Last weekend, I was hosting a casual dinner for friends and realized I had a pound of shrimp in the freezer and some leftover pasta. I thought, why not combine them into something cozy and impressive? That’s how this Cheesy Baked Shrimp Scampi Casserole – Crowd Pleaser came to life. It’s one of those dishes that feels fancy but is surprisingly simple to pull off, and it’s become my go-to for gatherings ever since. If you’re looking for another quick appetizer option, you should try our garlic butter chicken bites too!
What I love about this recipe is how forgiving it is. You don’t need to be a seasoned chef to nail it—just a few fresh ingredients and a little patience. The garlic butter sauce melds with the tender shrimp and pasta, and that golden, cheesy top? It’s pure comfort. Whether you’re cooking for family on a weeknight or impressing guests, this dish delivers every time.
Recipe Overview
Cuisine: American-Italian Fusion
Category: Main Course, Seafood Pasta Bake
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 6
What You’ll Need
When I’m shopping for this recipe, I always look for wild-caught shrimp—they tend to have a sweeter, cleaner flavor. Frozen works great too; just thaw them in the fridge overnight. For the cheese, a block of Parmesan you grate yourself melts smoother than pre-shredded, which can have anti-caking agents. If you’re on a budget, mozzarella is a fantastic substitute that still gives that stretchy, gooey finish.
You’ll need a few key tools: a large skillet for sautéing, a 9×13-inch baking dish to assemble everything, and a pot for boiling pasta. A microplane for zesting lemon and garlic makes prep a breeze, but a fine grater works just as well. Don’t stress if your kitchen isn’t fully stocked—improvisation is part of the fun!
INGREDIENTS
I like to get all my ingredients measured and ready before I start cooking—it’s my little mise en place ritual that keeps things calm. One time, I forgot to zest the lemon until the end, and it threw off my timing. Now, I zest first thing and savor that bright citrus aroma as I go. It’s those small moments that make cooking feel like a joy, not a chore.
- 1 lb large shrimp, peeled and deveined
- 8 oz linguine or fettuccine pasta
- 4 tbsp unsalted butter
- 4 cloves garlic, minced
- 1/2 cup heavy cream
- 1/2 cup chicken or vegetable broth
- 1/2 cup grated Parmesan cheese
- 1 cup shredded mozzarella cheese
- 1 lemon, zested and juiced
- 2 tbsp fresh parsley, chopped
- 1/2 tsp red pepper flakes (optional)
- Salt and black pepper to taste
PREPARATION
If you’re new to cooking seafood, here’s a tip: shrimp cook quickly, so keep an eye on them to avoid rubberiness. They’re done when they turn pink and opaque. I remember making this for my niece’s birthday—she was hesitant about shrimp, but the creamy, garlicky sauce won her over. Don’t worry if your first attempt isn’t perfect; each time you make it, you’ll gain confidence and tweak it to your taste. For a refreshing side to balance this rich dish, consider pairing it with our vibrant fruit salsa.
- Preheat your oven to 375°F (190°C) and grease a 9×13-inch baking dish lightly.
- Cook the pasta according to package directions until al dente, then drain and set aside.
- In a large skillet, melt butter over medium heat. Add minced garlic and sauté for 1-2 minutes until fragrant.
- Add shrimp to the skillet, seasoning with salt, pepper, and red pepper flakes. Cook for 2-3 minutes per side until pink. Remove shrimp and set aside.
- In the same skillet, pour in heavy cream, broth, and lemon juice. Simmer for 3-4 minutes, stirring occasionally, until slightly thickened.
- Stir in cooked pasta, Parmesan cheese, and half the parsley. Fold in shrimp gently.
- Transfer the mixture to the baking dish. Top evenly with mozzarella cheese.
- Bake for 15-18 minutes until the cheese is bubbly and golden brown.
- Garnish with lemon zest and remaining parsley before serving.
NUTRITION INFORMATION
- Calories: 420 per serving
- Protein: 28g
- Carbohydrates: 35g
- Fat: 18g
- Saturated Fat: 10g
- Cholesterol: 185mg
- Sodium: 480mg
Expert Tips for Perfect Results
One thing I’ve learned is to not overcook the shrimp before baking—they’ll finish in the oven, so slightly undercooking them in the skillet keeps them tender. If you prefer a lighter version, swap heavy cream for half-and-half or a splash of milk, though the sauce might be less rich. For extra crunch, sprinkle panko breadcrumbs mixed with melted butter over the cheese topping before baking.
How to Store and Reheat Leftovers
This casserole stores beautifully in an airtight container in the fridge for up to 3 days. To reheat, cover with foil and bake at 350°F until warmed through, or microwave individual portions for a quick meal. I often double the recipe and freeze one batch—just thaw overnight in the fridge before baking as directed. It’s a lifesaver on busy nights! If you’re craving another comforting pasta dish, you’ll love our creamy chicken bacon ranch pasta too.
FREQUENTLY ASKED QUESTIONS
Can I use frozen shrimp?
Yes, thaw them completely in the fridge first to ensure even cooking and avoid excess water in the sauce.
Cheesy Baked Shrimp Scampi Casserole – Crowd Pleaser Recipe
INGREDIENTS
PREPARATION
Notes
Enjoy your homemade Cheesy Baked Shrimp Scampi Casserole – Crowd Pleaser Recipe!
Nutrition Information
What pasta works best?
Linguine or fettuccine hold the sauce well, but penne or rigatoni are great for a chunkier bake.
How do I make it spicier?
Increase red pepper flakes to 1 tsp or add a dash of hot sauce with the cream.
Conclusion
This Cheesy Baked Shrimp Scampi Casserole – Crowd Pleaser is more than just a recipe—it’s a reliable way to bring people together over a delicious, comforting meal. I hope it becomes a staple in your kitchen too. Give it a try this week, and share your creations with friends; they’ll be asking for the recipe!