Description
This Shrimp Scampi Pasta Bake combines tender shrimp, creamy garlic sauce, and tender rigatoni pasta baked to perfection with melted mozzarella and a crunchy breadcrumb topping. Ideal for a comforting and flavorful weeknight dinner, this recipe offers a delightful Italian-American twist on classic shrimp scampi with a baked pasta finish.
Ingredients
Scale
Pasta
- 12 oz rigatoni or penne pasta
Shrimp and Sauce
- 1 lb shrimp, peeled and deveined
- 4 tbsp butter
- 4 cloves garlic, minced
- 1 cup heavy cream
- 1 cup chicken broth
- 1/2 cup grated Parmesan cheese
- 1 tsp Italian seasoning
- Salt and pepper, to taste
- 1/2 tsp red pepper flakes (optional)
Toppings and Garnish
- 1 cup shredded mozzarella cheese
- 2 tbsp chopped fresh parsley
- 1/2 cup panko breadcrumbs (optional)
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil and cook the rigatoni or penne pasta until al dente according to package instructions. Drain the pasta and set it aside.
- Prepare the Shrimp: In a skillet over medium heat, melt butter and add the peeled and deveined shrimp. Season the shrimp with salt, pepper, and Italian seasoning, and sauté until pink and cooked through, about 2-3 minutes per side. Remove shrimp from skillet and set aside.
- Make the Sauce: In the same skillet, add minced garlic and sauté briefly until fragrant, about 1 minute. Pour in chicken broth and heavy cream, stirring to combine. Bring the mixture to a simmer, then add grated Parmesan cheese, red pepper flakes if using, and adjust salt and pepper to taste. Let the sauce thicken slightly over low heat, about 3-5 minutes.
- Combine: Add the cooked pasta and cooked shrimp back into the skillet with the sauce. Toss gently to coat the pasta and shrimp evenly with the creamy garlic sauce.
- Assemble and Bake: Preheat the oven to 375°F (190°C). Transfer the pasta and shrimp mixture into an oven-safe baking dish. Sprinkle shredded mozzarella cheese evenly on top, followed by the optional panko breadcrumbs for a crispy topping. Bake uncovered for 15-20 minutes, or until the cheese is melted and bubbly and breadcrumbs are golden brown.
- Garnish: Remove the pasta bake from the oven and sprinkle with chopped fresh parsley before serving for a bright, fresh flavor boost.
Notes
- For a spicier version, increase the amount of red pepper flakes or add fresh chopped chili.
- Use gluten-free pasta and gluten-free breadcrumbs to make this dish gluten-free.
- Freshly grated Parmesan cheese is recommended for best flavor.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated in the oven for best texture.
- If you prefer, substitute chicken broth with vegetable broth for a lighter flavor.
