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Shrimp Scampi Cream Pasta: The Ultimate Cheesy Seafood Comfort

Shrimp Scampi Cream Pasta: The Ultimate Cheesy Seafood Comfort

This recipe blends the bright, zesty notes of traditional scampi with a rich, oven-baked cheesy finish. Succulent shrimp and tender noodles are tossed in a garlic-lemon butter sauce, topped with bubbly mozzarella and Parmesan, and baked until golden.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6
Course: Main Course
Cuisine: Italian-American
Calories: 510
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 1 cup mozzarella shredded
  • 2 tbsp lemon juice fresh
  • 1/4 tsp red chili flakes optional
  • 4 tbsp unsalted butter divided
  • 1/2 tsp black pepper ground
  • 1 pound large shrimp deveined
  • 1 tsp lemon zest grated
  • 12 ounces spaghetti dried
  • 1/2 cup white wine dry
  • 3 tbsp olive oil extra virgin
  • 5 cloves garlic minced
  • 1/4 cup parsley chopped
  • 1/2 cup Parmesan cheese grated
  • Kosher salt to taste

Equipment

  • Large Pot
  • large skillet
  • 9x13 Inch Baking Dish
  • Colander
  • Citrus Zester

Method
 

  1. Boil a large pot of salted water and cook the pasta for 1 to 2 minutes less than the package instructions. Drain and set aside.
  2. Melt 2 tablespoons of butter with the olive oil in a large skillet over medium heat. Pat shrimp dry, season with salt and pepper, and sear for 2 minutes per side until opaque. Move shrimp to a plate.
  3. Melt the remaining butter in the same skillet and add minced garlic and chili flakes. Sauté for 30 seconds until fragrant.
  4. Pour the white wine, lemon juice, and lemon zest into the skillet. Simmer the liquid for 3 minutes to allow it to reduce slightly.
  5. Add the cooked pasta to the skillet and toss well to coat in the sauce. Stir in half of the Parmesan and half of the parsley.
  6. Fold the seared shrimp back into the pasta and transfer everything into a greased 9x13 baking dish.
  7. Top with mozzarella and the remaining Parmesan, then bake at 375°F (190°C) for 15 minutes until the cheese is golden and bubbly.
  8. Garnish with the rest of the parsley and serve immediately.

Notes

Store leftovers in an airtight container for up to two days, though the creaminess is best enjoyed fresh. To reheat, add a splash of water or broth to loosen the sauce before warming. Use a dry Pinot Grigio or Sauvignon Blanc for the best flavor profile.