Dump-and-Bake Shrimp Scampi with Linguine Recipe

If you’re craving restaurant-worthy shrimp scampi but want a true weeknight dinner hero, Dump-and-Bake Shrimp Scampi with Linguine is about to become your new obsession. This one-dish wonder brings tender linguine, juicy shrimp, and a luxuriously garlicky, cheesy sauce straight from your oven — no fuss, no standing over the stove. Trust me, it’s pure magic for busy nights and comfort food cravings alike!

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Ingredients You’ll Need

Trust me, the ingredient list for Dump-and-Bake Shrimp Scampi with Linguine is short and sweet, but each item plays a starring role in both taste and texture. Stock up on these essentials and you’ll be a scampi superstar at a moment’s notice.

• 12 ounces uncooked linguine: Linguine holds the sauce beautifully and bakes to the perfect al dente bite.
• 4 cups low-sodium chicken broth or 1 cup white wine + 3 cups broth: The broth cooks the pasta right in the oven, while a splash of white wine brings that classic scampi tang (but broth-only works just as well!).
• 1 cup frozen diced onion, thawed: An easy swap for fresh onions—no tears, just sweet flavor that melts into the sauce.
• 2 tablespoons minced garlic: The signature scampi kick—feel free to add more if you’re a serious garlic lover!
• 4 ounces shredded mozzarella cheese: For that ultra-creamy texture and irresistible cheese pull on top.
• ½ cup grated Parmesan cheese (divided): Real Parmesan brings a punch of salty, nutty depth that makes the scampi sing—don’t skip it!
• 1 lb. large peeled and deveined shrimp, thawed: Choose 31-40 count for perfectly plump bites, and remember frozen works just fine (just thaw them first).
• Chopped fresh parsley: For a fresh, herby garnish and pop of color right before serving.
• Butter (optional): A few pats stirred in at the end adds glossy richness, just like your favorite trattoria does.

Variations

One of the best things about Dump-and-Bake Shrimp Scampi with Linguine? It’s a recipe that loves to be customized! Make it your own by swapping ingredients to suit what you have on hand or personalizing it for dietary needs and cravings.

• Add Veggies: Stir in a couple handfuls of thawed frozen peas, fresh baby spinach, or halved cherry tomatoes with the shrimp for color and nutrition.
• Go Gluten-Free: Sub in your favorite gluten-free linguine or spaghetti—just check for doneness a little earlier, as some GF pastas cook faster.
• Heat It Up: Sprinkle in a pinch of red pepper flakes before baking for a touch of scampi-inspired spice.
• Lighter Dairy: Use part-skim mozzarella or swap in a sprinkle of pecorino for even sharper flavor, if you’re watching calories or just crave variety.

How to Make Dump-and-Bake Shrimp Scampi with Linguine

Step 1: Prep Your Baking Dish & Pasta

Start by preheating your oven to 425°F (220°C), then give a deep 9×13-inch baking dish a quick spray of cooking spray. Arrange the uncooked linguine in the bottom—breaking the noodles into halves or thirds so they fit neatly and nestle in to cook evenly.

Step 2: Mix Your Sauce Base

In a medium bowl, whisk together the chicken broth (or broth and wine), thawed onions, minced garlic, and ¼ cup of your grated Parmesan. This mixture is pure gold—it will flavor your pasta and bring that signature scampi essence as it bakes.

Step 3: Combine and Bake

Pour the sauce mixture right over the linguine, tossing everything gently so the noodles are coated and evenly distributed. Cover tightly with foil and bake for 40 minutes, stirring once halfway through. Don’t worry if the pasta looks a little dry at first—it will soak up all that flavor as it cooks!

Step 4: Add Shrimp and Cheese

When the pasta is just shy of al dente (taste to check), stir in your thawed shrimp, then sprinkle mozzarella and the rest of your Parmesan all over the top. This transforms your casserole into dreamy, creamy perfection with every bite.

Step 5: Uncover and Finish Baking

Return the dish to the oven uncovered for another 5–10 minutes until the cheese is melted, bubbling, and the shrimp turn perfectly pink and opaque. Be careful not to overbake; shrimp only need a few minutes!

Step 6: Finishing Touches

Take the bubbling casserole out and, if you love a glossy finish, stir in a few pats of butter. Season to taste with salt and pepper, then shower the whole thing with lots of chopped fresh parsley and extra Parm. Scoop, serve, and enjoy the magic of Dump-and-Bake Shrimp Scampi with Linguine!

How to Serve Dump-and-Bake Shrimp Scampi with Linguine

Garnishes

Up the wow factor with a shower of fresh chopped parsley and a sprinkle of extra grated Parmesan just before serving. If you’re feeling indulgent, a twist of lemon zest or a dash of cracked black pepper adds a lovely pop of brightness.

Side Dishes

This meal shines with a simple green salad tossed in lemony vinaigrette or a tray of oven-roasted broccoli. And don’t forget a loaf of crusty bread or garlicky toast—perfect for mopping up that irresistible scampi sauce!

Creative Ways to Present

For special occasions, try spinning the linguine into individual nests using a pasta fork on large shallow bowls. A few shrimp on top, extra cheese, and a flourish of herbs will make Dump-and-Bake Shrimp Scampi with Linguine feel positively gourmet with zero extra effort.

Make Ahead and Storage

Storing Leftovers

If you’re lucky enough to have leftovers, let your Dump-and-Bake Shrimp Scampi with Linguine cool completely, then transfer to an airtight container and refrigerate for up to 2 days. The flavors get even cozier overnight!

Freezing

While you can freeze portions, shrimp can sometimes change texture after thawing. If you do freeze, wrap tightly and thaw in the fridge overnight, knowing the sauce may be a bit less creamy but still delicious.

Reheating

For best results, reheat leftovers in the oven, covered with foil, at 350°F until warmed through (about 15 minutes). Or, for a speedy fix, microwave gently in short bursts with a splash of broth to keep things silky.

FAQs

Final Thoughts

I truly hope you’ll give Dump-and-Bake Shrimp Scampi with Linguine a spot on your dinner table soon. It’s a dish that dazzles with effortless elegance and turns any ordinary weekday into something a little more special—no chef’s hat required. Enjoy every forkful, friend!

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