Shrimp Scampi Tortellini Bake

Name: Shrimp Scampi Tortellini Bake
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 6 servings
Cuisine: Italian-American
Ingredients: 1/2 cup chicken stock; 1/2 cup dry white wine (such as Pinot Grigio); 3/4 cup heavy cream; 1 small lemon, juiced; 1/2 cup grated parmesan cheese; 1/2 tsp red pepper flakes; 2 tbsp minced garlic; 24 oz refrigerated cheese tortellini; 6 tbsp garlic and herb butter; 2 lbs jumbo shrimp, peeled and deveined; 1 tbsp olive oil; Garlic butter seasoning, to taste; 8 oz shredded mozzarella cheese; 1/3 cup grated parmesan cheese; 1/3 cup panko breadcrumbs

Shrimp Scampi Tortellini Bake combines tender cheese tortellini and jumbo shrimp in a silky garlic, lemon, and white wine cream sauce, then bakes until golden under a crispy panko-Parmesan crust. It's an elegant one-pan meal ready in under 45 minutes.

🌍Italian-American 🏷️Shrimp scampi 🏷️Tortellini bake 🏷️Pasta bake 🏷️Casserole Shrimp

🏷️

🏷️Tortellini

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TikTok

Total

50 min

Servings

6

Difficulty

Easy

Est. Cost

$28–$46

Recipe Source

View original recipe

From TikTok

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TikTok

Ingredients

1/2 cup chicken stock
1/2 cup dry white wine (such as Pinot Grigio)
3/4 cup heavy cream
1 small lemon, juiced
1/2 cup grated parmesan cheese
1/2 tsp red pepper flakes
2 tbsp minced garlic
24 oz refrigerated cheese tortellini
6 tbsp garlic and herb butter
2 lbs jumbo shrimp, peeled and deveined
1 tbsp olive oil
Garlic butter seasoning, to taste
8 oz shredded mozzarella cheese
1/3 cup grated parmesan cheese
1/3 cup panko breadcrumbs

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Instructions

1
Preheat your oven to 375°F (190°C). In a 9x13 inch baking dish, combine the chicken stock, white wine, heavy cream, lemon juice, 1/2 cup of grated Parmesan, red pepper flakes, and minced garlic.
2
Whisk the ingredients in the baking dish until the sauce is well combined.
3
Add the refrigerated tortellini to the sauce and stir to coat. Place the stick of garlic and herb butter in the center of the dish.
4
Cover the dish tightly with aluminum foil and bake for 20 minutes.
5
While the tortellini is baking, place the shrimp in a separate bowl. Drizzle with olive oil and season generously with garlic butter seasoning. Toss to coat and set aside.
6
After 20 minutes, carefully remove the dish from the oven and uncover. Stir everything together to incorporate the melted butter.
7
Arrange the seasoned shrimp over the top of the tortellini.
8
Sprinkle the shredded mozzarella, the remaining 1/3 cup of Parmesan, and the panko breadcrumbs evenly over the shrimp and tortellini.
9
Return the dish to the oven, uncovered, and bake for an additional 20 minutes, or until the shrimp is pink and cooked through and the topping is golden and bubbly.

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Tips & Notes

Pro tips

Pat the shrimp dry before cooking to ensure even searing and prevent the sauce from becoming watery.
Juice the lemon just before adding to preserve brightness; bottled lemon juice diminishes the fresh citrus lift.
Don't skip the panko topping step—it bakes to a golden, crunchy contrast against the creamy sauce and anchors the dish texturally.
Stir the tortellini and sauce gently after baking to avoid breaking delicate pasta; fold rather than toss.

Substitutions

Dry white wine → dry vermouth or chicken stock mixed with a splash of white vinegar (maintains acidity and richness)
Heavy cream → crème fraîche or a mixture of sour cream and whole milk (lighter but still creamy)
Garlic and herb butter → unsalted butter plus 1 tsp fresh herbs like parsley or thyme (control saltiness)
Panko topping → crushed Italian breadcrumbs or crushed crackers (similar crunch and color)

Storage & make-ahead

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a 325°F oven, covered, for 15–20 minutes, or reheat individual portions in the microwave.

Equipment

9x13-inch baking dish · Large skillet · Large pot for pasta

Common Questions

Can I use frozen shrimp instead of fresh?

Yes. Thaw frozen shrimp completely and pat dry before adding to prevent excess moisture in the bake.

What white wine works best for this recipe?

Pinot Grigio, Sauvignon Blanc, or Vermentino are ideal—crisp and dry wines that complement the lemon and garlic without overpowering the dish.

How do I know when the shrimp is done?

Shrimp cook quickly and turn opaque pink when ready, usually 3–4 minutes per side. Overcooked shrimp becomes rubbery, so watch carefully.

Can I make this ahead and bake later?

Yes. Assemble the dish in the baking dish, cover with plastic wrap, refrigerate up to 24 hours, then add the panko topping and bake. Add 5–10 minutes to baking time if starting cold.