Baked Shrimp Scampi with Pasta Recipe

If you’re craving a seafood dinner that’s easy, flavorful, and a total crowd-pleaser, then you absolutely have to try my Baked Shrimp Scampi with Pasta Recipe. It’s one of those dishes I love because it feels fancy but comes together so quickly—perfect for busy weeknights or impressing guests without breaking a sweat. Trust me, once you try this, it’ll become your go-to shrimp pasta dish, just like it is in my kitchen!

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Ingredients You’ll Need

The magic of this Baked Shrimp Scampi with Pasta Recipe lies in how simple ingredients dance together. You don’t need fancy seafood, and a few pantry staples like garlic and olive oil amp up the flavor beautifully. Let me share some tips to get the best results.

• Dried pasta: Spaghetti works perfectly here, but feel free to use linguine or any favorite long pasta—you just want something that clings well to the buttery sauce.
• Garlic cloves: Fresh minced garlic is a must! It infuses that classic scampi taste that everyone loves.
• Shallot: Adds a mild sweetness and depth—thin slices cook quickly and melt into the sauce.
• Crushed red pepper flakes: Optional, but if you like a hint of heat, this is your secret weapon.
• Smoked paprika: This is my little twist—it gives the shrimp a subtle smoky warmth that pairs surprisingly well with lemon.
• Extra virgin olive oil: Use good quality here; it builds the base flavor and brings a fruity richness.
• Unsalted butter: Melted for that silky, luscious sauce you’ll want to savor.
• Dry white wine: Helps deglaze and adds brightness—choose something you enjoy drinking for the best flavor.
• Lemon zest and juice: The star duo for that fresh, zesty punch that wakes the whole dish up.
• Salt & pepper: Essential seasonings—don’t skimp here for balanced flavor.
• Fresh parsley: Offers a burst of color and freshness at the end.
• Shrimp: I recommend peeled and deveined 31-40 size, but tails on or off works too—don’t overcook ‘em!
• Parmesan cheese: To sprinkle on top and melt into the pasta, adding umami richness.

Variations

I love mixing things up depending on what I’m in the mood for or what’s in season. This Baked Shrimp Scampi with Pasta Recipe is incredibly flexible, so don’t hesitate to get creative and make it your own.

• Spicy version: Add a little more crushed red pepper flakes or toss in some chopped fresh chili for a fiery kick—I’ve done this for game nights and it was a hit.
• Herb swap: Sometimes I swap parsley for fresh basil or cilantro for a different fresh herb note, which changes the flavor profile nicely.
• Swap out the pasta: If you want to go gluten-free, rice noodles or gluten-free pasta work great too—I’ve made this for friends with great results.
• Vegetable add-ins: Toss in some halved cherry tomatoes or spinach just before serving to boost nutrition and color.
• Make it richer: A splash of cream stirred in at the end makes for a decadent, creamy scampi my family adores on colder days.

How to Make Baked Shrimp Scampi with Pasta Recipe

Step 1: Prep and Cook Pasta

Start by cooking your pasta in a large pot of salted boiling water until just al dente—meaning, tender but still with a slight bite. I usually taste test a minute or two before the package suggests, so it won’t get mushy after baking. Drain it and set aside while you prepare the shrimp mixture.

Step 2: Mix the Shrimp Scampi Sauce

In a 9×13-inch baking dish, combine minced garlic, thinly sliced shallot, red pepper flakes (if using), smoked paprika, olive oil, and melted butter. Pour in the white wine, lemon zest, and juice, then season with salt and freshly ground pepper. Add chopped parsley and finally the shrimp. Stir everything to coat the shrimp evenly in that divine sauce.

Step 3: Bake to Perfection

Pop the dish into your preheated 350°F (180°C) oven and bake for about 12 minutes, or until the shrimp turn that beautiful pink color and curl slightly. Don’t overcook here because shrimp get rubbery fast—I learned this the hard way and spent some chewy meals regretting it! Keep an eye on them, and you’ll nail it.

Step 4: Combine Pasta and Cheese

Once the shrimp are baked, take the dish out of the oven and stir in the cooked pasta thoroughly so every strand is slick with the scampi sauce. Then sprinkle the grated Parmesan cheese over the top and gently toss it so it melts into all that garlicky goodness.

Step 5: Serve and Enjoy

Serve immediately while it’s warm and the cheese is still melty. If you want, sprinkle extra parsley or Parmesan on top for garnish. Watching everyone dig into this is such a rewarding moment—I promise you’ll get to hear compliments nonstop!

How to Serve Baked Shrimp Scampi with Pasta Recipe

Garnishes

I usually garnish with a sprinkle of chopped fresh parsley for that pop of green and fresh flavor. Sometimes I’ll add a little extra Parmesan on top—because, why not? A few thin lemon slices on the side also make a pretty and practical addition for anyone wanting more citrus zing.

Side Dishes

To round out the meal, my go-to sides are a crisp Caesar salad or some garlicky roasted broccoli. The crunch and brightness balance beautifully against the rich, buttery pasta. Garlic bread also pairs wonderfully if you’re craving something indulgent.

Creative Ways to Present

For special occasions, I like to use individual ramekins—baking the shrimp mixture and pasta separately and serving straight from these cute dishes. It feels fancy but stays casual, perfect for date nights or dinner parties. Sprinkle edible flowers or microgreens on top for an extra wow factor.

Make Ahead and Storage

Storing Leftovers

I store leftover Baked Shrimp Scampi with Pasta in an airtight container in the fridge. Because of the seafood, I recommend eating it within 2 days for the best taste and safety. The sauce keeps nicely, but the shrimp can become a bit rubbery the longer it sits.

Freezing

Freezing shrimp scampi pasta isn’t my favorite because the shrimp texture changes when thawed. But if you want to freeze, separate the shrimp and pasta—freeze the pasta with sauce alone and add freshly cooked shrimp when reheating to keep the dish tasting fresh.

Reheating

To reheat, warm the pasta gently in a skillet over low heat with a splash of olive oil or butter to revive the sauce. Avoid microwave reheating if possible as it can make the shrimp rubbery and the pasta dry. Freshly tossing it with a squeeze of lemon after warming helps brighten everything back up.

FAQs

Final Thoughts

There’s something so comforting about a bowl of Baked Shrimp Scampi with Pasta Recipe that’s bursting with garlicky, buttery goodness and fresh lemon brightness. I remember the first time I baked the shrimp instead of cooking them on the stove—it felt like such a game changer, making dinner lighter and cleanup easier. I hope you love this recipe as much as my family and friends do. Give it a try soon; I can’t wait to hear how it turns out for you!

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