Baked Shrimp Scampi is a quick, oven-baked twist on the classic shrimp pasta that’s bursting with lemony, garlicky goodness. It’s the perfect weeknight dinner with elegant weekend vibes.
This simple yet flavorful recipe delivers tender shrimp, buttery noodles, and a citrusy, white wine sauce—all baked to savory perfection in under 20 minutes.
Star Players in This Baked Shrimp Scampi Recipe
- Shrimp – The centerpiece of this dish, shrimp soak up all the buttery, garlicky, and lemony goodness during baking, making each bite juicy and flavorful.
- Garlic – Four cloves infuse the sauce with robust depth, enhancing the shrimp’s natural sweetness.
- Lemon (zest and juice) – Adds brightness and sharp contrast to the rich butter and wine sauce.
- Dry White Wine – Builds a light yet aromatic sauce that elevates every element of the dish.
- Parmesan Cheese – Melts into the warm pasta, lending a salty, creamy finish.
- Olive Oil & Butter – This duo creates a luscious base for the sauce, coating the shrimp and pasta perfectly.
- Pasta (spaghetti) – Acts as the vehicle that delivers every last drop of the scampi sauce.
How to Make It All Happen
Start by cooking your pasta until just al dente—firm enough to hold up once tossed in the warm sauce. While that’s boiling, preheat your oven and prep the scampi mixture directly in a baking dish.
Toss shrimp with garlic, shallots, lemon, paprika, wine, butter, and oil. Into the oven it goes—just long enough for the shrimp to turn tender and pink. No flipping or stovetop babysitting needed.
Once baked, the cooked pasta is folded into the hot shrimp mixture. A sprinkle of parmesan finishes it off, melting effortlessly into the sauce.
Smart Tips & Easy Twists
For perfectly cooked shrimp, keep an eye on them in the oven—smaller shrimp will cook even faster. Choose larger 31–40 count shrimp for ideal texture and visual appeal.
If you love a creamier texture, stir in a splash of heavy cream after baking for a velvety scampi upgrade. This adds a luscious twist without overpowering the bright lemon and garlic notes.
For spice lovers, don’t skip the crushed red pepper flakes—just a pinch brings gentle heat that balances the richness beautifully. And if you’re out of spaghetti, linguine or angel hair pasta work just as well.
Keep It Fresh: Storing & Reheating Tips
Leftovers should be stored in an airtight container in the fridge for up to 3 days. To reheat, add a splash of water or broth and gently warm it on the stovetop to revive the sauce’s creaminess.
Avoid microwaving the shrimp for too long—it can make them rubbery. A low-heat stove method keeps everything tender and flavorful. While freezing is possible, it’s best enjoyed fresh to preserve the shrimp’s texture and the sauce’s delicate flavor.
Shrimp Scampi Pasta Bake
Ingredients
- 1 teaspoon crushed red pepper flakes optional
- ½ teaspoon freshly ground black pepper
- 2 tablespoons fresh parsley leaves finely chopped
- Zest and juice from 1 medium lemon
- ½ cup 120 ml dry white wine
- 8 ounces 225 g dried spaghetti or preferred pasta
- ½ teaspoon smoked paprika
- ½ cup 43 g grated parmesan cheese
- 4 garlic cloves finely minced
- 1 large shallot halved and thinly sliced
- 1 pound 450 g shrimp, peeled and deveined, tails optional (31–40 count)
- 2 tablespoons 28 g unsalted butter, melted
- 1 teaspoon salt
- 2 tablespoons 30 ml extra virgin olive oil
Instructions
- Preheat the oven to 350°F (180°C). In a large pot, boil salted water and cook the pasta according to the package directions until al dente, then drain and reserve. In a 9×13-inch (23×33 cm) baking dish or a similarly sized oven-safe pan, mix together the garlic, shallots, red pepper flakes (if using), smoked paprika, olive oil, melted butter, dry white wine, lemon zest and juice, salt, pepper, chopped parsley, and shrimp. Stir thoroughly to distribute the ingredients evenly. Place the dish in the oven and bake for approximately 12 minutes, until the shrimp are opaque and fully cooked, ensuring not to overcook. Remove the baking dish from the oven and immediately incorporate the drained pasta, tossing well to coat in the sauce. Scatter the grated parmesan over the pasta and gently mix until the cheese melts into the sauce. Serve promptly, garnished with extra parsley or parmesan if desired.
