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The Ultimate Garlic Butter Shrimp Scampi Pasta Bake Recipe

There is a specific kind of magic that happens when garlic meets melting butter in a hot skillet. It is a scent that immediately pulls people into the kitchen, hopeful and hungry. Traditionally, shrimp scampi is a quick stovetop affair, but there is something deeply comforting about transforming those bright, zesty flavors into a warm, bubbly casserole. This Shrimp Scampi Pasta Bake Recipe takes everything you love about the classic Italian-American dish—the succulent shrimp, the hit of lemon, and the silky garlic sauce—and tucks it under a golden, crispy blanket of parmesan and breadcrumbs. It is the kind of meal that feels elegant enough for a Saturday dinner party but is simple enough to pull off on a Tuesday night when you need a win.

Why You’ll Love This

The Texture Contrast: You get tender, juicy shrimp and soft pasta paired with a satisfyingly crunchy panko topping.
Minimal Cleanup: By finishing the dish in the oven, you allow the flavors to meld beautifully in one baking dish.
Crowd-Pleasing Flavors: It balances the richness of butter with the brightness of fresh lemon, ensuring it never feels too heavy.
Foolproof Timing: Unlike stovetop scampi which can overcook in seconds, the pasta bake format is much more forgiving for a busy home cook.

The Skeptic’s Favorite

I once served this to a close friend who claimed to be “strictly a meat-and-potatoes person” and generally avoided seafood unless it was fried beyond recognition. As the dish came out of the oven, smelling of toasted garlic and sea salt, his resolve started to crumble. He took one polite bite of the golden-brown crust and ended up going back for thirds. He later confessed that he didn’t realize shrimp could be this buttery and tender without being “fishy.” It has since become the only seafood dish he asks for by name.

What Makes It Special

Jumbo Shrimp: Using large, peeled, and deveined shrimp ensures they stay succulent and meaty during the baking process.
Fresh Lemon Zest and Juice: This provides a necessary high note that cuts through the richness of the butter and cheese.
Dry White Wine: A splash of Pinot Grigio or Sauvignon Blanc adds a sophisticated depth and acidity that water or broth simply cannot replicate.
Panko Breadcrumbs: These Japanese-style crumbs stay crispier than traditional breadcrumbs, providing that essential “crunch” factor.
Fresh Italian Parsley: It adds a pop of color and a grassy freshness that wakes up the entire plate.

Making It Happen

The process begins with boiling your pasta—ideally a sturdy shape like penne or fusilli—in heavily salted water. You want to pull the pasta out about two minutes before it reaches al dente. This is crucial because it will finish softening as it absorbs the garlic butter sauce in the oven.

While the pasta cooks, melt a generous amount of butter in a pan and gently sauté minced garlic until it is fragrant but not browned. If you are using wine, pour it in now and let it simmer for a minute to cook off the raw alcohol scent. Toss in your shrimp just long enough for them to turn slightly pink; they don’t need to be fully cooked yet.

Stir in your lemon juice, zest, and a handful of fresh parsley. Combine the partially cooked pasta with the shrimp and sauce, then transfer everything into a baking dish. Top the assembly with a mixture of melted butter, panko, and freshly grated parmesan cheese. Slide it into a hot oven until the edges are bubbling and the top is a beautiful, burnished gold.

You Must Know

Don’t Overcook the Pasta: If the pasta is fully soft before it goes in the oven, it will turn mushy. Aim for a firm bite.
Use Fresh Garlic: Pre-minced jarred garlic has a bitter aftertaste that can ruin the delicate balance of a scampi sauce.
Pat the Shrimp Dry: Before sautéing, ensure your shrimp are dry so they sear rather than steam, which locks in the flavor.

Serving Ideas

This dish is quite rich, so it pairs beautifully with a crisp, bitter green salad—think arugula with a simple balsamic vinaigrette. A side of charred broccolini or roasted asparagus also works wonders to round out the meal. For drinks, a chilled glass of the same white wine you used in the sauce is the natural choice, or a sparkling lemon water for a refreshing non-alcoholic option.

Make It Different

Add Heat: Stir in half a teaspoon of red pepper flakes to the butter for a spicy kick.
Go Green: Fold in a few handfuls of baby spinach or frozen peas just before baking for extra nutrients.
Vegetarian Twist: Replace the shrimp with roasted cauliflower florets or sliced artichoke hearts.
Creamy Version: Stir in 1/2 cup of heavy cream to the sauce before tossing with the pasta for a more decadent, Alfredo-style experience.

Storage and Reheating

If you have leftovers, store them in an airtight container in the refrigerator for up to two days. To reheat, avoid the microwave if possible, as it can make the shrimp rubbery. Instead, place the portion in an oven-safe dish, add a tiny splash of water or broth to loosen the sauce, cover with foil, and warm at $350^{\circ}F$ ( $175^{\circ}C$ ) until heated through.

Success Tips

The secret to a truly elite Shrimp Scampi Pasta Bake Recipe lies in the quality of the butter. Since butter is the primary carrier of flavor here, using a high-quality European-style butter with a higher fat content will yield a silkier, more luxurious sauce. Additionally, always grate your parmesan from a block; the pre-shredded stuff is coated in potato starch and won’t melt into the topping as smoothly.

Frequently Asked Questions

Can I use frozen shrimp? Yes, just ensure they are completely thawed and patted dry before you start. Cold, wet shrimp will lower the temperature of your pan and prevent that beautiful sear.

What is the best pasta shape for this bake? While linguine is traditional for scampi, short shapes like penne, rotini, or cavatappi are better for bakes because they catch the sauce in their nooks and crannies.

Can I make this without wine? Absolutely. You can substitute the white wine with an equal amount of chicken broth or even extra clam juice for a deeper seafood flavor.

Can I prep this ahead of time? You can assemble the pasta and sauce a few hours in advance, but hold off on adding the panko topping until right before you put it in the oven to keep it from getting soggy.

How do I know when the shrimp are done? In the oven, the shrimp are done when they have curled into a “C” shape and are opaque throughout. If they curl into a tight “O,” they are likely overcooked.

Recipe Card: Shrimp Scampi Pasta Bake

Prep time: 15 minutes
Cook time: 20 minutes
Total time: 35 minutes
Servings: 4-6 people
Category: Main Course
Difficulty: Intermediate
Cuisine: Italian-American
Yield: 1 large baking dish
Equipment: Large pot, large skillet, $9 \times 13$ inch baking dish, citrus zester.

Ingredients

1 lb Jumbo shrimp (peeled and deveined)
1 lb Penne or Fusilli pasta
6 cloves Garlic (minced)
1/2 cup Unsalted butter (divided)
1/4 cup Dry white wine (e.g., Sauvignon Blanc)
1 Lemon (juiced and zested)
1/2 cup Grated Parmesan cheese
1/2 cup Panko breadcrumbs
1/4 cup Fresh Italian parsley (chopped)
1/2 tsp Red pepper flakes (optional)
Salt and black pepper to taste

Preparation

Preheat your oven to $400^{\circ}F$ ( $200^{\circ}C$ ). Grease a $9 \times 13$ inch baking dish with butter or non-stick spray.
Bring a large pot of salted water to a boil. Cook the pasta for 2 minutes less than the package directions for al dente. Drain and set aside.
In a large skillet over medium heat, melt 4 tablespoons of butter. Add the minced garlic and red pepper flakes, sautéing for 1 minute until fragrant.
Add the shrimp to the skillet in a single layer. Season with salt and pepper. Cook for 1 minute per side until they just start to turn pink.
Pour in the white wine and lemon juice. Let it simmer for 2 minutes. Stir in the lemon zest and half of the parsley.
In a large bowl, toss the cooked pasta with the shrimp and garlic butter sauce. Transfer the mixture to the prepared baking dish.
In a small bowl, melt the remaining butter and mix with panko breadcrumbs and parmesan cheese. Sprinkle this mixture evenly over the top of the pasta.
Bake for 12–15 minutes, or until the top is golden brown and the sauce is bubbling.
Garnish with the remaining fresh parsley and serve immediately.

Notes

For an extra citrus punch, serve with additional lemon wedges on the side. If the top isn’t browning as quickly as you’d like, you can turn on the broiler for the last 60 seconds of cooking.

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