Ingredients
For the Pasta
- 350 g (about 12 oz) fettuccine, linguine, or spaghetti
- Salt for boiling water
For the Shrimp
- 600 g (1.3 lbs) large shrimp, peeled and deveined
- 2 tbsp butter
- 1 tbsp olive oil
- 4 cloves garlic, minced
- 1 tsp paprika
- ½ tsp black pepper
- ½ tsp salt
- Optional: pinch of red pepper flakes
For the Cream Sauce
- 3 tbsp butter
- 3 tbsp all-purpose flour
- 2 cups heavy cream
- 1 cup chicken broth (or seafood broth)
- 1 cup grated Parmesan cheese
- 1 cup shredded mozzarella
- ½ tsp Italian seasoning
- Salt and black pepper to taste
For Baking
- Extra mozzarella and Parmesan for topping
- Fresh parsley for garnish
Preparing the Shrimp
Shrimp cooks extremely quickly, which makes it ideal for pasta dishes. You want the shrimp to stay plump, juicy, and slightly golden on the edges.
Start by heating butter and olive oil in a large pan. This combination helps achieve flavor and a bit of browning without burning the butter. Once hot, add the garlic, letting it bloom for around 20 seconds until fragrant.
Next, add the shrimp, seasoning with paprika, black pepper, and salt. Cook for 1–2 minutes per side. The shrimp should turn pink and curl slightly, but avoid overcooking — they will finish cooking in the oven later.
Once done, transfer the shrimp to a bowl and keep the pan for the sauce to absorb all leftover flavors.
Cooking the Pasta
Boil a pot of water, salt it generously, and cook your pasta until just al dente. Because the dish bakes again, you don’t want the pasta too soft. Reserve a bit of pasta water in case you need to thin out the sauce later.
Drain the pasta and set aside.
Making the Creamy Garlic Sauce
This is the heart of the recipe — the sauce must be velvety, rich, and flavorful. Using the same pan you cooked the shrimp in, melt 3 tablespoons of butter. Add the flour, whisking continuously to form a smooth roux.
Cook the roux for 1–2 minutes to remove the raw flour flavor. Slowly pour in the heavy cream, whisking so the sauce stays lump-free. Follow with the chicken or seafood broth, whisking until smooth.
Once the liquid begins to gently simmer, add:
- Parmesan cheese
- Mozzarella
- Italian seasoning
- Black pepper
- Salt (taste before adding too much; Parmesan already contains salt)
Stir until the cheese melts completely and the sauce thickens to a creamy consistency. If it gets too thick, add a splash of pasta water or broth.
Combining the Pasta, Shrimp, and Sauce
Add the cooked pasta into the sauce, tossing until every strand is generously coated. This dish is meant to be indulgently creamy, so ensure the sauce clings beautifully.
Next, gently fold in half of the shrimp, reserving the rest for the top layer. This balance ensures shrimp throughout the dish and a visually appealing presentation once baked.
Assembling the Bake
Transfer the creamy shrimp pasta mixture into a large baking dish. Spread evenly.
Arrange the remaining shrimp neatly on top — this gives the dish the aesthetic seen in the image, with each shrimp visible and lightly browned.
Sprinkle extra mozzarella and Parmesan on top, along with a little black pepper and Italian seasoning.
Baking to Perfection
Bake in a preheated 180°C (350°F) oven for 15–20 minutes, just until the cheese is bubbly and lightly golden. You don’t want to dry out the shrimp, so avoid overbaking.
For extra color, broil on high for 1–2 minutes at the end.
Serving and Garnishing
Once out of the oven, let the dish sit for 5 minutes so the sauce thickens slightly and the flavors settle.
Garnish with:
- Fresh chopped parsley
- Additional Parmesan
- A light drizzle of olive oil (optional)
Serve warm, preferably with garlic bread or a crisp salad.
Tips for Success
Choose High-Quality Shrimp
Large or jumbo shrimp elevate the dish visually and texturally. Fresh shrimp tastes best, but frozen shrimp (thawed properly) works perfectly.
Don’t Overcook the Pasta
Since the pasta bakes afterward, it’s crucial to pull it off the heat while still slightly firm.
Keep the Sauce Creamy
If the sauce feels too thick while mixing everything, add small splashes of broth or pasta water until it reaches a silky texture.
Add Extra Flavor Layers
A pinch of smoked paprika or a squeeze of lemon right after baking enhances the shrimp beautifully.
Storage and Reheating
This dish keeps well and reheats nicely if done correctly.
- Refrigerate for up to 3 days
- Reheat gently on the stovetop or in the oven with a splash of cream or milk to revive the creaminess.
Microwaving works but should be done at lower power to avoid drying the shrimp.
Why This Recipe Works
This shrimp pasta bake stands out because it combines simple, affordable ingredients with luxurious textures. The creamy sauce is foundational yet flexible, the shrimp gives sweetness and protein, and the melted cheese adds indulgence. The baking step blends everything together, creating deeper flavor and a restaurant-quality finish.
From busy weeknights to special occasions, this recipe adapts effortlessly. The mini h2 sections help clarify each step and make the process smooth for any cook.