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Shrimp Scampi Garlic Cream Pasta Recipe

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4.5 from 317 reviews

Shrimp Scampi Garlic Cream Pasta is a luxurious fusion of classic shrimp scampi and baked pasta comfort, combining succulent shrimp with a velvety garlic-lemon cream sauce and a duo of cheeses—Parmesan and mozzarella. This dish is baked to a golden perfection, offering a rich yet bright flavor that makes it perfect for both weeknight dinners and special occasions.

Ingredients

Scale

Pasta

  • 12 ounces dried spaghetti or linguine noodles

Shrimp

  • 1 pound large shrimp, shells removed and deveined

Sauce & Seasoning

  • 3 tablespoons extra virgin olive oil
  • 4 tablespoons unsalted butter, divided
  • 5 cloves fresh garlic, finely minced
  • 1/4 teaspoon crushed red chili flakes (optional)
  • 1/2 cup dry white wine or low-sodium chicken broth
  • Juice of one lemon (approximately 2 tablespoons)
  • 1 teaspoon finely grated lemon zest
  • 1/2 teaspoon freshly ground black pepper or to taste
  • Kosher salt to taste

Cheese & Garnish

  • 1 cup low-moisture mozzarella, shredded
  • 1/2 cup finely grated Parmesan cheese, divided
  • 1/4 cup Italian flat-leaf parsley, chopped, divided

Instructions

  1. Cook the pasta: Bring a large pot of well-salted water to a rolling boil. Add the pasta and cook until just shy of al dente—approximately 1 to 2 minutes less than package directions. Drain and set aside, tossing lightly with oil to prevent sticking if desired.
  2. Cook the shrimp: Heat the olive oil along with 2 tablespoons of the butter in a large skillet over medium heat. Pat the shrimp dry and season both sides with salt and black pepper. Add the shrimp in a single layer and sear for 1 to 2 minutes per side until opaque and lightly golden. Transfer cooked shrimp to a plate to avoid overcooking.
  3. Make garlic butter sauce: In the same skillet, melt the remaining 2 tablespoons of butter. Add minced garlic and crushed red pepper flakes; sauté for about 30 seconds until fragrant but not browned to prevent bitterness.
  4. Deglaze and simmer: Pour in the white wine or chicken broth, scraping any browned bits from the pan bottom. Stir in lemon juice and lemon zest. Let simmer for 2 to 3 minutes until slightly reduced and aromatic.
  5. Toss pasta with sauce and shrimp: Return the drained pasta to the skillet and toss thoroughly to coat with the garlic-lemon butter sauce. Stir in half of the Parmesan cheese and half of the chopped parsley. Gently fold the cooked shrimp back into the pasta mixture to evenly distribute.
  6. Prepare for baking: Transfer the shrimp and pasta mixture into a lightly greased 9×13-inch baking dish, spreading evenly. Sprinkle the shredded mozzarella cheese over the top, then scatter the remaining Parmesan cheese.
  7. Bake: Place the baking dish in a preheated oven at 375°F (190°C) and bake uncovered for about 15 minutes or until the cheese is fully melted, bubbly, and lightly golden.
  8. Garnish and serve: Remove from the oven and let stand a few minutes. Garnish with the remaining chopped parsley and an optional extra squeeze of lemon before serving hot.

Notes

  • Serve immediately while the pasta is hot and the cheese is bubbling for best flavor and texture.
  • You can substitute dry white wine with chicken broth for a family-friendly version without alcohol.
  • Undercook the pasta slightly during boiling to ensure it doesn’t become mushy after baking.
  • Cook shrimp just until pink and opaque to avoid rubbery texture; they will finish cooking in the oven.
  • Make the dish ahead by assembling it in advance; refrigerate covered and bake with a splash of broth, covered initially, then uncovered to brown the cheese.
  • Leftovers keep well refrigerated for up to 3 days and can be frozen for up to 2 months. Reheat gently adding liquid to loosen sauce if needed.
  • Short pasta shapes like penne or rigatoni can be used; adjust cooking time accordingly for firmness.

Keywords: Shrimp Scampi, Garlic Cream Pasta, Baked Pasta, Shrimp Pasta, Garlic Butter Sauce, Seafood Pasta

Find it online: https://foodbylina.com/shrimp-scampi-garlic-cream-pasta-recipe/