Garlic Shrimp Pasta Bake is a rich, flavorful dish that combines tender shrimp, perfectly cooked pasta, and a creamy garlic-infused sauce, all baked to golden perfection. This recipe is a crowd-pleaser, offering the perfect balance of savory, cheesy, and garlicky goodness. Whether served for a cozy family dinner or a special gathering, it’s a meal that feels both indulgent and comforting.
The History of Garlic Shrimp Dishes
Garlic shrimp recipes have deep roots in Mediterranean and coastal cuisines, where fresh seafood is paired with bold, simple flavors. Garlic, a staple in these regions, enhances the natural sweetness of shrimp while adding aromatic depth. Over time, variations like Garlic Shrimp Pasta Bake emerged, blending traditional Mediterranean flavors with the creamy, baked elements of Italian-American comfort food. These adaptations gained popularity for their ability to combine fresh, flavorful ingredients with a hearty, satisfying preparation that could easily feed a crowd.
Ingredients Breakdown
- Shrimp: Fresh or frozen, peeled and deveined shrimp are ideal. Large shrimp work best for their juicy texture and visual appeal.
- Pasta: Short pasta shapes like penne, rigatoni, or fusilli are recommended for their ability to hold onto the sauce, though spaghetti or linguine can be used for a twist.
- Garlic: The key flavor driver, freshly minced garlic provides an aromatic and robust taste. Adjust the quantity to your garlic preference.
- Butter: Adds richness to the dish while complementing the garlic flavor.
- Olive Oil: Used for sautéing the shrimp and garlic, it enhances the dish with its fruity, earthy flavor.
- Parmesan Cheese: Provides a nutty, salty flavor and creamy texture when melted into the sauce. Freshly grated Parmesan is preferred for the best results.
- Mozzarella Cheese: Used for its melty, stretchy quality in the baked topping.
- Heavy Cream: Forms the base of the creamy sauce, adding indulgence to the dish. For a lighter option, use half-and-half.
- Breadcrumbs (optional): Sprinkled on top for a crunchy, golden-brown finish.
- Seasonings: Salt, pepper, red pepper flakes, and parsley enhance the flavor of the dish while adding a hint of spice and freshness.
Step-by-Step Recipe
- Preheat your oven to 375°F (190°C) and grease a baking dish with butter or cooking spray.
- Cook your pasta in salted boiling water until al dente, following the package instructions. Drain and set aside.
- In a large skillet over medium heat, melt butter and add olive oil. Sauté the minced garlic for 1–2 minutes until fragrant.
- Add the shrimp to the skillet, seasoning with salt, pepper, and red pepper flakes. Cook for 2–3 minutes per side until the shrimp turn pink and opaque. Remove the shrimp and set them aside.
- In the same skillet, reduce the heat to low and pour in the heavy cream. Gradually whisk in the Parmesan cheese until melted and the sauce is smooth. Adjust the seasoning with salt and pepper to taste.
- Fold the cooked pasta into the sauce, ensuring every piece is coated. Stir in the cooked shrimp.
- Transfer the mixture to the prepared baking dish. Sprinkle mozzarella cheese and breadcrumbs (if using) evenly over the top.
- Bake for 15–20 minutes, or until the cheese is bubbly and golden. For a crispier top, broil for 1–2 minutes before removing from the oven.
- Garnish with fresh parsley and serve hot.
Tips for the Perfect Garlic Shrimp Pasta Bake
- Use fresh, high-quality shrimp for the best flavor. If using frozen shrimp, thaw them completely and pat them dry before cooking.
- Don’t overcook the shrimp; they should be pink and just opaque to remain tender.
- Cook the pasta until al dente, as it will continue cooking in the oven.
- For a thicker sauce, let the cream and cheese mixture simmer for a few extra minutes before adding the pasta.
- If you prefer extra crunch, mix breadcrumbs with melted butter before sprinkling on top.
Variations and Customizations
This dish is highly versatile. Add vegetables like spinach, broccoli, or cherry tomatoes for extra color and nutrition. Swap shrimp for scallops, crab, or cooked chicken if preferred. Use gluten-free pasta and breadcrumbs to make the dish gluten-friendly. Experiment with cheeses by adding Gruyère, Asiago, or Fontina for a different flavor profile. For a spicy kick, increase the amount of red pepper flakes or drizzle the finished dish with hot sauce.
Health Considerations and Nutritional Value
While Garlic Shrimp Pasta Bake is indulgent, it can be made lighter with a few adjustments. Use whole-grain or gluten-free pasta for added fiber and reduced carbs. Replace heavy cream with evaporated milk or a plant-based alternative for fewer calories. Incorporate more vegetables to boost vitamins and minerals while reducing the overall calorie density of the dish. Shrimp is a lean protein source that’s rich in vitamins and minerals, including selenium and iodine, making it a nutritious choice.
FAQ
- Can I use pre-cooked shrimp? Yes, but add them to the dish just before baking to prevent overcooking.
- Can I make this dish ahead of time? Absolutely. Assemble the dish, cover, and refrigerate for up to 24 hours. Bake just before serving.
- Can I freeze leftovers? Yes, store leftovers in an airtight container and freeze for up to 2 months. Reheat in the oven or microwave.
- What can I serve with this dish? A simple green salad, garlic bread, or roasted vegetables make excellent side dishes.
garlic shrimp pasta bake
Ingredients
- 1 10 ounce package penne pasta
- 3 tablespoons butter divided
- 1 teaspoon vegetable oil
- 1 tablespoon minced garlic
- 1 pound uncooked medium shrimp peeled and deveined
- 3 tablespoons chopped fresh parsley divided
- 2 teaspoons chopped fresh dill
- 2 tablespoons all-purpose flour
- ½ cup chicken broth
- 1 cup milk
- 2 large tomatoes chopped
- 1 tablespoon lemon juice
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- ¾ cup grated Parmesan cheese
- ½ cup grated Romano cheese
- ¼ cup shredded mozzarella cheese
Instructions
- Preheat the oven to 350°F (175°C).
- In a large pot, bring lightly salted water to a boil. Add the penne and cook, stirring occasionally, until tender but still firm to the bite, about 11 minutes. Drain the pasta and set it aside.
- While the pasta is cooking, heat 1 tablespoon of butter and oil in a large oven-safe skillet over medium heat. Add the garlic and cook until fragrant, about 30 seconds. Add the shrimp, 2 tablespoons of parsley, and dill, and cook until the shrimp are bright pink on the outside and opaque on the inside, about 1 ½ to 2 minutes per side. Transfer the shrimp to a plate, leaving the cooking juices in the pan.
- Melt the remaining 2 tablespoons of butter in the same skillet over medium heat. Whisk in the flour until fully combined and slightly golden, about 30 seconds to 1 minute. Gradually whisk in the chicken broth, followed by the milk. Stir in the tomatoes, lemon juice, salt, and pepper, and bring to a simmer.
- Add ½ cup of Parmesan and Romano cheese, stirring until the cheeses melt and the sauce becomes creamy. Add 1 tablespoon of mozzarella cheese, then mix in half of the cooked pasta. If there’s enough sauce, add the rest of the pasta. Stir in the shrimp, then top with the remaining mozzarella, Parmesan, and parsley.
- Bake in the preheated oven until the top is golden and the edges are bubbling, about 8 to 10 minutes.
