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
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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.
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!
Thank you, Gayle! Have a wonderful weekend!
If I need to double this recipe, would you double the broth also? Thanks for any help.
Hi, Stephanie! Yes, you’ll want to double ALL of the ingredients so that the ratios stay the same. 🙂 Enjoy!
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!
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!
Please help. I’m confused. When using the minced garlic, is this fresh garlic cloves or jarred minced garlic?
Hi, Darla! You will need fresh garlic. You can either use fresh garlic cloves that you mince yourself or you can buy the little jar of fresh pre-minced garlic from the produce section. This is not the dried minced garlic. Hope you enjoy!
Blair, I used 2 tablespoons of the jarred minced garlic and the dish came out really good. I was afraid it was going to be too garlicky but it wasn’t.
Thank you for the feedback, Darla! We’re so glad you enjoyed it.
Amazing
Thanks, Charlotte!
January 30th,2025
I made this to night for dinner. This has amazing flavor. I love a lot more garlic , plus some shallots salt and pepper with the noodles. This has great flavor .
Thank you for the feedback, Julie!
Julie, did you use fresh garlic cloves, minced or the jar of minced garlic?
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
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! 🙂
YUMMY… I think this will be perfect for our upcoming pot luck at work.
Thanks!
Yes! It’s a total crowd-pleaser (even with little boys)! 🙂
This was so delicious! Not a bite was left. Thank you for your wonderful recipes! God Bless!
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! 🙂
Could I use gluten free noodles instead? (Aldi’s Quinoa & Brown Rice)
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! 🙂
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!
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!
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.
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.
Hi. Can you use 1C heavy cream for a creamier texture and only 3C broth?
Hi Lisa,
We have not tested this recipe with cream and can’t guarantee results, but it should work!
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
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!
That’s wonderful, Anne! I’m so glad that you enjoyed the recipe!
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. 🙂
Hi, Sheila! Thank you so much for your note! I hope that you enjoy the shrimp tonight!
I want this for dinner tonight it sounds to die for and I love how easy it is to put together!
Thanks, Emily!!!
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.
Hi Blair,
Can this recipe be made using fresh pasta?
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.
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.
That warms my heart. Thank you, Victoria!!
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.
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.
Awesome! Thank you, Stella!
I just found this recipe and am curious if I can use precooked shrimp or not. Thanks!
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!
I made this tonight and it was fantastic! Thanks for the recipe.
Yay! I’m so glad that you liked it, Heather! Thank you!
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?
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. 🙂
HI
Wondering if fresh onions can be used instead of frozen. Thanks
Absolutely! 🙂
has anyone used the instant pot for this recipe
Hi, Barbara! I’ve never tried it in the Instant Pot.
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!
I’m so glad to hear that you enjoyed it, Stephanie! Thanks for taking the time to come back here and leave a note. 🙂
Delicious! It’s so easy but tastes like you spent hours in the kitchen. Thank you so very much.
You’re very welcome, Pam! We’re so glad you enjoyed it.
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.
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!
Hi can I use shitake noodles Carolyn
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.