This is the easiest shrimp scampi you’ll ever make!
Baked Shrimp Scampi is made in the oven, with lots of garlic, butter, white wine, and the perfect seasonings. Toss the delicious buttery scampi sauce with cooked pasta, and dinner is ready to serve.
Oven Baked Shrimp Scampi is packed with flavor and ready in no time!
It takes less than 20 minutes to throw together this savory, garlicky shrimp pasta dish, so it’s perfect for busy weeknights but fancy enough for special occasions too.
This easy recipe is based on my much-loved baked shrimp recipe, but it creates a ton of savory sauce with the addition of dry white wine. This way, you can add the pasta right directly to the shrimp when it comes out of the oven!
Shrimp is such a quick-cooking and versatile protein! I love how it easily takes on whatever flavors you add to it. You’ll find tons of shrimp recipes here because I make them all the time.
My Shrimp Boil recipe is a total crowd favorite, and wonderful for an outdoor party.
Why You’ll Love This Recipe
- A Fast and Easy Recipe – While the shrimp is cooking in the oven with garlic and butter, the pasta is boiling on the stove. In around 15 minutes you’ll have a perfectly cooked pasta dish that’s bursting with flavor.
- Amazing Flavor – You really can’t go wrong with this combination of garlic, shallots, lemon, and crushed red pepper flakes! These elements all work together to give the scampi a zesty flavor with a bit of a kick.
- A Satisfying Meal – You can serve this dish on its own, or pair it with your favorite sides. A simple tossed salad and some crusty bread make this meal perfect.
Here’s what you need to make this (change text)
- Pasta: I like to use spaghetti for shrimp scampi, but this recipe will work with any type of pasta you enjoy. Since the pasta is cooked separately and added to the shrimp at the end, you can substitute gluten-free pasta or low-carb pasta substitutes too.
- Shrimp: Buy raw shrimp for this recipe. Before you start cooking, be sure that the shrimp is peeled and deveined. Leave the tails on if you like, or remove them to make the dish easier to eat.
- Garlic: This is a key ingredient in shrimp scampi. Four whole garlic cloves, finely minced, will add amazing savory flavor to the shrimp.
- Shallot: I like shallot rather than onion when making this recipe for its lighter flavor.
- White Wine: You might think that you need to cook with expensive wine, but that’s actually not the case! Any wine that you would drink can also be used in recipes. For seafood, I recommend a crisp dry white wine such as Pinot Grigio or Sauvignon Blanc. Oaked wines like Chardonnay aren’t ideal for shrimp.
Complete list of ingredients and amounts can be found in the recipe card below.
How To Make Baked Shrimp Scampi
Start by preheating the oven to 350°F (180°C), and boiling a pot of water. Salt the water once it’s boiling, then cook the pasta according to the package directions.
While the pasta is cooking, bake the shrimp:
- In a baking dish, combine the garlic, shallots, red pepper flakes (optional), smoked paprika, olive oil, melted butter, white wine, lemon zest, and lemon juice.
- Add the shrimp, and season with salt, pepper, and parsley. Stir to combine and spread the shrimp evenly in the pan.
- Bake for approximately 12 minutes, or until the shrimp turn pink and are cooked through, but be careful not to overcook them.
- Add the cooked pasta, and stir to coat the pasta with the shrimp scampi sauce. Sprinkle in the grated parmesan cheese, then mix gently so that it melts. Serve immediately, garnished with extra cheese and parsley if desired.
Want a creamy shrimp pasta?
Add a splash of heavy cream to the dish right after you remove it from the oven. Stir well to incorporate the cream into the sauce to create a rich, velvety finish.
- Shrimp Size: Cooking times will vary based on the size of the shrimp that you’re using. 12 minutes is the right amount of time to bake 31-40 size shrimp. Smaller shrimp will cook a bit faster, so be sure to check on them a few minutes early.
- Pasta Cooking: Always salt your pasta water for flavor. It’s recommended to use about 2 teaspoons of kosher salt for every 2 quarts (8 cups) of water for 8 ounces of pasta. For more tips, see my post on how to perfectly cook pasta.
- Lemon Zest: When zesting the lemon, ensure you only get the outer yellow part and not the white pith beneath, as it can be bitter. Another tip is to zest the lemon before you juice it, as it’s difficult to remove the zest once you’ve cut the lemon open.
- Red Pepper Flakes are Optional, but they add a really nice bit of heat to the dish. If you’re not a fan, simply leave them out.
You should really eat this shrimp pasta meal immediately after cooking it, but if you have leftovers, keep them in a sealed container in the fridge for up to 3 days.
What To Serve With Baked Shrimp Scampi
This super simple scampi pairs perfectly with a variety of different side dishes. I find that simple sides are best since the scampi has so much flavor.
Yes! You can use frozen shrimp for this recipe. Just be sure to thaw them completely before cooking so that they cook evenly. The easiest way to thaw frozen shrimp is to set them in a bowl under cold running water.
While spaghetti is very commonly served with shrimp scampi, any type of pasta, long or short, will work just as well here. Use whatever shape is your favorite, or whatever you have hanging out in the pantry.
Large shrimp take about 12 minutes to bake at 350°F. Smaller shrimp will take a bit less time, while larger shrimp will need more time in the oven.
Baked Shrimp Scampi is a delightful and easy pasta dish that you can whip up in less than a half hour! It’s perfect for dinner tonight, or any night in the future. Be sure to Pin this recipe so that you can come back to it.
- 8 ounces (225 g) dried pasta spaghetti, or your favorite
- 4 garlic cloves minced
- 1 large shallot halved and thinly sliced
- 1 teaspoon crushed red pepper flakes optional for added heat
- ½ teaspoon smoked paprika
- 2 tablespoons (30 ml) extra virgin olive oil
- 2 tablespoons (28 g) unsalted butter melted
- ½ cup (120 ml) dry white wine
- Zest and juice of 1 medium lemon
- 1 teaspoon salt
- ½ teaspoon freshly ground black pepper
- 2 tablespoons fresh parsley leaves chopped
- 1 pound (450 g) shrimp, tail on or off, peeled and deveined (weight after peeling) I used 31-40 size
- ½ cup grated parmesan cheese
- Preheat your oven to 350°F (180°C).
- Cook the pasta in a large pot of boiling salted water according to package instructions until al dente. Drain and set aside.
- In a baking dish (I used 9×13-inch (23×33 cm) but it can be larger), combine the garlic, shallots, red pepper flakes if using, smoked paprika, olive oil, melted butter, white wine, lemon zest, lemon juice, salt, pepper, parsley, and shrimp. Stir to spread evenly.
- Transfer the dish to the preheated oven and bake for approximately 12 minutes, or until the shrimp turn pink and are cooked through. Be careful not to overcook the shrimp.
- Once the shrimp are ready, remove the baking dish from the oven and stir in the drained spaghetti, making sure it’s well coated with the sauce.
- Sprinkle over the grated parmesan cheese, then gently mix so it melts.
- Serve immediately, garnishing with extra parmesan or parsley if desired.
- Shrimp Size: Cooking times can vary based on the size of the shrimp. The mentioned cooking time is ideal for 31-40 size shrimp. If using smaller shrimp, they may cook faster, so make sure to check them a few minutes earlier to prevent overcooking.
- Creamy Pasta: If you prefer a creamier texture to pasta, you can add a splash of cream (about ¼ cup) to the dish right after you remove it from the oven and before mixing in the spaghetti. Stir it well to integrate the cream with the existing sauce. This will give the pasta a rich, velvety finish.
- Pasta Cooking: Always salt your pasta water for flavor. It’s recommended to use about 2 teaspoons of kosher salt for every 2 quarts (8 cups) of water for 8 ounces of pasta.
- Lemon Zest: When zesting the lemon, ensure you only get the outer yellow part and not the white pith beneath, as it can be bitter. Use a microplane zester
- Serving Suggestions: This dish pairs wonderfully with a simple green salad dressed with vinaigrette or steamed vegetables on the side. A glass of dry white wine complements the flavors perfectly.
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
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