Easy Baked Shrimp Scampi Recipe for Dinner Tonight

Craving a quick yet elegant weeknight dinner?

Are you searching for a dinner recipe that feels sophisticated enough for guests but is surprisingly easy to whip up on a busy weeknight? If you’re like most home cooks, you’re likely looking for ways to elevate your weeknight meals without spending hours in the kitchen. The good news is, you can achieve both with this Easy Baked Shrimp Scampi Recipe! This Shrimp Scampi Pasta Bake takes all the beloved flavors of traditional shrimp scampi – garlic, butter, lemon, and tender shrimp – and transforms them into a comforting, cheesy, baked pasta dish. It’s the perfect solution for when you want a delicious, satisfying meal that’s also a showstopper. Get ready to impress your family and friends (or just treat yourself!) with a dish that’s as comforting as it is elegant.

Ingredients to Elevate Your Scampi

The magic of this baked shrimp scampi lies in its fresh, vibrant ingredients. Each component plays a crucial role in creating that irresistible melody of flavors and textures. Here’s what you’ll need:

• 1 pound large shrimp, peeled and deveined: Aim for plump, juicy shrimp that will become tender and sweet when cooked. Ensure they are completely thawed if using frozen. (Substitution: Medium shrimp will also work, but adjust cooking time slightly).
• 8 ounces pasta: Linguine or spaghetti are classic choices for scampi, but fettuccine or even short pasta shapes like penne can be used. Look for bronze-cut pasta for a rougher texture that sauce clings to beautifully.
• 4 tablespoons unsalted butter: The foundation of any good scampi! Use good quality butter for the richest flavor. (Substitution: Ghee or a high-quality oil blend like avocado oil can be used, though the flavor will be slightly different).
• 4-6 cloves garlic, minced: Fresh garlic is key! The aroma alone will make your kitchen smell divine. Adjust the amount based on your love for garlic. (Substitution: 1.5 teaspoons of pre-minced garlic from a jar can work in a pinch, but fresh is always superior).
• 1/4 cup dry white wine: Such as Pinot Grigio or Sauvignon Blanc. It adds a subtle acidity and depth to the sauce. (Substitution: Chicken or vegetable broth can be used, or even a splash of extra lemon juice if you prefer not to use alcohol. The sauce will be less complex but still delicious).
• 1/2 cup chicken or vegetable broth: This adds liquid to the sauce and deepens the savory notes.
• 1/2 cup heavy cream: For that luxurious, creamy texture that makes this bake so comforting. (Substitution: Half-and-half offers a lighter option, while full-fat coconut milk can be used for a dairy-free alternative, though it will impart a slight coconut flavor).
• 1/4 cup grated Parmesan cheese, plus more for topping: Adds a salty, nutty kick and helps thicken the sauce.
• Zest and juice of 1 lemon: The bright, citrusy punch that cuts through the richness and defines scampi. Don’t skip the zest; it carries so much of the lemon’s aromatic oils!
• 2 tablespoons chopped fresh parsley: For a pop of fresh green color and herbaceous flavor. (Substitution: Dried parsley can be used, but fresh adds a much more vibrant taste. Use about 2 teaspoons of dried).
• 1/4 teaspoon red pepper flakes (optional): For a hint of gentle heat.
• Salt and freshly ground black pepper to taste: Essential for balancing all the flavors.

Timing Your Delicious Dinner

Compared to traditional shrimp scampi which might be ready in under 30 minutes, this baked version adds a few extra minutes for pasta cooking and baking, making it slightly longer but incredibly hands-off once it’s in the oven. This timing is excellent for a weeknight meal!

Step-by-Step Instructions

Step 1: Prep the Shrimp

Start by ensuring your shrimp are peeled and deveined. If you bought them frozen, make sure they are fully thawed. Pat them completely dry with paper towels; this is crucial for getting a nice sear if you were to pan-fry them, but even for baking, it helps prevent a watery sauce. Set them aside. If you’re feeling adventurous, you can marinate them in a little lemon juice and garlic for about 15 minutes while you get other things going.

Step 2: Sauté Aromatics

In a large, oven-safe skillet (or a skillet that you can easily transfer to a baking dish), melt the unsalted butter over medium heat. Once melted and shimmering, add the minced garlic and red pepper flakes (if using). Sauté for about 1-2 minutes until fragrant, being careful not to burn the garlic. Burnt garlic tastes bitter and will ruin the dish.

Step 3: Cook the Shrimp

Add the prepared shrimp to the skillet. Season them with salt and freshly ground black pepper. Cook for just 1-2 minutes per side, until they turn pink and are about halfway cooked through. You don’t want to fully cook them in the pan, as they will continue to cook in the oven.

Step 4: Create the Creamy Sauce

Pour in the dry white wine (or broth substitute) and let it bubble and reduce slightly for about a minute, scraping up any browned bits from the bottom of the skillet. This deglazing process adds immense flavor. Then, stir in the chicken or vegetable broth and bring to a gentle simmer. Reduce the heat to low and whisk in the heavy cream and grated Parmesan cheese. Stir until the cheese is melted and the sauce is smooth and slightly thickened. Add the lemon zest and half of the fresh parsley. Taste and adjust seasoning with salt and pepper as needed.

Step 5: Combine and Bake

If your skillet isn’t oven-safe, transfer the creamy shrimp mixture to a 9×13 inch baking dish. Add your cooked pasta directly to the skillet or baking dish and toss everything gently to coat the pasta and shrimp evenly in the luscious sauce. Ensure the shrimp are distributed throughout the pasta. Sprinkle a little extra Parmesan cheese over the top.

Place the skillet or baking dish in a preheated oven at 400°F (200°C). Bake for 10-15 minutes, or until the sauce is bubbly and the shrimp are fully cooked through and opaque. The cheese on top should be melted and lightly golden.

Step 6: Rest and Serve

Once out of the oven, let the baked shrimp scampi rest for about 5 minutes. This allows the sauce to set slightly, making it less soupy. Garnish generously with the remaining fresh parsley and serve immediately. Enjoy the warm, comforting embrace of this incredible dish!

Nutritional Information (Approximate per Serving)

• Calories: 450-550
• Protein: 25-35g
• Fat: 20-30g
• Carbohydrates: 30-40g

(Note: Nutritional values are estimates and can vary based on specific ingredients and portion sizes used.)

Healthier Alternatives

Want to lighten up this shrimp scampi bake? You can make simple swaps without sacrificing too much flavor:

• Pasta Choice: Opt for whole wheat pasta or legume-based pasta (like chickpea or lentil pasta) for added fiber and protein. Zucchini noodles (zoodles) or spaghetti squash can also be used for a low-carb option, though they will require a slightly different cooking method to avoid excess moisture.
• Creaminess: Replace heavy cream with half-and-half for a lighter sauce. For a dairy-free version, full-fat coconut milk is a good substitute, but be mindful of its subtle flavor. Evaporated milk can also work.
• Fat Content: Reduce the amount of butter slightly and supplement with olive oil. Ensure you use lean broth.
• Portion Control: Naturally, serving a slightly smaller portion will reduce overall calories and macronutrients.

Serving Suggestions

This baked shrimp scampi is a complete meal on its own, but it pairs beautifully with a few accompaniments:

• Crusty Bread: Perfect for soaking up any leftover delicious sauce.
• Light Salad: A simple green salad with a vinaigrette offers a refreshing contrast.
• Steamed or Roasted Asparagus: A classic pairing that adds a touch of green and vegetable goodness.
• Garlic Bread: For an extra punch of garlic flavor!

Common Mistakes to Avoid

To ensure your baked shrimp scampi turns out perfectly every time, steer clear of these common pitfalls:

• Overcooking the Shrimp: Shrimp cook very quickly. Overcooking them before baking will result in tough, rubbery seafood. Cook them only until they are pink and slightly opaque in the skillet.
• Burning the Garlic: Always sauté garlic over medium or medium-low heat and watch it carefully. Burnt garlic is bitter and will overpower the dish.
• Watery Sauce: Ensure your shrimp are patted dry. Don’t add too much liquid initially, and allow the sauce to simmer and reduce slightly before baking.
• Undercooked Pasta: If you’re pre-cooking your pasta, make sure it’s al dente, as it will continue to cook in the oven.

Storing Tips

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat or in the microwave, adding a splash of broth or water if the sauce seems too thick. While delicious reheated, it’s best enjoyed fresh for optimal texture and flavor.

Conclusion

This Easy Baked Shrimp Scampi Recipe is a testament to how simple, quality ingredients can come together to create a truly memorable meal. It’s the perfect balance of comforting pasta, succulent shrimp, and a rich, garlicky, lemony sauce, all baked to bubbly perfection. Whether you’re a seasoned cook or just starting out, this recipe is designed for success and is sure to become a go-to in your dinner rotation. So, gather your ingredients, preheat your oven, and get ready to enjoy a fantastic dinner tonight!

Frequently Asked Questions

Shrimp Scampi Pasta Bake

• Author: Chef Mia

Print Recipe

Pin Recipe

---

Description

ThisShrimp Scampi Pasta Bakecombines the classic flavors of shrimp scampi with a creamy, cheesy twist, baked to perfection. Perfect for a family dinner or special occasion, it’s a crowd-pleaser that’s both elegant and comforting.

---

Ingredients

Scale 1x2x3x

• 12 ozlinguine or spaghetti1lb large shrimp, peeled and deveined4 tablespoonsbutter4cloves garlic, minced¼ teaspoonred pepper flakes½ cupwhite wine (or chicken broth for non-alcoholic option)1lemon, juiced and zested1 cupheavy cream½ cupgrated Parmesan cheese1 cupshredded mozzarella cheeseSalt and pepper, to taste2 tablespoonschopped fresh parsley
• 1lb large shrimp, peeled and deveined4 tablespoonsbutter4cloves garlic, minced¼ teaspoonred pepper flakes½ cupwhite wine (or chicken broth for non-alcoholic option)1lemon, juiced and zested1 cupheavy cream½ cupgrated Parmesan cheese1 cupshredded mozzarella cheeseSalt and pepper, to taste2 tablespoonschopped fresh parsley
• 4 tablespoonsbutter4cloves garlic, minced¼ teaspoonred pepper flakes½ cupwhite wine (or chicken broth for non-alcoholic option)1lemon, juiced and zested1 cupheavy cream½ cupgrated Parmesan cheese1 cupshredded mozzarella cheeseSalt and pepper, to taste2 tablespoonschopped fresh parsley
• 4cloves garlic, minced¼ teaspoonred pepper flakes½ cupwhite wine (or chicken broth for non-alcoholic option)1lemon, juiced and zested1 cupheavy cream½ cupgrated Parmesan cheese1 cupshredded mozzarella cheeseSalt and pepper, to taste2 tablespoonschopped fresh parsley
• ¼ teaspoonred pepper flakes½ cupwhite wine (or chicken broth for non-alcoholic option)1lemon, juiced and zested1 cupheavy cream½ cupgrated Parmesan cheese1 cupshredded mozzarella cheeseSalt and pepper, to taste2 tablespoonschopped fresh parsley
• ½ cupwhite wine (or chicken broth for non-alcoholic option)1lemon, juiced and zested1 cupheavy cream½ cupgrated Parmesan cheese1 cupshredded mozzarella cheeseSalt and pepper, to taste2 tablespoonschopped fresh parsley
• 1lemon, juiced and zested1 cupheavy cream½ cupgrated Parmesan cheese1 cupshredded mozzarella cheeseSalt and pepper, to taste2 tablespoonschopped fresh parsley
• 1 cupheavy cream½ cupgrated Parmesan cheese1 cupshredded mozzarella cheeseSalt and pepper, to taste2 tablespoonschopped fresh parsley
• ½ cupgrated Parmesan cheese1 cupshredded mozzarella cheeseSalt and pepper, to taste2 tablespoonschopped fresh parsley
• 1 cupshredded mozzarella cheeseSalt and pepper, to taste2 tablespoonschopped fresh parsley
• Salt and pepper, to taste2 tablespoonschopped fresh parsley
• 2 tablespoonschopped fresh parsley

---

Instructions

1. 1️⃣Preheat Oven:
2. Preheat your oven to 375°F (190°C).2️⃣Cook Pasta:Boil linguine or spaghetti in salted water according to package instructions until al dente.Drain and set aside.3️⃣Sauté Aromatics:In a large skillet, melt butter over medium heat.Add minced garlic and red pepper flakes, sautéing for about 1 minute until fragrant.4️⃣Cook Shrimp:Add shrimp to the skillet and cook for 3–4 minutes, or until pink and opaque.Remove the shrimp from the skillet and set aside.5️⃣Prepare Sauce:Deglaze the skillet by pouring in white wine (or chicken broth), scraping up any browned bits from the bottom of the pan.Let it simmer for 2 minutes.Stir in lemon juice, lemon zest, and heavy cream. Bring the mixture to a gentle simmer.6️⃣Toss Pasta:Add the cooked pasta to the skillet and toss until the noodles are evenly coated in the creamy sauce.Season with salt and pepper to taste.7️⃣Assemble Dish:Transfer the pasta and sauce mixture to a large baking dish, spreading it out evenly.Arrange the cooked shrimp on top of the pasta.8️⃣Add Cheese:Sprinkle the grated Parmesan cheese and shredded mozzarella evenly over the pasta and shrimp.9️⃣Bake:Place the baking dish in the preheated oven and bake for 15–20 minutes, or until the cheese is melted and bubbly.🔟Garnish and Serve:Remove the dish from the oven. Garnish with chopped fresh parsley and serve hot.
3. 2️⃣Cook Pasta:Boil linguine or spaghetti in salted water according to package instructions until al dente.Drain and set aside.3️⃣Sauté Aromatics:In a large skillet, melt butter over medium heat.Add minced garlic and red pepper flakes, sautéing for about 1 minute until fragrant.4️⃣Cook Shrimp:Add shrimp to the skillet and cook for 3–4 minutes, or until pink and opaque.Remove the shrimp from the skillet and set aside.5️⃣Prepare Sauce:Deglaze the skillet by pouring in white wine (or chicken broth), scraping up any browned bits from the bottom of the pan.Let it simmer for 2 minutes.Stir in lemon juice, lemon zest, and heavy cream. Bring the mixture to a gentle simmer.6️⃣Toss Pasta:Add the cooked pasta to the skillet and toss until the noodles are evenly coated in the creamy sauce.Season with salt and pepper to taste.7️⃣Assemble Dish:Transfer the pasta and sauce mixture to a large baking dish, spreading it out evenly.Arrange the cooked shrimp on top of the pasta.8️⃣Add Cheese:Sprinkle the grated Parmesan cheese and shredded mozzarella evenly over the pasta and shrimp.9️⃣Bake:Place the baking dish in the preheated oven and bake for 15–20 minutes, or until the cheese is melted and bubbly.🔟Garnish and Serve:Remove the dish from the oven. Garnish with chopped fresh parsley and serve hot.
4. Boil linguine or spaghetti in salted water according to package instructions until al dente.
5. Drain and set aside.3️⃣Sauté Aromatics:In a large skillet, melt butter over medium heat.Add minced garlic and red pepper flakes, sautéing for about 1 minute until fragrant.4️⃣Cook Shrimp:Add shrimp to the skillet and cook for 3–4 minutes, or until pink and opaque.Remove the shrimp from the skillet and set aside.5️⃣Prepare Sauce:Deglaze the skillet by pouring in white wine (or chicken broth), scraping up any browned bits from the bottom of the pan.Let it simmer for 2 minutes.Stir in lemon juice, lemon zest, and heavy cream. Bring the mixture to a gentle simmer.6️⃣Toss Pasta:Add the cooked pasta to the skillet and toss until the noodles are evenly coated in the creamy sauce.Season with salt and pepper to taste.7️⃣Assemble Dish:Transfer the pasta and sauce mixture to a large baking dish, spreading it out evenly.Arrange the cooked shrimp on top of the pasta.8️⃣Add Cheese:Sprinkle the grated Parmesan cheese and shredded mozzarella evenly over the pasta and shrimp.9️⃣Bake:Place the baking dish in the preheated oven and bake for 15–20 minutes, or until the cheese is melted and bubbly.🔟Garnish and Serve:Remove the dish from the oven. Garnish with chopped fresh parsley and serve hot.
6. 3️⃣Sauté Aromatics:In a large skillet, melt butter over medium heat.Add minced garlic and red pepper flakes, sautéing for about 1 minute until fragrant.4️⃣Cook Shrimp:Add shrimp to the skillet and cook for 3–4 minutes, or until pink and opaque.Remove the shrimp from the skillet and set aside.5️⃣Prepare Sauce:Deglaze the skillet by pouring in white wine (or chicken broth), scraping up any browned bits from the bottom of the pan.Let it simmer for 2 minutes.Stir in lemon juice, lemon zest, and heavy cream. Bring the mixture to a gentle simmer.6️⃣Toss Pasta:Add the cooked pasta to the skillet and toss until the noodles are evenly coated in the creamy sauce.Season with salt and pepper to taste.7️⃣Assemble Dish:Transfer the pasta and sauce mixture to a large baking dish, spreading it out evenly.Arrange the cooked shrimp on top of the pasta.8️⃣Add Cheese:Sprinkle the grated Parmesan cheese and shredded mozzarella evenly over the pasta and shrimp.9️⃣Bake:Place the baking dish in the preheated oven and bake for 15–20 minutes, or until the cheese is melted and bubbly.🔟Garnish and Serve:Remove the dish from the oven. Garnish with chopped fresh parsley and serve hot.
7. In a large skillet, melt butter over medium heat.
8. Add minced garlic and red pepper flakes, sautéing for about 1 minute until fragrant.4️⃣Cook Shrimp:Add shrimp to the skillet and cook for 3–4 minutes, or until pink and opaque.Remove the shrimp from the skillet and set aside.5️⃣Prepare Sauce:Deglaze the skillet by pouring in white wine (or chicken broth), scraping up any browned bits from the bottom of the pan.Let it simmer for 2 minutes.Stir in lemon juice, lemon zest, and heavy cream. Bring the mixture to a gentle simmer.6️⃣Toss Pasta:Add the cooked pasta to the skillet and toss until the noodles are evenly coated in the creamy sauce.Season with salt and pepper to taste.7️⃣Assemble Dish:Transfer the pasta and sauce mixture to a large baking dish, spreading it out evenly.Arrange the cooked shrimp on top of the pasta.8️⃣Add Cheese:Sprinkle the grated Parmesan cheese and shredded mozzarella evenly over the pasta and shrimp.9️⃣Bake:Place the baking dish in the preheated oven and bake for 15–20 minutes, or until the cheese is melted and bubbly.🔟Garnish and Serve:Remove the dish from the oven. Garnish with chopped fresh parsley and serve hot.
9. 4️⃣Cook Shrimp:Add shrimp to the skillet and cook for 3–4 minutes, or until pink and opaque.Remove the shrimp from the skillet and set aside.5️⃣Prepare Sauce:Deglaze the skillet by pouring in white wine (or chicken broth), scraping up any browned bits from the bottom of the pan.Let it simmer for 2 minutes.Stir in lemon juice, lemon zest, and heavy cream. Bring the mixture to a gentle simmer.6️⃣Toss Pasta:Add the cooked pasta to the skillet and toss until the noodles are evenly coated in the creamy sauce.Season with salt and pepper to taste.7️⃣Assemble Dish:Transfer the pasta and sauce mixture to a large baking dish, spreading it out evenly.Arrange the cooked shrimp on top of the pasta.8️⃣Add Cheese:Sprinkle the grated Parmesan cheese and shredded mozzarella evenly over the pasta and shrimp.9️⃣Bake:Place the baking dish in the preheated oven and bake for 15–20 minutes, or until the cheese is melted and bubbly.🔟Garnish and Serve:Remove the dish from the oven. Garnish with chopped fresh parsley and serve hot.
10. Add shrimp to the skillet and cook for 3–4 minutes, or until pink and opaque.
11. Remove the shrimp from the skillet and set aside.5️⃣Prepare Sauce:Deglaze the skillet by pouring in white wine (or chicken broth), scraping up any browned bits from the bottom of the pan.Let it simmer for 2 minutes.Stir in lemon juice, lemon zest, and heavy cream. Bring the mixture to a gentle simmer.6️⃣Toss Pasta:Add the cooked pasta to the skillet and toss until the noodles are evenly coated in the creamy sauce.Season with salt and pepper to taste.7️⃣Assemble Dish:Transfer the pasta and sauce mixture to a large baking dish, spreading it out evenly.Arrange the cooked shrimp on top of the pasta.8️⃣Add Cheese:Sprinkle the grated Parmesan cheese and shredded mozzarella evenly over the pasta and shrimp.9️⃣Bake:Place the baking dish in the preheated oven and bake for 15–20 minutes, or until the cheese is melted and bubbly.🔟Garnish and Serve:Remove the dish from the oven. Garnish with chopped fresh parsley and serve hot.
12. 5️⃣Prepare Sauce:Deglaze the skillet by pouring in white wine (or chicken broth), scraping up any browned bits from the bottom of the pan.Let it simmer for 2 minutes.Stir in lemon juice, lemon zest, and heavy cream. Bring the mixture to a gentle simmer.6️⃣Toss Pasta:Add the cooked pasta to the skillet and toss until the noodles are evenly coated in the creamy sauce.Season with salt and pepper to taste.7️⃣Assemble Dish:Transfer the pasta and sauce mixture to a large baking dish, spreading it out evenly.Arrange the cooked shrimp on top of the pasta.8️⃣Add Cheese:Sprinkle the grated Parmesan cheese and shredded mozzarella evenly over the pasta and shrimp.9️⃣Bake:Place the baking dish in the preheated oven and bake for 15–20 minutes, or until the cheese is melted and bubbly.🔟Garnish and Serve:Remove the dish from the oven. Garnish with chopped fresh parsley and serve hot.
13. Deglaze the skillet by pouring in white wine (or chicken broth), scraping up any browned bits from the bottom of the pan.
14. Let it simmer for 2 minutes.Stir in lemon juice, lemon zest, and heavy cream. Bring the mixture to a gentle simmer.6️⃣Toss Pasta:Add the cooked pasta to the skillet and toss until the noodles are evenly coated in the creamy sauce.Season with salt and pepper to taste.7️⃣Assemble Dish:Transfer the pasta and sauce mixture to a large baking dish, spreading it out evenly.Arrange the cooked shrimp on top of the pasta.8️⃣Add Cheese:Sprinkle the grated Parmesan cheese and shredded mozzarella evenly over the pasta and shrimp.9️⃣Bake:Place the baking dish in the preheated oven and bake for 15–20 minutes, or until the cheese is melted and bubbly.🔟Garnish and Serve:Remove the dish from the oven. Garnish with chopped fresh parsley and serve hot.
15. Stir in lemon juice, lemon zest, and heavy cream. Bring the mixture to a gentle simmer.6️⃣Toss Pasta:Add the cooked pasta to the skillet and toss until the noodles are evenly coated in the creamy sauce.Season with salt and pepper to taste.7️⃣Assemble Dish:Transfer the pasta and sauce mixture to a large baking dish, spreading it out evenly.Arrange the cooked shrimp on top of the pasta.8️⃣Add Cheese:Sprinkle the grated Parmesan cheese and shredded mozzarella evenly over the pasta and shrimp.9️⃣Bake:Place the baking dish in the preheated oven and bake for 15–20 minutes, or until the cheese is melted and bubbly.🔟Garnish and Serve:Remove the dish from the oven. Garnish with chopped fresh parsley and serve hot.
16. 6️⃣Toss Pasta:
17. Add the cooked pasta to the skillet and toss until the noodles are evenly coated in the creamy sauce.Season with salt and pepper to taste.7️⃣Assemble Dish:Transfer the pasta and sauce mixture to a large baking dish, spreading it out evenly.Arrange the cooked shrimp on top of the pasta.8️⃣Add Cheese:Sprinkle the grated Parmesan cheese and shredded mozzarella evenly over the pasta and shrimp.9️⃣Bake:Place the baking dish in the preheated oven and bake for 15–20 minutes, or until the cheese is melted and bubbly.🔟Garnish and Serve:Remove the dish from the oven. Garnish with chopped fresh parsley and serve hot.
18. Season with salt and pepper to taste.7️⃣Assemble Dish:Transfer the pasta and sauce mixture to a large baking dish, spreading it out evenly.Arrange the cooked shrimp on top of the pasta.8️⃣Add Cheese:Sprinkle the grated Parmesan cheese and shredded mozzarella evenly over the pasta and shrimp.9️⃣Bake:Place the baking dish in the preheated oven and bake for 15–20 minutes, or until the cheese is melted and bubbly.🔟Garnish and Serve:Remove the dish from the oven. Garnish with chopped fresh parsley and serve hot.
19. 7️⃣Assemble Dish:
20. Transfer the pasta and sauce mixture to a large baking dish, spreading it out evenly.Arrange the cooked shrimp on top of the pasta.8️⃣Add Cheese:Sprinkle the grated Parmesan cheese and shredded mozzarella evenly over the pasta and shrimp.9️⃣Bake:Place the baking dish in the preheated oven and bake for 15–20 minutes, or until the cheese is melted and bubbly.🔟Garnish and Serve:Remove the dish from the oven. Garnish with chopped fresh parsley and serve hot.
21. Arrange the cooked shrimp on top of the pasta.8️⃣Add Cheese:Sprinkle the grated Parmesan cheese and shredded mozzarella evenly over the pasta and shrimp.9️⃣Bake:Place the baking dish in the preheated oven and bake for 15–20 minutes, or until the cheese is melted and bubbly.🔟Garnish and Serve:Remove the dish from the oven. Garnish with chopped fresh parsley and serve hot.
22. 8️⃣Add Cheese:
23. Sprinkle the grated Parmesan cheese and shredded mozzarella evenly over the pasta and shrimp.9️⃣Bake:Place the baking dish in the preheated oven and bake for 15–20 minutes, or until the cheese is melted and bubbly.🔟Garnish and Serve:Remove the dish from the oven. Garnish with chopped fresh parsley and serve hot.
24. 9️⃣Bake:Place the baking dish in the preheated oven and bake for 15–20 minutes, or until the cheese is melted and bubbly.🔟Garnish and Serve:Remove the dish from the oven. Garnish with chopped fresh parsley and serve hot.
25. Place the baking dish in the preheated oven and bake for 15–20 minutes, or until the cheese is melted and bubbly.
26. 🔟Garnish and Serve:Remove the dish from the oven. Garnish with chopped fresh parsley and serve hot.
27. Remove the dish from the oven. Garnish with chopped fresh parsley and serve hot.

---

Notes

Add Veggies:For extra nutrition, stir in some steamed broccoli or sautéed spinach before baking.Gluten-Free Option:Use gluten-free pasta if needed.Storage:Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) until warmed through.
Gluten-Free Option:Use gluten-free pasta if needed.Storage:Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) until warmed through.
Storage:Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) until warmed through.

One-Pan Creamy Parmesan Chicken & Rice – Quick & Easy

Introduction

Are you constantly on the hunt for weeknight dinners that deliver big on flavor without demanding hours in the kitchen? If so, you’re not alone! In today’s fast-paced world, having a go-to recipe for a delicious, creamy chicken dish that requires just a single pan is not just convenient, it’s practically a superpower. Our One-Pan Creamy Parmesan Chicken & Rice is precisely that solution – a culinary triumph that combines succulent chicken breasts and perfectly fluffy rice bathed in a rich, decadent Parmesan-infused sauce. The best part? Minimal cleanup means more time for you to relax and savor every delicious bite. This recipe is designed to be your new favorite for busy weeknights and beyond!

Ingredients

Gather these simple yet flavorful ingredients to create your creamy Parmesan chicken and rice masterpiece:

• 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes. Look for plump, firm breasts with a good color. For a slight variation, you could also use chicken thighs, just ensure to trim any excess fat.
• 1 tbsp olive oil. Extra virgin olive oil will add a subtle fruity note.
• 1 medium onion, finely chopped. A yellow or white onion will work wonderfully, providing a sweet and savory base.
• 2 cloves garlic, minced. Freshly minced garlic offers the most potent aroma and sharp flavor.
• 1.5 cups uncooked long-grain white rice, rinsed. Rinsing removes excess starch, preventing a gummy texture and ensuring fluffy grains. Arborio rice can be used for an extra creamy risotto-like consistency, but adjust cooking time.
• 3 cups chicken broth. Low-sodium broth is recommended so you can control the saltiness. For a richer flavor, you can use homemade broth or a combination of broth and water.
• 1 cup half-and-half or heavy cream. For a lighter version, consider evaporated milk or unsweetened plant-based milk, though the richness may be slightly altered.
• 1 cup grated Parmesan cheese. Finely grated Parmesan melts best and distributes its nutty, salty flavor evenly. Use a good quality Parmigiano-Reggiano if possible.
• 1/2 tsp dried thyme. Adds an earthy, aromatic depth that complements chicken beautifully.
• Salt and freshly ground black pepper, to taste. Always season generously, especially after tasting.
• Fresh parsley, chopped, for garnish (optional). Adds a pop of color and fresh, herbaceous contrast.

Timing

Compared to many intricate chicken and rice dishes that can take well over an hour, this one-pan wonder comes together in under 50 minutes, making it perfect for a speedy weeknight meal. Most average chicken and rice recipes require multiple steps, including pre-cooking rice, pan-frying chicken separately, and more, often totaling 60+ minutes.

Step-by-Step Instructions

Step 1: Sear the Chicken

Pat your cubed chicken breasts dry with paper towels. This is a crucial step for achieving a beautiful golden-brown sear, which adds depth of flavor. Season the chicken generously with salt and pepper. Heat the olive oil in a large, oven-safe skillet (a cast-iron skillet works wonderfully) over medium-high heat. Once the oil is shimmering, add the chicken cubes in a single layer, being careful not to overcrowd the pan. You may need to work in batches. Sear the chicken for about 2-3 minutes per side, until nicely browned. The chicken doesn’t need to be cooked through at this stage; we’re just building flavor and texture. Remove the seared chicken from the skillet and set it aside on a plate.

Step 2: Sauté Aromatics

Reduce the heat to medium. If there’s excessive oil left in the pan, carefully pour some of it out, leaving about a tablespoon. Add the finely chopped onion to the skillet. Sauté the onion for 3-4 minutes, stirring occasionally, until it begins to soften and turn translucent. Scrape up any browned bits from the bottom of the pan – these are packed with flavor! Add the minced garlic and dried thyme to the skillet and cook for another minute until fragrant, being careful not to burn the garlic.

Step 3: Toast the Rice

Add the rinsed and drained long-grain white rice to the skillet with the onions and garlic. Stir the rice constantly for about 1-2 minutes. Toasting the rice before adding liquids helps to give it a slightly nutty flavor and prevents it from becoming mushy. Ensure each grain is lightly coated with the oil and onion mixture.

Step 4: Add Liquids and Simmer

Pour the chicken broth into the skillet. Stir everything together, making sure to scrape the bottom of the pan to loosen any remaining browned bits. Bring the mixture to a boil. Once boiling, reduce the heat to low, cover the skillet tightly with a lid, and let it simmer for 15-20 minutes, or until most of the liquid has been absorbed and the rice is tender but still has a slight bite (al dente). Resist the urge to lift the lid too often, as this releases steam and can disrupt the cooking process.

Step 5: Reinstate Chicken and Finish

Once the rice is cooked, remove the lid. Gently stir in the half-and-half (or cream) and the grated Parmesan cheese. Stir until the cheese is melted and the sauce is smooth and creamy. Return the seared chicken (and any accumulated juices from the plate) to the skillet, nestling the pieces into the creamy rice mixture. Let it simmer uncovered for another 5-7 minutes, allowing the chicken to heat through and the sauce to thicken slightly to your desired consistency. Taste and adjust seasoning with salt and pepper as needed. Garnish with fresh chopped parsley, if desired, before serving.

Nutritional Information

While exact nutritional values can vary based on specific ingredients and portion sizes, a typical serving (approximately 1/4 of the recipe) contains:

• Calories: 450-550 kcal
• Protein: 30-40g
• Fat: 15-25g (depending on creaminess)
• Carbohydrates: 30-40g
• Fiber: 1-2g

This information is an estimate. For precise calculations, consult a nutritional calculator with your specific ingredients.

Healthier Alternatives

Looking to lighten up this delicious dish without sacrificing too much flavor? Here are a few swaps:

• Chicken: Use lean chicken breast and trim all visible fat. Chicken thighs can be used, but they are naturally higher in fat.
• Rice: Swap white rice for brown rice or quinoa. Be aware that brown rice and quinoa may require longer cooking times and potentially more liquid; adjust accordingly.
• Creaminess: Use low-fat milk, evaporated skim milk, or unsweetened almond milk instead of half-and-half or heavy cream. You can also thicken the sauce with a cornstarch slurry (1 tbsp cornstarch mixed with 2 tbsp cold water) instead of relying solely on cream and cheese.
• Cheese: Use a sharper, full-flavored Parmesan cheese so you can use slightly less while still achieving a bold taste.
• Broth: Opt for low-sodium chicken broth or vegetable broth.
• Veggies: Add extra non-starchy vegetables like broccoli florets, spinach, peas, or finely diced bell peppers during the last 10-15 minutes of simmering the rice to boost fiber and nutrients.

Serving Suggestions

This One-Pan Creamy Parmesan Chicken & Rice is a hearty meal on its own, but it pairs beautifully with a few additions:

• Side Salad: A crisp, fresh green salad with a light vinaigrette provides a refreshing contrast to the rich, creamy pasta.
• Steamed or Roasted Vegetables: Asparagus, green beans, or broccoli make excellent companions.
• Crusty Bread: For soaking up any extra delicious sauce.
• Lemon Wedges: A squeeze of fresh lemon juice just before serving can brighten the flavors.

Common Mistakes to Avoid

To ensure your One-Pan Creamy Parmesan Chicken & Rice turns out perfectly every time, keep these common pitfalls in mind:

• Not Rinsing the Rice: This leads to excess starch, resulting in a gluey, clumpy texture.
• Overcrowding the Pan: When searing the chicken, give it space to brown properly. Overcrowding steams the chicken instead of searing it, leading to less flavor and a pale appearance.
• Not Rinsing the Rice: This leads to excess starch, resulting in a gluey, clumpy texture.
• Lifting the Lid Too Often: While tempting, this releases steam vital for cooking the rice evenly and can result in undercooked grains.
• Adding Dairy Too Soon: Stirring in the cream and cheese too early or at too high a heat can cause them to curdle. Add them towards the end when the sauce is ready to be finished.
• Not Tasting and Adjusting Seasoning: Always taste the dish before serving and adjust salt and pepper as needed. The flavor can change significantly once the cheese is added.

Storing Tips

Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. Due to the creamy sauce, the dish may thicken upon cooling and the rice can absorb more liquid. To reheat, gently stir in a splash of milk or broth to loosen the sauce and heat over low heat on the stovetop or in the microwave until warmed through. Avoid reheating multiple times, as this can degrade the texture.

Conclusion

There you have it – a spectacularly satisfying and impossibly easy One-Pan Creamy Parmesan Chicken & Rice that’s destined to become a weeknight staple. It’s proof that you don’t need to spend hours in the kitchen to enjoy a restaurant-worthy meal. The combination of tender chicken, fluffy rice, and a velvety Parmesan sauce is pure comfort food magic. So, give this recipe a try and let us know how much you love having fewer dishes to wash!

FAQs

One-Pan Creamy Parmesan Chicken & Rice – Easy Weeknight Dinner

• Author: Chef Mia

Print Recipe

Pin Recipe

---

Description

Welcome to your new favorite recipe for a quick and satisfying dinner! If you’re looking for a delicious, creamy chicken dish that can be made in just one pan, you’ve come to the right place. OurOne-Pan Creamy Parmesan Chicken & Riceis the perfect solution for busy weeknights, combining tender chicken breasts and fluffy rice in a rich, Parmesan-infused sauce. Plus, you only have one pan to clean up afterward—what’s not to love?

---

Ingredients

• Optional Substitutions:

---

Instructions

1. Season chicken breasts with salt and pepper. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add chicken and brown on both sides until golden, about 3-4 minutes per side. Remove the chicken from the skillet and set aside.
2. In the same skillet, add the finely chopped onion and minced garlic. Sauté until the onion is soft and fragrant, around 2-3 minutes.
3. Add the cup of long-grain rice to the skillet and toast for 2-3 minutes, stirring frequently until the rice is lightly golden.
4. Pour in 2 cups of chicken broth and 1 cup of heavy cream, stirring well to combine. Bring to a simmer, allowing the flavors to meld.
5. Return the chicken to the skillet, placing it on top of the rice mixture. Cover the pan tightly and reduce the heat to low. Let it simmer for 20-25 minutes or until the rice is tender and the chicken is fully cooked through.
6. Once the chicken is cooked, stir in 1 cup of grated Parmesan cheese until it’s melted and the sauce becomes creamy. Adjust seasoning with salt and pepper if needed.
7. Serve theOne-Pan Creamy Parmesan Chicken & Ricehot, garnished with freshly chopped parsley.

---

Festive Holiday Antipasto Cream Cheese Log

Are You Looking for a Show-Stopping Appetizer This Holiday Season?

The holiday season is synonymous with delicious food and cherished company. If you’re hosting a gathering or looking for a standout dish to bring to a party, you’re likely searching for an appetizer that is not only visually appealing but also bursting with flavor. This Festive Holiday Antipasto Cream Cheese Log is exactly that – a stunning, savory, and elegant creation that will undoubtedly be the star of your appetizer spread. Forget the usual dips; this log offers a delightful blend of creamy textures and bright, zesty flavors, making it a crowd-pleaser that requires minimal fuss. It’s the perfect way to usher in holiday cheer, bringing together the best of antipasto with a festive twist.

Ingredients for Your Festive Antipasto Log

Crafting this impressive appetizer starts with high-quality ingredients that come together to create a symphony of tastes and textures. The creamy base, combined with the punchy and vibrant toppings, makes this log irresistible.

• Cream Cheese: 2 blocks (8 oz each), softened to room temperature. This is the luxurious, creamy foundation of our log. It should be spreadable but not runny.
• Herbs: 2 tablespoons freshly chopped mixed herbs (parsley, chives, dill). Fresh herbs add a bright, aromatic lift that cuts through the richness of the cream cheese. You can use a single herb if you prefer, but a mix offers more complexity.
• Garlic Powder: 1/2 teaspoon. A subtle hint of garlic enhances the savory notes without overpowering.
• Salt and Black Pepper: To taste. Essential for balancing and enhancing all the flavors.

For the Toppings:

• Olives: 1/2 cup mixed chopped olives (Kalamata, green olives, Castelvetrano). Aim for a variety of colors and textures. Ensure they are pitted and finely chopped for even distribution. Imagine the briny, salty pop each olive brings!
• Roasted Red Peppers: 1/4 cup, finely chopped. These add a touch of sweetness, a hint of smokiness, and a vibrant red hue. Look for good quality jarred peppers, drained well and patted dry.
• Sun-Dried Tomatoes: 1/4 cup, oil-packed, drained and finely chopped. Their intense, chewy, umami-rich flavor is a classic antipasto element.
• Capers: 2 tablespoons, drained and roughly chopped (optional, but recommended for a briny kick).
• Artichoke Hearts: 1/4 cup, marinated, drained and finely chopped. These add a tender, slightly tangy bite.
• Fresh Parsley: 2 tablespoons, finely chopped, for garnish. Adds freshness and a pop of green.
• Dried Cranberries: 2 tablespoons, for festive color and a touch of sweetness. These are key for the “holiday” feel! Their tart-sweetness contrasts beautifully with the savory elements.

Substitutions:

• Herbs: If fresh herbs aren’t available, use 1 teaspoon of dried Italian seasoning.
• Olives: Any firm, flavorful olive will work. Pimento-stuffed green olives can add a playful touch.
• Roasted Red Peppers: You can roast your own bell peppers, or use pimientos for a milder flavor and softer texture.
• Dried Cranberries: Chopped dried cherries can be used for a similar festive sweetness.

Timing for Your Festive Creation

Compared to many holiday appetizers that require baking or elaborate preparation, this Festive Holiday Antipasto Cream Cheese Log truly shines with its quick assembly. While the prep time is minimal, the chilling time is crucial for the flavors to meld and the log to firm up, making it easier to slice and serve. Most average appetizers involve at least 30-45 minutes of active preparation, plus cooking or baking time.

Crafting Your Antipasto Masterpiece: Step-by-Step

Step 1: Soften and Season the Cream Cheese

Ensure your cream cheese is truly soft. This is key for easy mixing and forming. Place the softened cream cheese blocks in a medium-sized bowl. Add the chopped fresh herbs, garlic powder, salt, and freshly ground black pepper. Don’t be shy with the pepper – it adds a wonderful zing!

Step 2: Mix Until Perfectly Combined

Using a sturdy spoon or spatula, thoroughly mix the softened cream cheese with the seasonings and herbs. You want a homogenous mixture where all ingredients are evenly distributed. The goal is a smooth, creamy base ready for its flavorful toppings.

Step 3: Form the Log

Lay out a piece of plastic wrap on your clean countertop. Scrape the cream cheese mixture onto the center of the plastic wrap. Use the plastic wrap to help you shape the mixture into a compact log, about 6-7 inches long. Wrap it tightly, twisting the ends of the plastic wrap to secure the shape. This step is crucial for a neat presentation.

Step 4: Chill and Firm

Place the wrapped cream cheese log in the refrigerator for at least 2 hours, or preferably overnight. This chilling period is essential for the log to firm up, making it stable and easy to roll in the toppings without falling apart.

Step 5: Prepare the Antipasto Topping

While the log is chilling, prepare your topping ingredients. Finely chop the olives, roasted red peppers, sun-dried tomatoes, capers (if using), and marinated artichoke hearts. The smaller the chop, the better they will adhere to the cream cheese log and the more evenly they will be distributed in every bite.

Step 6: Roll in the Flavorful Topping

Once the log is firm, unwrap it carefully. Lay out another piece of plastic wrap, and spread your chopped antipasto mixture evenly over it. Gently roll the chilled cream cheese log in the topping mixture, pressing lightly to ensure it adheres all around. You can also press the topping mixture evenly onto the surface of the log with your hands or a spatula if rolling is too tricky.

Step 7: Final Chill and Garnish

Once coated, re-wrap the log tightly in fresh plastic wrap. Return it to the refrigerator for at least another 30 minutes to an hour to allow the toppings to set. Just before serving, unwrap the log and transfer it to your serving platter. Garnish with fresh chopped parsley and scatter the dried cranberries around the base or on top for that festive holiday sparkle.

Nutritional Snapshot

While this is a celebratory dish, it’s helpful to have an idea of its nutritional content. Please note that these are approximate values and can vary based on specific ingredient brands and exact quantities used.

• Calories: Approximately 150-200 per 2-tablespoon serving (without crackers).
• Fat: Rich in saturated fat due to cream cheese, but balanced by healthy fats from olives and vegetables.
• Protein: Good source of protein from the cream cheese.
• Carbohydrates: Low in carbohydrates, primarily from the vegetables and cranberries. Sodium content can be higher due to olives and capers.

Healthier Twists to Savor

Making this festive log even lighter without sacrificing flavor is entirely possible! Here are some swaps:

• Lighter Cream Cheese: Opt for light or reduced-fat cream cheese. While it may be slightly less rich, the robust flavors of the antipasto will compensate beautifully.
• Greek Yogurt Blend: For an even lighter option, blend half cream cheese with half plain, full-fat Greek yogurt. The yogurt adds a subtle tang and creaminess while reducing fat and calories.
• Reduce Sodium: Use low-sodium olives and capers, or rinse them thoroughly before chopping to minimize sodium intake.
• Bulk Up with Veggies: Add finely chopped celery or bell peppers to the cream cheese mixture for extra crunch and nutrients.

Perfect Pairings for Your Log

Presentation is key, and so are the accompaniments! Serve your Festive Holiday Antipasto Cream Cheese Log on a charming platter. Here are some delightful serving suggestions:

• Crackers: A wide assortment of crackers is ideal. Think water crackers, whole wheat crackers, seeded crackers, or even gluten-free options.
• Crostini: Toasted baguette slices, brushed with olive oil and rubbed with garlic, provide a crisp base.
• Bread: Slices of fresh baguette or rustic artisan bread are also excellent choices.
• Vegetables: Offer an array of fresh veggie sticks like carrots, celery, cucumber, or bell peppers for a refreshing contrast.

Common Mistakes to Avoid

Even simple recipes can have a few pitfalls. To ensure your antipasto log is a success:

• Using Cold Cream Cheese: This is the most common mistake. Cold cream cheese is impossible to mix properly, leading to a lumpy, uneven base. Always ensure it’s at room temperature.
• Chopping Ingredients Too Large: If your topping ingredients are too chunky, they won’t adhere well and will be difficult to cut through cleanly. Aim for fine, uniform pieces.
• Not Chilling Enough: Insufficient chilling means the log will be too soft to handle or slice, leading to a messy presentation. Be patient!
• Over-Seasoning: Remember that olives and capers are salty. Taste your cream cheese mixture before adding too much extra salt.

Storing Your Antipasto Log

If you have any leftovers (unlikely, but possible!), proper storage is key to maintaining freshness:

• Refrigerated: Wrap the log tightly in plastic wrap or place it in an airtight container. It should stay fresh in the refrigerator for up to 3-4 days.
• Freezing: While possible, freezing is not ideal as it can affect the texture of the cream cheese and cause toppings to become mushy upon thawing. If you must freeze, wrap it *very* well and thaw slowly in the refrigerator.

A Festive Finale to Your Holiday Spread

This Festive Holiday Antipasto Cream Cheese Log is more than just an appetizer; it’s a statement piece that brings together diverse, delicious flavors in one elegant package. It’s surprisingly simple to make, yet it looks and tastes incredibly sophisticated. Whether you’re a seasoned host or a novice in the kitchen, this recipe is sure to impress your guests and become a holiday tradition. So, gather your ingredients, enlist a little help if needed, and get ready to create a truly memorable culinary experience that will have everyone asking for the recipe. Don’t wait – make your holiday gathering shine!

Frequently Asked Questions

Festive Holiday Antipasto Cream Cheese Log

• Author: Chef Mia

Print Recipe

Pin Recipe

---

Description

This Festive Holiday Antipasto Cream Cheese Log is a stunning and flavorful appetizer perfect for holiday parties and gatherings. Creamy, smooth cream cheese is topped with a vibrant mix of olives, roasted red peppers, fresh herbs, and dried cranberries, creating a savory and elegant dish that’s sure to impress. Serve it with crackers, crostini, or fresh bread for a crowd-pleasing appetizer everyone will love!

---

Ingredients

Scale 1x2x3x

• 16 ozcream cheese, softened (2blocks)
• 1/2 cupmixed olives (green and black), finely chopped
• 1/4 cuproasted red peppers, drained and diced
• 2 tbspdried cranberries
• 2 tbspfresh parsley, finely chopped
• 1 tspfresh rosemary, finely chopped
• 1/2 tspgarlic powder
• 1 tspolive oil (optional, for mixing the toppings)
• Crackers, crostini, or bread for serving

---

Instructions

1. In a medium bowl, mix the softened cream cheese with garlic powder until smooth.
2. Lay a piece of plastic wrap on the counter. Place the cream cheese mixture onto it and shape it into a log. Wrap tightly and refrigerate for at least 30 minutes to firm up.
3. Meanwhile, finely chop the olives, roasted red peppers, and fresh herbs. Mix them in a small bowl with a drizzle of olive oil (optional) to combine.
4. Unwrap the chilled cream cheese log and place it on a serving platter. Gently press the olive, pepper, and herb mixture evenly over the surface of the log, covering it completely.
5. Sprinkle dried cranberries over the top for a pop of color and tartness. Garnish with extra parsley or rosemary if desired.
6. Serve with crackers, crostini, or bread, and enjoy!

---

Notes

To prepare ahead of time, shape and chill the cream cheese log up to 24 hours in advance, adding the toppings just before serving.
Store leftovers in an airtight container in the refrigerator for up to 3-4 days.
For extra Mediterranean flavor, add chopped sun-dried tomatoes or a sprinkle of crushed red pepper flakes.
Customize the toppings with ingredients like chopped nuts (e.g., walnuts or pistachios) for added texture and flavor.