Picture this: golden shrimp nestled in bubbling garlic butter sauce, tender pasta soaking up all that richness, and a crispy Parmesan crust forming on top. That moment when you pull this casserole from the oven and the aroma fills your kitchen—it’s pure comfort. I first made this dish for a last-minute potluck, and now friends request it every time we gather.
What makes this recipe special is how it transforms classic shrimp scampi into a hearty baked meal. Instead of serving the shrimp separately over pasta, we’re combining everything in one dish and letting the oven work its magic. You get those familiar garlic-butter flavors, but with extra creaminess from the cheese and a satisfying texture from the baked topping. It’s the kind of meal that feels fancy but comes together without stress.
Recipe Overview
Cuisine: Italian-American
Category: Main Course
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 6
What You’ll Need
When shopping for this recipe, I look for wild-caught shrimp—they tend to have better flavor and texture than farmed varieties. For the pasta, I usually grab penne or rigatoni because those ridges hold the sauce beautifully. One thing I’ve learned: splurge on real Parmesan for the topping, as the pre-grated kind doesn’t melt as nicely.
You’ll need a large skillet for sautéing the shrimp and a 9×13 baking dish for the final bake. A microplane for zesting the lemon makes life easier, and kitchen tongs help with tossing the pasta evenly.
Comforting Cheesy Baked Shrimp Scampi Casserole – Crowd Favorite you can make today
INGREDIENTS
Getting everything measured and ready before cooking makes the process so smooth. I line up my chopped garlic, sliced lemons, and grated cheese in little bowls—it feels professional and prevents that frantic search mid-recipe. The scent of fresh parsley as you chop it is one of those simple kitchen joys.
- 1 lb large shrimp, peeled and deveined
- 12 oz penne pasta
- 4 tbsp unsalted butter
- 6 cloves garlic, minced
- 1/2 cup dry white wine
- 1 cup heavy cream
- 1 cup grated Parmesan cheese, divided
- 1/4 cup fresh parsley, chopped
- 1 lemon (zest and juice)
- 1/2 cup panko breadcrumbs
- 1 tsp red pepper flakes
- Salt and black pepper to taste
PREPARATION
From experience, the key to perfect shrimp is not overcooking them during the sauté step—they’ll finish in the oven. You want them just pink and curled, not rubbery. And when you mix the pasta with the sauce, do it while everything’s still warm so the flavors meld together beautifully.
- Preheat oven to 375°F and butter a 9×13 baking dish.
- Cook pasta in salted boiling water until al dente, then drain.
- Meanwhile, melt butter in large skillet over medium heat. Add garlic and cook 1 minute until fragrant.
- Add shrimp, season with salt and pepper, and cook 2 minutes per side until pink. Remove shrimp.
- Pour wine into skillet, scraping up browned bits. Simmer 2 minutes until reduced by half.
- Stir in cream, half the Parmesan, lemon zest and juice. Simmer 3 minutes until slightly thickened.
- Combine sauce, pasta, shrimp, and parsley in baking dish. Top with remaining Parmesan and panko.
- Bake 15-20 minutes until golden and bubbly. Rest 5 minutes before serving.
NUTRITION INFORMATION
- Calories: 485 per serving
- Protein: 28g
- Carbohydrates: 35g
- Fat: 24g
- Sodium: 420mg
Choosing Your Shrimp
When selecting shrimp for this baked shrimp scampi, size matters more than you might think. Large (31/35 count) shrimp hold up best to baking without becoming tough. I usually keep frozen raw shrimp in my freezer—they thaw quickly in cold water and taste nearly identical to fresh. One trick: pat them very dry before cooking so they sear properly instead of steaming.
Wine Selection Tips
The white wine in the sauce isn’t just for flavor—its acidity balances the richness. Use a dry Sauvignon Blanc or Pinot Grigio, something you’d actually drink. If you prefer not to cook with alcohol, substitute with additional chicken broth plus a tablespoon of lemon juice. Around here, we often open the bottle used for cooking to serve with the meal—it makes dinner feel extra special.
Cheesy Baked Shrimp Scampi Casserole – Crowd Favorite Recipe
INGREDIENTS
PREPARATION
Notes
Enjoy your homemade Cheesy Baked Shrimp Scampi Casserole – Crowd Favorite Recipe!
Nutrition Information
FREQUENTLY ASKED QUESTIONS
Can I make this shrimp scampi bake ahead?
Absolutely! Assemble the casserole up to the baking step, cover, and refrigerate for up to 24 hours. Add 5-10 minutes to the baking time since it’s going in cold.
What pasta works best?
Short shapes with ridges or tubes like penne, rigatoni, or fusilli work wonderfully because they trap the sauce. Avoid long thin pasta like angel hair.
How do I prevent the topping from burning?
If the panko browns too quickly, loosely tent the dish with foil. The breadcrumbs should be golden, not dark brown.
Comforting Cheesy Baked Shrimp Scampi Casserole – Crowd Favorite you can make today
Conclusion
This Cheesy Baked Shrimp Scampi Casserole – Crowd Favorite has saved countless weeknight dinners and impressed guests at my table. The combination of juicy shrimp, creamy sauce, and crispy topping feels indulgent yet comes together so practically. I’d love to hear how it turns out in your kitchen—share your photos or variations in the comments!
