Description
This Creamy Lemon Shrimp Pasta Bake features succulent shrimp and tender pasta in a luxurious lemon cream sauce, topped with golden, bubbly cheese. Restaurant-quality seafood comfort food!
Ingredients
Scale
Pasta and Shrimp:
- 12 oz pasta (penne, shells, or rigatoni)
- 1½ lbs large shrimp, peeled and deveined
- 2 tablespoons olive oil
- Salt and pepper to taste
Lemon Cream Sauce:
- 3 tablespoons butter
- 4-5 cloves garlic, minced
- 3 tablespoons all-purpose flour
- ½ cup dry white wine (optional, can use more broth)
- ¾ cup chicken or seafood broth
- 1½ cups heavy cream
- ¾ cup freshly grated Parmesan cheese
- Zest of 2 lemons
- Juice of 2 lemons (about ⅓ cup)
- 1 teaspoon Italian seasoning
- ½ teaspoon salt
- ¼ teaspoon black pepper
- Pinch of red pepper flakes (optional)
Topping:
- 1½ cups shredded mozzarella cheese
- ¼ cup freshly grated Parmesan cheese
- 2 tablespoons fresh parsley, chopped
- Extra lemon zest for garnish
Instructions
- Preheat and prep: Preheat oven to 375°F (190°C). Grease a 9×13 inch baking dish with cooking spray or butter. This moderate temperature ensures even cooking and beautiful browning.
- Cook pasta: Bring a large pot of salted water to a rolling boil. Cook pasta according to package directions BUT reduce cooking time by 2 minutes (pasta should be quite al dente, almost underdone). The pasta will finish cooking in the oven and absorb sauce, so undercooking prevents mushy results. Drain and set aside.
- Prepare shrimp: Pat shrimp completely dry with paper towels (crucial step!). Season with salt and pepper. Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add shrimp and cook just 1-2 minutes per side until they start turning pink but are NOT fully cooked (they’ll finish in the oven). Remove to a plate immediately to prevent overcooking.
- Start the sauce: In the same skillet, reduce heat to medium. Melt 3 tablespoons butter. Add minced garlic and cook for 1 minute, stirring constantly, until fragrant but not browned (burnt garlic is bitter).
- Make the roux: Sprinkle flour over the butter and garlic. Whisk constantly for 1-2 minutes to cook out the raw flour taste. This creates a roux that will thicken your sauce beautifully. It should smell toasted and nutty.
- Deglaze and build sauce: Pour in white wine (if using) and whisk vigorously, scraping up any browned bits from the bottom (that’s pure flavor!). Let bubble for 2 minutes until reduced slightly. Add chicken broth and whisk until smooth.
- Add cream: Pour in heavy cream, whisking constantly. Add Italian seasoning, salt, pepper, and optional red pepper flakes. Bring to a gentle simmer (don’t boil hard!) and cook for 3-4 minutes, stirring occasionally, until sauce thickens enough to coat the back of a spoon.
- Add lemon and cheese: Remove from heat. Stir in Parmesan cheese, lemon zest, and lemon juice, whisking until cheese melts and sauce is smooth. Taste and adjust seasonings – it should taste bright, creamy, and perfectly balanced. The lemon should be pronounced but not overpowering.
- Combine pasta and sauce: In a large mixing bowl, toss cooked pasta with the lemon cream sauce until every piece is well coated. The pasta will absorb sauce as it bakes, so it should look saucier than you might expect.
- Assemble the bake: Spread half the pasta mixture in the prepared baking dish. Distribute the partially-cooked shrimp evenly over the pasta. Top with remaining pasta mixture, spreading into an even layer. Pour any extra sauce over the top.
- Add cheese topping: Sprinkle shredded mozzarella evenly over the entire surface, then top with the ¼ cup Parmesan. The generous cheese layer creates that irresistible golden, bubbly crust!
- Bake covered: Cover the baking dish tightly with aluminum foil (spray foil with cooking spray first so cheese doesn’t stick). Bake for 15 minutes covered. This allows everything to heat through without over-browning the top.
- Bake uncovered: Remove foil carefully (watch for steam!) and continue baking uncovered for 10-15 more minutes, until cheese is melted, bubbly, and golden brown in spots. For extra browning, turn on the broiler for the last 1-2 minutes (watch carefully!).
- Rest and serve: Remove from oven and let rest for 5 minutes. This allows the sauce to thicken slightly and makes serving easier. Garnish with fresh chopped parsley and extra lemon zest. Serve hot with lemon wedges on the side for squeezing!
Notes
- Undercook the pasta: Cook 2 minutes less than package directions – it finishes in the oven
- Don’t fully cook shrimp: They cook more in the oven; overcooking makes them rubbery
- Pat shrimp dry: Moisture prevents browning and adds excess liquid to the dish
- Fresh Parmesan essential: Pre-grated won’t melt smoothly
- Sauce should be loose: It thickens as it bakes and pasta absorbs it
- Wine substitute: Use extra broth plus 1 tablespoon lemon juice or white wine vinegar
- Make ahead: Assemble completely, cover, refrigerate up to 24 hours, then bake (add 5-10 minutes)
- Frozen shrimp: Thaw completely and pat extra dry before using
- Gluten-free: Use GF pasta and substitute cornstarch for flour (use 2 tablespoons)
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Italian-American
Nutrition
- Serving Size: 1/6 of recipe (approximately 1½ cups)
- Calories: 580
- Sugar: 3g
- Sodium: 780mg
- Fat: 30g
- Saturated Fat: 17g
- Unsaturated Fat: 11g
- Carbohydrates: 48g
- Fiber: 2g
- Protein: 32g
- Cholesterol: 215mg