This isn’t just baked pasta—it’s Shrimp Scampi, reimagined. All the bright, garlicky, lemon-kissed elegance of the classic stovetop dish, now layered, baked, and crowned with a golden blanket of melted mozzarella. The result? A comforting casserole that’s luxuriously creamy (without heavy cream), deeply aromatic, and finished with that irresistible crisp-cheese edge only the oven can deliver. It’s quick enough for weeknights, special enough for guests, and guaranteed to make everyone reach for seconds.Why You’ll Love This RecipeIt captures the soul of scampi—zesty, briny, herb-flecked—while adding the cozy satisfaction of a baked pasta. The white wine and lemon reduce into a glossy sauce that clings to every strand, while the dual-cheese finish delivers both sharp umami (Parmesan) and stretchy comfort (mozzarella). Best of all: one skillet, one baking dish, and under 45 minutes from pantry to table.Perfect for:Impromptu dinner parties, family date nights, or when you crave restaurant-quality seafood without the fuss. Also ideal for using up a bottle of leftover white wine!Ingredients12 oz (340 g) linguine or spaghetti (bronze-die extruded for best sauce grip)1 lb (454 g) large shrimp (31/35 count), peeled, deveined, tails off (pat very dry)4 cloves garlic, finely minced (about 1½ Tbsp)¼ cup extra-virgin olive oil½ cup dry white wine (Sauvignon Blanc or Pinot Grigio—avoid “cooking wine”)¼ cup fresh lemon juice (about 1½ lemons—never bottled)1 tsp red pepper flakes (adjust to heat preference: ½ tsp mild, 1½ tsp bold)½ cup (45 g) freshly grated Parmigiano-Reggiano (pre-grated won’t melt as smoothly)1 cup (115 g) low-moisture mozzarella, shredded (blocks, not pre-shredded—anti-caking agents hinder melt)¼ cup fresh flat-leaf parsley, finely choppedKosher salt and freshly ground black pepperOptional depth-boosters: 2 Tbsp unsalted butter (add with wine), 1 tsp lemon zest (stir in at end)Step-by-Step InstructionsPrep & preheat: Position oven rack in center. Preheat to 375°F (190°C). Lightly grease a 9×13-inch baking dish with olive oil or nonstick spray.Cook pasta: Bring a large pot of well-salted water to a boil. Cook pasta 1 minute less than package directs (it finishes cooking in the oven). Reserve ½ cup pasta water, then drain. Do not rinse.Sauté aromatics: In a 12″ skillet, heat olive oil over medium heat. Add garlic and red pepper flakes; cook 45–60 seconds—until fragrant but not browned (bitterness alert!).Sear shrimp: Increase heat to medium-high. Add shrimp in a single layer; cook 1.5 minutes per side—just until opaque and curled. Do not overcook. Transfer to a plate.Deglaze & reduce: Return skillet to medium heat. Add wine and lemon juice; simmer 2–3 minutes until reduced by half and slightly syrupy. Stir in 2 Tbsp reserved pasta water, then remove from heat.Combine: In a large bowl, toss hot pasta, shrimp, wine-lemon sauce, Parmesan, 2 Tbsp parsley, salt, and pepper. If dry, add 1–2 Tbsp more pasta water. Fold gently—shrimp should nestle into pasta, not sit on top.Assemble & bake: Scrape mixture into prepared dish. Top evenly with mozzarella. Bake 15–18 minutes—until cheese is deeply golden at edges and bubbling vigorously in center.Finish fresh: Let rest 5 minutes. Sprinkle with remaining 2 Tbsp parsley and (if using) lemon zest. Serve immediately.Tips for Perfect Gravy(Note: Traditional scampi is sauce-based—but for a luxurious “drizzle,” blend ¼ cup of the baked pasta liquid with 1 Tbsp cold butter until smooth. Swirl over individual servings.)Serving SuggestionsWith crusty focaccia for sopping up every drop of garlicky sauceAlongside a bitter greens salad (arugula, radicchio) with lemon vinaigrettePaired with a chilled glass of the same wine used in cookingFor brunch: top with a fried egg and extra red pepper flakes
Shrimp Scampi Pasta Bake
