Shrimp Scampi Garlic Cream Pasta is the kind of cozy, restaurant-worthy weeknight dinner that feels indulgent but comes together fast. Bright lemon, garlicky butter, and tender shrimp meet gooey mozzarella for a skillet-to-oven pasta bake that’s perfect for family dinners, date nights, or prepping ahead for hungry guests. This recipe balances rich creaminess with fresh acidity to keep every bite lively.
If you love bold garlic flavors, you might also enjoy the creative twist in this creamy tomato garlic pasta that layers similar savory notes. For a simpler, ready-for-any-night version, check out this easy creamy tomato garlic pasta for more weeknight inspiration.
Why You’ll Love This Shrimp Scampi Garlic Cream Pasta
- Bright lemon and white wine cut through creamy cheese for balanced flavor.
- Quick sear on the shrimp keeps them tender and juicy—ready in about 30 minutes.
- One skillet plus a 9×13 bake makes this easy to assemble and family-friendly.
- Great for meal prep: refrigerate and reheat gently for lunches or second-night dinners.
- Crowd-pleasing cheese pull thanks to mozzarella and Parmesan on top.
Ingredients Needed
Protein
- 1 pound large shrimp (shells removed and deveined)
Pasta
- 12 ounces dried spaghetti or linguine noodles
Liquids & Citrus
- Juice from one lemon (approximately 2 tablespoons)
- 1/2 cup dry white wine or low-sodium chicken broth
Fats & Dairy
- 3 tablespoons extra virgin olive oil
- 4 tablespoons unsalted butter (separated into two portions)
- 1/2 cup finely grated Parmesan cheese
- 1 cup low-moisture mozzarella (shredded)
Aromatics & Flavor
- 5 cloves fresh garlic (finely minced)
- 1 teaspoon finely grated lemon zest
- 1/4 teaspoon crushed red chili flakes (optional)
Herbs & Seasoning
- 1/4 cup Italian flat-leaf parsley (chopped)
- 1/2 teaspoon freshly ground black pepper (or to taste)
- Kosher salt (to taste)
If you want a meaty, rich bake inspiration for technique and finish, try a similar approach used in the creamy garlic butter steak bites with spicy Cajun Alfredo.
Step-by-Step Instructions
- Bring a large pot of well-salted water to a rolling boil. Add the pasta and cook until just shy of al dente—approximately 1 to 2 minutes less than the package directions. Drain and set aside.
- Heat the olive oil along with 2 tablespoons of the butter in a large skillet set over medium heat. Pat the shrimp dry and season both sides with salt and black pepper. Place shrimp in the skillet and sear for 1 to 2 minutes per side, until opaque and lightly golden. Transfer the cooked shrimp to a separate plate.
- In the same pan, melt the remaining 2 tablespoons of butter. Add the minced garlic and crushed red pepper flakes. Sauté briefly for about 30 seconds until aromatic. Pour in the wine (or broth), along with the lemon juice and zest. Allow the mixture to simmer for 2 to 3 minutes until slightly reduced.
- Return the drained pasta to the skillet, tossing thoroughly to coat it in the garlic-butter mixture. Stir in half of the grated Parmesan and half of the chopped parsley. Gently fold in the cooked shrimp.
- Transfer the combined shrimp and pasta mixture into a lightly greased 9-by-13-inch baking dish. Scatter the shredded mozzarella and the remaining Parmesan evenly across the top.
- Place the baking dish, uncovered, into a preheated oven at 375°F (190°C). Bake for 15 minutes, or until the cheese is fully melted and develops a golden hue.
- Remove from the oven and garnish with the remaining parsley. Optionally, finish with an additional squeeze of lemon before serving hot.
Serving Suggestions Shrimp Scampi Garlic Cream Pasta
- Serve with a simple green salad dressed in lemon vinaigrette to echo the pasta’s brightness.
- Crusty garlic bread or a warm baguette is perfect for soaking up the garlicky sauce.
- Pair with steamed asparagus or roasted broccoli for a quick veggie side.
- For a lighter option, serve smaller portions with a crisp arugula salad tossed in olive oil and lemon.
Tips for Success Shrimp Scampi Garlic Cream Pasta
- Pat shrimp very dry before cooking to ensure a quick sear and prevent steaming.
- Don’t overcook the pasta in the pot—it will finish cooking in the sauce and oven.
- Use fresh lemon zest and juice for the brightest, most vibrant flavor.
- Adjust red pepper flakes to taste; they add warmth without overpowering the dish.
- If you want to turn this into a comfort-forward pasta bake with bold garlic, try pairing techniques from the cracked garlic steak tortellini for more flavor ideas.
Variation
- Make it lighter: omit the mozzarella and stir in 1/4 cup of heavy cream or a splash of reserved pasta water to keep it saucy without the bake.
- Add veggies: fold in sautéed spinach, mushrooms, or cherry tomatoes before baking.
- Swap protein: use scallops or bite-sized cooked chicken for a different take.
FAQs
Q: Can I use frozen shrimp?
A: Yes—thaw completely and pat very dry. Remove excess moisture so the shrimp sears instead of steams.
Q: How do I store and reheat leftovers?
A: Refrigerate in an airtight container for up to 3 days. Reheat gently in a 350°F oven covered until warmed through, or microwave in short bursts to avoid rubbery shrimp.
Q: Can I make this ahead of time?
A: Assemble through step 5, cover, and refrigerate for up to 24 hours. Bake when ready, adding a few extra minutes if chilled.
Q: Can I skip the wine?
A: Yes—substitute low-sodium chicken broth and add a splash of extra lemon juice for brightness.
Q: Is this spicy?
A: Only if you add the crushed red pepper flakes—use less or omit to keep it mild.
Shrimp Scampi Garlic Cream Pasta
Ingredients
Method
- Bring a large pot of well-salted water to a rolling boil. Add the pasta and cook until just shy of al dente, approximately 1 to 2 minutes less than the package directions. Drain and set aside.
- Heat the olive oil along with 2 tablespoons of the butter in a large skillet set over medium heat. Pat the shrimp dry and season both sides with salt and black pepper. Place shrimp in the skillet and sear for 1 to 2 minutes per side, until opaque and lightly golden. Transfer the cooked shrimp to a separate plate.
- In the same pan, melt the remaining 2 tablespoons of butter. Add the minced garlic and crushed red pepper flakes. Sauté briefly for about 30 seconds until aromatic. Pour in the wine (or broth), along with the lemon juice and zest. Allow the mixture to simmer for 2 to 3 minutes until slightly reduced.
- Return the drained pasta to the skillet, tossing thoroughly to coat it in the garlic-butter mixture. Stir in half of the grated Parmesan and half of the chopped parsley. Gently fold in the cooked shrimp.
- Transfer the combined shrimp and pasta mixture into a lightly greased 9-by-13-inch baking dish. Scatter the shredded mozzarella and the remaining Parmesan evenly across the top.
- Place the baking dish, uncovered, into a preheated oven at 375°F (190°C). Bake for 15 minutes, or until the cheese is fully melted and develops a golden hue.
- Remove from the oven and garnish with the remaining parsley. Optionally, finish with an additional squeeze of lemon before serving hot.
