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–+ servings

Creamy Shrimp Scampi Pasta Bake

Creamy garlicky shrimp scampi pasta bake with Meyer lemon, melty mozzarella, and tender shrimp for an easy dinner.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 1
Course: Main Course, Pasta
Cuisine: American, Italian
Calories: 635
Ingredients Method Nutrition Notes

Ingredients
  

  • 1 pound large raw shrimp, peeled and deveined tails removed if desired
  • 12 ounces rigatoni or penne pasta another tube-shaped pasta works too
  • 3 tablespoons unsalted butter
  • 2 tablespoons extra-virgin olive oil
  • 4 cloves garlic, minced about 1 tablespoon
  • 1 large Meyer lemon, zested and juiced regular lemon works as a substitute
  • 1/4 cup chicken broth low-sodium is fine
  • 1 cup heavy cream
  • 1 1/2 cups shredded mozzarella cheese divided - half for the sauce, half for the topping
  • 1/2 cup grated Parmesan cheese freshly grated preferred
  • 1/4 cup chopped fresh parsley plus extra for garnish
  • 1/2 teaspoon salt plus more for the pasta water
  • 1/4 teaspoon black pepper freshly ground

Method
 

  1. Heat the oven to 375°F (190°C) and lightly coat a large baking dish with butter, oil, or nonstick spray.
  2. Bring a large pot of generously salted water to a boil and cook the pasta until just shy of tender. Drain well and set aside.
  3. Set a large skillet over medium-high heat. Add the butter and olive oil, and once the butter melts, add the shrimp. Season with salt and pepper and cook for 2 to 3 minutes until the shrimp turn pink and opaque. Transfer the shrimp to a plate.
  4. Add the garlic to the same skillet and cook, stirring constantly, for about 30 seconds until fragrant.
  5. Pour in the chicken broth, lemon zest, and lemon juice, then simmer for 2 minutes, scraping up any browned bits from the bottom of the skillet.
  6. Reduce the heat and stir in the heavy cream, 1 cup of the mozzarella, and all of the Parmesan. Stir until the cheeses melt into a smooth sauce.
  7. In a large bowl, toss the cooked pasta with the sauce, then gently fold in the shrimp and parsley.
  8. Transfer the mixture into the prepared baking dish and scatter the remaining 1/2 cup of mozzarella over the top.
  9. Bake for 20 to 25 minutes until the sauce is bubbly and the top is golden.
  10. Let rest for a few minutes, sprinkle with extra parsley, and serve hot.

Nutrition

Calories: 635kcalCarbohydrates: 44gProtein: 36gFat: 35gSaturated Fat: 19gCholesterol: 237mgSodium: 537mgFiber: 2gSugar: 5g

Notes

For extra browning, switch the oven to broil for the last 1 to 2 minutes and watch closely.
Be careful not to overcook the shrimp on the stove; they will continue cooking in the oven.
Use half-and-half instead of heavy cream for a lighter sauce, though the bake will be less rich.
Leftovers keep in an airtight container in the refrigerator for up to 3 days; reheat gently with a splash of broth or cream.
Assemble the casserole ahead, cover tightly, and refrigerate up to 24 hours, adding 5 to 10 minutes to the bake time.
Serve with a crisp green salad or warm crusty bread to soak up the garlicky cream sauce.

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