Description
A simple and flavorful shrimp scampi bake cooked on a single pan, perfect for a family meal.
Ingredients
Scale
- 1.5 lbs large shrimp, peeled and deveined
- 8 oz linguine or spaghetti
- 4 tbsp unsalted butter
- 4 cloves garlic, minced
- 1/2 cup dry white wine or chicken broth
- 1/4 cup fresh lemon juice
- 1/4 cup chopped fresh parsley
- 1/4 tsp red pepper flakes (optional)
- Salt and freshly ground black pepper to taste
- 2 tbsp olive oil
Instructions
- Preheat your oven to 400°F (200°C).
- Cook pasta according to package directions until al dente. Drain, reserving about 1/2 cup of pasta water.
- While pasta cooks, melt butter and olive oil in a large oven-safe skillet or cast-iron pan over medium heat.
- Add minced garlic and red pepper flakes (if using) and cook until fragrant, about 1 minute.
- Pour in white wine (or broth) and lemon juice. Bring to a simmer and cook for 2 minutes.
- Stir in the chopped parsley. Season with salt and pepper.
- Add the shrimp to the skillet and toss to coat. Cook for 1-2 minutes until they just start to turn pink.
- Add the drained pasta to the skillet. Toss everything together. If the sauce is too thick, add a little reserved pasta water.
- Transfer the skillet to the preheated oven and bake for 5-7 minutes, or until the shrimp are fully cooked and pink.
- Garnish with extra parsley before serving.
Notes
- For a richer flavor, use chicken broth instead of white wine.
- Adjust red pepper flakes to your spice preference.
- Ensure shrimp are not overcooked to maintain tenderness.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Bake
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 serving (approx. 1/6 of recipe)
- Calories: 450
- Sugar: 3g
- Sodium: 400mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 180mg