If you’re craving a pasta dinner that’s elegant enough for guests but easy enough for a weeknight, this Shrimp Scampi Pasta Bake is it. Juicy, tender shrimp are tossed with linguine in a buttery garlic-lemon sauce, topped with Parmesan and golden bread crumbs, then baked until irresistibly bubbly.
This recipe brings together the classic flavors of traditional shrimp scampi — rich butter, fragrant garlic, a zing of citrus — and gives them a cozy, cheesy baked pasta twist. It’s perfect for date nights at home, holiday dinners, or those evenings when you want a meal that looks like you spent hours in the kitchen (but really didn’t).
Why You’ll Love This Recipe
Restaurant-quality flavor with simple, fresh ingredients.
Bubbly, cheesy topping that takes classic scampi to the next level.
Ready in under an hour — great for busy nights.
Customizable — switch up the pasta or spice level.
Perfect for entertaining — serve straight from the skillet to the table.
Ingredient Breakdown
Large Shrimp – Sweet, tender protein that cooks quickly and soaks up the sauce.
Linguine Pasta – Long, silky noodles that hold the buttery lemon sauce beautifully.
Butter & Olive Oil – The flavor base of the dish; butter for richness, olive oil for depth.
Garlic – Minced fresh for that signature scampi aroma.
Lemon & Lime Juice – Bright, tangy contrast to the rich butter.
Fresh Parsley – Adds freshness and color to the dish.
Red Pepper Flakes – A subtle heat that balances the citrus and cheese.
Parmesan Cheese – Salty, nutty, and perfect for creating a bubbly crust.
Bread Crumbs – Add crunch to the baked topping.
Salt & Black Pepper – Essential for seasoning.
Pro Tips for the Best Shrimp Scampi Pasta Bake
Use fresh shrimp if possible — frozen works too, but thaw completely first.
Don’t overcook shrimp — they can turn rubbery quickly; they’re done when just pink.
Zest your citrus before juicing — add zest to the sauce for an extra burst of flavor.
Use panko bread crumbs for a crunchier topping.
Cook pasta just shy of al dente — it will finish cooking in the oven.
Ingredient Swaps & Variations
Pasta swap: Use spaghetti, fettuccine, or penne instead of linguine.
Extra creamy: Add a splash of heavy cream to the sauce before baking.
More heat: Increase red pepper flakes or add diced fresh chili.
Low-carb: Swap pasta for zucchini noodles or spaghetti squash.
Cheese lover’s version: Mix in mozzarella for a gooey, melty interior.
Serving Suggestions
Serve with garlic bread to soak up extra sauce.
Pair with a green salad for freshness.
Enjoy with a chilled glass of white wine like Sauvignon Blanc or Pinot Grigio.
Make Ahead & Storage Tips
Make ahead: Cook pasta and sauce separately, store in fridge, and combine before baking.
Storage: Keep leftovers in an airtight container in the fridge for up to 3 days.
Reheat: Warm in the oven at 350°F (175°C) until heated through; cover with foil to prevent drying.
Frequently Asked Questions
Can I use pre-cooked shrimp?
Yes, but add them at the very end of the stovetop step so they don’t overcook.
What can I use instead of lime juice?
All lemon juice works fine; lime just adds a unique brightness.
Can I make this without baking?
Yes, just toss the pasta with sauce, cheese, and bread crumbs, then serve immediately.
How do I make it gluten-free?
Use gluten-free pasta and bread crumbs.
Ingredients
Equipment
Method
- Set to 400°F (200°C).
- Boil linguine according to package instructions until al dente. Drain and set aside.
- In a large oven-safe skillet, melt butter with olive oil over medium heat.
- Add garlic and red pepper flakes, cooking for about 1 minute until fragrant.
- Stir in shrimp and cook until pink and opaque, about 3–5 minutes.
- Pour in lime and lemon juice, scraping up any browned bits from the pan.
- Let simmer 1–2 minutes until slightly thickened.
- Add cooked pasta, parsley, and half of the Parmesan cheese to the skillet. Toss to coat.
- Transfer skillet to the oven and bake for 10–15 minutes until heated through and bubbling.
- Sprinkle with remaining Parmesan and bread crumbs.
- Broil 1–2 minutes until golden brown and crispy.
- Garnish with extra parsley or lemon wedges if desired.
Notes
- For extra garlic flavor, add roasted garlic cloves to the sauce.
- A cast-iron skillet works beautifully for both stovetop and oven steps.
