Can I make Shrimp Scampi Pasta Bake ahead of time?

Yes, and it’s one of the best things about this recipe. You can fully assemble the pasta bake, cover it tightly with foil, and refrigerate it for up to 24 hours before baking. When you’re ready, pop it into a preheated oven and bake as directed—just add about 5 extra minutes to the cooking time if it's coming straight from the fridge. The flavors develop beautifully overnight, making it perfect for meal prep or stress-free entertaining.

What's the best pasta type for a Shrimp Scampi Bake?

While traditional scampi is usually made with long noodles like linguine or spaghetti, when it comes to baking, pasta with ridges or holes—think penne, rotini, or rigatoni—does a better job holding the creamy sauce. If you're using long noodles, toss them well in the sauce so they don’t clump. And remember: slightly undercook the pasta before baking so it stays firm and satisfying.

How do I keep shrimp from overcooking in a pasta bake?

It’s all about timing. Shrimp cook fast—just 2 to 3 minutes per side—so give them a quick sauté until just opaque, then remove from heat. They’ll finish cooking gently in the oven without turning rubbery. Don’t skip this step. It’s one of the secrets that make this dish shine, just like in my one-pan chicken with buttered noodles, where proper layering protects proteins from overcooking.

Can I use frozen shrimp in Shrimp Scampi Pasta Bake?

Absolutely! Frozen shrimp work great here. Just make sure they’re fully thawed and patted dry before cooking. Excess moisture can dilute the scampi sauce and cause the pasta to turn mushy. Defrost shrimp overnight in the fridge or quickly in a bowl of cold water, changing the water every 15 minutes.

Can this dish be made gluten-free?

Yes—this recipe easily adapts to a gluten-free lifestyle. Use gluten-free pasta (chickpea, brown rice, or lentil-based options are great), and substitute the panko topping with crushed gluten-free crackers or almond flour mixed with melted butter. Be sure your broth and cheeses are also gluten-free. I’ve used these same swaps in other recipes like my turmeric chickpea rice bowl with great results.

Can I freeze Shrimp Scampi Pasta Bake?

You can! To freeze, assemble everything except the topping in a freezer-safe dish. Wrap it tightly and freeze for up to 2 months. When ready to bake, thaw it overnight in the fridge. Then, add the breadcrumb topping and bake as usual, extending the bake time by 5–10 minutes. It's a great strategy for batch cooking or gifting a ready-to-bake dinner.

Best Ever Shrimp Scampi Pasta Bake – Creamy, Cheesy & Easy

Name: Shrimp Scampi Pasta Bake – Creamy, Cheesy, High-Protein Classic
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: American
Ingredients: 12 oz linguine or spaghetti; 1 lb large shrimp, peeled and deveined (tails off); 3 tablespoons olive oil; 5 tablespoons unsalted butter, divided; 6 cloves garlic, minced; ½ teaspoon red pepper flakes (optional); Salt and pepper, to taste; Juice and zest of 1 lemon; ½ cup dry white wine (or chicken broth); 1 cup heavy cream; ¾ cup grated Parmesan cheese; 1 cup shredded mozzarella cheese; 2 tablespoons chopped fresh parsley, plus more for garnish; ½ cup panko breadcrumbs; 2 tablespoons melted butter; Non-stick cooking spray

Description

This shrimp scampi pasta bake is a creamy, cheesy, high-protein twist on a classic. Loaded with juicy shrimp, fresh garlic, lemon, and two kinds of cheese, it’s the ultimate comfort food that’s still smart and satisfying.

Ingredients

12 oz linguine or spaghetti

1 lb large shrimp, peeled and deveined (tails off)

3 tablespoons olive oil

5 tablespoons unsalted butter, divided

6 cloves garlic, minced

½ teaspoon red pepper flakes (optional)

Salt and pepper, to taste

Juice and zest of 1 lemon

½ cup dry white wine (or chicken broth)

1 cup heavy cream

¾ cup grated Parmesan cheese

1 cup shredded mozzarella cheese

2 tablespoons chopped fresh parsley, plus more for garnish

½ cup panko breadcrumbs

2 tablespoons melted butter

Non-stick cooking spray

Instructions

1. Bring a large pot of salted water to a boil. Cook pasta until just al dente. Drain and toss with a little olive oil.

2. In a skillet over medium-high, heat 2 tbsp butter and 1 tbsp olive oil. Sauté shrimp 2-3 min per side until pink. Set aside.

3. In the same skillet, melt remaining butter. Add garlic and red pepper flakes. Cook 1 min.

4. Stir in lemon juice, zest, and wine. Simmer 2-3 min. Add cream and simmer until slightly thickened.

5. Add Parmesan and stir until melted. Remove from heat.

6. Preheat oven to 375°F. Lightly spray a 9×13” baking dish.

7. In a large bowl, combine pasta, shrimp, sauce, parsley, and half the mozzarella. Mix well.

8. Transfer to baking dish and top with remaining mozzarella.

9. In a bowl, combine panko and melted butter. Sprinkle over pasta.

10. Bake 20–25 min until golden and bubbly. Let rest 5–10 min before serving. Garnish with parsley.

Notes

You can prep this dish a day in advance before baking.

Use gluten-free pasta and breadcrumbs for a GF version.

Substitute white wine with chicken broth for a non-alcoholic version.

Nutrition

Serving Size: 1 portion
Calories: 510
Sugar: 3g
Sodium: 620mg
Fat: 29g
Saturated Fat: 14g
Unsaturated Fat: 13g
Trans Fat: 0g
Carbohydrates: 38g
Fiber: 2g
Protein: 30g
Cholesterol: 210mg