Delicious garlic shrimp pasta casserole made in less than 30 minutes! This easy baked shrimp pasta is a creamy, cheesy, one-pot skillet meal that the whole family will love. Packed with tender shrimp, penne pasta, and a flavorful garlic cream sauce, it’s a comfort meal that comes together fast.
Cheesy Shrimp Pasta Casserole Recipe
This garlic shrimp casserole is a super easy recipe packed with cheesy shrimp and penne pasta, cooked in fresh garlic, butter, shredded cheese, and a splash of lemon juice. If you’re a shrimp lover like me, you’re always looking for new, no-fuss ways to enjoy it—and this shrimp pasta bake is a must-try! One of my other favorites is Shrimp Spring Roll In A Bowl , which has all the fresh flavor of spring rolls without the wrapping.
This casserole takes less than 30 minutes to make and comes together in one skillet, making it the perfect weeknight dinner. I’m always reaching for quick shrimp recipes like this when I need something satisfying in a hurry. If you’re looking for more easy shrimp dinners, don’t miss my Crispy Oven Baked Shrimp or my Sheet Pan Shrimp Fajitas , which are loaded with veggies and full of flavor!
Best Pasta for Shrimp Pasta Casserole
I like using penne for this shrimp pasta casserole because the tube shape holds onto the creamy sauce perfectly. However, you can easily swap in rotini, fusilli, or even elbow macaroni—anything with curves or ridges that can grab the sauce works well. Want to use spaghetti or linguine? Go for it—just break the noodles in half before cooking so they mix into the casserole evenly.
How to Make Shrimp Pasta
Cook the pasta, drain, and set aside.
In a large oven-safe skillet , brown the garlic in butter and olive oil. Add the shrimp and parsley, cooking until shrimp is bright pink, and then remove.
Using the same skillet, add more butter and whisk in the flour. Add chicken broth, milk, lemon juice, salt and pepper.
Add parmesan cheese and mozzarella cheese and mix until melted into a cheesy cream sauce.
Add 3/4 of the shrimp mixture and cooked pasta into the cheese sauce and mix thoroughly
Place the remaining shrimp on top and sprinkle the remaining mozzarella.
Bake until the cheese melts and lightly browns. Then remove from the oven, serve, and enjoy!
Storing Leftovers:
Leftover shrimp pasta casserole makes a great next-day lunch! Store any leftovers in an airtight container in the refrigerator for up to 2-3 days. When ready to eat, reheat in the microwave until warmed through—add a splash of water or broth if needed to keep it creamy.
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Ingredients
- ▢ 16 ounce package penne pasta
- ▢ 3 tablespoons butter divided into tablespoons
- ▢ 1 tablespoon olive oil
- ▢ 3 cloves garlic minced
- ▢ 1 pound uncooked shrimp peeled, deveined, tails removed
- ▢ 1 tablespoon dried parsley
- ▢ 2 tablespoons all-purpose flour
- ▢ 1 cup chicken broth
- ▢ 1 cup milk
- ▢ 1 tablespoon lemon juice
- ▢ 1 teaspoon salt
- ▢ ¼ teaspoon pepper
- ▢ 1 cup grated Parmesan cheese
- ▢ 1/4 cup shredded mozzarella cheese divided
Instructions
- Preheat oven to 350 degrees F.
- Cook penne in a large pot of lightly salted water. Cook according to package, drain and set aside.
- Add 1 tablespoon butter and olive oil in a large oven safe skillet and melt over medium heat. Add garlic and cook until lightly browned, about 30 seconds to 1 minute. Add shrimp and parsley and continue cooking, flipping the shrimp until shrimp turns a bright pink, about 4-5 minutes. Remove seasoned shrimp from the skillet, keeping any extra butter and olive oil in the skillet.
- In the same skillet melt the remaining 2 tablespoons of butter. Add flour and whisk until smooth. Add in chicken broth and milk, adding a little bit at a time, while continuing to whisk until smooth. Add in lemon juice, salt and pepper and stir.
- Add in parmesan cheese, along with 2 tablespoons of mozzarella cheese and continue to mix until cheese is completely melted and sauce thickens.
- Add 3/4 of the shrimp and cooked pasta into the cheese sauce and mix to fully coat the pasta.
- Place the remaining 1/4 of the shrimp on top, followed by sprinkling the remaining 2 tablespoons of mozzarella on top.
- Bake for 10 minutes, or until cheese melts and lightly browns. Serve and enjoy!
Video:
Shrimp Pasta Casserole
Ingredients
- 16 ounce package penne pasta
- 3 tablespoons butter divided into tablespoons
- 1 tablespoon olive oil
- 3 cloves garlic minced
- 1 pound uncooked shrimp peeled, deveined, tails removed
- 1 tablespoon dried parsley
- 2 tablespoons all-purpose flour
- 1 cup chicken broth
- 1 cup milk
- 1 tablespoon lemon juice
- 1 teaspoon salt
- ¼ teaspoon pepper
- 1 cup grated Parmesan cheese
- 1/4 cup shredded mozzarella cheese divided
Instructions
- Preheat oven to 350 degrees F.
- Cook penne in a large pot of lightly salted water. Cook according to package, drain and set aside.
- Add 1 tablespoon butter and olive oil in a large oven safe skillet and melt over medium heat. Add garlic and cook until lightly browned, about 30 seconds to 1 minute. Add shrimp and parsley and continue cooking, flipping the shrimp until shrimp turns a bright pink, about 4-5 minutes. Remove seasoned shrimp from the skillet, keeping any extra butter and olive oil in the skillet.
- In the same skillet melt the remaining 2 tablespoons of butter. Add flour and whisk until smooth. Add in chicken broth and milk, adding a little bit at a time, while continuing to whisk until smooth. Add in lemon juice, salt and pepper and stir.
- Add in parmesan cheese, along with 2 tablespoons of mozzarella cheese and continue to mix until cheese is completely melted and sauce thickens.
- Add 3/4 of the shrimp and cooked pasta into the cheese sauce and mix to fully coat the pasta.
- Place the remaining 1/4 of the shrimp on top, followed by sprinkling the remaining 2 tablespoons of mozzarella on top.
- Bake for 10 minutes, or until cheese melts and lightly browns. Serve and enjoy!
Video
Recipe Created by Pamela Reed for brooklynfarmgirl.com
