Easy Shrimp Scampi Pasta Bake
A creamy, shrimp scampi pasta bake combining zesty lemon, garlic, and sun-dried tomatoes with a golden Parmesan crust. Perfect for family dinners with a balance of richness and freshness—all without pork or alcohol. Ready in under 40 minutes!
- Prep Time: 10
- Cook Time: 25
- Total Time: 35
- Yield: 4-6 servings 1x
- Category: quick
- Method: Cooking & Baking
- Cuisine: Italian-American
Ingredients
1 lb Large shrimp, peeled and deveined (fresh or thawed)
10 oz Linguine or fettuccine pasta
2 tbsp Olive oil
3 cloves Garlic, minced
1/2 tsp Red pepper flakes (optional)
1/2 cup Sun-dried tomatoes, chopped
1 cup Heavy cream or coconut cream
1/2 cup Grated Parmesan cheese (plus extra for topping)
1 cup Chicken broth or non-alcoholic substitute
2 tbsp Butter
1 tbsp Fresh basil, chopped (garnish)
Instructions
Preheat oven to 375°F (190°C). Prepare a 9×13-inch baking dish.
Cook pasta until al dente, drain, and set aside.
In a skillet, melt butter, add olive oil for a richer base.
Sauté garlic for 30-45 seconds; add red pepper flakes if using.
Cook shrimp 2-3 minutes per side until pink; set aside.
Pour chicken broth and sun-dried tomatoes into the skillet; reduce heat.
Stir in heavy cream or coconut cream; let thicken for 5 minutes.
Add half the Parmesan to the sauce; combine with pasta and shrimp.
Transfer to the baking dish; sprinkle remaining cheese on top.
Bake 20-25 minutes until golden. Rest 5 minutes; garnish with basil.
Notes
Swap heavy cream for coconut cream to make dairy-free.
Add vegetables like spinach or mushrooms for extra nutrition.
Use olive oil instead of butter for a lighter option.
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 4g
- Sodium: 680mg
- Fat: 25g
- Saturated Fat: 12g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 24g
- Cholesterol: 130mg