Baked Shrimp Scampi Pasta is a delicious, easy, creamy and filling pasta dish packed with shrimp, Parmesan, ricotta and mozzarella cheese.
This recipe, also known as Shrimp Seafood Lasagna, is perfectly portioned for two people.
Hands down, shrimp is one of my most favorite foods and this decadent casserole does not disappoint! We served it with garlic bread.
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How to make Baked Shrimp Scampi Pasta
Preheat the oven to 350 degrees F.
Cook the pasta according to the package directions.
At the same time, in a medium saucepan, melt the butter on medium heat. Click for a medium saucepan.
Stir in the minced garlic and flour and cook, stirring constantly, until bubbly.
Gradually stir in the milk, broth, salt and pepper.
Cook and stir for about 2 – 3 minutes. Remove from the heat and set aside.
Drain the pasta, rinse with cold water, and drain again. (The cold water cools down the pasta so the egg in the sauce doesn’t cook too early from contact with pasta that would be too hot.)
In a medium bowl, mix the beaten egg, Parmesan cheese, and ricotta cheese and set aside.
Spray two 18.6-ounce baking dishes with non-stick spray. Click for 18.6-ounce oven-safe baking dishes.
Whisk together the broth mixture, the cheese mixture, and the pasta.
Pour the pasta mixture into the two prepared dishes, divided evenly.
Layer the shrimp over the pasta mixture, divide evenly in the two dishes.
Sprinkle on the shredded mozzarella cheese and chopped fresh parsley.
Bake for 30 minutes.
Allow to cool for 5 minutes before serving. Serve hot dishes on cork trivets to protect tables or surfaces.
You may also enjoy
- Creamy Shrimp and Rice
- Shrimp and Scallop Pasta
- Shrimp Alfredo Pasta Recipe
- Shrimp Scampi without Wine
Baked Shrimp Scampi Pasta
Ingredients
- 2 Tbsp butter
- 1 tsp jarred minced garlic
- 1 Tbsp all-purpose flour
- ⅓ cup whole milk
- ¼ cup chicken broth
- ⅛ tsp salt
- ⅛ tsp pepper
- 1 egg (slightly beaten)
- ⅛ cup Parmesan cheese (shredded)
- ¼ cup ricotta cheese
- 4 oz uncooked pasta (any shape)
- ½ lb raw shrimp thawed (I buy peeled, deveined, & tails off)
- ½ cup mozzarella cheese (shredded)
- 1 tsp chopped fresh parsley (optional)
Instructions
- Preheat the oven to 350 degrees F.
- Cook the pasta according to the package directions.
- At the same time, in a medium sauce pan, melt the butter on medium heat. Click for a medium sauce pan.
- Stir in the minced garlic and flour and cook, stirring constantly, until bubbly.
- Gradually stir in the milk, broth, salt and pepper.
- Cook and stir about 2 – 3 minutes. Remove from the heat and set aside.
- Drain the pasta, rinse with cold water, and drain again. (See notes)
- In a medium bowl, mix the beaten egg, Parmesan cheese, and ricotta cheese and set aside.
- Spray two 18.6 ounce baking dishes with non-stick spray. Click for 18.6 ounce oven safe baking dishes.
- Whisk together the broth mixture, the cheese mixture, and the pasta.
- Pour the pasta mixture into the two prepared dishes, divided evenly.
- Layer the shrimp over the pasta mixture, divided evenly in the two dishes.
- Sprinkle on the shredded mozzarella cheese and chopped fresh parsley.
- Bake 30 minutes.
- Allow to cool 5 minutes before serving. Serve hot dishes on cork trivets to protect tables or surfaces.
Video
Notes
- I buy frozen shrimp that is already peeled, deveined, & tails off to save a lot of prep time. Thaw before using in this recipe.
- The pasta is rinsed because the cold water cools down the pasta so the egg in the sauce doesn’t cook to early from contact with pasta that would be too hot. The sauce and pasta bind very well during baking in this recipe.
Nutrition
Hi and welcome. I’m Zona and I have a passion for recipes. I share recipes, tips, tricks, and resources to help you cook for two. Eat, drink, and enjoy!
Bri
Friday 16th of December 2022
Could I use precooked shrimp?
Zona
Saturday 17th of December 2022
Hi Bri, I think it should work fine to add cooked shrimp. If you decide to try it, I would stir them into the mixture in step 10 instead of layering them on top, as in step 12. I think that would help them to not get over-cooked. Then layer on the mozzarella last as in step 13. I would also bake it for at least 20 minutes to get everything else cooked through since the mixture has raw egg in it. Check it at that time to see if you think it needs to bake longer or not. I hope that helps and let me know how it turns out for you.
Paul
Tuesday 12th of July 2022
We thought this excellent dish was improved by the addition of a flavourful hot sauce (Frank's). Also 25 minutes in the oven, 5 under the broiler to brown the cheese. Save parsley for final garnish ?
Madelyn
Tuesday 14th of June 2022
I absolutely love this recipe. But our oven isn’t working, so could i cook this all in a skillet?
Zona
Wednesday 15th of June 2022
Hi Madelyn, I have never made this in a skillet so my best guess it to follow the recipe through step 8 and then maybe try this... In a large skillet over medium low heat, whisk together the broth mixture, the cheese mixture, and the pasta. Stir in the shrimp until coated with sauce mixture. Sprinkle on the shredded mozzarella cheese and chopped fresh parsley. Cover with a lid and simmer until shrimp is cooked through and cheese is melted on top. Good luck :)
Beth Moritz
Tuesday 8th of March 2022
I doubled the recipe to have leftovers. Very tasty! I will make again, but will make sure everything is cool when I add to the cheese/egg bowl. The egg cooked a bit when I added the garlic/flour/milk/broth. I guess I didn’t let it cool enough. And I will make more sauce. We like our sauce!
Rebecca
Sunday 6th of February 2022
My husband and I adore this recipe. It makes a simple dish fancy. I double the shrimp and use fat free small curd cottage cheese in place of the Ricotta. (I blend it in a food processor to make it smooth) & use low Sodium options. It is just fantastic!!! Thank you.
Zona
Sunday 6th of February 2022
Hi Rebecca, your substitutions sound great! I'm so glad you both enjoy this as much as we do :)