Shrimp Scampi Pasta Bake

Shrimp Scampi Pasta Bake turns bright, buttery scampi into a creamy, golden baked dinner. Tender jumbo shrimp sit over cavatappi coated in a silky garlic, white wine, lemon, and Parmesan sauce. A light layer of mozzarella adds comfort without hiding the fresh scampi flavor, while buttery panko gives each serving a crisp finish.

The method is designed to protect the shrimp from overcooking. They go onto the pasta raw, then bake briefly in the hot sauce until just tender. Meanwhile, the pasta is slightly undercooked, so it finishes perfectly instead of becoming soft. The result feels special enough for guests, yet every step stays practical for a weeknight. Serve it with roasted asparagus, a crisp green salad, or warm bread for catching the extra lemon-garlic sauce. It is cozy, bright, and just indulgent enough.

Recipe Yield: 6 servings

INGREDIENTS

12 oz cavatappi pasta
1 1/2 lb jumbo raw shrimp (16/20 count), peeled, deveined, and tails removed
3/4 cup heavy cream
1 cup finely grated Parmesan cheese, divided
1 tbsp finely grated lemon zest
2 tbsp fresh lemon juice
2 tbsp chopped fresh parsley, divided
1 cup shredded low-moisture mozzarella cheese, divided
1/3 cup panko breadcrumbs
5 tbsp unsalted butter, divided
1 small shallot, finely chopped
6 large garlic cloves, finely minced
2 tbsp all-purpose flour
1/2 cup dry white wine or additional low-sodium chicken broth
1 cup low-sodium chicken broth
1 tsp kosher salt, divided, plus more for pasta water
1/2 tsp black pepper, divided
1/4 tsp crushed red pepper flakes
1 tbsp olive oil
Lemon wedges, for serving
Nonstick cooking spray

INSTRUCTIONS

1. Prepare the oven:
Preheat the oven to 400°F. Lightly coat a shallow 3-qt or 9×13-inch baking dish with nonstick cooking spray.

2. Cook the pasta:
Cook the cavatappi in well-salted water for 2 minutes less than the package directions. Reserve 1 cup pasta water, then drain.

3. Season the shrimp:
Pat the shrimp very dry. Toss with the olive oil, 1/2 tsp salt, 1/4 tsp black pepper, and crushed red pepper flakes. Set aside while preparing the sauce.

4. Build the garlic sauce:
Melt 3 tbsp butter in a large, deep skillet over medium heat. Add the shallot and cook for 2–3 minutes until softened. Stir in the garlic and cook for 30 seconds. Sprinkle in the flour and stir continuously for 1 minute.

5. Add the liquids:
Gradually whisk in the wine and simmer for 1 minute. Then, whisk in the chicken broth and heavy cream. Simmer gently for 3–4 minutes until the sauce lightly coats the back of a spoon.

6. Finish the scampi sauce:
Remove the skillet from the heat. Stir in 3/4 cup Parmesan, lemon zest, lemon juice, 1 tbsp parsley, and the remaining salt and black pepper.

7. Combine the pasta:
Add the drained pasta and 1/2 cup mozzarella to the sauce. Toss until evenly coated, adding reserved pasta water 1 tbsp at a time if needed. The sauce should look creamy and slightly loose.

8. Assemble the pasta bake:
Transfer the pasta to the prepared baking dish. Arrange the seasoned raw shrimp evenly over the top, gently nestling them partway into the sauce. Sprinkle the remaining mozzarella around the shrimp, leaving most of the shrimp exposed.

9. Prepare the crisp topping:
Melt the remaining 2 tbsp butter in a small skillet over medium heat. Add the panko and cook for 2 minutes, stirring often, until lightly golden. Remove from the heat, then stir in the remaining Parmesan and parsley. Sprinkle around and between the shrimp.

10. Bake and serve:
Bake for 9–12 minutes, until the sauce bubbles and the shrimp are opaque, loosely curled, and reach 145°F in the centers. Rest for 3 minutes, then serve with fresh lemon wedges.

Helpful Tips to Perfect This Recipe

• Dry the shrimp thoroughly: Excess moisture can thin the creamy scampi sauce. Pat thawed shrimp with paper towels before seasoning and arranging them over the pasta.
• Use jumbo shrimp for reliable timing: Shrimp in the 16/20-count range remain plump during the short bake and are less likely to overcook than smaller shrimp.
• Keep the sauce slightly loose: Cavatappi absorbs sauce as it bakes and rests. Add a few spoonfuls of reserved pasta water before assembling if the mixture appears thick.
• Watch the shrimp rather than the clock alone: Perfectly cooked shrimp should look opaque and form a relaxed C-shape. Tightly curled shrimp have usually cooked too long.
• Reheat gently: Add a small splash of broth or cream before reheating covered portions at a low temperature. This helps restore the sauce without further toughening the shrimp.