Dump-and-Bake Shrimp Scampi with Linguine

Square overhead shot of a bowl of shrimp scampi linguine.

5 from 16 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 American, Italian

Keyword Shrimp Scampi Linguine, shrimp scampi pasta, shrimp scampi sauce for pasta, shrimp scampi with linguine

Prep Time 5

Cook Time 50

Total Time 55

Servings servings

Calories 601kcal

Author Blair Lonergan

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.

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