Pin
Penne and shrimp are baked with garlic butter and mozzarella. This version has no cream or lemon sauce, unlike the separate linguine scampi bake.
Ingredients and measurements
- 1 pound medium shrimp, peeled and deveined
- 12 ounces penne pasta
- 2 tablespoons olive oil
- 4 tablespoons unsalted butter
- 4 garlic cloves, minced
- 0.5 teaspoon red pepper flakes (optional)
- 1 teaspoon Italian seasoning
- Salt and freshly ground black pepper, to taste
- 0.25 cup chicken broth
- 0.25 cup grated Parmesan cheese
- 1.5 cups shredded mozzarella cheese
- 2 tablespoons chopped fresh parsley (optional)
Preparation and cooking
- Stage 1
Heat the oven to 375°F and grease a 9-by-13-inch dish. Cook penne to al dente, reserving half a cup pasta water before draining.
- Stage 2
Heat oil and two tablespoons butter in a skillet. Cook shrimp just until firm, pearly and opaque; transfer to a clean plate. Lower heat and add the remaining butter, garlic, optional flakes and Italian seasoning.
- Stage 3
Add broth and stir briefly. Toss in pasta and three-quarters cup mozzarella, loosening with a little reserved water if needed. Fold in shrimp and transfer to the dish.
- Stage 4
Cover with Parmesan and the remaining mozzarella. Bake about fifteen to twenty minutes, checking the center reaches 165°F; stop once hot rather than prolonging the bake to darken the top. Add optional parsley.
Two tablespoons cook the shrimp and two tablespoons carry the garlic into the sauce. Keep both portions measured before starting.
How is the butter divided?
Why reserve water?
A small addition helps coat the penne without changing this into a cream sauce. Add gradually so liquid does not pool.
Storage and serving
Refrigerate perishable leftovers promptly in shallow containers at 40°F or below, within two hours or one hour above 90°F. Reheat cooked leftovers to 165°F; keep cold dishes chilled.
Recipe source and alternatives
Preparation notes
For more recipes to serve alongside, see healthy cowboy caviar salad or chicken buttered noodles. Use that recipe’s own quantities rather than mixing formulas.
This is an editorial revision of the archived formula with clarified preparation and original troubleshooting notes. A Pinch Of Lemon has not kitchen-tested this version. The linked reference supports food-safety guidance only, not the entire recipe. Photographs are illustrative. Reference: FoodSafety.gov cooking-temperature guidance.
Common Questions About This Recipe
- How is the butter divided?
Two tablespoons cook the shrimp and two tablespoons carry the garlic into the sauce. Keep both portions measured before starting.
- Why reserve water?
A small addition helps coat the penne without changing this into a cream sauce. Add gradually so liquid does not pool.