist that balances the lemon
- 1/4 cup lemon juice, freshly squeezed for bright zing
- 1/4 cup chopped fresh parsley, for a fresh, herby finish
- 1/4 teaspoon red pepper flakes, or more for a kick
- Salt and black pepper, to taste
- 1/2 cup grated Parmesan cheese, savory and melty
- 1/4 cup bread crumbs, for that irresistible crunchy topping
Substitutions: Try white wine instead of grape juice for a more traditional scampi flavor. Gluten-free pasta works well too!
Timing
- Prep time: 15 minutes
- Cook time: 25 minutes
- Total time: 40 minutes
Compared to a traditional shrimp scampi, this version adds just 10–15 minutes of oven time for that golden baked finish.
Step 1: Preheat and Prep
Preheat your oven to 375°F (190°C). Grease a large baking dish with olive oil or nonstick spray. This ensures your pasta bake won’t stick and helps achieve crispy edges.
Step 2: Cook the Pasta
Boil the linguine in salted water until just al dente. Drain and set aside. Don’t overcook—it will soften more as it bakes.
Step 3: Sauté the Garlic and Shrimp
In a large skillet over medium heat, melt butter with olive oil. Add minced garlic and red pepper flakes, cooking until fragrant (about 1 minute). Toss in the shrimp and cook until pink and opaque, about 2–3 minutes per side.
Step 4: Make the Scampi Sauce
Pour in the grape juice and lemon juice. Stir well, scraping up any bits stuck to the pan. Let it simmer for 2–3 minutes to reduce slightly.
Step 5: Combine and Toss
In a large bowl, combine cooked pasta, shrimp mixture, chopped parsley, and half the Parmesan. Toss to coat everything evenly.
Step 6: Assemble the Bake
Transfer the pasta mixture into your prepared baking dish. Sprinkle the remaining Parmesan and breadcrumbs evenly over the top.
Step 7: Bake to Perfection
Bake uncovered for 20–25 minutes, or until the top is golden and bubbly. Let it rest for 5 minutes before serving.
Nutritional Info
Per serving (approx. 1/6 of the recipe):
- Calories: 540
- Protein: 30g
- Fat: 28g
- Carbs: 42g
- Fiber: 2g
- Sugar: 4g
Healthier Alternatives
- Low-carb: Swap linguine for spiralized zucchini or shirataki noodles.
- Vegan: Replace shrimp with mushrooms and use vegan butter and cheese.
- Lower fat: Use half the butter and opt for reduced-fat Parmesan.
Serving Suggestions
- Pair with a crisp green salad and lemon vinaigrette.
- Serve alongside garlic bread for extra indulgence.
- Garnish with extra parsley and a lemon wedge for a fresh pop.
- Great for dinner parties, potlucks, or cozy weeknights.
Common Mistakes to Avoid
- Overcooking the shrimp: They turn rubbery fast. Watch them closely.
- Using too much pasta water: Drain pasta well to prevent soggy bake.
- Skipping the breadcrumbs: They add crucial crunch and texture.
- Not tasting before baking: Adjust salt and lemon to your liking.
- Crowding the baking dish: Use a large enough dish to avoid steaming.
Storing Tips
- Refrigerate: Store leftovers in an airtight container for up to 3 days.
- Freeze: Wrap tightly and freeze for up to 2 months. Thaw overnight before reheating.
- Reheat: Warm in a 350°F oven for 15 minutes or microwave in short bursts.
Conclusion
This Shrimp Scampi Pasta Bake delivers all the garlicky, lemony flavor you love—with a cheesy, golden twist. It’s easy, satisfying, and perfect for any occasion. Try it tonight and let us know how it turned out in the comments below. Don’t forget to share this recipe with your fellow seafood lovers!
FAQs
Can I use frozen shrimp?
Yes, just thaw and pat them dry before cooking.
Can I make this ahead of time?
Absolutely! Assemble it, cover, and refrigerate for up to 24 hours before baking.
What’s a good wine pairing?
A crisp Pinot Grigio or Sauvignon Blanc pairs beautifully.
Can I add vegetables?
Sure! Try spinach, cherry tomatoes, or roasted bell peppers.
Is this kid-friendly?
Yes—just reduce or omit the red pepper flakes for a milder taste.
