Baked Shrimp Scampi
Baked Shrimp Scampi is the easiest shrimp pasta dish you'll ever make! It takes no time at all to make this savory, delicious meal.
Equipment
- Baking dish
Ingredients
- 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
Instructions
- 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 9x13-inch (23x33 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.
Notes
- 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.
Nutrition
Calories: 412kcal | Carbohydrates: 47g | Protein: 12g | Fat: 17g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 0.2g | Cholesterol: 26mg | Sodium: 817mg | Potassium: 235mg | Fiber: 2g | Sugar: 2g | Vitamin A: 725IU | Vitamin C: 4mg | Calcium: 141mg | Iron: 1mg
Find it online: https://littlesunnykitchen.com/baked-shrimp-scampi/