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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!

Shrimp scampi linguine in an oval white dish with serving spoons

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.

A side shot of shrimp scampi linguine in a white dish

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!

Shrimp scampi linguine in an oval dish with serving spoons

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!

A close up of shrimp scampi linguine garnished with parsley

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!

Shrimp scampi with linguine in a white baking dish

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:

Shrimp scampi linguine in an oval dish

Dump-and-Bake Shrimp Scampi with Linguine

4.88 from 8 votes
Prep: 5 minutes
Cook: 50 minutes
Total: 55 minutes
Servings 6 servings
Calories 380 kcal
With no need to even boil the pasta this dump and bake shrimp scampi linguine is low prep, super easy and tastes like you spent hours in the kitchen!


  • 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


  • 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.


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!


Serving: 1/6 of the recipeCalories: 380kcalCarbohydrates: 46gProtein: 31.4gFat: 8gSaturated Fat: 4gCholesterol: 132.4mgSodium: 656mgFiber: 2.5gSugar: 2.4g
Keyword: shrimp pasta, Shrimp Scampi, Shrimp Scampi Linguine
Course: Dinner
Cuisine: Italian
Author: The Seasoned Mom

Hey, I’m Blair!

Welcome to my farmhouse kitchen in the foothills of Virginia’s Blue Ridge Mountains. Inspired by local traditions and seasonal fare, you’ll find plenty of easy, comforting recipes that bring your family together around the table. It’s down-home, country-style cooking!

Read More

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  1. Gayle @ Pumpkin 'N Spice says:

    I complete agree…dump and bake meals are practically magic! This one is calling my name. I absolutely love shrimp scampi, so this is going on my must-make list. Looks like such a good comfort meal!

    1. Blair says:

      Thank you, Gayle! Have a wonderful weekend!

      1. Stephanie says:

        If I need to double this recipe, would you double the broth also? Thanks for any help.

        1. Blair says:

          Hi, Stephanie! Yes, you’ll want to double ALL of the ingredients so that the ratios stay the same. 🙂 Enjoy!

          1. Chelsea Munroe says:

            I know this sounds weird but can I steal the pimentos from the bottom of a olive jar?? I had a huge jar of olives and there are tons of the pimentos down there and I don’t have a regular jar of them so could I use this? If not whats something else I could use in place of the pimentos. Thanks!

          2. Blair says:

            Sure! That would probably work fine — they’ll just have a briny flavor that you wouldn’t otherwise have in a regular jar of diced pimentos. Otherwise, you can use roasted red peppers or fresh sweet bell pepper of any color — just dice it really fine so that it’s soft by the end. Enjoy!

    2. charlotte gobble says:

      5 stars

      1. Blair says:

        Thanks, Charlotte!

  2. Diane Champoux says:

    I absolutely love your recipes. This one has me salivating. I also enjoy your site with pictures with you children. Brings back memories of my two boys. Thanks and keep up the great work.

    Diane – Ottawa, Ontario, Canada

    1. Blair says:

      Thank you so much for your kind words, Diane! I am so grateful for you and your support. I hope that you get to try this pasta soon! 🙂

  3. Sharon says:

    YUMMY… I think this will be perfect for our upcoming pot luck at work.

    1. Blair says:

      Yes! It’s a total crowd-pleaser (even with little boys)! 🙂

  4. Tom Shannon says:

    This was so delicious! Not a bite was left. Thank you for your wonderful recipes! God Bless!

    1. Blair says:

      Wonderful! Thank you so much for letting me know, Tom! I’m glad that you enjoyed it! We ate it for dinner on Thursday evening again and my whole family loved it too! 🙂

  5. steph says:

    Could I use gluten free noodles instead? (Aldi’s Quinoa & Brown Rice)

    1. Blair says:

      Hi, Steph! I honestly have no idea. I have never used those noodles, so I’m not sure how they cook (or how much time they require). I have had another reader use gluten-free pasta in a similar dish with good luck, but again — I haven’t ever tried that myself. Let me know if you give it a shot so that other interested readers will know if it works, too! 🙂

    2. Suzanne Godau says:

      I just made this recipe for a crowd and it was perfect! I also had a couple of gluten free guests so decided to make a small batch with Gluten free pasta. You cannot make this with Gluten free pasta as the gluten is what makes this recipe so creamy and smooth. The pasta just mushed together as one big lump of mush. I had to throw the gluten free version out. The non-gluten free version was a great hit. Everyone loved it and it was so easy to prepare, even for a crowd!

      1. Blair says:

        Thanks so much for that helpful comment, Suzanne! I’ve never tried it with the gluten-free pasta, so hopefully you’ve saved others from some experimenting. 🙂 Glad that the original version was a hit!

  6. Patricia Cagle says:

    Hi Blair,
    Just need to clarify your measurements for the mozzarella cheese. You wrote 4 oz (about one cup) 4 oz is equal to a 1/2 cup. I am going to prepare this recipe this evening. Hope you get to clarify this measurement before then. Looking forward to hearing which it is.

    1. Blair says:

      Hi, Patricia! I’ve made the dish both ways — with 1/2 cup and with 1 cup — and it works both ways. It’s really just a matter of personal preference. You don’t even need to measure — just sprinkle as much cheese over top as you like. I generally err towards the 1/2 cup instead of the full 1 cup, just to keep it a little lighter. But again — if you like a thicker, cheesier topping, you can certainly go with the full 1 cup.

      1. Lisa says:

        Hi. Can you use 1C heavy cream for a creamier texture and only 3C broth?

        1. The Seasoned Mom says:

          Hi Lisa,
          We have not tested this recipe with cream and can’t guarantee results, but it should work!

    2. Fonda says:

      Hi Patricia
      Just wanted to let you know that an 8 oz package of shredder cheese is 2 cups. It’s printed on Some bags , but also on the back of the bag it will tell you how many servings. So 4 oz is 1 cup

  7. Anne Byrne says:

    Thank you Blair for this easy to put together Shrimp Scampi Dish! Everyone loved it and I think that it is definitely Company Worthy… not too much fuss and one that I will definitely be making many more times!

    1. Blair says:

      That’s wonderful, Anne! I’m so glad that you enjoyed the recipe!

  8. Sheila says:

    Hi Blair! I am such a huge fan of your delicious and easy to prepare meals. This dump and bake shrimp scampi with linguine look really interesting and I can’t wait to try it. In fact, I plan to make this tonight. Wish me luck. 🙂

    1. Blair says:

      Hi, Sheila! Thank you so much for your note! I hope that you enjoy the shrimp tonight!

  9. Emily says:

    5 stars
    I want this for dinner tonight it sounds to die for and I love how easy it is to put together!

    1. Blair says:

      Thanks, Emily!!!

    2. Maggy says:

      Halved the recipe and followed to the letter and it turned out like crap. Tasteless, too much liquid left over and made it soupy. Waste of time and shrimp. Ordered out. Disappointed.

  10. Robin Conklin says:

    Hi Blair,
    Can this recipe be made using fresh pasta?

    1. Blair says:

      Hi, Robin! Yes, it could, but you would have to decrease the baking time because fresh pasta cooks much faster than dry pasta. You would also want to decrease the amount of liquid/sauce in the dish, because the fresh pasta will not absorb as much liquid as the dry pasta. I haven’t tested this version myself, so I can’t say exactly what the cooking time or quantities would need to be.

  11. Victoria McCord says:

    5 stars
    In our small town, taking food to people who have just suffered the loss of a family member is one of the most traditional expressions of condolences we do here.

    This Dump-and-Bake Shrimp Scampi has become my standard contribution. It feeds six generously and always receives rave reviews. I now keep the ingredients on hand all the time. With the wide availability of good frozen peeled and deveined wild-caught shrimp, it’s easy to do. I also keep a bag of shredded mozzarella in the freezer alongside the shrimp. Everything else is what anybody would have in their fridge or pantry anyway.

    1. Blair says:

      That warms my heart. Thank you, Victoria!!

  12. Stella says:

    This turned out great! I used angel hair pasta because that’s what I had…was delicious. Thank you for all your great recipes and you additional notes such as add-ins and substations.

  13. Stella says:

    This turned out great! I used angel hair pasta because that’s what I had…was delicious. Thank you for all your great recipes and your additional notes such as add-ins and substitutions.

    1. Blair says:

      Awesome! Thank you, Stella!

  14. Rebecca Berns says:

    I just found this recipe and am curious if I can use precooked shrimp or not. Thanks!

    1. Blair says:

      Hey, Rebecca! Yes, you can definitely use pre-cooked shrimp. You’ll just want to stir them in at the very end. They won’t need any time to bake in the oven, so you just want to give them about 5 minutes to warm through. Hope that helps, and enjoy!

  15. Heather says:

    5 stars
    I made this tonight and it was fantastic! Thanks for the recipe.

    1. Blair says:

      Yay! I’m so glad that you liked it, Heather! Thank you!

  16. Anne says:

    I am searching for a recipe for shrimp scampi to cook Christmas Eve, one that I could prepare ahead of time to cut back in over-time. I loved the looks of your recipe, but wondered if I could pre-cook the pasta (even if just partially), then reheat and add the shrimp. Ultimately, I don’t want to take longer than I need for my rib-roast to rest; 20 -30 minutes. Your thoughts?

    1. Blair says:

      Hi, Anne! Yes, you can definitely do that, but you’ll want to decrease the liquid in your dish so that it’s not too watery. If you pre-cook the pasta, it won’t absorb as much liquid once it’s in the baking dish. The pasta also releases starches into the dish as it cooks, which helps to thicken the sauce slightly. If you decide to pre-cook the pasta, I would suggest maybe cutting the liquid in half and see how that works. 🙂

  17. Fonda Campbell says:

    Wondering if fresh onions can be used instead of frozen. Thanks

    1. Blair says:

      Absolutely! 🙂

  18. barbara says:

    has anyone used the instant pot for this recipe

    1. Blair says:

      Hi, Barbara! I’ve never tried it in the Instant Pot.

  19. Stephanie H says:

    5 stars
    Wow this was easy and really good! Thanks for providing the info to make a half recipe. It’s just my husband and me and this made just the right amount!

    1. Blair says:

      I’m so glad to hear that you enjoyed it, Stephanie! Thanks for taking the time to come back here and leave a note. 🙂

  20. Laura says:

    Hi, Blair!

    Two questions: 1) The time you give to cook the raw shrimp is pretty wide- 5-10 minutes; that’s an awfully big window. Can I ask why, if I use the size shrimp you recommend at the oven temperature you recommended, you don’t have a more narrowed and specific time to cook the shrimp? After all, if the shrimp is covered in cheese, how can I look in the oven to check the shrimp and see whether it’s cooked or not?

    And 2) If I use frozen, cooked shrimp (that I thawed), I don’t need to cook the shrimp, but merely warm it up. I’m that case, about how long should I have the shrimp in the mix in the oven for?

    Thank you, for the information and for all these wonderful recipes! My family has lived every one I’ve made.

    1. Blair Lonergan says:

      Hi, Laura! Every oven cooks at a slightly different temperature, and different types of pans conduct heat slightly differently (for instance metal pans will cook faster, ceramic dishes will cook moderately, and glass will take a bit longer). As a result, I try to give windows rather than exact minute specifications. I’d hate to tell you an exact number but have your shrimp overdone or underdone. They won’t be totally covered in cheese — you can still take a peek and make sure that they look good. 🙂

      If you’re starting with cooked shrimp and only need them to warm through, I would let them come to room temperature on the counter for about 30 minutes so that they’re not really cold when they go into the casserole. Then just give them about 2-3 minutes to warm through in the dish. If you put them in when they’re at room temp, they’ll warm through very quickly in the hot mixture.

      Hope you enjoy!

      1. Carolyn says:

        Hi can I use shitake noodles Carolyn

        1. Blair Lonergan says:

          Hi, Carolyn! I’m not familiar with shitake noodles, so I’m not sure. It might take some testing to get the timing correct. I also don’t know if they will absorb the liquid in the pan the same way that regular pasta does.

  21. Carrie says:

    Think I can substitute seafood broth for chicken broth? Have a pescatarian in the family. Could also use vegetable…thoughts?

    1. Blair Lonergan says:

      Either would work great, so pick whichever flavor broth you prefer. 🙂

  22. Ms Manhattan says:

    4 stars
    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

    1. The Seasoned Mom says:

      Thank you so much!

  23. Diane says:

    5 stars

    1. The Seasoned Mom says:

      Thank you, Diane!