Prep time: 15 mins | Cook time: 30 mins | Total time: 45 mins | Servings: 2
This delicious Shrimp Scampi Pasta Bake has been my favourite for years. It is incredibly creamy and satisfying and filled with shrimp, Parmesan, ricotta, and mozzarella cheese. Serve this with garlic bread for a decadent casserole dinner that everyone will no doubt love and enjoy!
Ingredients
1/2 pound raw shrimp thawed (I buy peeled, deveined, and tails off)
1 teaspoon jarred minced garlic
2 tablespoons butter
1 tablespoon all-purpose flour
1/4 c. chicken broth
1/3 c. whole milk
1 egg (slightly beaten)
1/8 c. shredded Parmesan cheese
4 ounces uncooked pasta (any shape)
1/4 c. ricotta cheese
1/2 c. shredded mozzarella cheese
1 teaspoon chopped fresh parsley (optional)
1/8 teaspoon salt
1/8 teaspoon pepper
How to make Shrimp Scampi Pasta Bake
Step 1: Prepare the oven. Preheat it to 350 degrees F.
Step 2: Following the package directions, cook the pasta.
Step 3: Meanwhile, melt the butter in a medium saucepan over medium heat. Once the butter has melted, add the minced garlic and flour to the pan. Cook while stirring until the mixture is bubbly. Then, slowly whisk in the milk and broth. Season with salt and pepper. Continue to cook for an additional 2 to 3 minutes, stirring. Take off the heat when done and set aside.
Step 4: When the pasta is done, drain and rinse under cold water.
Step 5: Whisk the beaten egg, Parmesan cheese, and ricotta cheese in a medium bowl and set aside.
Step 6: Using non-stick cooking spray, grease two 18.6-ounces baking dishes.
Step 7: Combine the broth mixture with the cheese mixture and pasta. Into the prepared dishes, evenly divide the pasta mixture. On top, layer the shrimp and sprinkle with shredded mozzarella and chopped fresh parsley.
Step 8: Place in the preheated oven and bake for about 30 minutes. Remove from the oven when done and allow the pasta to cool for about 15 minutes. Then, serve on cork trivets. Enjoy!
Nutrition Facts:
Yield: 2 Serving Size: 1
Amount Per Serving: Calories: 601 Total Fat: 25g Saturated Fat: 14g Trans Fat: 1g Unsaturated Fat: 9g Cholesterol: 298mg Sodium: 1304mg Carbohydrates: 53g Fiber: 2g Sugar: 4g Protein: 39g
Ingredients
- 1/2 pound raw shrimp thawed (I buy peeled, deveined, and tails off)
- 1 teaspoon jarred minced garlic
- 2 tablespoons butter
- 1 tablespoon all-purpose flour
- 1/4 c. chicken broth
- 1/3 c. whole milk
- 1 egg (slightly beaten)
- 1/8 c. shredded Parmesan cheese
- 4 ounces uncooked pasta (any shape)
- 1/4 c. ricotta cheese
- 1/2 c. shredded mozzarella cheese
- 1 teaspoon chopped fresh parsley (optional)
- 1/8 teaspoon salt
- 1/8 teaspoon pepper
Instructions
Step 1: Prepare the oven. Preheat it to 350 degrees F.
Step 2: Following the package directions, cook the pasta.
Step 3: Meanwhile, melt the butter in a medium saucepan over medium heat. Once the butter has melted, add the minced garlic and flour to the pan. Cook while stirring until the mixture is bubbly. Then, slowly whisk in the milk and broth. Season with salt and pepper. Continue to cook for an additional 2 to 3 minutes, stirring. Take off the heat when done and set aside.
Step 4: When the pasta is done, drain and rinse under cold water.
Step 5: Whisk the beaten egg, Parmesan cheese, and ricotta cheese in a medium bowl and set aside.
Step 6: Using non-stick cooking spray, grease two 18.6-ounces baking dishes.
Step 7: Combine the broth mixture with the cheese mixture and pasta. Into the prepared dishes, evenly divide the pasta mixture. On top, layer the shrimp and sprinkle with shredded mozzarella and chopped fresh parsley.
Step 8: Place in the preheated oven and bake for about 30 minutes. Remove from the oven when done and allow the pasta to cool for about 15 minutes. Then, serve on cork trivets. Enjoy!
