Easy Baked Garlic Butter Shrimp Scampi with Linguine
This effortless baked shrimp scampi delivers restaurant-quality flavor with minimal cleanup. Tender shrimp and al dente linguine are tossed in a vibrant garlic butter white wine sauce, then baked to bubbly perfection.
Ingredients
Ingredients
- 12 oz linguine pasta or spaghetti
- 1.5 lb large shrimp peeled and deveined, tails on or off
- 1/2 cup unsalted butter melted
- 1/4 cup olive oil extra virgin
- 6 cloves garlic minced
- 1/2 cup chicken broth or vegetable broth
- 2 tbsp fresh lemon juice about 1 lemon
- 1/2 tsp red pepper flakes optional for heat
- 1/2 cup Parmesan cheese freshly grated
- 1/4 cup fresh parsley chopped, plus more for garnish
- 1 tsp salt plus more for pasta water
- 1/2 tsp black pepper freshly ground
Notes
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or in a covered skillet with a splash of water to prevent drying out. Make-Ahead: You can prepare the sauce and clean the shrimp up to 1 day in advance. Keep refrigerated until ready to assemble. Variations: Add 1 cup of fresh spinach or cherry tomatoes to the baking dish for extra veggies. For a richer flavor, swap the chicken broth for dry vermouth or a dry white wine like Sauvignon Blanc (if dietary restrictions allow).