Shrimp Scampi Garlic Cream Pasta
A creamy, garlicky shrimp pasta bake you’ll make on repeat!
I’m always looking for dinner recipes that feel special without taking hours to prepare, and this Shrimp Scampi Garlic Cream Pasta is one of my absolute favorites to share with you.
If you love the flavors of classic shrimp scampi—garlic, butter, lemon, and a touch of white wine—you’ll be obsessed with this baked version. The creamy sauce wraps around every strand of pasta, the shrimp stays perfectly tender, and the bubbly layer of melted cheese on top takes it over the edge.
Best of all, it’s surprisingly easy to pull together. You’ll have everything assembled and in the oven in about 20 minutes, making it perfect for weeknight dinners or when you want to impress guests without stressing in the kitchen.
Shrimp Scampi Garlic Cream Pasta is a cozy baked dish with buttery shrimp, creamy sauce, and golden cheese—perfect for busy nights or effortless entertaining.
There’s something irresistible about tender pasta tangled with juicy shrimp in a garlicky butter sauce, all tucked under a layer of melted cheese. This Shrimp Scampi Garlic Cream Pasta brings restaurant flavor straight into your kitchen with minimal fuss.
You’ll cook the shrimp quickly on the stove, toss everything in a bright, lemony garlic butter sauce, then finish it in the oven so the mozzarella and Parmesan melt into a bubbly, golden blanket. It feels a little special, but the steps are simple enough for any weeknight.
Whether you’re serving this for a cozy family dinner or setting it in the middle of a table for guests to share, this pasta bake will disappear fast. Keep a wedge of lemon and a sprinkle of fresh parsley handy—you’ll want that fresh pop on every plate.
What You Need to Make This Shrimp Scampi Garlic Cream Pasta
- Linguine or spaghetti – Long pasta holds the garlicky cream sauce in every strand and bakes up beautifully without getting mushy.
- Large shrimp – Peeled and deveined so they cook quickly and stay tender; their natural sweetness pairs perfectly with lemon and garlic.
- Olive oil – Adds flavor and helps sear the shrimp so they get a light, flavorful crust without sticking.
- Unsalted butter – The base of that classic scampi richness, giving the sauce a silky, luxurious texture.
- Fresh garlic – Minced garlic is the star of the sauce, infusing every bite with savory aroma and flavor.
- Crushed red pepper flakes – Optional, but a pinch adds gentle heat and keeps the cream and cheese from feeling too heavy.
- Dry white wine or chicken broth – Deglazes the pan, lifting all the browned bits and building a bright, savory backbone for the sauce.
- Fresh lemon juice and zest – Cuts through the richness, keeping the pasta bright and lively instead of heavy.
- Grated Parmesan cheese – Stirred into the pasta and scattered on top for salty, nutty flavor and a slightly crisped finish.
- Shredded mozzarella cheese – Melts into a stretchy, gooey layer that makes this feel like a true pasta bake.
- Fresh parsley – Chopped and sprinkled in for color and freshness that balances the buttery sauce.
- Salt and black pepper – Essential for seasoning the shrimp, sauce, and pasta so every element tastes its best.
Step-by-Step Shrimp Scampi Garlic Cream Pasta
STEP 1: Bring a large pot of well-salted water to a boil. Cook the linguine or spaghetti until just shy of al dente—about 1–2 minutes less than the package suggests. Drain, toss lightly with a drizzle of oil, and set aside.
STEP 2: Pat the shrimp dry and season them with salt and black pepper. In a large skillet, warm the olive oil with half of the butter over medium heat. Add the shrimp in a single layer and cook for 1–2 minutes per side, just until opaque and pink. Transfer the shrimp to a plate so they don’t overcook.
STEP 3: In the same skillet, add the remaining butter. Stir in the minced garlic and red pepper flakes. Cook for about 30 seconds, just until fragrant—don’t let the garlic brown, or it can turn bitter.
STEP 4: Pour in the white wine (or chicken broth), scraping up any browned bits from the bottom of the pan. Add the lemon juice and lemon zest. Let the mixture simmer for 2–3 minutes, until it reduces slightly and smells bright and buttery.
STEP 5: Add the drained pasta directly into the skillet and toss thoroughly so every strand is coated in the garlic-lemon butter. Stir in about half of the Parmesan and a handful of chopped parsley. Gently fold the shrimp back into the pan so they’re evenly distributed.
STEP 6: Transfer the shrimp and pasta mixture into a greased 9×13-inch baking dish, spreading it in an even layer. Sprinkle the mozzarella over the top, then finish with the remaining Parmesan to create a flavorful cheesy crust.
STEP 7: Bake in a preheated 375°F (190°C) oven for about 15 minutes, or until the cheese is fully melted, bubbling around the edges, and lightly golden. Let it stand for a few minutes, then garnish with the remaining parsley and an extra squeeze of lemon before serving.
Serving Ideas for Shrimp Scampi Garlic Cream Pasta
A simple green salad with crisp lettuce, cucumbers, and a tangy vinaigrette is a perfect match. The acidity cuts through the creamy sauce and keeps the meal feeling light and balanced.
Warm garlic bread or crusty baguette slices are wonderful for soaking up any extra sauce left in the baking dish. You’ll appreciate every last drop of that garlicky, buttery goodness.
For a more complete spread, add a tray of roasted vegetables—like asparagus, broccoli, or cherry tomatoes tossed with olive oil and salt. Their caramelized edges and freshness complement the rich pasta beautifully.
Can I use a different type of pasta?
Yes. Short shapes like penne, rotini, or rigatoni also work well in this bake. Just cook them to very firm al dente so they don’t turn mushy while the dish finishes in the oven.
Do I have to use wine in the sauce?
No. You can replace the wine with chicken broth for a family-friendly version. The wine adds depth and brightness, but good-quality broth still gives you a flavorful, well-balanced garlic butter sauce.
How do I keep the shrimp from getting rubbery?
Cook the shrimp only until they turn pink and curl slightly, then pull them from the pan. They’ll warm through again in the oven without needing extra time, which keeps them juicy and tender instead of tough.
Can I make this Shrimp Scampi Garlic Cream Pasta ahead?
You can assemble the dish several hours in advance, cover, and refrigerate. When ready to bake, add an extra splash of broth, cover with foil for the first 10 minutes, then uncover to melt and lightly brown the cheese.
Helpful Tips
- Undercook the pasta slightly. Because the pasta bakes with sauce, starting it a bit firm prevents it from becoming overly soft by the time the cheese is melted and bubbling.
- Use room temperature ingredients where possible. Shrimp straight from the fridge and ice-cold cheese can cool the sauce quickly. Letting ingredients warm slightly helps everything combine smoothly.
- Taste the sauce before baking. Adjust salt, pepper, and lemon juice to your liking before the pasta goes into the oven—this is your chance to balance richness and brightness perfectly.
Keeping Leftovers Fresh
Leftover Shrimp Scampi Garlic Cream Pasta should be cooled to room temperature, then transferred to an airtight container. It will keep well in the refrigerator for up to 3 days. The pasta will absorb some sauce as it sits, so expect a slightly thicker texture.
For longer storage, portion the pasta into freezer-safe containers and freeze for up to 2 months. Thaw overnight in the fridge before reheating. The shrimp may firm up a little after freezing, but the dish will still be flavorful and satisfying.
To reheat, add a splash of broth or water to loosen the sauce, then warm the pasta gently. You can reheat individual portions in the microwave in short bursts, stirring in between, or cover the whole dish with foil and warm in a 325°F (165°C) oven until heated through. Add a fresh squeeze of lemon and a sprinkle of parsley just before serving to bring the flavors back to life.
Shrimp Scampi Garlic Cream Pasta
Ingredients
- 1 cup low-moisture mozzarella shredded
- Juice from one lemon approximately 2 tablespoons
- 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 of 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.