Description

Creamy Shrimp Scampi Pasta Bake with garlicky lemon-butter sauce, tender pasta, and juicy shrimp baked under a golden Parmesan crust.

Ingredients

12 ounces linguine (or fettuccine or medium shells)

1 pound large shrimp (16–20 count), peeled and deveined

2 tablespoons olive oil

4 cloves fresh garlic, minced

1/2 cup dry white wine (Pinot Grigio or Sauvignon Blanc)

2 tablespoons fresh lemon juice

4 tablespoons unsalted butter

1/4 teaspoon red pepper flakes

1/2 cup reserved pasta water

1/2 cup grated Parmesan cheese

2 tablespoons fresh parsley, chopped

Salt and black pepper, to taste

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Instructions

1. Preheat oven to 375°F (190°C). Cook pasta according to package directions until al dente. Reserve 1 cup pasta water, then drain.

2. Season shrimp with salt and pepper. Heat olive oil in a large oven-safe skillet over medium-high. Sear shrimp 1–2 minutes per side until pink. Remove to a plate.

3. Reduce heat to medium. Add minced garlic to skillet and sauté 30 seconds until fragrant.

4. Deglaze with white wine, scraping up browned bits. Simmer 2 minutes to reduce slightly.

5. Stir in lemon juice, butter, and red pepper flakes. Add pasta and toss, adding pasta water as needed for a silky sauce.

6. Return shrimp to skillet, nestling into pasta. Sprinkle with Parmesan and parsley.

7. Bake uncovered 15–18 minutes, until top is golden and sauce is bubbling.

8. Serve immediately with extra lemon wedges if desired.

Notes

Use fresh garlic and lemon juice for best flavor—avoid bottled or pre-minced shortcuts.

If avoiding alcohol, replace wine with chicken broth plus 1 teaspoon white wine vinegar.

Choose pasta shapes that hold sauce well—linguine, fettuccine, or medium shells work beautifully.

For a spicier kick, increase the red pepper flakes.

Prep Time: 20 minutes
Cook Time: 25 minutes
Category: Main Course
Method: Baking
Cuisine: Italian-American