This Shrimp Scampi Garlic Cream Pasta is a rich, cheesy, and comforting seafood pasta bake featuring tender shrimp, buttery garlic, bright lemon, Parmesan, and mozzarella. Spaghetti or linguine is tossed in a flavorful garlic-butter sauce before being baked until the cheese is melted and golden. It’s an easy dinner that feels special enough for guests but simple enough for a cozy weeknight meal.

Why Everyone Loves This Recipe

Rich garlic-butter flavor: Butter, olive oil, fresh garlic, lemon, and Parmesan create a deeply savory sauce with bright citrus notes.
Tender, flavorful shrimp: Large shrimp are quickly seared before being folded into the pasta, keeping them juicy and flavorful.
Cheesy baked finish: Mozzarella and Parmesan melt together into a golden, bubbly topping that makes this pasta extra comforting.
Easy seafood dinner: The recipe uses simple ingredients and straightforward cooking steps for a restaurant-style meal at home.
Perfect balance of flavors: Lemon and parsley brighten the richness of the butter, cheese, and cream-style sauce.

Ingredients Overview

For the Pasta

Spaghetti or linguine – Provides the hearty base for the dish and holds onto the garlic-butter sauce beautifully.
Kosher salt – Seasons the pasta water and enhances the overall flavor of the dish.

For the Shrimp

Large shrimp – Provide tender, juicy seafood flavor and cook quickly in the skillet.
Extra virgin olive oil – Helps sear the shrimp while adding subtle fruity richness.
Unsalted butter – Adds richness and helps create the classic scampi-style flavor.
Freshly ground black pepper – Adds mild heat and enhances the savory shrimp.
Kosher salt – Seasons the shrimp and brings out their natural flavor.

For the Garlic Scampi Sauce

Fresh garlic – Creates the bold aromatic foundation of the sauce.
Dry white wine or low-sodium chicken broth – Adds savory depth and helps create a flavorful pan sauce. Chicken broth is a convenient non-alcoholic alternative.
Lemon juice – Adds bright acidity that balances the richness of the butter and cheese.
Lemon zest – Provides concentrated citrus aroma and fresh lemon flavor.
Crushed red chili flakes – Add optional warmth and a subtle spicy kick.
Italian flat-leaf parsley – Adds freshness and color while balancing the rich sauce.

For the Cheese Topping

Finely grated Parmesan cheese – Adds salty, nutty flavor and helps create a flavorful baked crust.
Low-moisture mozzarella – Melts beautifully and creates the gooey, golden topping that makes the pasta bake irresistible.

Variations

Creamy Shrimp Scampi Pasta – Add a splash of heavy cream to the garlic-butter sauce before tossing in the pasta for an even richer texture.
Spicy Shrimp Scampi Pasta – Increase the crushed red chili flakes or add a little cayenne pepper for extra heat.
Shrimp Scampi Linguine – Use linguine instead of spaghetti for a slightly wider noodle that holds onto the buttery sauce.
Vegetable Shrimp Pasta Bake – Add spinach, asparagus, broccoli, or cherry tomatoes for extra vegetables and color.
Garlic Shrimp Alfredo Bake – Add more cream and Parmesan to create a richer Alfredo-inspired version of the dish.

How to Make Shrimp Scampi Garlic Cream Pasta

1. Cook the Pasta

Bring a large pot of generously salted water to a rolling boil.

Add 12 ounces of spaghetti or linguine and cook until just shy of al dente, approximately 1–2 minutes less than the package directions.

Drain the pasta well and set it aside.

Starting with slightly undercooked pasta allows it to finish cooking in the sauce and oven without becoming mushy.

2. Season and Sear the Shrimp

Pat the 1 pound of large shrimp dry with paper towels.

Season both sides with kosher salt and freshly ground black pepper.

Heat 3 tablespoons of extra virgin olive oil and 2 tablespoons of butter in a large skillet over medium heat.

Add the shrimp and sear for approximately 1–2 minutes per side, or until opaque and lightly golden.

Do not overcook the shrimp.

Transfer the cooked shrimp to a plate and set aside.

3. Make the Garlic Scampi Sauce

Using the same skillet, melt the remaining 2 tablespoons of butter.

Add the 5 cloves of finely minced garlic and optional crushed red chili flakes.

Sauté for about 30 seconds, just until the garlic becomes fragrant.

Pour in the ½ cup of dry white wine or low-sodium chicken broth.

Add the lemon juice and lemon zest.

Stir well and allow the mixture to simmer for 2–3 minutes, giving the liquid time to reduce slightly.

4. Combine the Pasta and Sauce

Return the drained pasta to the skillet.

Toss thoroughly so the noodles become coated in the garlic-butter sauce.

Add ½ cup of grated Parmesan cheese and half of the chopped parsley.

Toss again until everything is evenly combined.

5. Add the Shrimp

Gently fold the cooked shrimp into the pasta.

Be careful not to break the shrimp apart while mixing.

Taste and adjust the seasoning with additional salt, black pepper, or lemon juice if needed.

6. Transfer to the Baking Dish

Preheat the oven to 375°F (190°C).

Lightly grease a 9×13-inch baking dish.

Transfer the shrimp and pasta mixture into the prepared dish and spread it evenly.

Sprinkle the shredded mozzarella and remaining Parmesan cheese over the top.

7. Bake Until Golden

Place the uncovered baking dish in the preheated oven.

Bake for approximately 15 minutes, or until the mozzarella is fully melted and the top has developed a lightly golden color.

Keep an eye on the pasta during the final few minutes to prevent the cheese from becoming overly browned.

8. Garnish and Serve

Remove the pasta from the oven and sprinkle with the remaining chopped parsley.

For an extra burst of freshness, finish with a small squeeze of fresh lemon juice.

Serve immediately while the cheese is hot and melted.

Pro Tips & Cooking Secrets

Don’t overcook the shrimp: Shrimp cook very quickly. Sear them only until opaque and lightly golden, then remove them from the skillet. They will warm again during baking.
Cook the pasta slightly under al dente: The noodles continue cooking in the sauce and oven. Removing them from the water 1–2 minutes early helps prevent soft or mushy pasta.
Use fresh garlic and lemon: Freshly minced garlic, lemon juice, and lemon zest give the scampi sauce a much brighter flavor than bottled alternatives.
Use low-moisture mozzarella: It melts beautifully without releasing too much water, helping the baked pasta develop a creamy, golden cheese topping.

Serving Suggestions

Serve with warm garlic bread for soaking up the buttery lemon-garlic sauce.
Pair with a simple green salad dressed with a light lemon vinaigrette.
Add steamed asparagus or roasted broccoli for an easy vegetable side.
Finish with fresh parsley, Parmesan, and lemon wedges for a bright and flavorful presentation.

How to Store Shrimp Scampi Garlic Cream Pasta

Allow leftovers to cool slightly before transferring them to an airtight container.

Refrigerate the Shrimp Scampi Garlic Cream Pasta for up to 3 days.

To reheat, warm individual portions gently in the microwave or in a skillet over medium-low heat. Add a small splash of chicken broth or water to loosen the sauce if needed.

Because shrimp can become rubbery when repeatedly reheated, warm only the portion you plan to eat.

For the best texture, freezing is not recommended.

Shrimp Scampi Garlic Cream Pasta FAQs

What type of pasta is best for Shrimp Scampi Garlic Cream Pasta?

Spaghetti and linguine both work very well. Linguine has a slightly wider surface that holds onto the garlic-butter sauce, while spaghetti provides a classic pasta texture.

Can I use frozen shrimp?

Yes. Frozen shrimp work well as long as they are completely thawed and thoroughly patted dry before cooking. Removing excess moisture helps the shrimp sear rather than steam.

Can I use chicken broth instead of white wine?

Absolutely. Low-sodium chicken broth is a convenient substitute for white wine and still provides savory depth to the garlic-butter sauce.

How do I prevent shrimp from becoming rubbery?

Avoid overcooking the shrimp. Sear them only until they become opaque and lightly golden. They will cook a little more when the pasta is baked, so starting with perfectly cooked shrimp is important.

Can I make this pasta without the chili flakes?

Yes. The crushed red chili flakes are optional. Leave them out if you prefer a mild garlic shrimp pasta.

Can I add heavy cream to this shrimp scampi pasta?

Yes. For a richer and creamier sauce, add a small amount of heavy cream after the wine or broth has reduced. Simmer briefly before tossing in the pasta.

Can I add vegetables to this pasta bake?

Yes. Baby spinach, asparagus, broccoli, zucchini, and cherry tomatoes all pair nicely with shrimp, garlic, lemon, and Parmesan.

Can I use another type of cheese instead of mozzarella?

Yes. Provolone or a mild Italian cheese can work, although low-moisture mozzarella is recommended for its excellent melting qualities.

Why do I cook the pasta under al dente?

The pasta continues cooking during the baking process. Slightly undercooked pasta absorbs the sauce while baking without becoming overly soft.

Can I prepare Shrimp Scampi Garlic Cream Pasta ahead of time?

You can prepare the pasta and sauce mixture ahead of time, but shrimp are best when freshly cooked. If preparing in advance, refrigerate the assembled dish and bake when ready, adding a few extra minutes to the baking time if needed.

How long does shrimp scampi pasta last in the refrigerator?

Store leftovers in an airtight container for up to 3 days. Keep the pasta refrigerated and reheat only the amount you plan to eat.

Can I freeze Shrimp Scampi Garlic Cream Pasta?

Freezing is not recommended for the best texture. The pasta and cheese sauce can change consistency after freezing and thawing, while shrimp may become tougher when reheated.

Shrimp Scampi Garlic Cream Pasta

angela

This shrimp scampi garlic cream pasta combines tender seared shrimp, garlic, lemon, white wine, butter, Parmesan, and parsley with pasta, then finishes everything in the oven under a layer of melted mozzarella and Parmesan.

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Course Dinner

Cuisine Italian-American

Equipment

large pot
large skillet
9-by-13-inch baking dish

Ingredients

1 cup low-moisture mozzarella, shredded
2 tablespoons lemon juice
1/4 teaspoon crushed red chili flakes (optional)
4 tablespoons unsalted butter, separated into two portions
1/2 teaspoon freshly ground black pepper, or to taste
1 pound large shrimp, shells removed and deveined
1 teaspoon finely grated lemon zest
12 ounces dried spaghetti or linguine noodles
1/2 cup dry white wine or low-sodium chicken broth
3 tablespoons extra virgin olive oil
5 cloves fresh garlic, finely minced
1/4 cup Italian flat-leaf parsley, chopped
1/2 cup finely grated Parmesan cheese
Kosher salt, to taste

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.

Keyword baked shrimp pasta, garlic cream pasta, garlic shrimp pasta, shrimp pasta, shrimp scampi pasta