baked shrimp and pasta in red sauce Shrimp pasta with creamy roasted red pepper sauce

There is something absolutely magical about a meal that comes together without leaving a mountain of dishes in the sink. Lately, I’ve been leaning heavily into comfort food that doesn't require me to stand over a stove for hours. Shrimp and pasta have become my go-to combination because they feel sophisticated and special, yet they cook so quickly that they are perfect for those hectic Tuesday nights. Whether I am looking for something incredibly cheesy and gooey or something with a bit of that deep, roasted Southern flair, these two recipes have officially entered my permanent rotation. I wanted to share them with you because they have honestly changed my weeknight dinner game, and I think you’re going to love how effortless they are to put together.

One Pan Baked Shrimp and Cheese Pasta Recipe

If you are a fan of "set it and forget it" meals, this one-pan wonder is going to be your new best friend. There is something so satisfying about putting dry pasta and raw ingredients into a dish and watching them transform into a creamy, cheesy masterpiece in the oven. The shrimp stay tender, and the cheese creates this golden crust on top that is just irresistible. It’s the ultimate soul-warming dish for when you need a hug in a bowl.

Ingredients:

• 1 lb large shrimp, peeled and deveined
• 12 oz short pasta (like penne or rotini)
• 3 cups chicken or vegetable broth
• 1 cup heavy cream or whole milk
• 2 cups shredded mozzarella cheese
• 1/2 cup grated parmesan cheese
• 3 cloves garlic, minced
• 1 teaspoon dried oregano
• 1/2 teaspoon red pepper flakes (optional for a little kick)
• Salt and black pepper to taste
• Fresh parsley for garnish

Instructions:

1. Preheat your oven to 400°F (200°C). Grease a large 9x13 inch baking dish with butter or non-stick spray.
2. Add the dry pasta, minced garlic, oregano, red pepper flakes, salt, and pepper directly into the baking dish.
3. Pour the broth and cream over the pasta. Stir everything together to ensure the pasta is mostly submerged.
4. Cover the dish tightly with aluminum foil and bake for about 20 minutes.
5. Remove the dish from the oven, stir the pasta, and then nestle the raw shrimp into the pasta mixture.
6. Sprinkle the mozzarella and parmesan cheese evenly over the top.
7. Return the dish to the oven, uncovered, and bake for another 10 to 12 minutes, or until the shrimp are pink and opaque and the cheese is bubbly and slightly browned.
8. Let it rest for 5 minutes before serving to allow the sauce to thicken. Garnish with fresh parsley and enjoy!

Deep South Dish: Roasted Shrimp and Pasta Sauce

This recipe takes me straight to the coast with its rich, bold flavors. Roasting the shrimp separately or atop the sauce brings out a natural sweetness and a depth of flavor that you just don't get from boiling. This dish is inspired by classic Southern coastal cooking, where the tomatoes are savory, the spices are warm, and every bite feels like a celebration. It’s a bit more robust than your average pasta sauce, making it perfect for a cozy weekend dinner with a glass of chilled white wine.

Ingredients:

• 1.5 lbs extra-large shrimp, peeled and deveined
• 1 lb linguine or spaghetti
• 2 cans (14.5 oz each) fire-roasted diced tomatoes
• 1 small yellow onion, finely chopped
• 1 green bell pepper, diced
• 2 stalks celery, chopped (the "holy trinity" of Southern cooking!)
• 4 cloves garlic, minced
• 2 tablespoons olive oil
• 1 tablespoon Cajun or Creole seasoning
• 1 teaspoon smoked paprika
• 1/4 cup dry white wine (optional)
• Fresh green onions and lemon wedges for serving

Instructions:

1. Preheat your oven to 425°F (220°C). Toss the shrimp with 1 tablespoon of olive oil and half of the Cajun seasoning. Spread them on a baking sheet and set aside.
2. In a large skillet over medium heat, sauté the onion, bell pepper, and celery in the remaining olive oil until softened (about 5-7 minutes). Add the garlic and cook for another minute until fragrant.
3. Deglaze the pan with white wine if using, then stir in the diced tomatoes, smoked paprika, and the rest of the Cajun seasoning. Simmer the sauce on low for 15-20 minutes to let the flavors meld.
4. While the sauce simmers, boil your pasta in salted water according to the package directions until al dente.
5. Place the shrimp in the oven and roast for 6 to 8 minutes until they are just cooked through. Be careful not to overcook them!
6. Toss the cooked pasta with the roasted tomato sauce. Top with the roasted shrimp, juices from the baking sheet and all.
7. Finish with a sprinkle of sliced green onions and a squeeze of fresh lemon juice to brighten all those Southern spices.

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