Baked Shrimp Scampi

It’s days like that while you want an easy dinner.  We were tempted to just order pizza and pa open a chilly beer (or ), however I decided to strive out this Baked Shrimp Scampi recipe that have been putting around my recipe folder for some time.  Shrimp scampi is generally made in a skillet while the pasta is cooked in a stockpot, but this model uses the oven for the entirety.  That’s proper.  One dish to easy.  This Baked Shrimp Scampi couldn’t be simpler to make, and it’s loaded with the super flavors of lemon, garlic and Parmesan.  scrumptious!

Have you ever ever baked pasta within the oven?  it could be performed!  The pasta absorbs greater liquid than you may think (~4 cups to this 1 pound of linguine), however the result is a pleasing, smooth dinner.  pinnacle that pasta with some shrimp (coated in Panko breadcrumbs) and hold baking for a piece longer, and you emerge as with this traditional dish…however it become baked entirely inside the oven!

For this Baked Shrimp Scampi, I used frozen jumbo shrimp.  I often keep a percent of shrimp inside the freezer, so I simply thawed the shrimp in a bowl of water for about 15 mins earlier than tossing ’em in a bit of melted butter and Panko breadcrumbs.  I opted to leave the tail-on as i like the appearance, however you may truly use completely shelled shrimp here.


  • 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 medium white onion diced
  • 1½ Tbsp garlic minced
  • ½ cup Parmesan cheese grated and divided (plus more for garnish)
  • 2 pounds large raw shrimp shelled and deveined but with tails on
  • ¼ cup unsalted butter melted
  • ½ cup Panko-style bread crumbs
  • 3 Tbsp Italian parsley chopped (plus more for garnish)


  1. Preheat oven to 425°F.
  2. 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.)
  3. 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.
  4. Cover pan tightly with foil and bake for 20 minutes.
  5. 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.)
  6. 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.
  7. Bake uncovered for 10-12 more minutes.
  8. Before serving, garnish with additional chopped parsley and Parmesan cheese.