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
- Shrimp Cocktail
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 is fine), thawed
- Butter (optional)
- 4 ounces (about 1 cup) shredded mozzarella cheese
- ¼ cup grated Parmesan cheese, plus extra for serving
- Optional garnish: chopped fresh parsley
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 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.
- Garnish with fresh parsley and additional grated Parmesan cheese.
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.