No need to pull out multiple pots and pans for this Baked Shrimp Scampi. The entire dish is baked in the oven!
Course: Main Course
Keyword: one-pot, scampi, seafood, shrimp
1cupwhite winesee note
3cupslow-sodium chicken stock
1medium white oniondiced
½cupParmesan cheesegrated and divided (plus more for garnish)
2poundslarge raw shrimpshelled and deveined but with tails on
½cupPanko-style bread crumbs
3TbspItalian parsleychopped (plus more 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, 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 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 this mixture evenly on top of pasta.
Bake uncovered for 10-12 more minutes.
Before serving, garnish with additional chopped parsley and Parmesan cheese.
If you prefer, you can omit the white wine and use 4 cups of chicken stock instead.