Craving something bright, buttery, and truly satisfying—without spending all evening in the kitchen? This Baked Shrimp Scampi recipe is a total game-changer for busy weeknights. Imagine perfectly tender shrimp roasted with garlic, shallots, and a hint of lemon, tossed with spaghetti and a glistening, wine-kissed sauce. It’s impossibly simple, loaded with flavor, and ready in under 20 minutes! This dish brings restaurant-quality magic straight to your dinner table, minus the fuss.
Why You’ll Love This Recipe
- Super Fast, Minimal Effort: From start to finish, you’ll have dinner ready in under 20 minutes. No standing over the stove constantly stirring.
- Restaurant-Worthy Flavors: The combination of plump shrimp, white wine, and real butter creates a silky, aromatic sauce you’ll want to mop up with bread.
- Perfect for Weeknights: It’s easy enough for Monday nights, but impressive enough for special occasions.
- Flexible and Forgiving: You can personalize this recipe with what’s on hand – it’ll still taste fantastic.
Ingredients You’ll Need
Here’s what brings this Baked Shrimp Scampi to life, and why each is a must:
- Spaghetti (or favorite pasta): The ultimate vehicle for that luscious scampi sauce.
- Garlic: Classic, punchy flavor base—don’t skimp!
- Shallot: Adds subtle sweetness and depth—totally worth a quick slice.
- Crushed Red Pepper Flakes: Optional, but they add a gentle background heat that wakes everything up.
- Smoked Paprika: A touch of smoky warmth, elevating the sauce.
- Extra Virgin Olive Oil: For richness and fruity notes—use your good bottle here.
- Unsalted Butter, melted: Ensures a silky, indulgent finish that’s pure comfort.
- Dry White Wine: The secret to a scampi sauce that tastes genuinely restaurant-quality. Sauvignon Blanc or Pinot Grigio work beautifully.
- Lemon Zest & Juice: Adds brightness and that irresistible “zing”.
- Salt & Freshly Ground Black Pepper: Don’t underestimate their power; season with confidence.
- Fresh Parsley: For color and freshness—sprinkle generously.
- Shrimp (peeled & deveined): Whether you leave the tails on or off is up to you. Go for medium-large for the best bite.
- Parmesan Cheese, grated: Salty, nutty, creamy—this ties the whole dish together.
Tip: If you’re making this for more than four, it doubles effortlessly.
Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.
Variations
- Swap Your Protein: Not into shrimp? Use scallops, chunks of white fish, or even shredded rotisserie chicken (just add at the end).
- Make it Gluten-Free: Use your favorite gluten-free pasta—just cook it al dente so it holds up to the sauce.
- Boost with Veggies: Try tossing in baby spinach, thin asparagus, or halved cherry tomatoes for extra color and nutrition.
- Get Even Bolder: Stir in a spoonful of capers, a pinch of chili flakes, or a handful of fresh basil for your own signature twist.
- Go Dairy-Free: Skip the butter and cheese, and drizzle with a little extra olive oil before serving.
How to Make Baked Shrimp Scampi
Step 1: Prep and Boil the Pasta
Bring a big pot of salted water to a boil and cook your pasta of choice until just al dente. Drain, but don’t stress if it’s a tad underdone—it’ll soak up the sauce later.
Step 2: Build That Flavor Base
In a roomy baking dish, combine minced garlic, sliced shallots, red pepper flakes (if you’re a spice lover), smoked paprika, olive oil, melted butter, white wine, fresh lemon zest, lemon juice, salt, pepper, and most of your parsley. Toss in the shrimp so they’re nestled snugly and coated with all those good flavors.
Step 3: Bake to Perfection
Slide the dish into your preheated oven and bake for about 12 minutes—just until the shrimp turn opaque and pink but still juicy. Watch closely; overcooked shrimp are never the goal.
Step 4: Finish with Pasta and Cheese
Take the dish out and immediately toss in your cooked pasta. Mix thoroughly to help the noodles soak up all that fragrant sauce. Shower the top with grated parmesan and stir once more so it melts beautifully into the dish.
Step 5: Serve and Savor
Dish up straight away, and top with any remaining parsley and extra parmesan for a little flourish. Dinner is served!
Pro Tips for Making the Recipe
- Use Fresh Shrimp: They cook perfectly in the oven, staying plump and tender—frozen works, but defrost thoroughly and pat dry.
- Choose the Right Wine: Don’t use “cooking wine”—choose a dry white you’d actually sip!
- Don’t Overbake: The magic happens fast—shrimp cook in a flash, so check at the 10-minute mark.
- Combine While Still Hot: Tossing the hot pasta with the shrimp and sauce guarantees every strand gets luxuriously coated.
- Go Big on Lemon and Parsley: For a fresher, zippier finish don’t be shy.
How to Serve
The beauty of shrimp scampi is its simplicity. Serve mounded up in cozy bowls, with plenty of sauce spooned over the top.
Perfect Pairings:
- Rustic Bread: Essential for sopping up those garlicky, lemony juices.
- Crisp Green Salad: A simple arugula or mixed greens salad with a sharp vinaigrette perfectly balances the richness.
- Roasted Vegetables: Asparagus or broccoli, lightly roasted, make excellent companions.
- A Glass of White Wine: Pour the same wine you used in the sauce for a no-fail match.
Make Ahead and Storage
Storing Leftovers
Place any leftovers in an airtight container in the fridge for up to 2 days. The flavors are even better the next day, but the shrimp will be more tender if eaten sooner.
Freezing
This dish isn’t the best candidate for freezing—shrimp can become rubbery. If you must, freeze only the shrimp and sauce, not the pasta. Thaw gently in the fridge before reheating.
Reheating
For best results, warm leftovers in a skillet with a splash of water or extra white wine, stirring gently over low heat until heated through. Microwave at half-power to avoid toughening the shrimp.
Tip: Add a fresh squeeze of lemon and extra parsley when reheating to revive the flavors.
FAQs
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Can I use pre-cooked shrimp?
It’s possible, but for best results, use raw shrimp. Pre-cooked shrimp can become rubbery when baked. If pre-cooked is all you have, add them right at the end with the pasta—just warm through.
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What pasta shapes work best?
Spaghetti is classic, but linguine, fettuccine, angel hair, or even penne will all work. Choose any pasta with a bit of surface area for soaking up the sauce.
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Is there an alcohol-free version?
Definitely! Swap the white wine for low-sodium chicken broth plus a splash of extra lemon juice. This keeps things flavorful and bright.
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Can I make this ahead for guests?
You can prep everything (except the shrimp) ahead of time, then quickly assemble and bake right before serving. Leftovers are fine, but shrimp are at their very best just-baked.
Final Thoughts
Baked Shrimp Scampi is a true weeknight hero—fast, elegantly simple, and guaranteed to impress. Don’t let its sophistication fool you; it couldn’t be easier and the flavors are pure comfort. Give this recipe a try and let it brighten up your next busy evening—you just might find yourself making it on repeat!
Print
Baked Shrimp Scampi Recipe
- Prep Time: 5 minutes
- Cook Time: 12 minutes
- Total Time: 17 minutes
- Yield: 4 servings 1x
- Category: Main-course
- Method: Baking
- Cuisine: Italian-American
- Diet: Low Lactose
Description
Baked Shrimp Scampi is a flavorful, easy main-course featuring tender shrimp baked with garlic, shallots, lemon, spices, and tossed with al dente spaghetti in a luscious buttery wine sauce. Finished with parmesan and fresh parsley, this dish is perfect for a quick weeknight dinner or an impressive meal for guests.
Ingredients
Pasta
- 8 ounces (225 g) dried spaghetti (or your favorite pasta)
Shrimp & Sauce Mix
- 1 pound (450 g) shrimp, peeled and deveined (tail on or off; 31-40 size)
- 4 garlic cloves, minced
- 1 large shallot, halved and thinly sliced
- 1 teaspoon crushed red pepper flakes (optional, for heat)
- 1/2 teaspoon smoked paprika
- 2 tablespoons (30 ml) extra virgin olive oil
- 2 tablespoons (28 g) unsalted butter, melted
- 1/2 cup (120 ml) dry white wine
- Zest and juice of 1 medium lemon
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 2 tablespoons fresh parsley leaves, chopped
Topping
- 1/2 cup (43 g) grated parmesan cheese
- Extra parmesan or parsley, for garnish (optional)
Instructions
- Prepare the Oven: Preheat your oven to 350°F (180°C) to ensure even baking of the shrimp and aromatics.
- Cook the Pasta: In a large pot, bring salted water to a boil. Add the pasta and cook according to the package instructions until al dente. Drain the pasta and set it aside.
- Assemble the Shrimp Mixture: In a 9×13-inch (23×33 cm) baking dish, add the minced garlic, sliced shallots, red pepper flakes, smoked paprika, olive oil, melted butter, white wine, lemon zest, lemon juice, salt, pepper, chopped parsley, and shrimp. Stir thoroughly to combine, ensuring the shrimp is well coated with the seasonings.
- Bake the Shrimp: Place the baking dish in the preheated oven and bake for about 12 minutes, or until the shrimp turn pink and are cooked through. Avoid overcooking to keep the shrimp tender.
- Combine with Pasta: Remove the baking dish from the oven. Add the drained spaghetti to the dish, stirring well to coat the pasta thoroughly with the shrimp and flavorful sauce.
- Add Parmesan & Serve: Sprinkle the grated parmesan cheese over the pasta and shrimp, and gently toss so the cheese melts into the dish. Serve immediately, garnished with extra parmesan or fresh parsley, if desired.
Notes
- You can substitute spaghetti with linguine or any other long pasta.
- For a non-alcoholic version, replace white wine with seafood or chicken stock.
- Adjust red pepper flakes to your desired level of spiciness or omit for a milder scampi.
- If using frozen shrimp, thaw completely and pat dry before baking.
- Serve with crusty bread to soak up the delicious sauce.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 470
- Sugar: 2g
- Sodium: 1050mg
- Fat: 17g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 49g
- Fiber: 2g
- Protein: 31g
- Cholesterol: 210mg
