Description
This Baked Shrimp Scampi Pasta is a creamy, comforting dish that combines succulent shrimp with tender pasta in a buttery garlic sauce, topped with melted mozzarella and Parmesan cheeses. Baked to perfection, this recipe offers a flavorful twist on traditional shrimp scampi by incorporating a rich, cheesy pasta bake, making it an easy and satisfying meal for two.
Ingredients
Scale
Shrimp Scampi Sauce and Pasta
- 2 Tbsp butter
- 1 tsp jarred minced garlic
- 1 Tbsp all-purpose flour
- â…“ cup whole milk
- ¼ cup chicken broth
- â…› tsp salt
- â…› tsp pepper
- 1 egg (slightly beaten)
- â…› cup Parmesan cheese (shredded)
- ¼ cup ricotta cheese
- 4 oz uncooked pasta (any shape)
- ½ lb raw shrimp, thawed and peeled
- ½ cup mozzarella cheese (shredded)
- 1 tsp chopped fresh parsley (optional)
Instructions
- Preheat the Oven: Preheat your oven to 350 degrees Fahrenheit to prepare for baking the pasta once assembled.
- Cook the Pasta: Boil the pasta according to the package instructions until al dente. Drain and set aside.
- Make the Sauce Base: In a medium saucepan over medium heat, melt the butter. Stir in the jarred minced garlic and flour and cook until bubbling to form a roux.
- Add Liquids and Seasonings: Gradually whisk in the whole milk, chicken broth, salt, and pepper. Continue stirring for 2 to 3 minutes until the sauce thickens, then remove from heat.
- Combine Sauce Ingredients: In a mixing bowl, whisk together the cooked sauce, slightly beaten egg, Parmesan cheese, and ricotta cheese until well combined.
- Mix Pasta and Shrimp: Toss the cooked pasta and peeled raw shrimp together with the cheese sauce mixture until everything is evenly coated.
- Assemble in Baking Dishes: Pour the pasta and shrimp mixture into two prepared baking dishes. Sprinkle shredded mozzarella evenly on top.
- Bake: Place the dishes in the preheated oven and bake for about 15-20 minutes, or until the mozzarella is melted and bubbly, and the shrimp are cooked through.
- Garnish and Serve: Remove from the oven and sprinkle with chopped fresh parsley, if desired. Serve hot.
Notes
- You can use any pasta shape, but smaller shapes like penne or rotini work well to hold the sauce.
- If you prefer, substitute low-fat milk to reduce fat content.
- Ensure shrimp are fully thawed before cooking for even cooking.
- Leftovers can be refrigerated for up to 2 days and reheated in the oven for best texture.
- Feel free to add a pinch of red pepper flakes for some heat.
