Baked Shrimp Scampi
No need to pull out multiple pots and pans for this Baked Shrimp Scampi. The entire dish is baked in the oven!
Do you ever feel like you just can’t catch a break? We do. To be fair, we know we’re really lucky. Both Laura and I are in good health, and Robbie is a wonderful (wonderfully exhausting, that is!) toddler. But when it comes to having work done around the house, we just have terrible luck. In general, we’re more ‘do-it-yourself’ type of folks, but there are just some things where I draw the line. Like installing an escape window in the basement. Or tearing out and re-laying a new driveway. Or anything electrical. That’s where I call someone.
But calling someone seems to rarely work out in our favor. I generally like to keep things upbeat here on the blog, but some of these situations just blow my mind! There was the time we had to call the police on our painter…the first week in our new house. (I can’t imagine what the neighbors thought of that one.) And then the other day, I walked into the house and heard a gigantic CRACK! I actually ducked and covered my head it was so loud. I looked up and saw this.
We had some workers in the attic doing a routine mold checkup. Next thing I knew, there was a foot coming through the ceiling. Umph. To their defense, the company came back the next day and fixed it with no trouble. But still. Can anyone else identify with this?
Baked Shrimp Scampi
It’s days like that when you need an easy dinner. We were tempted to just order pizza and pop open a cold beer (or two), but I decided to try out this Baked Shrimp Scampi recipe that had been hanging around my recipe folder for some time.
Shrimp scampi is typically made in a skillet while the pasta is cooked in a stockpot, but this version uses the oven for everything. That’s right. One dish to clean. This Baked Shrimp Scampi couldn’t be easier to make, and it’s loaded with the wonderful flavors of lemon, garlic and Parmesan. Delicious!
Have you ever baked pasta in the oven? It can be done! The pasta absorbs more liquid than you might think (~4 cups to this 1 pound of linguine), but the result is a nice, easy dinner. Top that pasta with some shrimp (coated in Panko breadcrumbs) and continue baking for a bit longer, and you end up with this classic dish…but it was baked entirely in the oven!
For this Baked Shrimp Scampi, I used frozen jumbo shrimp. I often keep a pack of shrimp in the freezer, so I just thawed the shrimp in a bowl of water for about 15 minutes before tossing ’em in a bit of melted butter and Panko breadcrumbs. I opted to leave the tail-on as I love the look, but you could certainly use completely shelled shrimp here.
Shrimp cook (or, in this case, bake) quickly, so keep an eye on ’em once you put this dish back in the oven. If you need an easy weeknight meal, this Baked Shrimp Scampi is a good one! It takes longer than 30 minutes, but that’s just because it takes some time for the pasta to bake. The active cooking time on this one is probably only 15-20 minutes – and the taste is fantastic. Enjoy, friends!
How to Store Leftover Shrimp Scampi
Leftovers should be cooled to room temperature and then stored in an airtight container in the fridge for up to 5 days. To reheat, place pasta in a skillet with a bit of olive oil. Place skillet over medium heat for 5-6 minutes, stirring occasionally until hot. I recommend reheating the shrimp separately in a skillet over medium heat for 2-3 minutes.
If you make this Baked Shrimp Scampi recipe, swing back by and let me know what you think! Or snap a photo and tag me on Instagram (@Spicedblog).
Looking for more shrimp recipes? Check out some of these favorites!
Shrimp Gremolata Linguine
Shrimp Fajitas with Corn and Bell Peppers
Charleston Shrimp and Grits
Lowcountry Shrimp Perloo
Southwest Shrimp Tacos
Baked Shrimp Scampi
- 16 oz. linguine pasta uncooked
- 1 cup white wine see note
- 3 cups low-sodium chicken stock
- 2 Tbsp lemon juice
- 2 Tbsp Dijon mustard
- 1 tsp kosher salt
- 1 medium white onion diced
- 1½ Tbsp garlic minced
- ½ cup grated Parmesan cheese divided (plus more for garnish)
- 1 cup warm water
- 2 pounds large raw shrimp shelled and deveined but with tails on
- ¼ cup unsalted butter melted
- ½ cup Panko bread crumbs
- 3 Tbsp Italian parsley chopped (plus more for garnish)
- red pepper flakes for garnish
- Preheat oven to 425°F.
- Lightly spray a 9”x13” baking dish with cooking spray. Spread the pasta evenly into baking dish. (Note: If needed, feel free to break pasta in half.)
- Using a medium mixing bowl, add wine, chicken stock, lemon juice, mustard, salt, onion, garlic and ¼ cup of Parmesan cheese; whisk together until well combined. Pour this mixture over uncooked pasta and stir gently.
- Cover pan tightly with foil and bake for 20 minutes.
- Remove foil, add water and stir. Replace foil and continue baking for 20 more minutes. (Note: Stirring is important here as the pasta will tend to clump together if it’s not stirred up a bit.)
- Using a large mixing bowl, add shrimp, melted butter, Panko-style bread crumbs, remaining ¼ cup Parmesan cheese and chopped parsley; toss until well combined. Spread shrimp and butter mixture evenly on top of pasta.
- Bake uncovered for 10-15 more minutes. (Note: Check pasta after 10 minutes. If a noticeable amount of liquid still remains in the dish, then continue baking for 5 more minutes or until most of the liquid has evaporated.)
- Before serving, garnish with additional chopped fresh parsley and Parmesan cheese. If desired, sprinkle red pepper flakes on top before serving.
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Oh wow! That completely sucks, David! Glad you got it fixed up, though. Hopefully, the year ahead will be completely awesome! Haven’t had shrimp scampi in forever and this looks like the perfect excuse to enjoy some. Have some shrimp on hand so this might need to happen this week 🙂 Hope you and your family had a lovely Christmas!
Yeah, the foot through the ceiling wasn’t an ideal scenario, but I just started laughing at it. Perhaps it was because I knew I wouldn’t need to fix it! (And to their credit, the company fixed it by the next morning.) Definitely put shrimp scampi on the list soon…this baked version is so fun (and so easy)! I hope 2019 is off to a great start for you, too, Dawn! 🙂
I sell real estate and frequently see issues with mold typically I. Crawl spaces. Make sure that your remediation company stops the moisture source that’s allowing the mold to thrive and not just treat the existing mold. This recipe looks. Amazing and I’ll be trying it out this week. Thanks so much for sharing.
Hey Ana! Thank you so much for sharing that tidbit. In our case, the mold was growing in the attic because the bathroom exhaust fan had been vented into the attic instead of outside…so it was just dumping hot, moist air into a closed space. No wonder mold grew there! Either way, I appreciate the tip. And I really hope you like this shrimp scampi recipe…it’s so easy to make! 🙂
We’ve had lots of house related issues, but never has someone actually fallen through a ceiling! Wow! One day you’ll laugh about it, I’m sure. In the meantime, the scampi looks and sounds delicious. I’ve always loved pasta dishes baked in the oven — the result is always such comforting, casserole-like texture.
You know what’s funny? I was actually laughing about the ceiling right after it happened. Granted, it may have been a sarcastic laughter, but still. It also helped that I didn’t have to deal with fixing it! There’s something so alluring about an easy pasta dish baked in the oven…and the shrimp scampi flavors in this one are awesome. I feel like I want to start cooking shrimp more often now!
Dude – I am so so sorry! So glad they mold company fixed this though! I know what you mean about not catching a break – I’m right there right now – the closing on our new place got postponed, I applied for a higher paying job elsewhere and they even showed me the spot “I’d” be sitting and then radio silence for the past 2 weeks…and my dog seems to be deathly sick (both have been sick on and off since we moved to this condo where no one picks after their dogs)… waiting to take him to the vet this afternoon… am so looking forward to being out of this bundle of breaks…. AND tonight I SO NEED an easy and tasty dinner like this!!! Especially love that this can be tossed in the oven and then appear all tasty and tantalizing! Hoping this week is better for y’all!
Oh my goodness, Shashi. That sounds like a rough go for sure. We’re in the middle of closing “fun” right now, and I’m about ready to scream. I’m hoping everything works out for you…and soon. Keep me updated! Also, I hope the pups are ok. That sounds a bit scary. Hang in there, my friend! 🙂
David – I’m all about easy weeknight meals – one pot, minimal work, maximum deliciousness? I’m all in for this one! It looks gorgeous and sounds even better! And, I know what you mean – it’s tempting sometimes to do “house stuff” yourself often because it often ends up being more work and $$ than necessary – we once had someone install a stone patio on top of our garage without putting a (specifically requested) water-proof barrier between the stone and the garage top. 🤯 Only realized it after it had leaked into the neighboring garage.
Oh I totally hear ya about housework, Laura. But here’s the thing – half of the people out there who claim they can do housework really have no clue what they’re doing. I know there are sites like HomeAdvisor and Angie’s List, but they’re marginal at best. We’ve had both good and bad experiences with people from those sites. And after all that, you’re just tempted to say “forget it – I’ll do it myself.” (But that usually leads to a lot more frustration, right?) I say we just stick to the kitchen where I have control over the situation! After all, the worst thing that can happen there is dinner gets ruined. Not the end of the world!
Hi David! The joys of home ownership never end. When we bought our current home we spent a year and a half traveling from MI to TN to renovate this house. We totally gutted it floors to ceilings, plumbing, electrical, the whole deal. We knew we could do it but I’m sure glad I was younger then! 🙂 I wish I had this easy dinner recipe back then! I did not know you could cook pasta in the oven, interesting. The shrimp look fantastic! On my list of to make very soon!!
Wow, that’s an impressive feat for sure, Dorothy! But there’s something to be said for taking a home (or any project) back to it’s bare bones and then doing it the right way. All too often, I feel like I’m just band-aiding the problem, and then it comes back again later. Umph.
As far as pasta in the oven, yes indeed! (I’m sure you’ve heard of baked ziti, right? Same thing just with different pasta.) The shrimp scampi flavors here are quite tasty, and I love how easy this recipe is. With us trying to move (only around the corner), I need simply and easy in my life right now!
Gosh, that crack looks pretty terrifying. I would have probably just passed out when I saw it, but I’m glad it’s been fixed now. As you see, calling someone can be a lottery (Do you have a business card of that painter haha?), but you can always call me when you need to get rid of some leftovers (particularly the delicious shrimp). 100% satisfaction guaranteed 😉
You know, I just started laughing at the crack, Ben. Perhaps it was because I knew I didn’t have to fix it. Perhaps it was the laughter of a man about to have a mental breakdown. Who knows. 🙂 Either way, the company did a great job of fixing their mistake. And as far as a business card of that painter? Yeah, right. I doubt that guy is still a painter…but he’s probably still up to shenanigans.
I’ll have to remember that you’re available when I need help polishing off the leftovers though! But be careful, I might put you to work when you’re here. Haha!
David, how horrifying! What did the painter do that you had to call the police? And mold guys falling through the ceiling! Yikes!
I have had the opposite experience, and I have to tell it to you just to let you know that the yin to that yang is out there somewhere.
I have a summer place in the northern Michigan woods. I’m not going to call it the boonies, but I will say that it’s way, way, off the beaten path. It’s a very different culture. When you call workers, they say, “Sure, I’ll try to get there by Friday.” And that’s about as specific as it gets. Maybe they commit an actual day. Maybe – but not likely – to morning or afternoon, but there’s no way they’re pinning themselves down to an actual hour of the day. But here’s the thing, if you decide to go out, and you think you might miss them, you just tell them where you’ve hidden the key, and they’ll let themselves in and get to work. I know how weird that sounds – in my Sept-May Chicago loft, I wouldn’t do anything remotely like that in a million years! But people there are 100% trustworthy, and the work is always fantastic. They might bring their dog when they come, or one of their kids. You wind up becoming friends. I guess the thing is, it’s a small enough area, that when I tell my neighbors that Shawn painted my ceiling, they know the Shawn I’m talking about. So, Shawn’s got to be trustworthy, or he won’t last long. Plus, anyone I’ve ever had do work has always gone the extra mile.
Ugh. Jeff, the stories I could tell about contractors and other folks here in New York. Shoot me an email sometime, and I’ll give you the full story. It’s not pretty. I’m glad you’ve had the opposite experience though! Now you just need to share your secrets with how to find good people…
You make an excellent point about small towns vs larger cities. When we moved up here, we actually had deadbolts installed on the doors…the kind where you need the key to unlock them both inside and out. The locksmith thought we were crazy, but we’d just come from Atlanta. Having a nice window next to your door might look good, but it also allows would-be thieves to reach in and unlock your door. We soon realized that crime doesn’t exist here like it did back in the big city. With that said, maybe we need to move to a smaller place. Maybe then the workers will be good, too! 🙂
Oh my, David! We’re do-it-yourselfers for the most part too, though we wouldn’t touch any of the projects you mentioned – particularly mold. I can’t believe the guy fell through your ceiling! I’m glad they came back to fix it, but sheesh!
I’m impressed that you still had the oomph to make these gorgeous shrimp (definitely a must try recipe for us!) I would have cracked open a beer and ordered out for pizza!
To be fair, there’s a bunch of projects that I won’t touch, either. Mold in the attic? No thanks. New driveway? Nope. I have a buddy who just rebuilt a bathroom in his house…including stripping away leaded paint. Uh, no thanks. I have much respect for people who can do that, but it’s just not my cup of tea.
Either way, easy dinners are always appreciated around here. And, yes, pizza + beers count as easy dinners! 🙂 Thanks, Marissa!
David I’m so sorry about the issues in your house recently but I’m also so glad they got fixed without any additional expense to yourself. Like you I try and keep things upbeat on my blog. It was so tempting to write of our garden shed roof being ripped off in a recent storm and our front door locking mechanism failing resulting in us being locked in and requiring an emergency locksmith call out and door mechanism replacement. Both not covered by insurance and extremely expensive. Hurrah for quick and delicious baked pasta diners like this that make us forget our woes and feed the soul. That’s what I say!
Oh man, it sounds like you guys have had a bit of trouble yourselves lately. I guess those are the joys of home ownership, huh? I remember my Dad giving me that piece of advice years ago: when you own a home, there’s always something that needs to be done. Fortunately quick and easy comfort food meals like this baked shrimp scampi help put you back in a good mood! 🙂 Hang in there, my friend!
Looks yummy, David! I have fond memories of Shrimp Scampi nights with my family growing up. One of my old time favorites. I prefer to eat mine with bread to dip in the sauce instead of pasta, but as they say, to each his/her own.
And so sorry to hear (and see!) your ceiling issue. As a fellow home owner, I can relate. There’s a reason they call it a “money pit”… !
I totally know what you mean about dipping bread in the sauce for shrimp scampi. Heck, that’s kinda like garlic bread right there! No worries on the ceiling issue…it all got fixed in short order, but I tell ya there is always something that needs fixed when you own a home. I remember my Dad saying that growing up, but now I totally understand what he meant. Hope you had a great weekend, my friend!
This looks delicious ! Is it necessary to partially precook the pasta ?
Hey Christine! Thank you so much for the kind words. This recipe really is super easy (and super tasty, too). 🙂 No need to precook the pasta at all here. It cooks in the oven…but do make sure to wrap the pan tightly with foil for the first 20 minutes of baking. I hope you enjoy this recipe as much as we do!
I am baking this recipe as we speak! It smells heavenly and I can’t wait to serve it up to the family! Thanks for a great recipe, scampi recipes are my favorite.
Sorry about the hole in your ceiling but glad everything is kosher now!
Thanks for sharing all your funnies, woes, and highlights with us! Sometimes we just have to laugh off those crazy stressful things.
Hey Toni! Thank you so much for stopping by and leaving a comment while this shrimp scampi was baking last night. I truly hope it tasted as good as it smelled! 🙂
And I appreciate your note about sharing trials and tribulations. Sometimes you just need to tell these stories, right? Plus, I like to try to make these posts fun…it’s more fun for you to read ’em, and it’s more fun for me to write ’em, too! Hope you have a great day ahead!
Hey David, this looks PERFECT for my dinner tonight. ! But wondered if I can use rotini or a different pasta as I THINK I’m out of linguine and/or fettuccine pasta. MAY have spaghetti lol. And how would I adjust the time and liquid?
Hey Karen! By now I’m guessing you’ve already made this Baked Shrimp Scampi for dinner. I’m so sorry I didn’t see your note in time! So I don’t think you’d need to adjust the time and liquid very much (if at all) here. I’m thinking rotini *might* be slightly thicker than linguine, so you might need to add just a couple of extra minutes of baking time. But with that said, my gut feeling is that you wouldn’t need to change the time/liquid. If you did make this recipe using a different pasta, will you report back? I’d love to know myself in case I want to make this one again and I’m out of linguine! Thanks so much!!
Easy to follow instructions & it was easy to make just a pound of shrimp with less of all the other ingredients.
Thanks so much for stopping back by to comment, Kathryn! And you’re totally right about the amounts. I appreciate the tip! 🙂
I have a question, in the list of ingredients you have an onion. I don’t see anywhere in the recipe where it tells me where to use the onion.. Is that a misprint?
Oooops! My bad! I see it now. Thanks! I’m in the process of making this dish, will let you know how it turns out!
Hey Chanda! The onion is part of step 3. It gets diced and gets mixed in with the wine, chicken stock, garlic and other ingredients. I hope this helps! Enjoy!
Making this right now! Had a little less than a pound of pasta so just tried doing a little less liquid and we will see what happens! Thanks for sharing this easy dish!
Hey Rachel! I’m thinking this recipe would still be totally fine with just a little less than a pound of pasta. Good call on reducing the liquid a bit, too. I hope you enjoyed dinner last night! 🙂 And I really appreciate you stopping by to comment, too. Have a great weekend!
Hi David! I did make the recipe AND actually had fettuccine pasta. It was absolutely DELICIOUS! HOWEVER, I was at the store, and while hubby was waiting in the car with the fur baby child, I spaced and forgot to buy fettuccine. I do have spaghetti and bow ties. Thinking I may try bow ties tonight and will remember to report back as to how it went! The first time, I did bake a bit longer. Which isnt a problem at all. Thanks again for the delicious recipe. And having one I can throw in the oven and dont need to babysit it!
Hey Karen! You know, I bet this recipe would work with almost any kind of pasta. Fettuccine is the classic for shrimp scampi, but if all you’ve got in the pantry is bow ties…then bow ties it is! The flavors will still be the same. 🙂 While I do enjoy getting in the kitchen and playing around with a more ‘involved’ recipe, it’s also really nice to have easy recipes like this one ready to go in a moment’s notice. Thanks so much, and I hope the bow ties version turned out well!
Made half of a recipe for just myself and my husband and it was absolutely fantastic. I will be making this again for sure!!
Hey Gail! I’m so glad you enjoyed this recipe…and thank you SO much for taking the time to swing back by and leave a comment. 🙂
This is delicious 😋 it’s the first time I have ever ate this! Bout looked so good I had to try it!!! It was great 👍 Thanks for the recipe ❤️
Hey Sylv! I’m really glad you enjoyed this recipe, and I appreciate you stopping back by to comment, too! 🙂 Happy baking and cooking, my friend!
Hmmm yum! This Baked Shrimp looks soooo incredibly delicious! Can’t wait to try this at home.
Thank you so much, Maggie! 🙂 This really is a tasty recipe…and it’s so easy to make, too! I hope you enjoy it as much as we do!
I’m confused as to why so many people who hadn’t made this yet have it a rating of 5 stars.
I know right! Sometimes a five star review can be misleading. I would like to know more how it tastes as well!
I personally love this recipe, Kelly! It’s super easy and packed with flavor. I hope you get a chance to make it! 🙂
While the flavors were great, the pasta turned out so dry. Do you think I could pre-cook the pasta and eliminate one of the 20 minute cooking periods so that there would be some liquid left at the end?
Hey Samantha! Thanks so much for dropping by and commenting. You certainly could pre-cook the pasta, but I’m not exactly sure how much time to eliminate on the backside. One of the 20 minute periods would be a good guess though! Another option might be to just increase the amount of liquid slightly. I’ve never had this one turn out dry, but then again I do need to watch it carefully at the end. Either way, give it a shot! And if you do try the pre-cooking idea, will you let me know how it turns out? Thanks in advance, and happy cooking!
Mine turned out dry too! There wasn’t much liquid even at the first 20 minute check. I did add a little extra liquid and still was dry… so I added some extra chicken broth to our bowls. It was good but lacked a little salt. The salt is listed in ingredients, but not in directions. This would have been fantastic if there was liquid left.
Hey Danielle – I’m sorry this turned out dry for you. Question: when did you make the recipe? I only ask because I played around with this recipe just yesterday and added another cup of water. I then watched it closely on the final stage and pulled it out when just a tiny bit of liquid was left. I just finished eating leftovers actually! Oh, and thanks for the note about the salt…I’ll fix that right now. I must have lost it in the instructions when I updated the recipe yesterday.
I made this last Tuesday when I commented… the extra cup you’re referring to was already in the directions. This recipe is worth tweaking to get it right because the flavors are amazing! It was just dry is all. I would be afraid to add too much water and broth in case it starts to take away from the flavor. Next time maybe I will try to add a little more of each liquid. Like the wine and lemon juice as well as more water and stock. I’ll comment the next time I get around to making it again. It is definitely worth it. A work in progress but a really good tasting recipe. Thanks for sharing!
Hey Danielle! I really do appreciate your feedback here. This recipe continues to be a thorn in my side. I like it a lot, and as you said it probably just needs a little tweaking to make it perfect. When I made it last Monday (right before you!), it come out just fine with that extra cup of water. One thing I’ve been wondering is whether the brand of pasta might affect how much liquid gets absorbed?? Definitely share any thoughts/insights you have when you make this one again. And you’re 100% right on the water. More water will just water-down (no pun intended) the recipe. I think it needs to be a combination of broth, wine and lemon juice.
My husband did the leg through the ceiling on our house too! I heard a loud noise in the pantry an there was his leg from the knee down sticking through the ceiling! Thank you for the recipe. It’s a must try!
Hah! I totally feel for your husband there, Lucy. The whole thing is hilarious in hind-sight, but not so funny at the time. 🙂 I hope you get a chance to try this recipe…it’s a good one! Thanks so much for the comment!
I don’t know how I missed this recipe earlier in the year, but I just printed it. I’ve got 2 pounds of scallops coming in the mail today, hopefully still on ice, and only have plans for 1 pound. This is perfect. And it’s something I order at restaurants occasionally, but never make it myself. Probably because my husband doesn’t love seafood, but my friend does! Thanks!
Well talk about a lucky find! I sure hope those scallops are still on ice when they arrive…haha. 🙂 You might have to adjust the baking time a bit for the scallops vs. shrimp, but other than that I think this would work well. It’s kinda fun that you can bake the whole thing in one pan! Cheers for less dishes to clean. Thanks, Mimi!
Have you substituted vegetable bRoth for the called for chicken broth?
Hey Linde! I personally haven’t tried vegetable broth instead of chicken here, but I’m sure it would work just fine. Let me know if you give this recipe a shot using veggie broth!
I made this tonight for dinner. Great flavor and my first time baking pasta in the oven. After the 40 minutes the liquid was almost completely gone so I added more vegetable broth. I think if I made this again I would start with more liquid. I added fresh spinach along with the shrimp and it seemed to work well with the other flavors. My wife and son liked this very much so I will definitely make it again.
Hey Peter! I agree with you about baking pasta in the oven…it’s pretty cool! I wonder what’s going on with that liquid, though. Perhaps different types of pasta and/or brands? That’s just a guess. I have no idea! Either way, I’m glad this recipe worked, and that’s a great tip about fresh spinach. I’ll have to keep that in mind next time I make this one for sure! I really appreciate you taking the time to leave a comment here, too. Have a good one!
Was wondering if you ever tried this with fresh pasta? I prefer fresh to boxed, thinking I would really need to reduce the liquids. What do you think?
Hey Susie! I totally hear ya about fresh pasta. I definitely prefer fresh pasta here as well, but it’s not always feasible. Boxed is so much easier to keep on hand in the pantry! So I’m thinking this recipe might not translate over to fresh pasta as well. Since fresh pasta cooks so much faster, it won’t absorb as much liquid. The problem is I don’t know how much liquid it will absorb. (I seriously think it’s almost none!) If you’re going the fresh pasta route, I’d recommend just cooking this one on the stovetop in a skillet. The shrimp will saute in just a couple of minutes, and all of the other seasonings shouldn’t change. Let me know if you try it that way! It would be a more classic way of making shrimp scampi, but the baking version really is pretty cool, too! 🙂
I didn’t have the mustard on hand but this still turned out delicious! Only thing I would recommend is adding a little extra liquid during the 2nd baking time to keep the noodles from getting a little dry
Hey Kirsten! Thanks so much for not only making this recipe, but stopping back by to comment. 🙂 So I’ve been wondering lately whether different brands of pasta (or even different types) absorb more/less water. I’ll have to play around with that idea. Either way, I’m glad you enjoyed this one! It really is a tasty (and easy) recipe!
I made this last weekend for some friends – I had invited them over to be tasters and we all approved big time. I always laugh at recipe commenters who go on with all their changes but here I am. I loved the recipe as it gave me time to spend with my guests and also because it was great! However, I wanted more liquid so next time I will make more of the sauce. And I loved the idea of adding spinach. More veggies! When I reheated mine I added some small pieces of broccoli while I heated up some more juice. Plus a few spices – black pepper, some hot pepper flakes and some seasoning salt. It’s very good reheated, too. There were only 4 of us.
Thank you for the quick recipe. I will be checking back on your blog.
Hey Ann! I really appreciate you stopping back by to leave a comment. 🙂 Seriously! Your changes to this recipe were totally in line – it’s not like you substituted the pasta for cauliflower rice, the shrimp for tofu and the wine for coconut milk. 🙂 (Believe me, I’ve seen it all!) Adding the spinach and broccoli is a great idea. Both would cook well in the same time/manner as the scampi. Plus, more veggies helps stretch the dish out – I love leftover night!
Thanks again, and don’t be a stranger if you have thoughts/comments on other recipes out here! I’ll always see your comment and respond!
Pasta turned out a little dry and I have a lot of leftover food. Made this for my husband and I. Have you ever frozen the leftovers?
Hmmm…I’m sorry your pasta turned out a bit dry here, Mary. I’ve never had that happen, but I wonder if it’s something as simple as the type/brand of pasta? Either way, we typically just eat this one for a couple of nights, so we’ve never tried freezing the leftovers. However, with that said, I suspect they would freeze well. Of course, if you’re planning on eating the leftovers within a few nights, then you could keep ’em in the fridge. I personally love leftover nights! 🙂
Hey, first off, love the new Spiced logo!
No, I’ve never had to call the police on a worker I’d hired, or had one of them come partly crashing through the ceiling! Yikes! The biggest problem I’ve had is getting virtually anyone to come and work during deer hunting season!
This shrimp looks fantastic! Man, you sure eat well!
Thanks, Jeff! I figured it was about time to give the site a facelift. I appreciate you noticing!
Is deer hunting season that big of a thing over in Chicago!? I had no idea!
Wow, that ceiling looked very scary. Glad that you got it fixed though. Home maintenance is endless chore. Your baked scampi looks fabulous! I love shrimp and I often make shrimp scampi. I better try this baked version soon.
Hey Holly! I guess it was a bit scary when that guy stepped through the ceiling, but it was more like, “Really? Did that just happen!?” Home maintenance truly is never-ending. I don’t mind the smaller, more routine stuff…I just try to avoid the massive projects whenever possible.
In other news, this baked shrimp scampi is quite fun. Kinda cool that you can bake pasta like this!
I’m sorry you had some of those ughh moments. I for sure know what you mean as I have moved into a house somewhat vintage I can say it’s a lovely house but need a lot of maintenance and finding the right people for the right job is a task. I’m glad you got the crack sorted.
Your shrimp recipe can come in handy, and I love the fact it’s oven-baked and one dish! All sounds happy at the end.
Hey Hasin! Home maintenance feels like it never ends – and I say this as we are getting a new roof on our house today. At least this crew is doing a great job – no tumbles through the ceiling today! 🙂 Thanks so much for stopping by and commenting!
Not rating because I am making this tonight…with Gemelli pasta and a layer of zucchini zoodles, and I only have a pound and a half of shrimp, but figure the added vegetable will make up for it?
Layering the zoodles after the 20 minute pasta cooking phase, as they really don’t take long to cook, and then will place the shrimp, Panto, Parmesan layer on top! Oh and added a pinch of red pepper flakes to the this mixture too, because I just wanted a little zip.
Wish me luck?
We just have almost finished a 10 month house renovation, total gut of the house, so I look for 1 dish dinners like this, thank you 👏👏👏
Hey Laurie! First of all, congrats on the 10-month house renovation. My parents did that years ago when I was a kid, and I remember all the commotion. I bet you’re glad that’s done!
As far as this recipe, I think the gemelli pasta will be just fine. I’m curious how the zoodles will do though as they contain so much liquid. Some readers have reported the pasta coming out dry, though, so this might offset that! Let me know! I personally have never had this one come out dry, and I wonder if it might be brand of pasta? I think your plan sounds like a good one, and I hope you enjoy it!! 🙂
Hi David, tried this last night. It was awesome! I halved the recipe because it’s only me and my husband but, OMG! It was just the best and only had to wash one dish and so easy. We so loved it. This is the only way that I’m going to make shrimp scampi from now on. Sorry I didn’t get a picture. We were into it before I thought about the picture.😂
Hey Linda! I’m so glad you enjoyed this recipe – it certainly is a bit different than the traditional style of making shrimp scampi! We love this recipe here in our house, and I’m glad you love it, too. Do you happen to remember what brand of pasta you used? This recipe is funny – I get some comments that the pasta turned out mushy and terrible. We’ve never had that experience when we make it, and I’m wondering if the brand of pasta might make a difference? It’s hard to trouble-shoot recipes via comments! Either way, thanks so much for taking the time to comment!!
Could this be assembled the day before & then just put in the oven the day of? I wouldn’t add the shrimp until the last 10 minutes of baking. I’m having a large crowd for dinner. This sounds delicious & I’m always looking for easy, tasty dishes.
Hey Bobbie! That’s a good question – and I don’t have an “official” answer for you. I feel like letting the dry pasta soak in the liquid overnight might lead to some trouble. I do think you could make the liquid mixture and let it sit overnight in the fridge, but I would recommend waiting to assemble in the dish until the day-of. Also note that the cooking time might be affected since the liquid mixture would be cold. I think letting the liquid come to room temperature first would be the best bet there! I hope you enjoy this recipe – we enjoy it quite a bit here in our house! 🙂
Yum Yum Yum. And so easy to make. Everyone loved it!
Awesome! I’m so glad everyone enjoyed this recipe, Cornelia – it’s an easy and fun one for sure. And thanks for taking the time to comment, too! 🙂
Can I do this with frozen shrimp with the tail? How would I need to change it? Pleaseeeee help I’m clueless lol
Hey Alli! Yes, you could absolutely make this recipe with tail-on shrimp…that’s what I usually use. However, you do want to thaw the shrimp first. Frozen shrimp are really easy to thaw…just put them in a bowl of lukewarm water for about 10 minutes and then pat ’em dry before using in the recipe. Just makes sure the shells are off!
This looks so good. I’m going to make it but I was wondering what are your thoughts on using Orzo instead of spaghetti.
Hmmm – that’s a good idea using orzo here! As far as the recipe goes, orzo would be great – however I haven’t tried baking orzo in an oven. I did some quick googling, and it looks like baked orzo takes 1 cup of orzo to 2.5 cups of liquid. And then it will bake in 10-15 minutes. It might take a bit of experimenting, but I think you’re onto something here! Let me know how it turns out?
My house smells good! Dish is excellent!
THANK youuuuuu David
Thanks so much, Carol!! I’m really glad you enjoyed this recipe. 🙂
Huge hit for my fussy Italian BIL, my sister and her pescatarian daughter… was sooo easy and deeelish, will be making it again!!!
So glad you (and your BIL!) loved this recipe, Lisa. It’s a fun and easy one!! Cheers!
Delicious and perfectly easy. I followed the directions carefully, but halved it for 2 people. I will add more fluid next time, since much of it was absorbed by the pasta while baking (despite the foil). My husband loved this so of course I will be making it again.
Hey Mar! I’m so glad you enjoyed this recipe. That’s a great idea to cut it in half for just 2 people. I have a funny feeling that the brand of pasta might be affecting the amount of liquid that gets absorbed. Either way, so glad you enjoyed it!! 🙂
I made this on Xmas, 1/2’d the recipe, as it was for just my husband and myself. I used my shrimp stock instead of the chicken stock, added 1/2 c water after reading others comments and with my experience cooking pasta this way. It was delicious! I will make again.
Thank you for sharing this recipe.
Hey Patti! I’m so glad you enjoyed this recipe, and I really appreciate you stopping back by to leave a comment. And thanks for sharing those tips here, too!
Hey Patti! I was thinking about updating the recipe based on your (and others’) feedback. You cut the recipe in half and added an additional 1/2 cup of water, right? Just confirming that I should add an additional 1 cup of water to the full recipe! Thanks in advance! 🙂
I tried this as written with adding 8 oz of pasta rather than the lb listed. I thought it was very dry. Had a great flavor . Added some olive oil & it perked up. Unless you are cooking for a group, half this recipe as it makes a lot
Thanks, Judy. I get very mixed thoughts back on this recipe – it seems like half of the folks love it and half of the folks say it comes out dry. I have no idea what could be causing the difference. Either way, I appreciate your thoughts. I’ll have to hit the kitchen soon and see if I can update this recipe as I certainly don’t want folks ending up with dry pasta!
Hi David, I am a seasoned home cook and was very excited to try this recipe. I followed the recipe to a “T”. The dish was very dry, although flavorful. I ended up making a lemon, butter sauce to add to the meal. Any suggestions? Michele
Hey Michele – I’m so sorry this recipe turned out so dry. I have to admit that this recipe stumps me. Between comments here and on Pinterest, about half of the folks love it and say it worked perfectly but the other half say it turns out very dry. We’ve made it 3-4 times, and I’ve never had trouble. I don’t understand what’s going on here! Aside from oven temperature, my only thought might be the type or brand of pasta? That seems to be the most likely culprit…although I’m not entirely sure. I’m going to hit the kitchen soon and do a taste test to see if I can update this recipe.
I do think a lemon butter sauce would be fantastic here – great idea on how to save a dry pasta recipe! For reheating, try tossing the leftover pasta with olive oil – that should also help with the dryness. I do appreciate the feedback, too. I want to make sure the recipes I share work!