Shrimp Scampi Pasta Bake (Printable version)

Oven-baked penne with succulent shrimp in lemony garlic butter sauce, topped with golden melted parmesan.

# What you'll need:

→ Seafood

01 - 1 lb large shrimp, peeled and deveined

→ Pasta

02 - 12 oz penne or ziti pasta

→ Vegetables & Aromatics

03 - 4 cloves garlic, minced
04 - 1 small shallot, finely chopped
05 - 1 lemon, zested and juiced
06 - 3 tbsp fresh parsley, chopped

→ Sauce & Dairy

07 - 5 tbsp unsalted butter
08 - 1/4 cup olive oil
09 - 1/2 cup dry white wine
10 - 3/4 cup heavy cream
11 - 2/3 cup grated parmesan cheese
12 - 1 cup shredded mozzarella cheese

→ Seasonings

13 - 1/2 tsp red pepper flakes
14 - 1/2 tsp salt
15 - 1/4 tsp black pepper

# Directions:

01 - Preheat oven to 400°F. Lightly grease a large baking dish with butter or cooking spray.
02 - Boil pasta in salted water for 2 minutes less than package directions. Drain well and set aside.
03 - Melt butter with olive oil in a large skillet over medium heat. Add garlic and shallot; sauté until fragrant, about 1-2 minutes.
04 - Add shrimp to the skillet. Season with salt, pepper, and red pepper flakes. Cook 2-3 minutes until just pink. Do not overcook.
05 - Pour in white wine, scraping up browned bits from the bottom. Simmer for 2 minutes.
06 - Stir in lemon juice and zest. Add heavy cream and simmer 2-3 minutes until slightly thickened. Remove from heat and stir in parsley.
07 - Toss cooked pasta with shrimp sauce and 2/3 of the parmesan cheese until evenly coated.
08 - Transfer mixture to the prepared baking dish. Top with mozzarella and remaining parmesan.
09 - Bake for 15-18 minutes until cheese is melted and golden brown. Let rest 5 minutes before serving.
10 - Garnish with additional fresh parsley and lemon wedges if desired.

# Expert Advice:

01 -
  • The sauce gets absorbed into every curve and hollow of the pasta while it bakes
  • You get restaurant quality results with mostly pantry ingredients
  • The leftovers somehow taste even better the next day
02 -
  • Undercook the pasta because it will absorb sauce and finish cooking in the oven
  • Do not overcook the shrimp in the skillet or they will be rubbery after baking
  • The sauce will look thin before baking but thickens beautifully in the oven
03 -
  • Grate your own parmesan because pre-grated does not melt as well
  • Room temperature cream prevents it from separating when you add it

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