You don’t have to boil the pasta or pre-cook the shrimp for this quick, easy, and delicious Dump-and-Bake Shrimp Scampi Linguine! It’s a simple and flavorful dinner that comes together with only 5 minutes of prep!
A One Pot Meal You Can Count On
You all seem to love my shortcut dump-and-bake dinners because they’re almost like *magic*! It’s kind of mind blowing to think that you can serve your family an incredibly delicious meal that tastes like you spent hours in the kitchen…when you hardly had to lift a finger.
Well, I’m happy to report that this version of shrimp scampi with linguine is one of those magical treats that comes together in about 5 minutes…and your family is going to love it!
I’m always trying to find new ways to feed my boys seafood since it’s a great alternative to chicken and beef, and it’s full of protein and other healthy nutrients. If there’s one safe way to make sure that the seafood appeals to the finicky young tastebuds around our table, I know that I can count on cheesy pasta.
Who would argue with that?
The Best Pasta To Use
Usually, you’ll find linguine served with shrimp scampi and it’s so delicious but you can also use any other long pasta shape such as spaghetti, tagliatelle, fettuccine etc.
Substitute For White Wine
For this recipe, I’ve substituted chicken broth for white wine which guarantees this dish will be full of flavor even without the wine. If you’re after that white wine sauce flavor, however, I’ve provided measurements and directions for both!
When I think of the classic Italian-American Shrimp Scampi, I imagine shrimp that is prepared in a garlic, butter, and white wine sauce and then served over linguine with plenty of Parmesan cheese.
In this case, I simplified the preparation in order to create my own dump-and-bake version of the meal that would maintain all of the wonderful flavor and texture without any of the effort!
Tips For Making Shrimp Scampi Linguine
- There are a few key tips that make the recipe work. First, as the linguine cooks in the dish, it absorbs most of the liquid and releases starches. The remaining “sauce” is naturally thickened by the starches, and the finished pasta absorbs all of the rich garlic, onion, and cheese flavor.
- It’s also important to wait until the final few minutes to add the shrimp. There’s nothing worse than rubbery, overcooked shrimp, so stirring them in at the end allows you to easily monitor the shellfish and ensure that it’s perfectly tender (but not overdone).
- Cooking Just for Two? You can cut all of the ingredients in half and prepare the meal in an 8-inch square baking dish. The cooking instructions and time will remain the same!
The final result is a flavorful, Italian-inspired Shrimp Scampi served with al dente linguine and prepared in a method that suits our busy lives! I hope that your family enjoys this dish as much as mine does!
More Shrimp Recipes You Might Like:
- Grilled Honey Lime Shrimp
- Avocado Shrimp Pasta Salad
- 20 Minute Meal: Baked Italian Shrimp
- Sheet Pan Supper: Crispy Shrimp Fajitas
- Shrimp Marinara
- Fried Shrimp Recipe
- Barbecue Shrimp Recipe
- Honey Garlic Shrimp
- Shrimp Pesto Pasta
- Southern Shrimp and Grits
- Shrimp Roll Recipe
- Shrimp Dip
Did you make this recipe?
If you enjoyed this recipe, please leave a comment with a 5-star review at the bottom of the post. Thank you!
Dump-and-Bake Shrimp Scampi with Linguine
Ingredients
- 12 ounces uncooked linguine pasta
- 4 cups low-sodium chicken broth or for that white wine flavor, use 1 cup of white wine + 3 cups of broth
- 1 cup frozen diced onion thawed
- 2 tablespoons minced garlic or more if you like it really garlicky!
- 4 ounces about 1 cup shredded mozzarella cheese
- ½ cup grated Parmesan cheese divided (plus additional for serving)
- 1 lb. large 31-40 count peeled and deveined shrimp (frozen is fine), thawed
- Chopped fresh parsley
- Butter optional
Instructions
- Preheat oven to 425F (220C). Spray a large baking dish (I used a deep 9 x 13-inch dish) with cooking spray.
- In the prepared dish, arrange uncooked linguine in an even layer (breaking the long noodles into smaller pieces as you put them in the dish). In a separate bowl, whisk together chicken broth, onion, garlic and ¼ cup of the Parmesan cheese. Pour chicken broth mixture over the uncooked pasta in the dish and toss gently to combine everything.
- Cover tightly with aluminum foil and bake for 40 minutes, stirring halfway through the baking time. Kitchen tongs work really well for tossing and stirring the pasta, if you have them.
- Uncover; stir again. At this point you should check the pasta to make sure that it is al dente (firm but just about finished cooking). If it’s still too hard, cover the dish and return to the oven until pasta is al dente. Then move on to the next step.
- Stir the raw shrimp into the pasta dish. Top with mozzarella cheese and remaining ¼ cup of Parmesan cheese.
- Bake, uncovered, for 5-10 more minutes (or until cheese is melted and shrimp is pink). Keep an eye on it to make sure that you don’t overcook the shrimp.
- Stir in a few pats of butter, if desired, and season with salt and pepper, to taste. Garnish with fresh parsley and additional grated Parmesan cheese.
Think I can substitute seafood broth for chicken broth? Have a pescatarian in the family. Could also use vegetable…thoughts?
Either would work great, so pick whichever flavor broth you prefer. 🙂
Can you prepare the day before
Hi, Cheryl! I think some readers have had decent success with prepping the dump-and-bake recipes in advance; however, it’s not my preference. The pasta will start to absorb some of the liquid and soften as it sits, so you might need to reduce the total cooking time once it goes in the oven. Also, you’ll still need to wait to add the shrimp at the end.
Can I use angel hair pasta?
Absolutely! We hope you enjoy.
This recipe SLAPS! I added a 1/4 more broth and kept everything else the same. 20 minutes I’m the oven to melt the cheese. I will make this again and again
Thank you so much!
Wonderful!
Thank you, Diane!
Easy, tasty and my husband loves this. Winner, winner! Thank you Blair!
Yay! Thanks, MaryAnn!
I found this recipe in the last weeks of my pregnancy. At any other time, I may not have tried it. I was skeptical of the technique turning out, but I was desperate for something quick and simple. It turned out perfectly! Even better than boiled pasta, as the noodles absorb the flavors of garlic and onion and wine. I’ve made it several times in the past 4-5 months and each time my family has enjoyed it so much. We’re currently on vacation with extended family- about 40 mouths to feed- and I’m turning to this recipe again! (I’ll be pairing it with a grilled peach salad with a quick raspberry-champagne vinaigrette.) Thanks for sharing your recipe. It’s become a family favorite!
Thank you, Liz. This made our day! We’re so glad you tried it out and are still enjoying the recipe.