Parmesan Shrimp Pasta Bake
Okay, listen up, because this Parmesan Shrimp Pasta Bake isn’t just dinner, it’s a declaration. A declaration that you’re too busy for complicated recipes but still deserve something ridiculously delicious, cheesy, and just a little bit fancy without actually being fancy. It’s got all the comforting vibes of your favorite baked pasta dish, but with plump, juicy shrimp making an appearance, because sometimes we deserve a little surf with our turf, or, you know, just with our noodles. You should absolutely try this because it’s the perfect blend of weeknight ease and weekend indulgence, guaranteed to make you look like a kitchen wizard even if your last meal involved a microwave and questionable life choices.
The other night, I was whipping this up, feeling all accomplished, when my husband, bless his cotton socks, decided to “help” by pre-peeling all the shrimp. He then proceeded to leave a trail of sticky shrimp tails from the counter to the sink, like a culinary Hansel and Gretel leading me straight to the dish soap. My youngest, meanwhile, declared the shrimp “too wiggly” and demanded an emergency pasta-only portion, which, naturally, was the *exact* pasta I needed for the bake. It’s a good thing this recipe is so forgiving, because my patience, much like that countertop, needed a serious wipe-down after that.
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Why You’ll Love This Parmesan Shrimp Pasta Bake
- Because who wants to spend all night in the kitchen? Not you, my friend. This is the kind of meal that screams “I tried!” without actually trying that hard.
- It’s cheesy. Like, properly, gloriously cheesy. Enough to make you forget about that pile of laundry staring you down, or that email you really should have sent.
- It’s quick enough for a weeknight but impressive enough for company. Or, you know, just for making yourself feel fancy on a Tuesday.
- Shrimp cook fast, which means you’re basically halfway to dinner before you even remember what day it is. Efficiency, baby!
- Leftovers are almost always better. It’s a scientific fact. Or at least, a fact in my house.
Time-Saving Hacks
- If you’re feeling extra lazy (and who isn’t?), grab some pre-cooked shrimp. Just toss them in at the end to warm through. Don’t tell anyone, it’ll be our secret.
- Pre-shredded cheese is your best friend. Yes, I know, the block is better, but sometimes convenience wins the cheese-grating battle.
- Use a jarred marinara or Alfredo sauce (or a mix of both, you rebel!) and nobody will judge you. They’ll just be too busy eating.
- Serve it straight from the baking dish. It’s not lazy, it’s “rustic chic” and saves you a serving bowl. More importantly, it saves you from washing that serving bowl.
Serving Ideas
- Serve this with a side of garlic bread, because carbs are life and you deserve both.
- A simple green salad is a nice addition, if only to pretend you’re getting your veggies. Drizzle it with whatever dressing is hiding in the back of your fridge.
- For drinks? Whatever got you through the day. Wine, sparkling water, or just a really deep sigh of relief that dinner is handled.
- Honestly, it’s hearty enough to stand on its own. Just grab a fork and dig in.
What to Serve It With
Tips & Mistakes
Storage Tips
Store it in the fridge… if there’s any left. Cold midnight leftovers? Sometimes better than fresh.
Variations and Substitutions
Swap whatever you want—sugar ↔ honey, soy sauce ↔ tamari, or skip steps and call it “deconstructed.” It still counts.
Frequently Asked Questions
Remember it later
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Parmesan Shrimp Pasta Bake
Ingredients
Main Ingredients
- 12 oz pasta (penne or rigatoni)
- 1 lb shrimp (peeled and deveined)
- 1.5 cups heavy cream
- 1 cup grated Parmesan cheese
- 1 cup mozzarella cheese (shredded)
- 1 tbsp olive oil for sautéing
- 2 cloves garlic (minced)
- 0.5 tsp red pepper flakes optional
- 0.5 tsp salt
- 0.25 tsp black pepper
- 2 tbsp fresh parsley (chopped) for garnish
Instructions
Preparation Steps
- Preheat the oven to 375°F (190°C).
- Cook the pasta according to package instructions until al dente, then drain.
- In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté until fragrant.
- Add shrimp, salt, black pepper, and red pepper flakes. Cook until shrimp are pink, about 5-7 minutes.
- Stir in heavy cream and half of the Parmesan cheese. Combine well and remove from heat.
- In a large bowl, combine cooked pasta with the shrimp mixture. Stir in mozzarella cheese.
- Transfer the mixture to a baking dish, sprinkle remaining Parmesan cheese on top.
- Bake for 20-25 minutes or until the cheese is bubbly and golden.
- Remove from the oven and let it cool slightly. Garnish with chopped parsley before serving.