Shrimp Scampi Garlic Cream Pasta with Mozzarella and Lemon
This Shrimp Scampi Garlic Cream Pasta combines zesty garlic, creamy mozzarella, and briny lemon for a rich yet balanced dish. Its origins trace back to traditional Italian-American coastal cuisine but has evolved to skip alcohol for broader dietary inclusivity. The golden cheese crust adds a textural contrast to the tender shrimp and al dente pasta, making it an approachable weeknight recipe that feels special. You’ll love how the layers of butter, lemon zest, and fresh parsley elevate this comfort food classic.
Why You’ll Love This Recipe
- Easy One-Pan Meal: Bakes in a single dish after quick stovetop prep, minimizing cleanup.
- Non-Alcoholic Twist: Substituted chicken broth for wine while keeping the authentic garlic-scallion flavor profile.
- Prodigious Bites: Mozzarella bakes into a golden blanket while the shrimp remain tender, not rubbery.
- Customizable: Add cherry tomatoes or spinach for extra nutrients without compromising the scampi essence.
Ingredients
- 12 oz dried spaghetti or linguine noodles
- 1 lb large shrimp, peeled and deveined
- 3 tbsp extra virgin olive oil
- 4 tbsp unsalted butter (divided)
- 5 cloves garlic, finely minced
- 1/4 tsp crushed red chili flakes (optional)
- 1/2 cup low-sodium chicken broth or water
- 2 tbsp lemon juice (plus zest from 1 lemon)
- Kosher salt and black pepper
- 1/4 cup Italian flat-leaf parsley, chopped (plus more for garnish)
- 1/2 cup grated Parmesan cheese
- 1 cup low-moisture mozzarella, shredded
Step-by-Step Instructions
- Boil Pasta: Cook in heavily salted water until 1-2 minutes under package instructions. Drain, reserving 1/4 cup starchy water.
- Sear Shrimp: Pat dry and season. In a skillet with 2 tbsp butter and oil, sear on both sides until just opaque (1-2 minutes). Set aside.
- Make Sauce: Return to pan 2 tbsp butter, sauté garlic and chili flakes 30 seconds. Add broth, lemon juice/zest, and simmer 2-3 minutes.
- Combine: Toss pasta in sauce, adding Parmesan and half the parsley. Fold in shrimp, then pasta water if needed for gloss.
- Bake: Transfer to greased 9×13″ dish. Top with mozzarella and remaining Parmesan. Bake 15 minutes at 375°F until golden.
- Garnish: Sprinkle with parsley before serving warm.
Tips & Variations
- Replace Mozzarella: Swap with provolone or even ricotta for firmer texture.
- Add Veggies: Sauté spinach or sliced mushrooms into the garlic base before adding broth.
- Avoid Sogginess: Don’t overboil pasta; al dente holds up to the creamy topping.
- Gluten-Free: Use gluten-free pasta + smokepoint-safe oil for baking。
Serving Suggestions
Pair this Shrimp Scampi Garlic Cream Pasta with a crisp green salad and crusty bread to mop up extra sauce. It shines at quick family dinners or game-day gatherings, with leftovers reheating beautifully in the oven. For a refined touch, garnish with whole lemon slices post-bake.
Storage & Reheating
Cool completely, then refrigerate in an airtight container for up to 3 days. Reheat by placing in a 350°F oven for 15-20 minutes until bubbly and slightly crisped, or microwave individual portions while keeping the oven-warmed topping separate.
Nutrition Information
Approximate per serving (8 servings): 420 calories, 22g protein, 38g carbs, 18g fat. These estimates are calculated from standard recipe values.
Closing Thoughts
This Shrimp Scampi Garlic Cream Pasta proves you don’t need wine or rich cream sauce to achieve restaurant-quality comfort food. The mozzarella’s melty crown and lemon’s brightness work in perfect harmony with garlicky shrimp. Let me know your favorite cheese-to-pasta ratio in the comments below—try swapping Parmesan for asiago next time! Which variation will you try first?
PrintShrimp Scampi Garlic Cream Pasta with Mozzarella and Lemon
A rich yet balanced Italian-American pasta dish featuring seared shrimp, garlic-cream sauce, and golden mozzarella. The non-alcoholic broth preserves authentic flavor while catering to diverse diets.
- Prep Time: 20
- Cook Time: 30
- Total Time: 50
- Yield: 4 servings 1x
- Category: quick
- Method: Cooking and Baking
- Cuisine: Italian-American
- Diet: Seafood
Ingredients
12 oz dried spaghetti or linguine noodles
1 lb large shrimp, peeled and deveined
3 tbsp extra virgin olive oil
4 tbsp unsalted butter (divided)
5 cloves garlic, finely minced
1/4 tsp crushed red chili flakes (optional)
1/2 cup low-sodium chicken broth or water
2 tbsp lemon juice (plus zest from 1 lemon)
Kosher salt and black pepper
1/4 cup Italian flat-leaf parsley, chopped (plus more for garnish)
1/2 cup grated Parmesan cheese
1 cup low-moisture mozzarella, shredded
Instructions
Boil pasta in heavily salted water until 1-2 minutes under package instructions. Drain, reserving 1/4 cup starchy water.
Pat shrimp dry and season. In a skillet with 2 tbsp butter and oil, sear on both sides until just opaque. Set aside.
Return skillet to 2 tbsp butter, sauté garlic and chili flakes for 30 seconds. Add broth, lemon juice/zest, and simmer 2-3 minutes.
Toss pasta in sauce, adding Parmesan and half the parsley. Fold in shrimp, thinning with pasta water if needed.
Transfer to greased 9×13″ dish. Top with mozzarella and remaining Parmesan. Bake at 375°F for 15 minutes until golden.
Sprinkle with parsley before serving warm.
Notes
Replace mozzarella with provolone or ricotta for firmer texture
Add sautéed spinach or mushrooms in the garlic base for extra nutrients
For heartier sauce, stir in 2 tbsp heavy cream to the simmered broth before combining with pasta
Nutrition
- Serving Size: 1 serving
- Calories: 850
- Sugar: 3g
- Sodium: 6800mg
- Fat: 45g
- Saturated Fat: 28g
- Carbohydrates: 80g
- Fiber: 3g
- Protein: 45g
- Cholesterol: 400mg
