This Cheesy Baked Shrimp Pasta is a cozy and satisfying twist on shrimp scampi, combining tender pasta, succulent shrimp, and a buttery garlic-lemon sauce with layers of melted cheese. I find it’s perfect for a comforting weeknight meal or a casual dinner with friends.

Why You’ll Love This Recipe

I love how this recipe balances bright, fresh flavors with cheesy richness. The shrimp stay juicy, the pasta soaks up all that garlicky butter sauce, and the baked cheese on top adds a golden finish that’s hard to resist. It’s simple enough to make during the week but tasty enough to serve for company.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

12 oz cavatappi or cellentani pasta
1 lb large shrimp, peeled and deveined
3 tablespoons olive oil
5 tablespoons unsalted butter, divided
6-8 cloves garlic, minced
Juice and zest of 1 lemon
Salt and freshly ground black pepper, to taste
¾ cup grated Parmesan cheese
1 cup shredded mozzarella cheese
½ cup reserved pasta water
2 tablespoons chopped fresh parsley
Non-stick cooking spray

Directions

Preheat the oven to 375°F. Grease a 9×13-inch baking dish with non-stick spray.

Cook the pasta in salted water until just shy of al dente. Reserve ½ cup of the pasta water, then drain and set aside.
In a large skillet, heat 2 tablespoons of butter and 1 tablespoon of olive oil over medium-high. Add the shrimp, season with salt and pepper, and cook 2-3 minutes per side. Remove shrimp and set aside.
In the same skillet, melt the remaining 3 tablespoons of butter. Add garlic and cook for 1 minute until fragrant. Stir in lemon juice and zest, season again, and pour in reserved pasta water. Simmer briefly to thicken.
Add the cooked pasta to the skillet and toss with the sauce. Stir in ½ cup Parmesan and ½ cup mozzarella until melted and combined.
Pour everything into the baking dish, top with shrimp, then sprinkle on the remaining cheese.
Bake for 20-25 minutes until bubbly and golden.
Sprinkle with chopped parsley before serving.

Servings and Timing

Servings: 6
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes

Variations

Add vegetables like spinach, mushrooms, or cherry tomatoes for color and nutrition.
Use a dash of red pepper flakes for heat.
Swap mozzarella for Gruyère or fontina for a different flavor profile.
Try gluten-free pasta to make it gluten-friendly.

Storage/Reheating

Store leftovers in an airtight container in the fridge for up to 3 days.
Reheat in the oven at 350°F until warm or microwave individual portions. Add a splash of broth or water if it feels dry.

FAQs

Can I use frozen shrimp?

Yes, I just make sure to thaw and pat them dry before cooking to avoid excess moisture.

What other pasta shapes can I use?

I like using cavatappi or cellentani, but penne, rotini, or rigatoni work just as well.

Can I prepare this in advance?

Definitely. I assemble it ahead, refrigerate, and then bake when ready. It may need a few extra minutes in the oven.

How can I make this dairy-free?

I use plant-based butter and dairy-free cheese substitutes. The flavor is slightly different but still tasty.

Is this dish freezer-friendly?

Yes. I freeze it before baking, covered tightly. When ready, I thaw overnight and bake as directed.

Conclusion

This Cheesy Baked Shrimp Pasta is everything I want in a comfort dish—simple to make, rich in flavor, and loaded with satisfying textures. It’s one of those meals I keep coming back to when I want something that feels a little special without a lot of effort.