Creamy Shrimp Scampi Pasta Bake That Melts Your Heart
The first time I made this, I was trying to impress someone I really liked, and honestly, I didn't expect it to turn out so good. The smell of garlic and butter bubbling in the pan, the way the shrimp curl up just right, and that golden cheesy top — it's the kind of dish that makes people stop talking and just eat. This shrimp scampi pasta bake is rich, cozy, and honestly, it's the reason I always keep a bag of shrimp in my freezer now.
Ingredients
- 400g spaghetti or linguine — the long kind that twirls nicely around your fork
- 500g large shrimp, peeled and deveined — fresh or thawed, but never frozen in the shell
- 6 cloves garlic, minced — yes, six, don't skimp
- 100g unsalted butter — the good stuff, not the cheap spread
- 120ml dry white wine — or chicken broth if you're out
- 200ml heavy cream — because we're not here to diet
- 100g grated parmesan — freshly grated, please
- 1 tbsp lemon juice — fresh, not bottled
- 1 tsp red pepper flakes — optional, but gives it a nice kick
- Salt and black pepper to taste
- Handful of chopped parsley — for that pop of green
Instructions
- Preheat your oven to 200°C. While it's heating, cook the pasta in salted water until just al dente — it'll finish cooking in the oven, so don't overdo it.
- In a large pan, melt the butter over medium heat. Toss in the garlic and let it sizzle until it smells like heaven, about 1-2 minutes.
- Add the shrimp and cook just until they turn pink, about 2 minutes per side. Don't walk away — they cook fast.
- Pour in the white wine (or broth) and let it bubble for a minute to cook off the alcohol. Add the cream, parmesan, lemon juice, and red pepper flakes. Stir until the sauce is smooth and creamy.
- Toss the cooked pasta into the sauce and mix until every strand is coated. Taste and season with salt and pepper.
- Transfer everything to a baking dish, sprinkle extra parmesan on top, and bake for 10-15 minutes until bubbly and golden.
- Let it sit for 5 minutes before serving — if you can wait that long. Garnish with parsley and serve with a big spoon and even bigger appetite.
Notes
Don't you dare overcook the shrimp — they go from perfect to rubbery faster than you'd think. Use real butter, not margarine, and if you can, grab a block of parmesan and grate it yourself. The pre-grated stuff never melts right. Also, if you're out of white wine, chicken broth works fine — I've done it more times than I'd like to admit.