Dump-and-Bake Shrimp Scampi with Linguine

4.94 from 15 votes

Dump-and-Bake Shrimp Scampi with Linguine

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!

Course Dinner

Cuisine Italian

Keyword shrimp pasta, Shrimp Scampi, Shrimp Scampi Linguine

Prep Time 5

Cook Time 50

Total Time 55

Servings servings

Calories 601kcal

Author The Seasoned Mom

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.

Notes

I like using frozen diced onion in this recipe, because it's not only a convenient short cut, but it's also soft when thawed, so you don't have to worry about firm pieces of fresh onion in your finished dish.

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!

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