This dump-and-bake shrimp scampi linguine is loaded with garlic, butter, and Parmesan, and you don’t even have to boil the pasta or pre-cook the shrimp! With just 5 minutes of prep, it’s one of the easiest ways to get a flavorful seafood dinner on the table.
If you love classic shrimp scampi, try our stovetop easy shrimp scampi for a quicker version, or this creamy dump-and-bake shrimp Alfredo for another hands-off option. You’ll find even more ideas in our collection of favorite dump-and-bake dinners.
Before You Get Started
A few tips to make sure your dump-and-bake shrimp scampi turns out perfectly every time:
- Cover the dish tightly with foil. The pasta cooks by absorbing the liquid and steam in the dish. If steam escapes, the linguine won’t cook evenly and you’ll end up with crunchy noodles.
- Wait to add the shrimp until the last 5 to 10 minutes. There’s nothing worse than rubbery, overcooked shrimp. Stirring them in at the end lets you monitor them closely so they come out perfectly pink and tender.
- Use thawed, raw shrimp. Frozen raw shrimp works great as long as you thaw it first. Pat the shrimp dry before adding to the dish so you don’t add extra moisture. Pre-cooked shrimp is not recommended here since it will overcook in the oven.
How to Make Shrimp Scampi Linguine
This recipe takes classic shrimp scampi flavors (garlic, butter, white wine, and Parmesan) and simplifies everything into one baking dish. The uncooked linguine bakes right in the broth, absorbing all of that rich flavor as it cooks. Here’s how to make it:
Step 1: Combine the Liquid and Pasta
Preheat the oven to 425°F and spray a 9 x 13-inch baking dish with nonstick cooking spray. Whisk together the chicken broth, white wine (or extra broth), garlic, Italian seasoning, and salt in the prepared dish.
Add the uncooked linguine and thawed diced onion, making sure everything is evenly distributed and submerged in the liquid.
⇢ Break the linguine in half if needed. Long noodles can be tricky to submerge fully. Breaking them makes it easier to keep everything under the liquid so it cooks evenly.
Step 2: Cover and Bake
Cover the dish tightly with aluminum foil and bake for 40 minutes, stirring about halfway through. Kitchen tongs work really well for tossing and stirring the pasta without pulling it out of the dish.
⇢ Check the pasta at 40 minutes. It should be al dente (firm but almost finished cooking). If it’s still too hard, cover and return to the oven for a few more minutes before moving on.
Step 3: Add the Shrimp and Cheese
Stir the raw shrimp into the dish, along with a few pats of butter for extra richness if you like. Top everything with mozzarella and Parmesan cheese.
Return to the oven uncovered for 5 to 10 minutes, or until the cheese is melted and the shrimp turn pink.
⇢ Don’t walk away during this step. Shrimp cook quickly, and even a few extra minutes can make them tough and rubbery. Pull the dish as soon as the shrimp are pink and curled.
Step 4: Garnish and Serve
Let the dish rest for just a minute or two, then garnish with fresh parsley, fresh lemon juice, and extra grated Parmesan. The sauce thickens naturally as the linguine releases its starches during baking, so you’ll end up with a rich, clingy coating on every noodle.
Cooking Just for Two? Cut all of the ingredients in half and bake in an 8-inch square baking dish. The cooking instructions and time stay the same.
Storage and Reheating
This shrimp scampi linguine is best enjoyed right out of the oven. Leftovers can be stored in an airtight container in the refrigerator for 1 to 2 days.
Reheat individual portions in the microwave, adding a small splash of broth if the pasta looks dry.
Freezing is not recommended for this recipe, as the pasta and shrimp don’t hold up well after thawing.
Easy, tasty and my husband loves this. Winner, winner!
– MaryAnn
Frequently Asked Questions
Can I make this without wine?
Absolutely. Just replace the 1 cup of white wine with an additional cup of chicken broth. The recipe was actually developed with the broth-only option as the default, so it’s delicious either way. The wine adds a subtle depth of flavor, but the garlic, butter, and cheese carry the dish beautifully without it.
Can I use a different pasta shape?
Yes! Linguine is the classic pairing for shrimp scampi, but spaghetti, fettuccine, angel hair, or tagliatelle all work. Just note that thinner pastas like angel hair may cook faster, so start checking a few minutes earlier. The key is making sure the pasta stays submerged in the liquid.
Is shrimp scampi the same as garlic butter shrimp?
They’re close! Traditional shrimp scampi is an Italian-American dish where shrimp are cooked in a sauce of garlic, butter, white wine, and lemon, then typically served over pasta. Garlic butter shrimp is a broader term that might skip the wine or pasta element. This baked version captures all the classic scampi flavors in a simpler format.
More Shrimp Recipes
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
Equipment
- 9 x 13-Inch Baking Dish
Ingredients
- 3 cups low-sodium chicken broth
- 1 cup white wine (or sub with extra chicken broth)
- 1 tablespoon minced fresh garlic (about 3 large cloves) (or increase to 2 tablespoons for even stronger flavor)
- 2 teaspoons Italian seasoning
- 1 ¼ teaspoons kosher salt
- 12 ounces uncooked linguine pasta
- 1 cup frozen diced onion, thawed
- 1 lb. large (31-40 count) peeled and deveined shrimp (frozen raw is fine), thawed
- Butter (optional, a few pats for extra flavor)
- 4 ounces (about 1 cup) shredded mozzarella cheese
- ¼ cup grated Parmesan cheese, plus extra for serving
- Optional garnish: chopped fresh parsley; squeeze of fresh lemon juice
Instructions
- Preheat the oven to 425°F. Spray a 9 x 13-inch baking dish with nonstick cooking spray.
- In the prepared dish, whisk together the broth, wine, garlic, Italian seasoning, and salt.
- Add the uncooked pasta and the thawed onion to the dish, making sure that everything is evenly distributed and submerged in the liquid.
- Cover tightly with aluminum foil and bake for 40 minutes, stirring about halfway through. Tip: kitchen tongs work really well for tossing and stirring the pasta.
- 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 dish, along with a few pats of butter for extra flavor if you like. Top with mozzarella and Parmesan.
- Bake, uncovered, for 5-10 more minutes, or until the cheese melts and the shrimp turn pink. Do not over-bake.
- Garnish with fresh parsley, lemon, and additional grated Parmesan cheese. Serve immediately.
Notes
- Wine substitute: Replace the 1 cup of white wine with 1 cup of additional chicken broth for a family-friendly, alcohol-free version.
- Broth substitute: Seafood broth or vegetable broth both work in place of chicken broth.
- Frozen diced onion is recommended here because it’s not only convenient, but it’s soft when thawed, so you don’t have to worry about firm pieces of fresh onion in the finished dish.
- Cover tightly. The pasta cooks by absorbing the liquid and steam. A loose foil seal will let steam escape and leave noodles undercooked.
- Shrimp timing is critical. Add raw, thawed shrimp only during the final 5 to 10 minutes. Overcooked shrimp become rubbery.
- Pat shrimp dry before adding to the dish to avoid extra moisture.
- Pasta swap: Spaghetti, fettuccine, angel hair, or tagliatelle can be substituted. Thinner pastas may cook faster, so check earlier.
- Cooking for two: Halve all ingredients and bake in an 8-inch square dish. Cooking time stays the same.
- Add extra garlic (up to 2 tablespoons) if you love a bold garlic flavor.
- Storage: Refrigerate leftovers in an airtight container for 1 to 2 days. Reheat in the microwave with a splash of broth. Freezing is not recommended.
Nutrition
Originally published in October, 2017, this post was updated in March, 2026.
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.
Is frozen raw shrimp OK? Obviously I would thaw it out first. Just wanted to double check what kind of shrimp raw or already cooked
Hi, Ashley! Yes, frozen raw shrimp that you thaw first is perfect!
This sounds yummy – can I use fresh pasta? If so what would be the cooking time please? Thanks.
Hi Tricia!
We don’t recommend it. Fresh pasta cooks much faster and is likely to become mushy.
Blair, I am trying this tonight for Lenten Friday dinner.If I increase the shrimp to 2 lbs, and the linguine to 1 lb, should I slightly increase the liquid, chicken broth ? If so, what do you recommend?
I use your recipes often!
Thanks, Jenny
Hi Jenny!
If you click the 2x button in the recipe card, it will automatically double all the ingredients accordingly. We hope you enjoy the recipe!