Name: Baked Shrimp Scampi Pasta recipe
Ingredients: Pasta: 1 pound (450g) Linguine or Spaghetti (Choose a sturdy long pasta that holds sauce well; Fettuccine or Bucatini also work); Shrimp: 1.5 pounds (680g) Large Shrimp (about 21-25 count per pound), peeled and deveined, tails on or off (personal preference, tails on look nicer) – Using high-quality, preferably wild-caught shrimp, will yield the best flavor and texture. Frozen shrimp works well; ensure they are thoroughly thawed and patted dry.; Scampi Sauce: 1/2 cup (1 stick or 113g) Unsalted Butter, cut into pieces – The backbone of the sauce, providing richness.; 1/4 cup (60ml) Extra Virgin Olive Oil – Adds fruity notes and helps prevent the butter from browning too quickly.; 8-10 cloves Garlic, minced (about 1/4 cup) – Don’t be shy with the garlic; it’s key to the scampi flavor. Adjust to your preference.; 1/2 cup (120ml) Dry White Wine (such as Pinot Grigio, Sauvignon Blanc, or Chardonnay) – Adds acidity and depth. If avoiding alcohol, substitute with an equal amount of chicken or vegetable broth mixed with 1 tablespoon of lemon juice.; 1/2 cup (120ml) Chicken Broth or Vegetable Broth (low sodium preferred) – Adds savory depth and volume to the sauce. You can also use reserved pasta water.; 1/4 cup (60ml) Fresh Lemon Juice (from 1-2 lemons) – Essential for that bright, zesty scampi signature. Always use fresh juice.; 1/2 teaspoon Red Pepper Flakes (or more, to taste) – Adds a gentle background heat; adjust based on your spice tolerance.; 1 teaspoon Kosher Salt (or to taste) – Enhances all the flavors.; 1/2 teaspoon Freshly Ground Black Pepper (or to taste); Herbs & Finishing: 1/2 cup Fresh Parsley, finely chopped (divided) – Brings freshness and color. Use flat-leaf (Italian) parsley for the best flavor.; 1/4 cup Grated Parmesan Cheese (optional, but recommended for extra flavor) – Adds a salty, umami kick.; Topping (Optional but Highly Recommended): 1/2 cup Panko Breadcrumbs (or regular breadcrumbs) – For that delightful crispy crust. Panko provides superior crunch.; 1 tablespoon Olive Oil or Melted Butter – To help the breadcrumbs toast evenly.; 1 tablespoon Fresh Parsley, chopped (optional, for mixing into breadcrumbs); Pasta Choice: While linguine is classic, feel free to experiment. Angel hair is delicate and cooks quickly, while thicker shapes like fettuccine offer more chew. The key is a pasta shape that allows the sauce to cling well.; Shrimp Size: Large shrimp (21-25 count) are ideal as they remain juicy after baking. Smaller shrimp can overcook easily, while jumbo shrimp might require slightly longer cooking. Always ensure shrimp are properly peeled and deveined for the best eating experience. Patting them completely dry ensures they sauté rather than steam initially.; Garlic Intensity: The amount of garlic is a personal preference. 8-10 cloves provide a robust flavor without being overwhelming. Feel free to adjust up or down. Using freshly minced garlic offers significantly better flavor than pre-minced jarred varieties.; Wine Selection: Choose a dry white wine you would enjoy drinking. Avoid overly sweet wines. The alcohol cooks off, leaving behind concentrated flavor and acidity that cuts through the richness of the butter.; Freshness Matters: Fresh lemon juice and fresh parsley are non-negotiable for authentic scampi flavor. Bottled lemon juice lacks the brightness, and dried parsley doesn’t provide the same vibrant taste or color.

Ingredients

Scale

Pasta:
- 1 pound (450g) Linguine or Spaghetti (Choose a sturdy long pasta that holds sauce well; Fettuccine or Bucatini also work)

Shrimp:
- 1.5 pounds (680g) Large Shrimp (about 21–25 count per pound), peeled and deveined, tails on or off (personal preference, tails on look nicer) – Using high-quality, preferably wild-caught shrimp, will yield the best flavor and texture. Frozen shrimp works well; ensure they are thoroughly thawed and patted dry.

Scampi Sauce:
- 1/2 cup (1 stick or 113g) Unsalted Butter, cut into pieces – The backbone of the sauce, providing richness.
- 1/4 cup (60ml) Extra Virgin Olive Oil – Adds fruity notes and helps prevent the butter from browning too quickly.
- 8–10 cloves Garlic, minced (about 1/4 cup) – Don’t be shy with the garlic; it’s key to the scampi flavor. Adjust to your preference.
- 1/2 cup (120ml) Dry White Wine (such as Pinot Grigio, Sauvignon Blanc, or Chardonnay) – Adds acidity and depth. If avoiding alcohol, substitute with an equal amount of chicken or vegetable broth mixed with 1 tablespoon of lemon juice.
- 1/2 cup (120ml) Chicken Broth or Vegetable Broth (low sodium preferred) – Adds savory depth and volume to the sauce. You can also use reserved pasta water.
- 1/4 cup (60ml) Fresh Lemon Juice (from 1–2 lemons) – Essential for that bright, zesty scampi signature. Always use fresh juice.
- 1/2 teaspoon Red Pepper Flakes (or more, to taste) – Adds a gentle background heat; adjust based on your spice tolerance.
- 1 teaspoon Kosher Salt (or to taste) – Enhances all the flavors.
- 1/2 teaspoon Freshly Ground Black Pepper (or to taste)

Herbs & Finishing:
- 1/2 cup Fresh Parsley, finely chopped (divided) – Brings freshness and color. Use flat-leaf (Italian) parsley for the best flavor.
- 1/4 cup Grated Parmesan Cheese (optional, but recommended for extra flavor) – Adds a salty, umami kick.

Topping (Optional but Highly Recommended):
- 1/2 cup Panko Breadcrumbs (or regular breadcrumbs) – For that delightful crispy crust. Panko provides superior crunch.
- 1 tablespoon Olive Oil or Melted Butter – To help the breadcrumbs toast evenly.
- 1 tablespoon Fresh Parsley, chopped (optional, for mixing into breadcrumbs)

Ingredient Notes & Considerations:

Pasta Choice: While linguine is classic, feel free to experiment. Angel hair is delicate and cooks quickly, while thicker shapes like fettuccine offer more chew. The key is a pasta shape that allows the sauce to cling well.

Shrimp Size: Large shrimp (21-25 count) are ideal as they remain juicy after baking. Smaller shrimp can overcook easily, while jumbo shrimp might require slightly longer cooking. Always ensure shrimp are properly peeled and deveined for the best eating experience. Patting them completely dry ensures they sauté rather than steam initially.

Garlic Intensity: The amount of garlic is a personal preference. 8-10 cloves provide a robust flavor without being overwhelming. Feel free to adjust up or down. Using freshly minced garlic offers significantly better flavor than pre-minced jarred varieties.

Wine Selection: Choose a dry white wine you would enjoy drinking. Avoid overly sweet wines. The alcohol cooks off, leaving behind concentrated flavor and acidity that cuts through the richness of the butter.

Freshness Matters: Fresh lemon juice and fresh parsley are non-negotiable for authentic scampi flavor. Bottled lemon juice lacks the brightness, and dried parsley doesn’t provide the same vibrant taste or color.

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Instructions

Preheat Oven & Prepare Baking Dish: Preheat your oven to 400°F (200°C). Lightly grease a 9×13 inch (or similar size) casserole or baking dish with butter or olive oil. This prevents sticking and adds a subtle layer of flavor.

Cook the Pasta: Bring a large pot of generously salted water to a rolling boil. Add the linguine (or your chosen pasta) and cook according to package directions, but undercook it by 2-3 minutes. You want it very al dente, as it will continue cooking in the oven. This step is crucial to avoid mushy pasta later. Before draining, reserve about 1 cup (240ml) of the starchy pasta water – this liquid gold can be used to adjust the sauce consistency later if needed. Drain the pasta well, but do not rinse it. Rinsing removes starch that helps the sauce adhere. You can toss the drained pasta with a teaspoon of olive oil to prevent sticking while you prepare the sauce.

Prepare the Crispy Topping (If Using): In a small bowl, combine the Panko breadcrumbs, 1 tablespoon of olive oil (or melted butter), and 1 tablespoon of chopped fresh parsley (if desired). Toss well until the breadcrumbs are evenly moistened. Set aside. This topping will add a fantastic textural contrast to the finished dish.

Sauté Aromatics: While the pasta cooks or just after draining, place a large skillet or sauté pan over medium heat. Add the 1/4 cup of olive oil and allow it to heat up for a moment until shimmering slightly. Add the minced garlic and red pepper flakes. Sauté for about 1-2 minutes, stirring constantly, until the garlic is fragrant and softened but not browned. Browning the garlic can make it taste bitter. The goal is to infuse the oil with aromatic flavor.

Cook the Shrimp Briefly: Increase the heat slightly to medium-high. Add the peeled and deveined shrimp to the skillet in a single layer (work in batches if necessary to avoid overcrowding the pan). Season the shrimp lightly with salt and pepper. Cook for 1-2 minutes per side, just until they turn pink and opaque and begin to curl. Do not cook them through completely at this stage; they will finish cooking in the oven. Overcooked shrimp become tough and rubbery. Remove the shrimp from the skillet using a slotted spoon and set them aside on a plate. Leave the flavorful oil and any garlic bits in the pan.

Deglaze and Build the Sauce: Return the skillet to medium heat. Pour in the dry white wine (or broth/lemon juice mixture). Bring it to a simmer, scraping up any browned bits (fond) from the bottom of the pan with a wooden spoon. These bits are packed with flavor! Let the wine simmer and reduce by about half, which should take 2-3 minutes. This concentrates the flavor and cooks off the raw alcohol taste.

Finish the Scampi Sauce: Reduce the heat to low. Stir in the chicken or vegetable broth and the fresh lemon juice. Bring the mixture back to a gentle simmer. Add the 1/2 cup (1 stick) of unsalted butter, cut into pieces. Whisk or swirl the pan continuously as the butter melts to create a smooth, emulsified sauce. Don’t let the sauce boil rapidly once the butter is added, as it could break. Once the butter is fully melted and incorporated, remove the pan from the heat.

Combine Pasta, Sauce, and Herbs: Stir the remaining chopped fresh parsley (reserving a little for garnish if desired) and the optional grated Parmesan cheese into the sauce. Taste the sauce and adjust seasoning if necessary, adding more salt, pepper, or red pepper flakes to your liking. Add the undercooked, drained pasta to the skillet with the sauce. Toss gently but thoroughly to ensure every strand of pasta is coated in the luscious scampi sauce. If the sauce seems too thick, add a splash of the reserved pasta water, one tablespoon at a time, until it reaches your desired consistency.

Assemble the Casserole: Transfer the pasta and sauce mixture to the prepared baking dish, spreading it out evenly. Arrange the partially cooked shrimp over the top of the pasta. You can nestle them slightly into the pasta or let them sit prominently on top. Pour any remaining sauce from the skillet over the pasta and shrimp.

Top and Bake: Sprinkle the prepared Panko breadcrumb mixture evenly over the top of the shrimp and pasta.

Bake to Perfection: Place the baking dish in the preheated 400°F (200°C) oven. Bake for 15-20 minutes, or until the sauce is bubbly, the shrimp are cooked through (fully pink and opaque), and the breadcrumb topping is golden brown and crispy. Keep a close eye on it during the last few minutes to prevent the topping from burning. If the topping browns too quickly, you can loosely tent the dish with aluminum foil.

Rest and Serve: Once baked, carefully remove the casserole dish from the oven. Let it rest for 5-10 minutes before serving. This allows the sauce to thicken slightly and the flavors to meld further, plus it makes it easier (and safer) to serve. Garnish generously with the remaining fresh parsley and offer extra grated Parmesan cheese and lemon wedges on the side.

Nutrition

Serving Size: one normal portion
Calories: 650 - 850