Description
A creamy, garlicky one-pan pasta bake featuring tender shrimp, penne noodles, and a rich parmesan sauce topped with crispy panko breadcrumbs. Ready in under 40 minutes, this dish offers restaurant-quality comfort food for busy weeknights.
Ingredients
Scale
- 12 ounces (340g) dry penne rigate or rotini
- 1 pound (450g) medium to large shrimp, peeled and deveined
- 4 tablespoons (56g) unsalted butter, divided
- 4–5 cloves garlic, minced
- 1 cup (240ml) dry white wine (e.g., Sauvignon Blanc or Pinot Grigio)
- 1 cup (240ml) heavy cream
- 1 cup (100g) freshly grated parmesan cheese, divided
- 1 cup (100g) panko breadcrumbs
- 1 lemon (zest and juice)
- Pinch of red pepper flakes
- Fresh parsley, chopped for garnish
- Salt and black pepper to taste
Instructions
- Preheat oven to 375°F (190°C).
- Bring a large pot of salted water to a boil. Cook pasta until al dente (slightly underdone), then drain and set aside.
- Pat shrimp dry and season lightly with salt and pepper.
- In a large skillet, melt 2 tablespoons of butter over medium-high heat. Sear shrimp for 1-2 minutes per side until pink, then remove and set aside.
- Reduce heat to medium. Add remaining 2 tablespoons of butter to the skillet. Add garlic and red pepper flakes, sautéing for 30-60 seconds until fragrant.
- Pour in white wine to deglaze the pan, scraping up browned bits. Simmer for 2 minutes.
- Add heavy cream and bring to a gentle simmer. Stir in 1 cup parmesan cheese until melted and smooth. Add lemon zest and juice, then season with salt and pepper.
- Add cooked pasta to the skillet and toss to coat. Gently fold in the cooked shrimp.
- Transfer mixture to a 9×13 inch baking dish. Mix panko breadcrumbs with a little melted butter and sprinkle of parmesan, then sprinkle over the pasta.
- Bake for 15-20 minutes until topping is golden brown and sauce is bubbly.
- Let rest for 5 minutes before garnishing with fresh parsley and serving.
Notes
Ensure shrimp are completely dry before searing to prevent steaming. Undercook pasta slightly as it will continue to cook in the sauce and oven. If using frozen shrimp, thaw completely and pat dry. Substitute white wine with chicken broth and extra lemon juice if preferred. For a lighter version, swap heavy cream for half-and-half.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Cuisine: Italian
Nutrition
- Serving Size: 1/4 of the casserole
- Calories: 650
- Sugar: 3
- Sodium: 800
- Fat: 35
- Saturated Fat: 18
- Carbohydrates: 55
- Fiber: 2
- Protein: 30
Keywords: shrimp scampi, pasta bake, creamy shrimp, one-pan dinner, weeknight meals, easy dinner, garlic butter sauce, baked pasta