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Shrimp Scampi Pasta Bake

Shrimp scampi pasta bake combines penne and shrimp in a buttery garlic, lemon, and white wine sauce, finished in the oven. A crisp panko-Parmesan topping turns golden while the shrimp bake until opaque.
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Prep Time 15 minutes
Cook Time 26 minutes
Resting 5 minutes
Total Time 46 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

For the scampi pasta
  • 1 cooking spray nonstick
  • 12 oz penne
  • 4 qt water for cooking the pasta; reserve 0.75 cup
  • 1 tbsp kosher salt plus 0.5 tsp, divided
  • 6 tbsp unsalted butter divided
  • 6 cloves garlic minced
  • 0.25 tsp red pepper flakes
  • 0.5 cup dry white wine
  • 0.5 cup low-sodium chicken broth
  • 1 lemon medium, zested and juiced
  • 0.25 tsp black pepper
  • 1.5 lb shrimp raw, large (31–40 count), peeled, deveined, tails removed, patted dry
  • 0.25 cup fresh parsley chopped, divided
For the topping
  • 0.75 cup panko breadcrumbs
  • 0.33 cup Parmesan cheese finely grated

Equipment

  • 1 9x13-inch baking dish
  • 1 8-quart pot
  • 1 12-inch skillet

Method
 

Prepare the dish
  1. Heat the oven to 400°F.
  2. Coat a 9x13-inch baking dish with nonstick cooking spray.
Cook the pasta
  1. Bring the water to a boil in an 8-quart pot.
  2. Add 1 tablespoon of the salt and the penne, and cook for 8–10 minutes, stopping 2 minutes before the package’s al dente time.
  3. Reserve 3/4 cup pasta water, then drain the pasta.
Make the scampi sauce
  1. Melt 4 tablespoons of the butter in a 12-inch skillet over medium heat.
  2. Add the garlic and red pepper flakes, and cook for 30 seconds.
  3. Stir in the wine and broth and simmer for 2–3 minutes.
  4. Remove from the heat and stir in the reserved pasta water, lemon zest and juice, remaining 1/2 teaspoon salt, black pepper, and 2 tablespoons parsley.
Assemble the pasta
  1. Toss the drained pasta with the sauce in the prepared baking dish.
  2. Arrange the shrimp in a single layer on top.
Make the topping
  1. Melt the remaining 2 tablespoons butter and stir it together with the panko and Parmesan.
Bake and serve
  1. Sprinkle the topping over the pasta, keeping most of it off the shrimp.
  2. Bake at 400°F for 12–15 minutes, until the shrimp are opaque and reach 145°F in the thickest part and the topping is golden.
  3. Rest for 5 minutes, then sprinkle with the remaining 2 tablespoons parsley.

Notes

Pat the shrimp dry so they bake evenly, and keep most of the panko topping off them for crispness. Refrigerate leftovers for up to 3 days; freezing is not recommended because the shrimp can lose their texture. For a gluten-free option, use gluten-free penne and breadcrumbs.