Baked Shrimp Scampi with Pasta
This no-fuss Baked Shrimp Scampi With Pasta is simple to make, packed with bright, bold flavor and perfect for easy entertaining, holidays or weeknight dinners.
Servings: 6 servings
Calories: 470kcal
Ingredients
- 12 ounces linguine or spaghetti
- 1-1 1/2 pounds large shrimp peeled and deveined
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 6 tablespoons salted butter melted
- 3 tablespoons olive oil
- 3-4 minced garlic cloves
- 1 lemon zested and juiced
- 1/4 cup dry white wine, chicken or vegetable broth
- 1/4 teaspoon crushed red pepper flakes
- 1/4 cup chopped fresh parsley
- 1/4 cup freshly grated Parmesan cheese
- Optional garnishes: lemon slices, parmesan cheese, fresh parsley
Instructions
- 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).
Notes
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.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.
Nutrition
Calories: 470kcal | Carbohydrates: 44g | Protein: 24g | Fat: 21g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.5g | Cholesterol: 176mg | Sodium: 997mg | Potassium: 267mg | Fiber: 2g | Sugar: 2g | Vitamin A: 612IU | Vitamin C: 0.4mg | Calcium: 127mg | Iron: 1mg
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