This Shrimp Scampi Pasta Bake takes the bright, garlicky, lemony flavors of traditional shrimp scampi and turns them into a rich, cheesy casserole that’s perfect for a comforting family dinner. By adding a touch of heavy cream and topping it with mozzarella and Parmesan, it becomes indulgent—somewhere between classic scampi and a creamy Alfredo. Cooking the pasta just a minute or two less than the package directions helps the noodles absorb the flavorful sauce in the oven without getting mushy, while the shrimp are seared quickly to stay tender and juicy.

To make the dish, sauté garlic in butter and olive oil, then deglaze with white wine or chicken broth and lemon juice. Stir in cream, chicken broth, Italian seasoning, garlic powder, and a pinch of nutmeg, simmering until slightly thickened. Toss the pasta and shrimp in the sauce, transfer to a baking dish, and top with mozzarella and Parmesan. Bake until bubbly and golden, then garnish with fresh parsley. The result is a comforting, flavorful pasta bake that combines the zest of classic scampi with the creamy, cheesy richness of a baked casserole, sure to be a hit at the dinner table.