Shrimp Scampi Pasta Bake
A remarkably straightforward and flavorful shrimp pasta dish that brings together bright lemon, aromatic garlic, and succulent shrimp in under 20 minutes. Ideal for a quick yet refined dinner.
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.
Notes
Shrimp cooking time may vary by size—smaller shrimp cook quicker, so adjust accordingly. For a creamier finish, stir in ¼ cup of cream right after baking. Always salt your pasta water; about 2 teaspoons of kosher salt per 2 quarts of water is ideal for 8 ounces of pasta. When zesting lemons, avoid the white pith underneath the skin to prevent bitterness. Complements include a green salad with vinaigrette or steamed vegetables and a glass of dry white wine.