Ziti with Shrimp is an elegant, creamy, restaurant-quality pasta bake that comes together in under an hour — a dish where tender shrimp and bay scallops are nestled in a velvety roasted red pepper cream sauce, tossed with ziti noodles, topped with melted mozzarella, and baked until golden and bubbly. This recipe is a celebration of bold, smoky-sweet flavors, where jarred roasted red peppers are transformed into a luscious sauce with cream cheese and a splash of hot water, creating a texture that is smooth, rich, and utterly luxurious without being heavy. The magic begins with a quick sauté of shrimp, scallops, and garlic in olive oil until just cooked through — tender, briny, and fragrant. Then the roasted red pepper cream sauce is added to the skillet, simmered for a few minutes to allow the flavors to meld, and tossed with al dente ziti noodles and fresh parsley.
The brilliance of this recipe lies in the simplicity of the sauce and the final oven finish. There’s no complicated roux, no heavy cream reduction — just cream cheese, roasted red peppers, and hot water blended into a silky, dreamy sauce that coats every piece of pasta and seafood beautifully. Baked in a greased dish with a blanket of mozzarella, the top turns golden and bubbly, while the inside remains creamy and luscious. The result is a pasta bake that feels special enough for a dinner party but comes together quickly enough for a weeknight. Serve with a crisp green salad and crusty bread to soak up any leftover sauce, and watch this dish disappear.
Why You’ll Love This Recipe:
- Creamy, Smoky, and Luscious: The roasted red pepper cream sauce is smooth, rich, and deeply flavorful.
- Quick Enough for Weeknights: Ready in about 45 minutes from start to finish.
- Elegant Enough for Entertaining: A stunning dish that feels fancy without a ton of work.
- One Skillet, Then the Oven: Minimal cleanup for maximum flavor.
- Crowd-Pleasing Seafood Pasta: Shrimp and scallops make it feel special, but the creamy sauce is the real star.
Ingredients:
For the Sauce:*
½ cup hot water
8 ounces cream cheese, softened
12 ounces jarred roasted red peppers, drained and chopped
For the Seafood and Pasta:*
1 tablespoon olive oil
8 ounces raw shrimp, peeled, deveined, and cut into bite-sized pieces
8 ounces bay scallops
⅛ teaspoon salt (or to taste)
4 teaspoons minced garlic (about 4 cloves)
8 ounces ziti noodles, cooked al dente
1 tablespoon fresh parsley, chopped
¾ cup shredded mozzarella cheese
Instructions:
Step 1: Preheat Oven and Cook Pasta*
Preheat your oven to 400°F (200°C). Cook the ziti noodles according to package directions until al dente. Drain and set aside.
Step 2: Make the Roasted Red Pepper Sauce*
In a blender or food processor, combine the hot water, softened cream cheese, and drained roasted red peppers. Pulse until the mixture is completely smooth and creamy. Set aside.
Step 3: Sauté the Seafood*
Heat the olive oil in a large ovenproof skillet (or regular skillet — you’ll transfer to a baking dish) over medium-high heat. Add the shrimp, bay scallops, garlic, and salt. Sauté for 3-4 minutes, until the shrimp is pink and opaque and the scallops are cooked through. Drain any excess liquid from the skillet.
Step 4: Add the Sauce and Simmer*
Reduce the heat to medium-low. Pour the roasted red pepper cream sauce into the skillet with the seafood. Stir to combine and let it simmer gently for 5 minutes, allowing the flavors to meld.
Step 5: Combine with Pasta*
Add the cooked ziti noodles and fresh parsley to the skillet. Toss everything together until the pasta is evenly coated with the sauce.
Step 6: Transfer to Baking Dish*
If your skillet is ovenproof, you can bake directly in it. If not, transfer the mixture to a well-greased 9×9-inch baking dish. Sprinkle the shredded mozzarella cheese evenly over the top.
Step 7: Bake*
Bake for 20 minutes, until the cheese is melted, bubbly, and lightly golden around the edges.
Step 8: Serve*
Let the Ziti with Shrimp rest for 5 minutes before serving. Garnish with additional fresh parsley if desired.
Tips:
- Use Room Temperature Cream Cheese: Cold cream cheese will not blend smoothly. Let it sit out for 30 minutes before using.
- Don’t Overcook the Seafood: Shrimp and scallops cook quickly. As soon as the shrimp turns pink and opaque, they’re done. Overcooking makes them rubbery.
- Drain the Roasted Red Peppers Well: Excess liquid from the jar can make the sauce too thin.
- Cook Pasta Al Dente: The pasta will continue to absorb liquid as it bakes, so slightly undercooking it ensures it doesn’t become mushy.
- Customize It: Add a pinch of red pepper flakes for heat, or stir in a handful of fresh spinach with the pasta.
Storage Options:
- Refrigerator: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheating: Reheat gently in the microwave or in a covered skillet over low heat, adding a splash of milk or broth to loosen the sauce if needed.
- Freezing: Not recommended — the creamy sauce may separate and the texture of the seafood can become rubbery upon thawing.
- Make-Ahead: You can prepare the roasted red pepper sauce up to 2 days in advance and store it in the refrigerator. Assemble and bake when ready to serve.
Ziti with Shrimp is the kind of dish that feels fancy but is secretly simple — creamy, smoky, cheesy, and packed with tender seafood. Whether you’re cooking for a weeknight dinner or a special occasion, it’s a guaranteed hit. Enjoy!
