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Shrimp Scampi Bake

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Recipe Name: Classic Shrimp Scampi Bake
Total Time: 35 minutes
Active Prep Time: 15 minutes
Bake Time: 15-18 minutes
Difficulty Level: Easy
Yield: 4 generous servings

A Note on This Recipe

This Shrimp Scampi Bake takes the classic, fussy stovetop dish and transforms it into a simple, hands-off oven masterpiece. By baking everything together on a single sheet pan, the flavors meld beautifully—the garlic and lemon infuse the shrimp, the pasta soaks up the rich, buttery sauce, and the breadcrumbs add the perfect crispy finish. It’s an elegant, crowd-pleasing meal that comes together with minimal effort and maximum reward.

Ingredients

For the Scampi Bake:

  • 1 pound (450g) large shrimp, peeled and deveined (tails on or off)

  • 8 ounces (225g) linguine or spaghetti, broken in half

  • 4 tablespoons (½ stick) unsalted butter, melted

  • ¼ cup (60ml) extra virgin olive oil

  • 6-8 large garlic cloves, minced (about 2 tablespoons)

  • 1 teaspoon red pepper flakes (adjust to taste)

  • 1 lemon (zest and juice)

  • ½ cup (120ml) dry white wine (like Sauvignon Blanc or Pinot Grigio)

  • ½ cup (120ml) low-sodium chicken or vegetable broth

  • ½ teaspoon kosher salt

  • ¼ teaspoon freshly ground black pepper

  • ¼ cup (15g) fresh parsley, finely chopped

For the Topping:

  • ⅔ cup (40g) Panko breadcrumbs

  • 2 tablespoons unsalted butter, melted

  • 2 tablespoons freshly grated Parmesan cheese

  • 2 tablespoons fresh parsley, chopped

For Serving:

  • Lemon wedges

  • Extra Parmesan cheese

  • Crusty bread for soaking up the sauce

Equipment Needed

  • Large sheet pan or 9×13 inch baking dish

  • Large pot for boiling pasta

  • Small mixing bowls

  • Zester/Microplane

  • Aluminum foil

Step-by-Step Instructions

Step 1: Prep & Preheat (5 minutes)

Preheat your oven to 425°F (220°C). Bring a large pot of salted water to a boil for the pasta. As it heats, prepare your ingredients: pat the shrimp dry with paper towels, mince the garlic, zest and juice the lemon, chop the parsley, and melt the butter for both the sauce and topping.

Step 2: Par-cook the Pasta (7 minutes)

Add the broken linguine to the boiling water. Cook for only 5-6 minutes—it should be very al dente, as it will finish cooking in the oven. Drain and set aside.

Step 3: Build the Flavor Base (5 minutes)

In a large bowl, whisk together the 4 tablespoons of melted butter, olive oil, minced garlic, red pepper flakes, lemon zest, lemon juice, white wine, broth, salt, and pepper. This is your vibrant scampi sauce.

Step 4: Assemble the Bake (3 minutes)

On your sheet pan or in the baking dish, combine the par-cooked linguine and the raw shrimp. Pour the scampi sauce over the top and toss everything gently with tongs to ensure even coating. Spread the mixture into a relatively even layer.

Step 5: Add the Crispy Topping (2 minutes)

In a small bowl, mix the Panko, 2 tablespoons melted butter, grated Parmesan, and parsley until the breadcrumbs are moistened. Sprinkle this mixture evenly over the shrimp and pasta.

Step 6: Bake to Perfection (15-18 minutes)

Place the pan, uncovered, in the preheated oven. Bake for 15-18 minutes, or until the shrimp are pink and opaque, the pasta is tender, and the breadcrumb topping is golden brown and crisp. If you want extra browning on the topping, you can broil for the final 1-2 minutes (watch closely!).

Step 7: Rest & Serve (5 minutes)

Remove the bake from the oven. Sprinkle with the remaining ¼ cup of fresh parsley. Let it rest for 5 minutes—this allows the sauce to thicken slightly. Serve directly from the pan with lemon wedges, extra Parmesan, and crusty bread on the side.

Chef’s Notes & Tips for Success

  • Shrimp Size: Use 16/20 or 21/25 count shrimp for the best results. Thaw frozen shrimp overnight in the fridge.

  • Wine Substitute: If you prefer not to cook with wine, replace it with an additional ½ cup of broth and a tablespoon of fresh lemon juice.

  • Pasta Preference: While linguine is classic, this bake works wonderfully with fettuccine, spaghetti, or even a short pasta like campanelle.

  • Make it Lighter: Substitute half the butter with additional olive oil.

  • Make Ahead: You can assemble the dish (without the breadcrumb topping) up to 4 hours in advance. Cover and refrigerate. Add the topping just before baking, and you may need to add 2-3 minutes to the bake time.

Nutritional Information (Per Serving)

  • Calories: ~625 kcal

  • Total Fat: 32g

  • Saturated Fat: 13g

  • Cholesterol: 195mg

  • Sodium: 780mg

  • Total Carbohydrates: 55g

  • Dietary Fiber: 3g

  • Sugars: 3g

  • Protein: 31g

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