Shrimp Scampi Pasta Bake

• Prep time: 20 minutes

• Cook time: 20 minutes

• Total time: 40 minutes

• Servings: 6 servings

• Skill Level: Easy / Intermediate

• Active Intensity: Medium (stovetop sautéing and sauce reduction)

• Passive Intensity: Low (baking until bubbly)

Ingredients

• Pasta: 12 oz linguine or spaghetti (cooked al dente)

• Shrimp: 1 lb large shrimp, peeled and deveined

• Butter: 4 tbsp unsalted butter (divided for richness and scampi depth)

• Olive Oil: 2 tbsp extra-virgin olive oil

• Aromatics: 4 cloves garlic, finely minced

• Heat: $1/4$ tsp red pepper flakes (adjust to taste for subtle warmth)

• Liquids: $1/2$ cup dry white wine (such as Pinot Grigio or Sauvignon Blanc) or chicken broth

• Citrus: Juice and zest of 1 fresh lemon

• Cream Component: 1 cup heavy cream

• Cheeses: $1/2$ cup grated Parmesan cheese plus 1 cup shredded mozzarella cheese

• Seasoning: Salt and freshly ground black pepper, to taste

• Garnish: 2 tbsp fresh Italian parsley, chopped

Step-by-Step Instructions

1. Preheat and Boil: Preheat your oven to 375°F (190°C). Bring a large pot of generously salted water to a rolling boil. Cook the linguine or spaghetti until just al dente. Drain and toss lightly with olive oil to prevent sticking, then set aside.

2. Sauté the Shrimp: In a large skillet, melt 2 tablespoons of butter and 1 tablespoon of olive oil over medium-high heat. Season the shrimp with salt and pepper. Add them to the skillet and cook for 2 to 3 minutes, just until pink and opaque (they will finish cooking in the oven). Remove the shrimp and set them aside on a clean plate.

3. Build the Scampi Sauce: In the same skillet, melt the remaining butter over medium heat. Stir in the minced garlic and red pepper flakes, cooking for about 1 minute until fragrant—take care not to burn the garlic. Pour in the white wine (or chicken broth) and scrape up any delicious browned bits from the bottom of the pan.

4. Simmer and Enrich: Stir in the fresh lemon juice, lemon zest, and heavy cream. Bring the mixture to a gentle simmer and let it reduce slightly for 2 minutes. Stir in half of the grated Parmesan cheese until melted into the sauce. Season with salt and black pepper to taste.

5. Combine Pasta: Add the cooked pasta directly into the skillet and toss well to ensure every strand is thoroughly coated in the rich garlic-cream sauce.

6. Assemble the Bake: Transfer the coated pasta mixture into a greased $9\times 13$-inch baking dish. Nestle the cooked shrimp evenly over the top of the pasta. Sprinkle the shredded mozzarella and the remaining Parmesan evenly across the entire surface.

7. Bake to Perfection: Place the baking dish into the preheated oven and bake uncovered for 15 to 20 minutes, or until the cheese is completely melted, bubbling furiously, and lightly golden on top.

8. Garnish and Serve: Remove from the oven and let rest for 5 minutes. Garnish with fresh chopped parsley and an extra squeeze of fresh lemon juice if desired before serving warm.

Nutritional Information

Estimated values per serving (based on 6 servings):

• Calories: 540 kcal

• Total Fat: 28g

  • Saturated Fat: 14g

• Cholesterol: 195mg

• Sodium: 620mg

• Total Carbohydrates: 45g

  • Dietary Fiber: 2g

  • Sugars: 3g

• Protein: 25g