Creamy Shrimp Pasta

This dreamy seafood pasta casserole turns the beloved coastal favorite into a warm, comforting dish that'll win everyone over. The mix of buttery garlic sauce, juicy shrimp, and gooey cheese makes a fancy restaurant-worthy meal that's actually pretty easy to whip up in your own kitchen.

I came up with this dish while hosting friends who wanted something with seafood but heartier than regular scampi. Now it's the go-to meal everyone asks for when they come over—even folks who aren't big seafood fans beg for it on special days.

What You'll Need

• Linguine or spaghetti: creates a sturdy foundation that won't get mushy when baked
• Large shrimp: bring a wonderful soft bite and naturally sweet taste
• Butter: builds that deep, luxurious scampi flavor base
• Garlic cloves: freshly chopped for that must-have punch of flavor
• Red pepper flakes: give just a hint of warmth without being spicy
• White wine: loosens the tasty bits from the pan and adds zip; pick one you'd enjoy drinking
• Lemon juice and zest: cut through the richness with fresh citrus kicks
• Heavy cream: takes traditional scampi to the next level as a baked masterpiece
• Parmesan cheese: adds a savory depth and naturally thickens everything up
• Mozzarella cheese: creates that amazing pull-apart stretchy top
• Fresh parsley: adds a pop of color and fresh herb flavor

Cooking Guide

Warm Up Oven:

Get your oven going at 375°F. This temp works perfectly to heat everything through while making that cheese top golden without drying anything out.

Prep Pasta:

Get your pasta going in really salty water but pull it out about 2 minutes early, when it's still a bit firm. It'll finish cooking in the oven, and this stops it from turning mushy.

Start Flavors:

Melt your butter in a big pan until it's bubbly. Toss in your garlic and pepper flakes and cook for just 1 minute. Keep a close eye on it—burnt garlic will ruin the whole dish with bitterness.

Handle Shrimp:

Put your shrimp in the garlicky butter, leaving some space between them. Cook just until they turn pink and start curving, about 2 minutes each side. Perfect shrimp make a loose C shape; tight O shapes mean they're overdone.

Make Your Sauce:

Splash in the wine and scrape the pan bottom with a wooden spoon to get all those brown bits mixed in. Those little bits pack tons of flavor. Let it bubble a bit so the alcohol cooks off.

Blend Everything:

Pour in your lemon juice, zest, and cream, stirring the whole time. Let it bubble gently for 2 minutes until it thickens enough to coat the back of a spoon. This is where all the magic happens flavor-wise.

Mix In Pasta:

Drop your pasta right into the sauce, using tongs to flip and turn until every bit gets coated. The starch from the pasta will help your sauce get even thicker.

Set It Up:

Pour everything into a 9x13 baking dish, spreading it flat. Mix the shrimp throughout but leave some on top so they look pretty when it's done.

Layer Cheese:

Scatter Parmesan all over first so it melts into the sauce, then cover everything with mozzarella. Each cheese has a job: Parmesan brings flavor while mozzarella makes that stretchy, golden top.

Into The Oven:

Put your dish on the middle rack. Let it bake for 15 minutes, then check if it needs another 3 to 5 minutes to get bubbly and golden. It should hit 165°F inside.

Finish & Enjoy:

Take it out and let it sit for 5 minutes before sprinkling fresh parsley on top. This short rest helps the sauce settle so it doesn't run all over when you serve it.

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My favorite memory with this dish was watching my shrimp-avoiding nephew try one tiny bite, then immediately ask for more. The smooth, creamy sauce and melted cheese make this the perfect intro to seafood for anyone who's usually not a fan.

Prep Ahead

You can put this whole dish together up to a day before you need it, which makes hosting so much easier. Just do everything except the baking part, wrap it tight with foil, and stick it in the fridge. When you're ready, pull it out 30 minutes before cooking and add about 10 extra minutes to the bake time.

Smart Swaps

Want something lighter? Try half and half or evaporated milk instead of heavy cream. It won't be quite as rich but still tastes amazing. Gluten free pasta works well too, just cook it even more al dente than normal pasta. Don't want to use alcohol? Just add more chicken broth with a splash of extra lemon juice to keep that tangy kick.

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What To Serve With It

This filling pasta dish goes great with a simple green salad tossed with just lemon and olive oil to balance out the richness. Some garlic bread on the side is perfect for mopping up any extra sauce. If you're planning a dinner party, start with something light like bruschetta and finish with tangy lemon sorbet to clean your palate after such a rich main dish.

Frequently Asked Questions

→ How do I cook pasta just right?

Follow the package instructions, then taste test—pasta should feel firm but not raw. Finish by draining right away to halt cooking.

→ What can I use instead of shrimp?

Swap shrimp with chicken, tofu for a plant-based option, or scallops for a seafood alternative.

→ What’s a good substitute for white wine?

Try chicken or veggie stock—they’ll give a similar flavor boost to the sauce.

→ Which pasta shapes work well here?

Long noodles like spaghetti, fettuccine, or linguine are perfect, but feel free to experiment with others!

→ How do I keep leftovers fresh?

Keep leftover pasta in an airtight container in the fridge for up to 3 days. Warm it up in the microwave or oven, adding a splash of cream if the sauce looks dry.