Why make this recipe
This dish gives you creamy, garlicky pasta with tender shrimp. It cooks fast and feeds a small family. You can make it ahead and bake when guests arrive. It is a simple, rich meal that many people like.
Introduction
Creamy Shrimp Scampi Pasta Bake mixes classic scampi flavors with a cheesy oven finish. The sauce is creamy and garlicky, and the shrimp add bright, mild seafood flavor. Serve it with a simple side like a grilled baked potato for a filling meal.
How to make Creamy Shrimp Scampi Pasta Bake
Start by cooking the pasta and sautéing garlic and shrimp. Make the cream sauce with chicken broth and heavy cream, then mix pasta and cheeses. Put all in a baking dish and top with more cheese. Bake until bubbly and golden. For an easy side, try a light salad like a Caesar pasta salad to balance the richness.
Ingredients :
8 oz pasta (linguine or fettuccine), 1 lb shrimp (peeled and deveined), 4 cloves garlic (minced), 1 cup heavy cream, 1 cup grated Parmesan cheese, 1 cup shredded mozzarella cheese, 1/2 cup chicken broth, 2 tbsp butter, 1 tbsp olive oil, Salt and pepper to taste, Chopped parsley for garnish
Directions :
- Preheat the oven to 375°F (190°C).
- Cook the pasta according to package instructions until al dente; drain and set aside.
- In a large skillet, heat olive oil and butter over medium heat. Add garlic and sauté until fragrant, about 1 minute.
- Add shrimp to the skillet, cooking until they turn pink. Season with salt and pepper.
- Pour in the chicken broth and heavy cream, bringing to a simmer.
- Stir in cooked pasta, half of the Parmesan, and half of the mozzarella.
- Transfer the mixture to a greased baking dish.
- Top with remaining cheese and bake for 20-25 minutes or until bubbly and golden on top.
- Garnish with chopped parsley before serving.
How to serve Creamy Shrimp Scampi Pasta Bake
Serve hot from the oven. Scoop onto plates and add a sprinkle of parsley. Offer lemon wedges on the side for a fresh touch. Pair with a green salad or crusty bread to soak up the sauce.
How to store Creamy Shrimp Scampi Pasta Bake
Cool to room temperature, then cover and refrigerate for up to 3 days. Reheat in the oven at 350°F (175°C) until warmed through, about 15-20 minutes. You can freeze portions in a freezer-safe container for up to 2 months; thaw in the fridge overnight before reheating.
Tips to make Creamy Shrimp Scampi Pasta Bake
- Do not overcook the shrimp; they become rubbery if overdone.
- Use pasta that holds sauce well, like linguine or fettuccine.
- Warm the cream and broth gently to avoid breaking the sauce.
- Grate fresh Parmesan for better flavor.
- If the bake looks dry, add a splash of chicken broth before reheating.
Variation
- Add a pinch of red pepper flakes for heat.
- Stir in cherry tomatoes or spinach before baking for color and nutrients.
- Swap half-and-half for heavy cream for a lighter sauce.
- Use Italian breadcrumbs on top for a crunchy finish.
FAQs
Q: Can I use frozen shrimp?
A: Yes. Thaw and pat dry before cooking. Remove extra water to avoid a weak sauce.
Q: Can I make this without cream?
A: You can use a mixture of milk and a little flour or cornstarch to thicken, but the texture will be lighter.
Q: Can I prepare ahead and bake later?
A: Yes. Assemble the dish, cover, and keep in the fridge for a few hours. Bake when ready.
Q: Is it okay to use different cheese?
A: Yes. Romano or asiago work, but adjust salt since they are stronger than Parmesan.
Q: How do I know when the pasta bake is done?
A: It is done when the cheese is melted, the top is golden, and the sauce bubbles around the edges.
Conclusion
This Creamy Shrimp Scampi Pasta Bake is rich, garlicky, and easy to make for weeknights or guests. For another take on creamy shrimp, see this Allrecipes creamy shrimp scampi recipe for inspiration. If you prefer a video guide to a similar creamy shrimp pasta, this Natasha’s Kitchen creamy shrimp pasta video can help.
Creamy Shrimp Scampi Pasta Bake
Ingredients
Pasta and Shrimp Ingredients
- 8 oz pasta (linguine or fettuccine)
- 1 lb shrimp (peeled and deveined)
- 4 cloves garlic (minced)
Sauce Ingredients
- 1 cup heavy cream Use warmed to avoid breaking the sauce.
- 1/2 cup chicken broth Add more if the bake looks dry.
- 2 tbsp butter
- 1 tbsp olive oil
Cheese Ingredients
- 1 cup grated Parmesan cheese Fresh grated is preferred for better flavor.
- 1 cup shredded mozzarella cheese Reserve some for topping.
Garnish
- Chopped parsley for garnish
Instructions
Preparation
- Preheat the oven to 375°F (190°C).
- Cook the pasta according to package instructions until al dente; drain and set aside.
- In a large skillet, heat olive oil and butter over medium heat. Add garlic and sauté until fragrant, about 1 minute.
- Add shrimp to the skillet, cooking until they turn pink. Season with salt and pepper.
- Pour in the chicken broth and heavy cream, bringing to a simmer.
- Stir in cooked pasta, half of the Parmesan, and half of the mozzarella.
- Transfer the mixture to a greased baking dish.
- Top with remaining cheese and bake for 20-25 minutes or until bubbly and golden on top.
Serving
- Serve hot from the oven. Scoop onto plates and add a sprinkle of parsley. Offer lemon wedges on the side for a fresh touch.