Creamy Garlic Shrimp Pasta Bake
Alright, folks, buckle up because we’re diving headfirst into a dish that’s so good, you might actually forget about that pile of laundry in the corner. This Creamy Garlic Shrimp Pasta Bake is basically a hug in a casserole dish—cheesy, garlicky, shrimp-packed goodness that screams “I tried, but also I want to be on the couch by 7 PM.” It’s simple enough for a weeknight but feels fancy enough that you can totally humble-brag about it. If you’re looking for comfort food that doesn’t demand you wear real pants, this is your jam.
Speaking of chaos, I once attempted to make this on a night where my husband decided to “help” by doing dishes. Sweet, right? Except his definition of “helping” involved stacking every single item, wet and soapy, into a precarious tower that swayed like a drunken sailor in the sink. Meanwhile, the kids were staging a full-scale pillow fight in the living room, intermittently screaming about who got to be the “ninja avocado.” I just stood there, stirring the pasta, occasionally dodging a flying pillow, and silently praying the shrimp wouldn’t overcook. We still ate it, mostly straight from the baking dish, because who needs plates when life is this much of an improv comedy show?
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Why You’ll Love This Creamy Garlic Shrimp Pasta Bake
* It’s ridiculously creamy, which basically means it’s a legal excuse to eat melted cheese and heavy cream. You’re welcome.
* Shrimp cooks faster than your kids can ask “Are we there yet?”, so dinner hits the table before anyone has a chance to complain.
* It’s a one-pot (or, fine, one-pot-and-a-baking-dish) wonder, meaning fewer dishes. And by fewer dishes, I mean you might only have to wash *one* spoon. Maybe.
* Garlic. Because too much garlic is a myth, and this dish proves it. Your breath might disagree, but your taste buds will send thank you notes.
* It looks impressive without actually requiring impressive skills. Pretend you’re a gourmet chef; we won’t tell.
Time-Saving Hacks
– Don’t bother with fresh garlic. Pre-minced from a jar is a lifesaver, and honestly, your secret is safe with me.
– Use pre-cooked shrimp if you’re really pushing it. Just toss it in at the very end to warm through. Don’t judge, we’ve all done it.
– Serve it directly from the baking dish. Less individual plate washing means more time for… well, probably scrolling social media.
– If you’re feeling rebellious, skip shredding cheese and just dump a bag of pre-shredded cheddar and mozzarella on top. The cheese police won’t know.
Serving Ideas
– A simple green salad (to make yourself feel like you’re getting a serving of vegetables). Just drizzle some dressing on it and call it a day.
– Warm, crusty garlic bread, because carbs with more carbs are basically the definition of happiness.
– A glass of chilled white wine if the kids drove you nuts, or a sparkling water if you’re trying to convince yourself you’re healthy.
– Seriously, just eat it. It’s hearty enough on its own. No need to get fancy unless you’re trying to impress someone (and even then, just use the nice napkins).
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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Creamy Garlic Shrimp Pasta Bake
Ingredients
Main Ingredients
- 8 oz penne pasta
- 1 lb large shrimp, peeled and deveined
- 2 tbsp olive oil
- 4 cloves garlic, minced
- 1 cup heavy cream
- 1 cup shredded mozzarella cheese
- 1 tsp red pepper flakes adjust for spice preference
- 1 tsp salt
- 0.5 tsp black pepper
- 1 tbsp fresh parsley, chopped for garnish
Instructions
Preparation Steps
- Preheat your oven to 375°F (190°C).
- Cook the penne pasta according to package instructions until al dente, then drain and set aside.
- In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté for 1 minute until fragrant.
- Add the shrimp and cook for about 3-4 minutes until they turn pink and opaque.
- Pour in the heavy cream, red pepper flakes, salt, and pepper. Stir and let it simmer for 5-7 minutes.
- Combine cooked pasta and shrimp mixture in a large baking dish. Mix well.
- Top with shredded mozzarella cheese and bake in the preheated oven for 15-20 minutes until golden and bubbly.
- Remove from oven and let it cool for a few minutes. Garnish with chopped parsley before serving.