Party Baked Pasta with Shrimp, Fennel and White Wine

Name: Party Baked Pasta with Shrimp, Fennel and White Wine
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 15 min
Yield: 6 servings
Cuisine: Mediterranean
Ingredients: 1 pound (450 g) Penne or rigatoni pasta; 1½ pounds (680 g) Large shrimp (16/20 count), peeled, deveined, patted dry; 2 medium bulbs (500 g) Fresh fennel bulbs, trimmed, cored, sliced into ¼-inch-thick wedges; 5 cloves Garlic cloves, minced; 1 cup (240 ml) Dry white wine; 1½ cups (360 ml) Chicken or vegetable broth; 1 cup (240 ml) Heavy cream; 3 tablespoons (42 g) Unsalted butter, divided; 3 tablespoons (45 ml) Extra-virgin olive oil, divided; Kosher salt, to taste; Black pepper, to taste; ¼ teaspoon (½ g) Red pepper flakes (optional); 1 cup (100 g) Parmigiano-Reggiano cheese, finely grated, divided; ¾ cup (75 g) Panko breadcrumbs; 2 tablespoons (6 g) Fresh thyme, leaves only, plus sprigs for garnish (optional); 1 whole Lemon, zest only; ¼ cup (15 g) Fennel fronds or fresh parsley, fresh, chopped, for garnish (optional)

From the MyKitchenBank Kitchen

An elegant baked pasta dish featuring succulent shrimp, sweet caramelized fennel, and a silky white wine cream sauce. This Mediterranean-inspired recipe is made in stages so you can prepare components ahead, then assemble and bake just before serving. The pasta becomes tender and absorbs the flavors of the sauce, while the topping browns into a golden crust.

Prep: 30 min
Cook: 45 min
Wait: 20 min
Total: 1 hr 35 min
Makes: Serves 6 as a main course

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Ingredients

6 servings

1 pound (450 g) Penne or rigatoni pasta
1½ pounds (680 g) Large shrimp (16/20 count), peeled, deveined, patted dry
2 medium bulbs (500 g) Fresh fennel bulbs, trimmed, cored, sliced into ¼-inch-thick wedges
5 cloves Garlic cloves, minced
1 cup (240 ml) Dry white wine
1½ cups (360 ml) Chicken or vegetable broth
1 cup (240 ml) Heavy cream
3 tablespoons (42 g) Unsalted butter, divided
3 tablespoons (45 ml) Extra-virgin olive oil, divided
Kosher salt, to taste
Black pepper, to taste
¼ teaspoon (0.5 g) Red pepper flakes (optional)
1 cup (100 g) Parmigiano-Reggiano cheese, finely grated, divided
¾ cup (75 g) Panko breadcrumbs
2 tablespoons (6 g) Fresh thyme, leaves only, plus sprigs for garnish (optional)
1 whole Lemon, zest only
¼ cup (15 g) Fennel fronds or fresh parsley, fresh, chopped, for garnish (optional)

Equipment (7)

9×13-inch (23×33 cm) baking dish or similar 3-quart (2.8 L) capacity
Large skillet (12-inch / 30 cm diameter)
Large pot for pasta
Small saucepan
Wooden spoon
Tongs
Colander

Steps

Before you start

Preheat oven to 375°F (190°C) 15 minutes before baking
Have all ingredients prepped and ready; this recipe moves quickly once you start cooking
Use large shrimp (16/20 count) so they don't overcook during baking
Choose a dry white wine you'd drink—something like Sauvignon Blanc, Pinot Grigio, or Vermentino works beautifully

1
Prepare the fennel
- Heat 1½ tablespoons (21 g) of butter and 1½ tablespoons (22 ml) of olive oil in a large 12-inch (30 cm) skillet over medium heat.
- Once foaming, add the sliced fennel wedges in a single layer (working in batches if needed).
- Cook undisturbed for 4–5 minutes, until the cut sides are golden brown and caramelized.
- Stir and cook for another 8–10 minutes, stirring occasionally, until very soft, sweet, and lightly browned all over.
- Season with salt and black pepper to taste.
- Transfer to a plate.
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Ready when: Fennel is soft and golden brown on all sides, tasting sweet and tender
Tip: Don't stir constantly—let the fennel sit so it can caramelize and develop deep flavor
2
Cook the shrimp
- In the same skillet, increase heat to medium-high.
- Add the remaining 1½ tablespoons (21 g) of butter and 1½ tablespoons (22 ml) of olive oil.
- Once the butter is foaming, add the shrimp in a single layer.
- Cook for 1½–2 minutes per side, just until pink and cooked through (they will finish cooking in the oven, so don't overcook now).
- Season lightly with salt and pepper.
- Transfer to a clean plate.
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Ready when: Shrimp are opaque and just firm, not rubbery or translucent
Tip: Shrimp cook quickly; remove them slightly undercooked since they'll finish in the oven and stay tender
3
Build the sauce base
- Reduce heat to medium.
- Add the minced garlic to the same skillet and cook for 30 seconds until fragrant.
- Pour in the white wine (1 cup / 240 ml) and scrape up any browned bits from the bottom of the pan with a wooden spoon.
- Simmer for 2–3 minutes, allowing the wine to reduce slightly and concentrate.
- Add the broth (1½ cups / 360 ml) and bring to a simmer.
- Cook for 2 minutes, then add the heavy cream (1 cup / 240 ml).
- Whisk to combine and cook for 1 minute more.
- Remove from heat and taste; season with salt, pepper, and red pepper flakes if using.
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Ready when: Sauce is smooth, slightly reduced, and coats the back of a spoon
Tip: The wine adds brightness; don't skip reducing it or the sauce will taste thin and alcoholic
4
Cook the pasta
- Meanwhile, bring a large pot of salted water to a boil and cook the pasta until just shy of fully tender (about 2 minutes less than the package directions).
- The pasta will finish cooking in the oven.
- Drain in a colander and set aside.
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Ready when: Pasta is tender but still has a slight bite when tasted
Tip: Slightly undercooked pasta is crucial—it won't turn mushy during the bake
5
Assemble the baking dish
- Pour about ⅓ of the sauce into a 9×13-inch (23×33 cm) baking dish and spread evenly.
- Add the cooked pasta, caramelized fennel, and cooked shrimp to the remaining sauce in the pot and gently toss to combine, keeping the shrimp as whole as possible.
- Transfer this mixture to the baking dish and spread evenly.
- The pasta should be mostly submerged in sauce.
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Ready when: Mixture is evenly distributed in the baking dish
Tip: Layer the sauce first to prevent sticking and ensure even cooking
6
Make the topping
- In a small bowl, combine the panko breadcrumbs (¾ cup / 75 g) with ½ cup (50 g) of the grated Parmigiano-Reggiano, the lemon zest, and the thyme leaves (if using).
- Drizzle in about 1 tablespoon (15 ml) of olive oil and stir with a fork until the breadcrumbs are evenly moistened and resemble coarse sand.
- Sprinkle this mixture evenly over the pasta in the baking dish.
- Scatter the remaining ½ cup (50 g) of Parmigiano-Reggiano over the top.
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Ready when: Topping is evenly distributed and moist but not wet
Tip: Toast the breadcrumbs lightly in a dry pan first if you want extra flavor and crunch, but it's not essential
7
Bake until goldenOven 375°F / 190°C
- Bake in a preheated 375°F (190°C) oven for 25–30 minutes, until the top is deep golden brown and the sauce is bubbling around the edges.
- If the top browns too quickly, tent loosely with foil for the first 15 minutes, then remove it to finish browning.
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Ready when: Top is golden brown, sauce bubbles vigorously at the edges, and pasta is tender
Tip: Don't open the oven door frequently; this causes temperature swings and uneven cooking
8
Rest and finish
- Remove the baking dish from the oven and let it rest for 5 minutes so the sauce sets slightly.
- If using fresh fennel fronds or parsley, sprinkle them over the top just before serving.
- You can also add a few fresh thyme sprigs for garnish and a light drizzle of extra-virgin olive oil.
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Ready when: Pasta is fully tender, sauce is slightly thickened, and the dish is ready to serve
Tip: The resting time prevents the sauce from being too loose on the plate

Good to know

Tips

Use dry shrimp and pat them thoroughly with paper towels before cooking. Wet shrimp won't brown properly and will steam instead of searing, losing flavor.
This dish is perfect for entertaining because nearly everything can be prepped ahead; final assembly and baking take just 30 minutes.
Fennel's anise flavor mellows and sweetens as it cooks, becoming subtle and elegant rather than intense. Don't skip the caramelizing step—it's what transforms it.
The key to a non-mushy pasta dish is cooking the pasta intentionally underdone, so it finishes perfectly during the bake without turning to mush.

Make ahead

Prepare the fennel and shrimp up to 8 hours ahead and refrigerate in separate containers. Make the sauce up to 4 hours ahead and refrigerate. Cook the pasta about 45 minutes before you plan to bake. Assemble the baking dish up to 2 hours ahead, cover with plastic wrap, and refrigerate (add 5–10 minutes to the bake time if baking from cold). The fully baked pasta can be cooled, covered, and refrigerated for up to 3 days; reheat gently at 325°F (163°C) with a splash of broth until heated through, about 20–25 minutes.

Storage & reheating

Room temperature (up to 2 hours): Cover loosely. Refrigerator (up to 3 days): Cover tightly with plastic wrap or transfer to an airtight container. Reheat at 325°F (163°C) for 20–25 minutes, adding a splash of broth or cream if it seems dry. Freezer (up to 2 months): Cool completely, transfer to a freezer-safe container or wrap well in plastic wrap. Thaw overnight in the refrigerator and reheat as for refrigerated leftovers.

Substitutions

Large shrimp (16/20 count) → Large scallops (about 1.5 pounds / 680 g), cut in half if very large, or a mix of shrimp and scallops. Scallops have a similar cook time and elegant presentation. Use dry scallops and pat them very dry before cooking to promote browning.
Fresh fennel bulbs → Sliced white onions (about 3 medium onions) or leeks, white and light green parts only. Onions will caramelize similarly, though the anise note will be missing. Leeks add a subtle sweetness and should be sliced into thick rounds.
Dry white wine → Dry vermouth or additional broth mixed with 1 tablespoon of lemon juice. Vermouth adds complexity and depth; broth with lemon juice is alcohol-free but slightly less aromatic.
Heavy cream → Half-and-half or whole milk (use slightly less—about ¾ cup / 180 ml—as it's less rich and will be thinner). The sauce will be lighter and less luxurious but still delicious. Add a squeeze of lemon juice to brighten the flavor.