Shrimp Scampi Pasta Pie Recipe – Easy Crispy Dinner Idea

When’s the last time you pulled a glorious, golden pie out of the oven and had everyone at the table go totally silent with awe? That’s exactly what happens every time I serve my crispy shrimp scampi pasta pie. The smell alone — a mix of garlic, sizzling butter, and cheesy goodness — is enough to have folks circling the kitchen. Honestly, I never thought I’d find a pasta dish that brings together the best of creamy comfort and crispy edges, but this shrimp scampi pasta pie does it all. It’s kind of what happens when classic shrimp scampi gets a little wild and decides to show off in the form of a pie. Trust me, one slice and you’ll be hooked.

I first came up with this recipe one busy weekend when my family was craving something “special” but I had zero desire to stand at the stove making individual servings. Instead, I took all the garlicky, lemony flavors of shrimp scampi and pressed them into a pie dish with a layer of pasta and a blanket of cheese. The result? Total magic. It’s a crispy, cheesy dinner idea that you can make ahead, serve at brunch, or bring to a potluck — and it’s always the first thing gone. I’ve tested this shrimp scampi pasta pie more times than I can count (honestly, I just love eating it!), and every time I tweak it just a little for extra flavor or crunch. As someone who’s obsessed with both pasta bakes and seafood, this recipe hits that sweet spot between fancy and fuss-free. If you’re looking for a new way to wow your family or impress friends, this is it. Whether you’re a shrimp scampi fanatic or just need an easy but impressive dinner, you’re going to love this one.

Why You’ll Love This Shrimp Scampi Pasta Pie Recipe

• Quick & Easy: Comes together in under an hour — perfect for weeknights or when you want a no-stress dinner that looks like a million bucks.
• Simple Ingredients: No wild goose chases at the grocery store. Everything is probably already in your pantry or freezer (I promise!).
• Perfect for Any Occasion: This crispy shrimp scampi pasta pie is just as at home at a family dinner as it is on a holiday buffet or Sunday brunch spread.
• Crowd-Pleaser: I’ve watched picky kids and seafood skeptics go back for seconds. Adults? Don’t get me started. This recipe is basically guaranteed applause.
• Unbelievably Delicious: Crispy edges, cheesy top, and luscious shrimp in every bite. You get all the best parts of shrimp scampi layered with the comfort of a pasta bake — it’s a golden, cheesy delight that’s secretly easy to pull off.

What makes this shrimp scampi pasta pie different from all those other “shrimp pasta bakes” you see floating around? For one, the pasta is pressed into a pie shape, so you get gorgeous slices with crispy edges and a soft, cheesy center. I use a blend of mozzarella and Parmesan for a perfect cheesy pull, plus a quick homemade garlic butter that soaks into every strand of pasta. And, here’s the fun part — the shrimp is tossed with lemon zest and parsley right before baking, so it stays juicy and bright instead of overcooked. The result is a pasta pie that tastes like your favorite shrimp scampi, but with so much more texture and wow factor.

This isn’t just a good recipe — it’s the kind of dish that makes you pause after the first bite. It’s comfort food turned up to eleven, bringing together everything you love about classic Italian flavors, but with a fun, Pinterest-worthy twist. Whether you need to impress guests or just want something special for a Friday night, this shrimp scampi pasta pie is your new best friend. (Honestly, it’s the recipe I make when I want to look like I tried way harder than I actually did!)

What Ingredients You Will Need

This shrimp scampi pasta pie uses straightforward, wholesome ingredients to deliver bold flavor and that crave-worthy crispy texture — no weird stuff, just the good stuff you probably already have on hand. Here’s what you’ll need:

• For the Pasta Base:
  • 8 oz (225g) spaghetti or thin linguine (I like Barilla or De Cecco, but any brand works)
  • 2 large eggs (room temperature, helps bind the pie together)
  • 1/2 cup (50g) grated Parmesan cheese (freshly grated for best flavor)
  • 1/4 cup (60ml) whole milk (or half-and-half if you want it richer)
  • 1/2 tsp kosher salt
  • 1/2 tsp cracked black pepper
• For the Shrimp Scampi Filling:
  • 1 lb (450g) large shrimp, peeled and deveined (tail-off for easy slicing)
  • 3 tbsp (45g) unsalted butter
  • 3 tbsp (45ml) olive oil (extra virgin brings the best flavor)
  • 4 cloves garlic, minced (don’t skimp — this is shrimp scampi!)
  • Zest of 1 large lemon (adds brightness)
  • Juice of 1/2 lemon (about 1 tbsp/15ml)
  • 1/4 tsp red pepper flakes (optional — for a little kick)
  • 1/4 cup (10g) fresh parsley, chopped (plus more for serving)
  • 1/2 tsp kosher salt (to taste)
• For That Cheesy, Crispy Top:
  • 1 cup (100g) shredded mozzarella cheese (low-moisture works best)
  • 1/4 cup (25g) grated Parmesan cheese
  • 1/2 cup (50g) panko breadcrumbs (for crunch — swap with gluten-free if needed)
  • 1 tbsp (15ml) olive oil (to drizzle on top for extra crispiness)

Ingredient Tips & Substitutions:

• If you’re gluten-free, just use your favorite GF spaghetti and panko — works like a charm.
• No fresh parsley? Dried works in a pinch, but fresh really brightens things up.
• Not a fan of heat? Skip the red pepper flakes, or add more if you love spice.
• You can swap mozzarella for fontina or provolone for a twist.
• Frozen shrimp is totally fine — just thaw and pat dry before using.

Honestly, you can riff on these ingredients as much as you want. I’ve even tossed in some chopped spinach or halved cherry tomatoes when I’ve got extras in the fridge.

Equipment Needed

• 9-inch (23cm) Springform Pan or Deep Pie Dish: A springform pan makes slicing and serving the pasta pie much easier. If you don’t have one, a deep pie dish or even a square baking dish works, but you might lose a little of those show-off edges.
• Large Pot: For boiling the pasta — nothing fancy required.
• Large Skillet: To quickly cook the shrimp scampi filling.
• Mixing Bowls: For tossing the pasta and combining the egg mixture.
• Whisk: For beating the eggs and milk together.
• Measuring Cups & Spoons: I always say, a good set is worth every penny for baking or pasta pies.
• Oven Mitts: Trust me, the pan gets hot!
• Box Grater: For grating fresh cheeses — it really makes a difference.

If you’re missing a springform pan, line your pie dish with parchment paper for easier lifting. I once used a cast iron skillet, and while the edges got super crispy (yum!), it was a bit tougher to slice. For equipment, you don’t need the most expensive stuff — my favorite springform pan was a $10 thrift store find, and it works like a charm. Just make sure to grease your pan well, and always let it cool a bit before unmolding so those crispy edges stay intact.

How to Make Crispy Shrimp Scampi Pasta Pie – Step-by-Step

1. Prep Your Pan: Preheat your oven to 400°F (200°C). Grease a 9-inch (23cm) springform pan or deep pie dish with olive oil or nonstick spray. If you’re worried about sticking, line the bottom with a round of parchment paper.
   
   Tip: A well-greased pan is the secret to those golden, crispy edges!
2. Cook the Pasta: Bring a large pot of salted water to a boil. Cook 8 oz (225g) spaghetti or linguine until just barely al dente (about 8 minutes — check your package directions). Drain well and let cool slightly.
   
   Note: Don’t overcook the pasta! Slightly underdone is best because it’ll finish cooking in the oven.
3. Make the Pasta Base: In a large bowl, whisk together 2 eggs, 1/2 cup (50g) Parmesan, 1/4 cup (60ml) milk, 1/2 tsp salt, and 1/2 tsp black pepper. Add the drained pasta and toss until every strand is coated.
   
   Sensory Cue: The pasta should look glossy and lightly sticky.
4. Press Into the Pan: Pour the pasta mixture into your prepared pan. Using clean hands or a spatula, gently press the noodles up the sides and across the bottom to form a “pie crust.”
   
   Tip: Take your time here. The higher you press the noodles, the better your pasta pie will hold together when sliced.
5. Prepare the Shrimp Scampi Filling: In a large skillet over medium heat, melt 3 tbsp (45g) butter with 3 tbsp (45ml) olive oil. Add 4 minced garlic cloves and cook until fragrant (about 1 minute). Stir in the zest of 1 lemon and 1/4 tsp red pepper flakes. Add 1 lb (450g) shrimp, season with 1/2 tsp salt, and sauté until just pink (about 2–3 minutes). Remove from heat, stir in lemon juice and 1/4 cup (10g) chopped parsley.
   
   Troubleshooting: Don’t overcook the shrimp! They’ll finish in the oven.
6. Layer the Filling: Spoon the shrimp scampi mixture evenly over the pasta crust, making sure the shrimp are spread out for even flavor in every bite.
7. Add the Cheese & Breadcrumb Topping: Sprinkle 1 cup (100g) mozzarella and 1/4 cup (25g) Parmesan evenly over the shrimp layer. In a small bowl, toss 1/2 cup (50g) panko with 1 tbsp (15ml) olive oil, then scatter over the cheese.
   
   Personal Tip: Press the topping in gently for extra crunch — don’t just sprinkle and forget it!
8. Bake: Place the pie on a baking sheet (because bubbling cheese likes to escape!) and bake at 400°F (200°C) for 25–30 minutes, or until the top is golden and crispy and the edges are bubbling.
   
   Sensory Cue: You’ll know it’s ready when your kitchen smells like the world’s best Italian restaurant.
9. Cool & Serve: Let the pasta pie cool in the pan for at least 10–15 minutes — this sets the shape and makes slicing a breeze. Remove the springform ring (or gently lift from the pie dish), sprinkle with extra parsley, slice, and serve warm.

Prep Notes: If your pasta mixture looks dry, add a splash more milk. If you want extra cheesiness, add another handful of mozzarella before baking. For a dramatic serving moment, garnish with lemon wedges and a sprinkle of flaky salt.

Cooking Tips & Techniques for the Best Shrimp Scampi Pasta Pie

After making this shrimp scampi pasta pie more times than I can count, I’ve picked up a few tricks along the way:

• Don’t Overcook the Pasta: It should be noticeably firm before baking, or you’ll end up with mushy pie. Trust me, I made that mistake once and it’s not pretty.
• Pat the Shrimp Dry: Extra moisture can make the filling soggy. I always spread the shrimp on a paper towel after thawing or rinsing.
• Press the Pasta Base Firmly: The more compact your pasta “crust,” the better your pie will slice and hold together. Use the bottom of a measuring cup for even pressure.
• Layer Cheese Generously: Don’t skimp on cheese. It acts as the glue that holds everything together and gives you that irresistible golden top.
• Use a Baking Sheet Underneath: The first time I made this, cheese bubbled over and made a mess in my oven. Always bake with a sheet underneath — it’s so much easier to clean up.
• Let It Rest: Seriously, don’t skip the cooling time. Cutting too soon will lead to a delicious but sloppy mess. Waiting those extra 10–15 minutes is worth it for Instagram-worthy slices.

For multitasking, cook the shrimp filling while the pasta boils. I always chop my parsley and zest the lemon first so I can move fast. If you’re prepping ahead, assemble the whole pie and refrigerate unbaked — just add 5 extra minutes to the bake time straight from the fridge. Consistency is all about the details: measure your cheese, don’t eyeball the eggs, and taste your filling for salt before layering it in. Remember, the best pasta pies are the ones you put a little love into!

Variations & Adaptations

One of the things I love most about this shrimp scampi pasta pie is how easy it is to tweak for different diets, preferences, or whatever’s in your fridge. Here are some favorite spins:

• Gluten-Free: Swap in gluten-free spaghetti and panko. I’ve tried it with Jovial pasta and Schär breadcrumbs and it comes out just as crispy.
• Low-Carb: Use spiralized zucchini (“zoodles”) or hearts of palm pasta for the base. You’ll want to squeeze out any extra moisture and add an extra egg to help it bind.
• Vegetarian: Skip the shrimp entirely and add sautéed mushrooms, spinach, and artichoke hearts. A sprinkle of feta on top is fantastic.
• Spicy Cajun Style: Toss the shrimp with 1 tsp Cajun seasoning instead of lemon zest, and add a few dashes of hot sauce to the egg mixture.
• Dairy-Free: Use plant-based cheese and coconut milk instead of dairy. (I’ve used Daiya mozzarella and it melts surprisingly well!)

For a seasonal twist, add halved cherry tomatoes in summer or roasted butternut squash in fall. If you love extra crunch, top with crushed garlic croutons instead of panko. My personal favorite variation? Swapping half the shrimp for chopped lobster on special occasions — it turns this into a dinner-party showstopper. Don’t be afraid to experiment; pasta pie is super forgiving and always delicious.

Serving & Storage Suggestions

This shrimp scampi pasta pie is best served warm, right after the cooling period when the cheese is still gooey but the edges are crisp. I love to add a sprinkle of fresh parsley, a drizzle of good olive oil, and a few lemon wedges for a little extra zing. Serve it straight from the pan or unmold for a dramatic table moment.

Pair with a simple green salad tossed in vinaigrette and a chilled glass of Sauvignon Blanc or sparkling lemonade. For a heartier meal, add roasted vegetables or garlic bread on the side (carb lovers, unite!).

Leftovers keep well in the refrigerator for up to 3 days. Store slices in an airtight container and reheat in a 350°F (175°C) oven for 10–15 minutes, or until heated through and crisp again. You can also freeze individual slices, wrapped tightly in foil and then in a zip-top bag, for up to a month. Thaw overnight in the fridge and reheat as above. If you like your pie extra crispy, broil for 2–3 minutes before serving. The flavors deepen overnight, making leftovers even more delicious!

Nutritional Information & Benefits

One generous slice of this shrimp scampi pasta pie (about 1/6 of the pie) contains approximately:

• Calories: 420
• Protein: 27g
• Carbohydrates: 38g
• Fat: 18g
• Fiber: 2g

Shrimp is a fantastic source of lean protein, vitamin B12, and selenium — all great for brain and heart health. Olive oil and garlic bring antioxidants and healthy fats, while lemon and parsley add a boost of vitamin C and freshness. If you use gluten-free pasta, this pie is totally celiac-friendly. Allergens to watch for: shellfish, eggs, dairy, and gluten (unless adapted).

I love knowing that a slice of this pie doesn’t just taste good — it’s actually filling, protein-rich, and full of real ingredients. As someone who tries to balance comfort food with healthy choices, this recipe totally fits the bill (and never feels like a compromise).

Conclusion

So if you’re looking for a dinner that’s crispy, cheesy, and packed with flavor, this shrimp scampi pasta pie is the answer. It’s easy enough for a weeknight, but impressive enough for any special occasion — and always leaves everyone asking for seconds. I keep coming back to this recipe because it’s just so fun to make (and eat!), and it adapts to whatever I have in the fridge.

Don’t be afraid to make it your own — swap the cheese, add veggies, or turn up the heat. The main thing is to enjoy the process and share the results! If you try this shrimp scampi pasta pie, I’d love to hear about your twists and favorite ways to serve it. Leave a comment below, share your photos, or tag me on social — let’s make dinner a little more exciting together. You’ve got this, and I hope your kitchen smells as amazing as mine does every time I bake this pie!

Frequently Asked Questions (FAQs)

Can I make shrimp scampi pasta pie ahead of time?

Absolutely! Assemble the pie (unbaked), cover tightly, and refrigerate for up to 12 hours. When ready, bake directly from the fridge, adding about 5 minutes to the baking time. Leftovers reheat beautifully, too.

What’s the best pasta for this recipe?

Spaghetti or thin linguine work best for structure and texture. You can use angel hair, but it tends to get a bit mushy. For gluten-free, any sturdy GF spaghetti will do the trick.

Can I use precooked or frozen shrimp?

Yes! If using precooked shrimp, add them at the very end of sautéing just to warm them up — don’t overcook. Frozen shrimp should be thawed and patted dry before using for the best results.

How do I make this recipe dairy-free?

Use plant-based cheeses and coconut or almond milk instead of regular cheese and dairy. I’ve tried it with vegan mozzarella and Daiya and still got a great result!

What’s the easiest way to get crispy edges?

The secret is pressing the pasta base firmly into the pan and baking until deeply golden. Using a springform pan also helps the edges crisp up and release for perfect slices. Broiling for 1–2 minutes at the end is a great trick for extra crunch!

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