Meta Info
Servings: 6
Total Time: 45 minutes
Difficulty: Easy–Moderate
Calories per Serving: ~520
Macros (approx.):
Protein: ~36g | Carbs: ~48g | Fat: ~24g | Fiber: ~3g
Intro
Some meals feel indulgent but still fit beautifully into a balanced, protein-forward lifestyle—and this Shrimp Scampi Pasta Bake is exactly that kind of recipe. It takes everything you love about classic shrimp scampi and turns it into a warm, bubbly, oven-baked dish that feels both comforting and elevated.
The tender shrimp, garlicky cream sauce, and melted cheese create a dish that’s rich without being heavy, and satisfying without being complicated. It’s perfect for busy weeknights when you want something special, or for meal prep when you need leftovers that reheat like a dream.
This shrimp scampi pasta bake delivers bold flavor, real nourishment, and that “everyone goes back for seconds” energy—all while packing in quality protein.
Look at the Recipe
- Juicy shrimp coated in a creamy garlic-lemon sauce
- Cheesy, baked finish with golden edges
- High-protein comfort food that feels restaurant-worthy
Ingredients Needed
Main Ingredients
- 12 oz pasta (penne, ziti, or fettuccine)
- 1 lb large shrimp, peeled and deveined
- 3 tablespoons unsalted butter
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- ½ teaspoon red pepper flakes (optional)
- ½ cup dry white wine or chicken broth
- Juice of 1 lemon
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon Italian seasoning
- 2 cups shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- 2 tablespoons fresh parsley, chopped
For the Creamy Bake
- 1 cup heavy cream (or half-and-half for lighter)
- ½ cup chicken broth
- ½ teaspoon garlic powder
- ¼ teaspoon nutmeg (optional)
How to Make Our Shrimp Scampi Pasta Bake
1. Cook the Pasta
Bring a large pot of salted water to a boil.
Cook pasta 1–2 minutes shy of al dente. Drain and set aside.
2. Cook the Shrimp
Heat olive oil and butter in a large skillet over medium-high heat.
Season shrimp with salt, pepper, and red pepper flakes.
Cook 2–3 minutes per side until pink and opaque. Remove and set aside.
3. Build the Scampi Sauce
In the same skillet, add garlic and sauté for 30 seconds.
Pour in white wine (or broth) and lemon juice, scraping the pan.
Simmer for 2 minutes to reduce slightly.
4. Make It Creamy
Stir in heavy cream, chicken broth, Italian seasoning, garlic powder, and nutmeg.
Simmer 3–4 minutes until lightly thickened.
5. Assemble & Bake
Add cooked pasta and shrimp to the sauce. Toss gently.
Transfer to a greased 9×13-inch baking dish.
Top with mozzarella and Parmesan.
Bake at 375°F (190°C) for 15 minutes, until bubbly and melted.
6. Finish & Serve
Remove from oven, sprinkle with fresh parsley, and serve hot.
Storage & Serving Suggestions
- Store leftovers in an airtight container for 3–4 days
- Reheat gently in the oven or microwave with a splash of broth or cream
- Serve with a simple side salad or roasted vegetables for balance
- For extra protein, add grilled chicken or extra shrimp before baking
Tips & FAQs
Can I make this ahead of time?
Yes. Assemble fully, cover, and refrigerate up to 24 hours. Bake when ready.
Can I make it lighter?
Use half-and-half instead of heavy cream and reduce cheese slightly.
What pasta works best?
Short shapes like penne or ziti hold the sauce well, but fettuccine works too.
Is this freezer-friendly?
Best enjoyed fresh or refrigerated. Cream sauces can separate after freezing.
Final Thoughts
This Shrimp Scampi Pasta Bake proves that high-protein meals don’t have to feel restrictive or boring. It’s creamy, comforting, and deeply satisfying—while still supporting a balanced, intentional way of eating. Whether you’re cooking for family, prepping meals for the week, or just craving something cozy, this is a recipe you’ll come back to again and again.
