Baked Shrimp Scampi With Pasta

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This restaurant-quality Baked Shrimp Scampi With Pasta is simple to make, packed with bright, bold flavor and impressive for easy entertaining, holidays or weeknight dinners.

A plate of Baked Shrimp Scampi with Pasta.

We’re big shrimp lovers in our house — it’s so versatile, easy to work with, and best of all, just the right amount of fancy (but without the effort!). I love serving shrimp when I want something special, but don’t want the hassle or have the time. This garlicky Baked Shrimp Scampi tossed with tender pasta is exactly that: the weeknight version of the classic dish loaded with high-quality restaurant flavors using an easy hands-off oven method.

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Tender garlicky shrimp are bathed in a quick, rich and buttery lemon-white wine sauce that’s downright addictive, then popped into the oven before getting tossed with pasta. And don’t forget a hunk of crusty bread because no drop of sauce should be left behind. Baked Shrimp Scampi couldn’t be easier or more delicious — it’s one dish with big flavor, and we promise it’s one you’ll make over and over again.

If you love shrimp too, be sure to try our Shrimp Caprese and Shrimp and Veggie Pasta Primavera as two other easy, flavorful recipes to try.

Table of Contents

Why You’ll Love This recipe

Faster and less fussy than stovetop scampi: This simple method is no-fuss and fool-proof. Quick and easy, you get delicious results without the work.
Easy, flavorful garlic-butter-white wine sauce. The best part of shrimp scampi is the rich and delicious sauce, and this one is easy to make and oh so satisfying. It soaks into the pasta for decadent flavor you can’t get enough of.
Impressive with minimal effort. This is one of those dishes that seems fancy, but is actually super simple. It’s impressive enough to serve to company and entertain with, but easy enough to whip up for family dinner on a weeknight.

Ingredients

Scroll Down to the Bottom of this Post for Ingredient Amounts Listed in the Printable Recipe Card

Linguine or Spaghetti: Cooked to chewy, al dente perfection.
Shrimp: Tender and juicy, the star of the show. Use fresh or frozen. Either works.
Butter: For the rich, decadent sauce. We like to use salted here.
Olive Oil: Use a good quality extra virgin olive oil for the best flavor.
Garlic: Freshly minced is a must for that vibrant, signature flavor.
Lemon: Freshly squeezed for brightness.
White Wine, Chicken or Vegetable Broth: We like a dry white wine because it pairs perfectly with the lemon and garlic to create a mouthwatering sauce, but broth works just as well, too.
Red Pepper Flakes: For a little heat.
Parsley: Bright and herbaceous for a fresh finishing touch.
Parmesan: Sharp and nutty, grate your own.
Optional Garnishes: Fresh lemon slices, extra parmesan cheese, and another sprinkle of fresh parsley are all nice garnishes for added flavor and color.

Tools You’ll Need

How To Make Baked Shrimp Scampi

Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Reserve ½ cup pasta water, then drain and place the pasta back into the pot.

Preheat oven to 400°F. Lightly grease a large baking dish or rimmed sheet pan. Arrange the shrimp in a single layer. Season with salt and black pepper.

In a bowl, whisk together melted butter, olive oil, garlic, lemon zest, lemon juice, white wine or broth, and red pepper flakes.

Pour the sauce evenly over the shrimp. Bake for 10–12 minutes, or until shrimp are pink, opaque, and just cooked through.

Pour the baked shrimp and all the buttery pan juices over the pasta in the pot. Toss gently to coat, adding a splash of reserved pasta water if needed to loosen the sauce.

Transfer the pasta to a serving bowl or large plate. Sprinkle with parsley and Parmesan cheese. Serve with extra cheese on the side and additional lemon wedges (if desired).

Expert Tips

Don’t over-bake the shrimp. You want to avoid tough, rubbery shrimp. Pull the pan as soon as they turn pink and opaque.
Reserve pasta water. Be sure to save a cup of the starchy cooking liquid to loosen the sauce, if needed.
Use a rimmed baking dish. This will help prevent the rich butter sauce from running off.
Broil the last 1–2 minutes. Once it’s just about finished baking, set the oven to the broil setting to get nice, light golden color on the shrimp.

Variations

Try different seafood. Try swapping in scallops or a mix of seafood, as opposed to just shrimp, for a delicious seafood medley.
Add cherry tomatoes or spinach to the bake. For added flavor, texture and a nice pop of color.
Make it low-carb. Instead of regular pasta, try making this with zucchini noodles or spaghetti squash for a lighter, low-carb version.
Make it spicy. Make a kicked-up version with an extra sprinkle of red pepper flakes or a pinch of cayenne if you like more heat.

Storage

This pasta is best enjoyed fresh, immediately after cooking, but you can store leftovers in an airtight container in the fridge for 2 days. Reheat gently on the stovetop with a splash of water or broth to keep shrimp from turning rubbery.

We don’t recommend freezing this dish, as the texture of the pasta and shrimp can change and turn mushy once frozen and thawed.

Frequently Asked Questions

Can I use frozen shrimp?

Yes. Thaw shrimp in the fridge overnight, or thaw under cold running water. Drain thoroughly and pat dry before using.

What can I substitute for white wine?

You can use chicken or vegetable broth or stock if you’d prefer to skip the white wine.

Can I bake this without the pasta?

We recommend baking the shrimp scampi separately, then tossing with the pasta afterwards. If you’d like to skip the pasta all together, you certainly can. The buttery shrimp pair well with rice or crusty bread, too.

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