Italian Shrimp Bake
This post may contain affiliate links. Please read my disclosure policy.
Ready to experience a taste of Italy at your dining table in just 20 minutes? Our Italian Shrimp Bake with pasta offers an indulgent feast of plump, butter-infused shrimp bathing in a zesty lemon butter sauce. This dish is all about elevating simplicity into gourmet. The pasta, acting as a luscious bed, soaks up every drop of the robust, tangy sauce, ensuring every forkful is a journey to the heart of Italian cuisine.
Easy Italian Shrimp Bake Recipe
Say “Ciao” to your new favorite weeknight dinner – my Italian Shrimp Bake with Pasta! Imagine this – succulent, buttery shrimp bathed in an irresistible lemon butter sauce that’s seasoned to perfection with Italian herbs. Every bite is a decadent dance of flavors, bringing you closer to the picturesque Italian countryside without ever leaving your kitchen. And did I mention it’s ready in just about 20 minutes? Yes, you read that right – a quick and delicious Italian feast is absolutely within your grasp.
But let’s not forget the pasta! Perfectly cooked, it acts as a luxurious bed, eagerly soaking up all that zesty, tangy sauce. Each forkful carries the essence of authentic Italian cuisine, delivering a robust and memorable dining experience. And what’s an Italian feast without a bit of bread, right? Serve it up with some crusty bread for sopping up every single drop of that glorious sauce. Honestly, it’s so good you’ll be tempted to lick the plate! So, what are you waiting for? Grab your apron, my friend, and let’s bring Italy right into your kitchen. Bellissimo!
Why You’ll Love This Italian Shrimp Bake
- Quick and Easy! This is the perfect weeknight meal that you’ve been looking for! Not only is this shrimp dish delicious, but the recipe only requires 7 ingredients and takes just 20 minutes to make.
- Buttery Shrimp Noodles! Made with lots of rich butter and Italian herbs, the shrimp are infused with flavor as they bake to perfection. Then all that deliciousness is tossed with some comforting noodles.
- Family Favorite! Noodle night is always a favorite! What kid doesn’t love a plate of buttery noodles!?! And the adults will enjoy this yummy Italian baked shrimp pasta just as much.
- Unsalted Butter: This forms the base of our luxurious sauce, lending a velvety richness to the dish. If you only have salted butter, that’s okay! Just adjust your seasoning accordingly to prevent the dish from becoming too salty.
- Lemon Juice: Freshly squeezed lemon juice is key here. It cuts through the richness of the butter and adds a vibrant tanginess to the sauce. In a pinch, bottled lemon juice could work, but the fresh stuff is really the gold standard.
- Italian Seasoning: This blend of herbs gives our dish that signature Italian flair. If you don’t have a premixed Italian seasoning, you can create your own using my recipe here.
- Italian Dressing Mix: This packs a flavor punch! If you don’t have this on hand, you can mix together some garlic powder, onion powder, sugar, and dried Italian herbs as a substitute. But for a quick and easy flavor boost, the packaged mix is a fantastic shortcut.
- Large Shrimp: We’re using large, uncooked shrimp here. Make sure to remove the shells for easy eating. You can substitute with smaller shrimp, but remember to adjust the cooking time accordingly to prevent overcooking. Frozen shrimp works too, just ensure it’s completely thawed before using.
- Dry Pasta: I suggest spaghetti or fettuccine to provide a substantial base for our shrimp and sauce. But really, any pasta you love will work just fine. Try penne, linguine, or even a gluten-free pasta if that suits your dietary needs.
- Fresh Parsley: A sprinkle of fresh parsley adds a pop of color and a fresh, herbaceous note to the dish. If you don’t have fresh parsley, dried parsley can be used as a substitute. Just remember that dried herbs are more potent, so use less.
This is one of the most uncomplicated shrimp pasta recipes out there! All you have to do is boil some noodles while the shrimp is baking in the oven and you’ll have dinner on the table in a snap!
To begin, you need to preheat your oven to 350°F (177°C) so that it is already hot once the shrimp are prepped and ready to bake! One of the biggest mistakes that people make is putting dishes into cold ovens. For foods to cook evenly it’s really important that your oven be preheated.
Your shrimp should be peeled and deveined before you begin this step. First, whisk the melted butter, lemon juice, Italian seasoning, and packet of dry Italian dressing mix together in a baking dish. Then add the uncooked shrimp and toss them in the butter mixture until they are completely coated on all sides.
Now, transfer the baking pan to the preheated oven and bake the shrimp for about 15 minutes or until they are fully cooked. When the shrimp are done they should be pink in color and no longer opaque.
While the shrimp is baking in the oven, you can start cooking the pasta! So bring a large pot of salted water to a boil. Then cook the pasta according to the package directions until al dente. When the noodles are done they should still be a little firm to the bite.
Once both the shrimp and pasta are done cooking you can put the dish together. But make sure to drain the noodles well in a colander so that the dish isn’t watery. Then serve the baked shrimp and butter sauce over the cooked pasta with a sprinkle of chopped fresh parsley for garnish. You can also top the dish with some fresh lemon slices and parmesan cheese if you like.
Frequently Asked Questions
Can I use frozen shrimp for this recipe?
Absolutely! Just make sure to thaw the shrimp completely before using. To quickly thaw frozen shrimp, place them in a colander and run under cold water until thawed. Then pat dry with a paper towel before adding to the sauce.
I don’t have Italian dressing mix, what can I use instead?
You can make your own substitute by combining some garlic powder, onion powder, sugar, and dried Italian herbs. This mix won’t be exactly the same, but it’ll do the trick in a pinch!
I’m trying to cut down on butter, is there any substitute I can use?
If you’re looking to cut down on butter, you can substitute it with a good quality olive oil. It won’t have quite the same richness, but it will still make a delicious sauce.
What if I don’t like shrimp? Can I use another type of seafood?
Definitely! This recipe would also work well with scallops, chunks of firm white fish like cod, or even mussels. Just adjust the cooking time according to the seafood you use.
Can I make this dish ahead of time?
This dish is best served fresh, as the pasta can absorb the sauce if left too long and become mushy. However, you could make the sauce ahead of time and quickly cook the shrimp and pasta just before serving.
Expert Tips
- Quality Shrimp: The star of the show is the shrimp, so ensure you’re using good quality shrimp. Fresh is best, but if you’re using frozen, ensure they’re completely thawed and patted dry.
- Fresh Lemon Juice: Freshly squeezed lemon juice makes a big difference in flavor compared to the bottled stuff. It’s more vibrant and has a natural sweetness that you just can’t get from a bottle.
- Cook Pasta Al Dente: When cooking your pasta, aim for al dente – firm to the bite. It will continue to cook a bit when you add the hot shrimp and sauce, so this will prevent it from becoming too soft.
- Save Some Pasta Water: When your pasta is nearly done, scoop out a cup of the pasta water. If your sauce needs thinning out, add a bit of this starchy water – it’s better than plain water because it helps the sauce cling to the pasta.
- Add a Bit of Spice: If you’re a fan of a little heat, don’t hesitate to add a dash of red pepper flakes to the sauce. The spice pairs wonderfully with the tangy, buttery sauce and the sweet shrimp.
Storage
Fridge
Let any remaining Italian Shrimp Bake cool to room temperature before transferring to an airtight container. Store it in the fridge and enjoy it within 2 to 3 days for the best quality. When you’re ready for round two, just reheat it gently in a pan over medium heat or pop it in the microwave for a couple minutes. If you find the sauce is a little thick after chilling, a splash of pasta water or chicken broth can bring it back to its original glory. Just remember, shrimp can become tough if overcooked, so warm your leftovers just until heated through.
Freezer
Freezing this dish can be a bit tricky. While it’s possible, the texture of the pasta and shrimp might change slightly when thawed and reheated. Pasta can become mushy and shrimp can turn rubbery. If you don’t mind these changes and still wish to freeze it, make sure to cool the dish completely before transferring it to a freezer-safe container or heavy-duty freezer bags.
It can be frozen for up to 2 months. To thaw, leave it in the refrigerator overnight then reheat gently over medium heat on the stovetop, adding a splash of broth or water to loosen the sauce if needed. Just remember to heat it until it’s hot all the way through, but try not to overcook the shrimp when reheating.
Other Delicious Shrimp Recipes To Try
- Shrimp Scampi
- Pesto Shrimp Asparagus Pasta
- Crispy Cajun Shrimp Fettuccine
- Shrimp Shiitake Noodles
- Coconut Shrimp Curry
- Spicy New Orleans Shrimp
- Firecracker Shrimp
- Chili Garlic Shrimp
- Garlic Butter Shrimp
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Italian Shrimp Bake
Ingredients
- ½ cup butter (unsalted, melted)
- 2 tablespoons lemon juice (freshly squeezed)
- 1 tablespoon Italian seasoning
- 1 ounce Italian Dressing Mix (1 pkg (about 2 tbsp))
- 1 pound large shrimp (uncooked, shells removed)
- 12 ounces dry pasta (such as spaghetti or fettuccine)
- 1 tablespoon fresh parsley (chopped)
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- Preheat your oven to 350°F (175°C).
- In a baking dish, combine the melted butter, lemon juice, Italian seasoning, and Italian Dressing Mix. Whisk together until well mixed.
- Add the uncooked shrimp to the baking dish. Stir well to ensure all the shrimp are fully coated in the buttery seasoning mix.
- Place the baking dish in the preheated oven and bake for about 15 minutes. The shrimp are done when they turn a pink color.
- While the shrimp is baking, cook your pasta according to the instructions on the package.
- Once cooked, drain the pasta and divide it among serving dishes. Top with the baked shrimp and drizzle the buttery sauce from the baking dish over the top.
- Garnish each serving with a sprinkling of chopped fresh parsley. Serve immediately and enjoy this delicious Italian Shrimp Bake!
Video
Notes
- Choosing Shrimp: Opt for large or jumbo shrimp for this recipe. They cook evenly and offer a satisfying bite. If using frozen shrimp, make sure to thaw them completely before starting the recipe.
- Pasta Options: I used fettuccine in this recipe, but feel free to switch it up. Linguine, spaghetti, or even penne would work well.
- Fresh Lemon Juice: Freshly squeezed lemon juice gives the best flavor. Bottled juice can be used in a pinch, but the freshness from a real lemon is unbeatable.
- Italian Seasoning: If you don’t have Italian seasoning, make your own by combining equal parts dried basil, oregano, rosemary, and thyme.
- Baking Time: Keep an eye on your shrimp as they bake. Overcooked shrimp can become rubbery. They’re done when they turn pink and opaque.
- Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm on the stove over medium heat. Add a splash of water or chicken broth if the pasta seems dry.
- Dress it Up: For an extra touch, top the dish with freshly grated Parmesan cheese or a sprinkle of red pepper flakes for heat.
Nutrition Information
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.
Oh my goodness this is delicious. The only thing I’ll do different next time is a little more fresh lemon juice or maybe a little lemon zest. Oh and have some fresh crusty bread in hand too. Great, great, great.
So glad you liked it! More lemon juice or zest is always a great idea!
We’re always looking for shrimp recipes because we like to have fish or shrimp at least once a week. I very much love the simplicity and anything with pasta is a good thing. And soaking up the juice with some crusty bread makes for a complete meal – more carbs than I should have but I’ll just pace myself! Off topic – this is the first day we’ve seen the haze from those awful fires and I automatically thought of you. Are they affecting you? – hope not. Let’s hope they can make them gone soon! Please take care…
I’m so glad to hear that you enjoyed the Italian Shrimp Bake, and I completely agree, a bit of crusty bread to soak up the juices is just the perfect touch – sometimes we just have to treat ourselves! As for the fires, the past couple days have been really smoky and impossible to breathe outside, so we’ve stayed mostly indoors. Today we’re finally having some clear skies. 🙂 Stay safe!
HI Jo,
Once again you have come to my rescue. My 8 year old grandson wanted shrimp so I tried this recipe. He liked it but mostly my husband and I really lOVED it. What a great easy way to cook shrimp–bake it. I used half butter and half olive oil. Used a Pensey buttermilk dressing mix as it was in my cupboard. All turned out so delicious. Thank you JO
That is so wonderful to hear! Thank you for the sweet review 😊
I hope you can answer my question. Is there any chance you can tell me the brand name of the packaged dressing mix called for in the recipe. I’m confused as to what to buy. I will make this asap with your help.
For sure! Whenever you see an ingredient underlined in the recipe card, that means we’ve linked the exact product to Amazon and you can click on it. Click here for the dressing mix link!
So quick, so easy, so delicious! My new go-to recipe when I need to whip up supper in under 30 minutes, will also be great for easy summer entertaining!
Absolutely! So glad you like this!
Hi there-I’m doing a Whole 30 and looking to modify this recipe. Could I replace the butter with either ghee (clarified butter) or olive oil?
Yes either will work!
I am going to make this tonight. I think will love it! Thank you and nice job…
Let me know!!
I made this. Family loved, loved, loved it. I added a little flour to the butter mixture to thicken it up just a little so the sauce would cling to the pasta. It was sooo good. I love your recipies Jo.
Thanks, Angela!!
Made this tonight and my family loved it!! Doubled the recipe which was a tad too much lemon for me but I’ll know better for next time. Mixed with whole wheat pasta and broccoli on the side, delicious! Super easy and quick too!!
I made this for dinner tonight and it was just as easy as you said and so very delicious! I’m not big on leftovers but I can’t wait until tomorrow so I can eat this again! I’ll be wanting the shrimp with other things though. Do you know the calorie amount in the shrimp without the pasta? Also thanks for including nutrition in your recipes.
Not sure off hand, and it would depend on shrimp size and all that. You can find lots of calorie calculators online that could help you..
Hi Jo. How many tablespoons or teaspoons would there be in an ounce of the dressing mix. Thanks.
Hi Val,
It’s about 2 tbsp of the dressing mix in an ounce. Let me know how you like this.
I made this last night and only changed the type of pasta to angel hair…it got the seal of approval from my son and husband! Your photography is what usually sells me 🙂
Glad you liked this, Karen!
Bought your book, love your site. Made this dish adding Gobbs of garlic, peppers, scallions. Fantastic. You r 1 good cook lady.
Thank you Cathy! 🙂