No need to pull out multiple pots and pans for this Baked Shrimp Scampi. The entire dish is baked in the oven!
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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!
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.