Shrimp Scampi Pasta Bake

This Shrimp Scampi Bake is really quick and easy twist on the classic. You cook the noodles then toss them with a cream-cheese and garlic sauce and shrimp. Bake until it’s all heated through. So good. So easy.

Shrimp scampi. Mmmmmm. Shrimp and butter with garlic and lemon. Add a splash of white wine for good measure (and pour yourself a glass to sip while you cook).

How could that possibly be bad? No way. But, I think I’ve made it better. I’ve turned it into a pasta bake.

It’s noodles and shrimp mixed with butter and cream cheese and mozzarella and garlic. Lots of garlic. Mix it all up and bake until the shrimp are cooked through and the cheese is melted.

Get yourself a hearty slice of bread and maybe a green salad, a side of Roasted Asparagus, and you’ve got the tastiest Shrimp Scampi dinner ever.

Here’s the recipe for Shrimp Scampi Pasta Bake.

 

Print

Shrimp Scampi Pasta Bake


  • Author: Christine Pittman
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 6 servings

Description

This Shrimp Scampi Bake is really quick and easy twist on the classic. You cook the noodles then toss them with a cream-cheese and garlic sauce and shrimp. Bake until it’s all heated through. So good. So easy.


Ingredients

  • 12 oz. uncooked spaghetti
  • 4 oz. cream cheese
  • 4 Tbsp. unsalted butter, cut into pieces
  • 1/4 cup fresh flat-leaf parsley leaves, chopped
  • 4 cloves garlic, minced
  • 1 tsp. lemon zest
  • 1/2 tsp. salt
  • 1/4 tsp. coarse black pepper
  • 1 and 1/2 lb. raw, peeled, tail-off medium-sized shrimp
  • 1 cup shredded mozzarella cheese, divided

Instructions

  1. Preheat oven to 350ºF.
  2. Cook the spaghetti according to package directions but scoop out 1/2 cup of the cooking liquid just before you drain it the pasta.
  3. Meanwhile, put the cream cheese and butter in a medium-sized microwave-safe bowl. Microwave on high for 30 seconds. Stir. Repeat until butter is melted. Use a whisk to really stir it up and get it incorporated together. Stir in the 1/2 cup of reserved pasta water, the parsley, garlic, lemon zest, salt and pepper.
  4. Transfer the drained pasta to a 9×13″ cake pan or casserole. Add the cream cheese sauce and stir to combine. Add the raw shrimp and 1/2 cup of the mozzarella. Stir again. Top with the remaining 1/2 cup of cheese.
  5. Bake until shrimp are cooked through (you can tell because they’ve all turned really pink and curled up) and the cheese on top is starting to brown, about 30 minutes.
This post was originally published in September of 2015 and revised August 2016.