Serve with a crisp green salad, steamed asparagus, or roasted cherry tomatoes for a balanced meal.
Add garlic bread or a crusty baguette to soak up the creamy sauce.
Store leftovers in an airtight container in the refrigerator for 2–3 days. Reheat gently in the oven or microwave.
Variations
Lighter Version: Substitute half-and-half for heavy cream.
Protein Swap: Replace shrimp with cooked chicken or vegetables like broccoli and bell peppers.
Crunchy Topping: Sprinkle breadcrumbs over the cheese before baking for extra texture.
Adjust Heat: Add more or less red pepper flakes to suit your taste.
FAQ
Q: Can I use frozen shrimp?
A: Yes! Just thaw them completely and pat dry before cooking.
Q: Can this be made ahead of time?
A: Yes. Assemble the pasta and sauce, cover, and refrigerate for up to 24 hours. Add cheese and bake just before serving.
Q: Can I make it gluten-free?
A: Use gluten-free pasta and ensure the broth and any additional seasonings are gluten-free.
This Shrimp Scampi Pasta Bake is indulgent, flavorful, and perfect for a family dinner or special occasion—bringing seaside comfort to any table.
