This Italian Shrimp Bake with Pasta couldn’t get any easier and could be on your table in as little as 20 minutes! I’m talking succulent buttery shrimp in a savory lemon butter sauce served over a bed of pasta. Perfect with some crusty bread for dunking in that yummy sauce!
I love to share recipes with you guys that are not only packed full of drool worthy flavor, but also as quick and easy to make as possible! And let me tell you, this recipe ticks all those boxes. All you need is to whisk all the sauce ingredients together, toss the shrimp in it, bake it, just like that you’ve got the perfect lemony buttery sauce. All you need is some pasta!
The key to this dish really is the baking aspect. We’re going to bake our plump little shrimp in lots of butter, lemon juice, and Italian seasoning. They’ll soak up all that sauce, but don’t get rid of it – we’re going to spoon the rest of it over some perfectly twirl-able pasta.
Yes, I served this over fettuccine but you could have this with some salad, make it a warm salad, pour this sauce over some kale and you’ve got yourself a super yummy lunch. The shrimp is so delicious and melts in your mouth, honestly you only need a small portion of this and you’ll be truly satisfied.
Ingredients
Detailed measurements and instructions can be found on the printable recipe card at the bottom of the page.
- Butter – Unsalted as we want to control the sodium content of our dish.
- Lemon juice – We want it fresh as fresh is best! The juice from approximately 1 lemon.
- Seasoning – Italian seasoning and Italian dressing mix, about 1 package worth.
- Shrimp – Large shrimp deveined with shells removed.
- Pasta – We want something twirl-able and slurp-able, spaghetti or fettuccine.
- Parsley – Fresh chopped up fine.
How To Make Italian Shrimp Bake
- Preheat oven: To 350 F degrees.
- Form the sauce: In a baking dish, whisk together the butter, lemon juice, Italian seasoning and Italian Dressing Mix. Add shrimp and stir well to make sure the shrimp is fully coated.
- Cook the dish: Bake for about 15 minutes until the shrimp turns pink.
- Finish the dish: Meanwhile cook the pasta according to package instructions. Serve the shrimp and the buttery sauce over the pasta and garnish with parsley.
Leftovers
Store this pasta in an airtight container in the fridge. It will last 4-5 days, which makes it perfect for your weekly meal-prep!
Freezing
In an airtight container, this pasta will last 3-6 months in your freezer. I would freeze this in individual servings so that it will be easier to thaw. You can thaw this in the microwave, or covered in the oven at 350 F until the pasta is heated through.
If you reheat in the oven, the pasta will absorb some of the sauce. Keeping it covered will help it from getting dry.
More 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
- Tomato Shrimp Pasta
- Garlic Butter Shrimp
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Italian Shrimp Bake with Pasta
Ingredients
- 1/2 cup butter unsalted, melted
- 2 tbsp lemon juice freshly squeezed
- 1 tbsp Italian seasoning
- 1 oz Italian Dressing Mix 1 pkg (about 2 tbsp)
- 1 lb large shrimp uncooked, shells removed
- 12 oz dry pasta such as spaghetti or fettuccine
- 1 tbsp fresh parsley chopped
Instructions
- Preheat oven to 350 F degrees.
- In a baking dish, whisk together the butter, lemon juice, Italian seasoning and Italian Dressing Mix.
- Add shrimp and stir well to make sure the shrimp is fully coated.
- Bake for about 15 minutes until the shrimp turns pink.
- Meanwhile cook the pasta according to package instructions.
- Serve the shrimp and the buttery sauce over the pasta and garnish with parsley.
Video
Recipe Notes
2 tbsp dried oregano
2 tbsp dried rosemary
2 tbsp dried thyme
2 tbsp dried savory
2 tbsp red pepper flakes
2 tbsp dried cilantro
1 tbsp dried marjoram Whisk all the ingredients together and use 1 tbsp of this in the recipe. Store leftovers in an airtight container. Italian Dressing Mix Recipe: 1 tbsp garlic salt
1 tbsp onion powder
1 tbsp sugar
2 tbsp dried oregano
1 tsp black pepper
1 tsp dried basil
1 tbsp dried parsley
1/4 tsp dried thyme
1 tbsp salt Whisk all the ingredients together, and use 1 oz of this in the recipe. Store leftovers in an airtight container. Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.
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! 🙂