Tasty Shrimp Pasta Bake Recipe

Here’s my go-to shrimp pasta bake recipe, with tender pasta, fresh shrimp, a creamy cheese sauce, and just the right amount of garlic and herbs mixed throughout.

This pasta bake is what my kids ask for most on weeknight dinners. I often prep two batches at once – one for dinner and one for the freezer. Nothing beats having a ready-to-go meal for those busy evenings, right?

What Kind of Shrimp Should I Use?

For this pasta bake, medium shrimp (31-40 count per pound) are your best bet since they’re substantial enough to stand up to baking but not so large that they overpower the pasta. Fresh or frozen shrimp will work equally well – if using frozen, just make sure to thaw them completely and pat them dry before cooking. Look for shrimp that are already peeled and deveined to save prep time, but raw shrimp are essential here since pre-cooked ones can become tough and rubbery when baked. For the best flavor, try to find wild-caught shrimp if your budget allows, though farm-raised shrimp will still make a tasty dish.

Options for Substitutions

This pasta bake is pretty adaptable and here’s what you can switch up if needed:

• Penne pasta: Any medium-sized pasta shape works great here – try rigatoni, ziti, or fusilli. Just cook according to the package instructions for al dente texture.
• Shrimp: While shrimp gives this dish its signature taste, you can use chunks of cooked chicken or even scallops. If using chicken, cook it fully before adding to the sauce.
• Fresh herbs: No fresh parsley or dill? Use dried herbs instead – just remember to use 1/3 of the amount (1 tablespoon fresh = 1 teaspoon dried).
• Cheese blend: The cheese combo makes this dish special, but you can simplify it. Use all Parmesan, or a mix of Parmesan and mozzarella. In a pinch, an Italian cheese blend from the store works too.
• Fresh tomatoes: You can swap fresh tomatoes with a can of diced tomatoes (drained) or even 2-3 tablespoons of tomato paste mixed into the sauce for a richer flavor.
• Milk: Any milk works here – whole, 2%, or even half-and-half for a richer sauce. For a dairy-free option, use unsweetened almond milk or coconut milk.

Watch Out for These Mistakes While Cooking

The biggest mistake when making shrimp pasta bake is overcooking the shrimp before it goes into the oven – they should be just barely pink when you first cook them, as they’ll continue cooking in the sauce and during baking. Another common error is using pasta that’s too soft; cook your penne just until al dente (about 2 minutes less than package directions) since it will keep cooking in the oven with the sauce. When making the sauce, avoid rushing the flour-butter mixture (roux) – cook it for at least 1-2 minutes to remove the raw flour taste, but don’t let it brown or it will affect the sauce’s color and flavor. For the best cheese pull and texture, let the pasta bake rest for 5-10 minutes after coming out of the oven, which allows the sauce to thicken and the cheese to set slightly without becoming rubbery.

What to Serve With Shrimp Pasta Bake?

This cheesy, creamy shrimp pasta bake calls for some fresh, light sides to balance out the richness. A simple arugula salad with lemon vinaigrette cuts through the creaminess perfectly, while roasted asparagus or broccoli adds a nice green element to the plate. I love serving some warm, crusty garlic bread on the side – it’s perfect for soaking up any extra sauce left on your plate. If you’re feeding a crowd, start the meal with some light bruschetta or a classic Caesar salad to round things out.

Storage Instructions

Keep Fresh: This tasty shrimp pasta bake will stay good in the fridge for up to 3 days when stored in an airtight container. The pasta might absorb some of the sauce over time, but it’ll still be really good! Just make sure it’s completely cooled before you put it away.

Freeze: If you want to save some for later, this dish freezes pretty well for up to 2 months. Just pop it in a freezer-safe container, but keep in mind the texture of the shrimp might change a bit when thawed. It’s best to freeze it before baking if you’re making it ahead.

Reheat: When you’re ready to eat the leftovers, warm them up in the oven at 350°F for about 15-20 minutes, or until heated through. You can add a splash of milk if it seems a bit dry. For single servings, the microwave works too – just heat in 30-second intervals, stirring in between.

Preparation Time	15-20 minutes
Cooking Time	25-30 minutes
Total Time	40-50 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1500-1700
• Protein: 90-100 g
• Fat: 90-100 g
• Carbohydrates: 120-130 g

Ingredients

For the pasta:

• 10 oz penne pasta

For the shrimp:

• 1 lb medium shrimp (peeled and deveined)
• 1 tbsp minced garlic
• 2 tbsp fresh parsley, chopped
• 2 tsp fresh dill, chopped
• 1 tsp vegetable oil (I use Wesson vegetable oil)
• 1 tbsp butter (preferably unsalted for better flavor control)

For the sauce:

• 1 cup milk (whole milk for a richer sauce)
• 1/2 cup chicken stock
• 2 large tomatoes, diced
• 2 tbsp butter
• 1 tbsp lemon juice (freshly squeezed for best taste)
• 1 tsp black pepper
• 2 tbsp plain flour
• 1 tsp salt

For the cheese topping:

• 1/4 cup shredded mozzarella cheese
• 1 tbsp fresh parsley, chopped
• 1/2 cup grated Romano cheese (I use Locatelli Pecorino Romano)
• 3/4 cup grated Parmesan cheese

Step 1: Cook the Pasta

Preheat your oven to 350 degrees F (175 degrees C).

Bring a large pot of lightly salted water to a boil.

Once boiling, add the penne pasta and cook, stirring occasionally, until it is tender yet firm to the bite, about 11 minutes.

Drain and set aside for later use.

Step 2: Cook the Shrimp

While the pasta is cooking, heat 1 tablespoon of butter and some oil in a large oven-safe skillet over medium heat.

Add the garlic and sauté until fragrant, roughly 30 seconds.

Introduce the shrimp, 2 tablespoons of parsley, and dill to the skillet.

Cook the shrimp until they are bright pink on the outside and opaque in the center, about 1 1/2 to 2 minutes per side.

Transfer the shrimp to a plate, leaving the cooking juices in the skillet.

Step 3: Make the Creamy Sauce

Melt the remaining 2 tablespoons of butter in the same skillet over medium heat.

Whisk in the flour until it is fully combined and starts to turn golden, approximately 30 seconds to 1 minute.

Gradually whisk in the chicken broth until smooth, followed by the milk.

Stir in the tomatoes, lemon juice, salt, and pepper, bringing the mixture to a simmer.

Step 4: Assemble the Dish

Incorporate 1/2 cup of Parmesan and Romano cheese into the sauce, stirring until the cheeses begin to melt and the sauce becomes creamy.

Add 1 tablespoon of mozzarella cheese, then mix in half of the cooked pasta.

If the sauce can coat more pasta, add additional pasta.

Stir in the cooked shrimp, then top with the remaining mozzarella, Parmesan, and parsley.

Step 5: Bake the Dish

Place the skillet in the preheated oven and bake until the top is golden and bubbling around the edges, approximately 8 to 10 minutes.

Step 6: Serve and Enjoy

Once baked to perfection, carefully remove the skillet from the oven and let it cool for a few minutes.

Serve hot and enjoy your shrimp pasta bake with its delectable creamy sauce and cheesy topping.