I absolutely love sharing this Oven Baked Shrimp Scampi Recipe with friends because it’s one of those magical dishes that feels fancy yet comes together in a flash. You’ll find that the shrimp turn out tender, the sauce is buttery and garlicky, and the whole meal is just so satisfying without any stressful stovetop juggling. Stick with me, and I’ll walk you through how to nail this dish perfectly every time!
Why You’ll Love This Recipe
- Super Easy: This recipe is hands-down one of the easiest shrimp pastas you can make, perfect for busy weeknights.
- Bold Flavors: Garlic, lemon, butter, and wine come together to create a vibrant sauce that tastes like it simmered forever.
- Perfectly Cooked Shrimp: Baking the shrimp means you avoid the dreaded rubbery texture that happens with stovetop overcooking.
- Family Favorite: My family goes crazy for this dish and asks me to make it again and again — it’s that good.
Ingredients You’ll Need
Each ingredient in this Oven Baked Shrimp Scampi Recipe plays a role in building a pantry-friendly, flavorful meal. I always grab peeled and deveined shrimp to save time, and a good dry white wine gives the sauce a gorgeous depth of flavor.
- Dried pasta: Spaghetti is classic here, but feel free to use your favorite long pasta or even linguine.
- Garlic cloves: Minced garlic adds that signature scampi punch — don’t skimp on it!
- Shallot: The thinly sliced shallot gives a subtle sweetness and texture to the sauce.
- Crushed red pepper flakes: Totally optional but adds a nice kick if you’re into a little heat.
- Smoked paprika: Just a hint — it’s my secret to a gentle smoky warmth that balances the lemon.
- Extra virgin olive oil: Use a good quality one here since it forms the base of your sauce and adds richness.
- Unsalted butter: Melted for smoothness, butter makes this dish luscious and comforting.
- Dry white wine: It lifts the sauce with acidity and complexity — I love Sauvignon Blanc or Pinot Grigio.
- Lemon zest and juice: Fresh lemon brightens everything up with zing and freshness.
- Salt and freshly ground black pepper: Simple seasoning to bring all the flavors together.
- Fresh parsley leaves: Chopped parsley adds a fresh herbaceous note and a pop of color.
- Shrimp: Peeled and deveined, tail on or off — I usually get 31-40 size for the best bite.
- Grated parmesan cheese: The melty finish that perfectly enriches the pasta and sauce.
Variations
I love that this Oven Baked Shrimp Scampi Recipe can be customized to suit whatever you have on hand or your flavor preferences. Don’t be afraid to switch things up — the base technique stays the same and still delivers big flavor.
- Extra veggies: My go-to addition is cherry tomatoes or baby spinach, which I toss in before baking for some freshness and color.
- Spicy twist: For a bolder heat, I bump up the crushed red pepper flakes or add a dash of cayenne.
- Gluten-free: Swap the pasta for gluten-free noodles or even zucchini noodles for a lighter, grain-free option.
- Non-alcoholic version: Replace white wine with chicken broth or a splash of white grape juice to keep the flavor without alcohol.
How to Make Oven Baked Shrimp Scampi Recipe
Step 1: Cook Your Pasta Just Right
First things first: get that pasta boiling in salted water. I usually cook it just to al dente because it’ll finish soaking up sauce when combined later. Don’t overcook it here—al dente means a slight bite, which gives the best texture in the final dish.
Step 2: Mix the Sauce and Shrimp in Your Baking Dish
Grab a 9×13-inch baking dish and toss in your minced garlic, sliced shallots, red pepper flakes (if you’re using them), smoked paprika, olive oil, melted butter, white wine, lemon zest and juice, salt, pepper, parsley, and finally the shrimp. Stir it all together gently so everything is evenly coated — this is where all that fantastic scampi flavor develops.
Step 3: Bake the Shrimp Until Just Pink
Pop the dish into your preheated oven at 350°F (180°C). Bake for about 12 minutes — keep an eye on the shrimp! You want them pink and opaque, not curled tight or rubbery. This baking method is a game-changer because it’s super hands-off and helps you get shrimp cooked perfectly every time.
Step 4: Combine Pasta and Sauce, Finish with Parmesan
Once the shrimp are done, take the dish out of the oven and stir in your drained pasta. Make sure every strand gets coated in that glorious buttery, lemony sauce. Then sprinkle over the grated parmesan cheese and stir gently so it melts into a creamy finish. This step is pure magic and what I look forward to the most!
Pro Tips for Making Oven Baked Shrimp Scampi Recipe
- Don’t Skip the Wine: I tried this recipe without wine once and it really missed that bright acidity—don’t be tempted to omit it.
- Watch the Shrimp Timing: Baking shrimp is forgiving, but I learned that 12 minutes is ideal for medium-sized shrimp — longer and they get too tough.
- Use Fresh Lemon: Bottled lemon juice just doesn’t cut it here; fresh zest and juice wake the whole dish up.
- Combine Pasta Last: Tossing pasta in the sauce straight from the oven keeps it from becoming soggy—trust me, it makes all the difference.
How to Serve Oven Baked Shrimp Scampi Recipe
Garnishes
I always finish this recipe with a little extra chopped fresh parsley and a sprinkle of parmesan cheese on top. The parsley adds freshness and color, while the extra parmesan adds that salty richness I crave. Sometimes I even drizzle a tiny bit of good olive oil over the final dish to round it all out.
Side Dishes
Since the shrimp scampi is pretty rich, I like pairing it with a crisp green salad dressed with lemon vinaigrette or some roasted asparagus. Garlic bread on the side doesn’t hurt either — who can say no to more garlic?
Creative Ways to Present
For special dinners, I’ve served this in elegant shallow bowls with a lemon wedge on the side and a sprinkle of chili flakes for a colorful pop. You can also serve it over zucchini noodles for a lighter presentation, or plate it with a swirl of pesto underneath for an extra flavor punch.
Make Ahead and Storage
Storing Leftovers
I store leftovers in an airtight container in the fridge, though I try to eat this recipe same-day for the best texture. When refrigerated, it keeps well for up to 2 days. I’ve noticed the shrimp stay nice if you don’t let the pasta soak too long in the sauce before storing.
Freezing
I don’t usually freeze the full dish because the pasta can get mushy, but the shrimp and sauce without pasta freeze nicely. Just thaw in the fridge overnight and reheat gently on the stove with a splash of water or broth.
Reheating
When reheating, low and slow is key! I warm leftovers gently in a skillet over medium-low heat, stirring often and adding a teaspoon or two of water or broth to loosen the sauce so it doesn’t dry out or clump.
FAQs
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Can I use frozen shrimp for this Oven Baked Shrimp Scampi Recipe?
Yes! Just make sure to thaw the shrimp completely and pat them dry before baking. This helps the shrimp cook evenly and prevents excess water from diluting the sauce.
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What pasta works best for baked shrimp scampi?
Spaghetti is classic and works beautifully, but linguine, fettuccine, or even angel hair pasta are all great choices. Just cook to al dente to avoid mushiness later.
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Can I make this recipe dairy-free?
Absolutely! Swap out the butter for extra olive oil and skip the parmesan or use a dairy-free cheese alternative. The lemon and garlic flavors still shine through wonderfully.
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How do I avoid overcooking the shrimp in the oven?
Keep your oven temperature at 350°F and bake for about 12 minutes. Shrimp cook quickly — they’re done when pink and slightly curled. Overcooking leads to rubbery shrimp, so watching the time is key.
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Can I prepare this recipe without wine?
Yes, you can substitute chicken broth or even water with a splash of lemon juice to keep the acidic balance. However, wine adds a unique depth to the sauce that I recommend if possible.
Final Thoughts
This Oven Baked Shrimp Scampi Recipe has become a staple in my kitchen because it delivers restaurant-quality flavors without the fuss. I love how quick it is, yet it feels like a special treat every time. You’re going to enjoy how easy it is to get juicy shrimp bathed in a buttery, lemony sauce with minimal effort. Give it a try and I promise it will become one of your go-to dinner favorites too!
Print
Oven Baked Shrimp Scampi Recipe
- Prep Time: 5 minutes
- Cook Time: 12 minutes
- Total Time: 17 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: Italian-American
Description
Baked Shrimp Scampi is a simple yet flavorful pasta dish featuring tender shrimp baked in a garlicky, buttery white wine sauce with lemon, herbs, and a touch of spice. This one-dish meal combines perfectly cooked pasta and succulent shrimp, finished with grated Parmesan cheese for a quick and elegant dinner.
Ingredients
Pasta
- 8 ounces dried pasta (spaghetti or your favorite)
Shrimp Mixture
- 4 garlic cloves (minced)
- 1 large shallot (halved and thinly sliced)
- 1 teaspoon crushed red pepper flakes (optional)
- ½ teaspoon smoked paprika
- 2 tablespoons extra virgin olive oil
- 2 tablespoons unsalted butter (melted)
- ½ cup 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 shrimp (tail on or off, peeled and deveined, 31-40 size)
- ½ cup grated Parmesan cheese
Instructions
- Preheat the Oven: Preheat your oven to 350°F (180°C) to ensure it’s ready for baking the shrimp mixture evenly.
- Cook the Pasta: Boil a large pot of salted water and cook the pasta according to package instructions until al dente. Drain and set aside to be combined later.
- Prepare the Shrimp Mixture: In a 9×13-inch baking dish, combine the minced garlic, sliced shallots, crushed red pepper flakes if using, smoked paprika, olive oil, melted butter, dry white wine, lemon zest, lemon juice, salt, pepper, chopped parsley, and the peeled and deveined shrimp. Stir gently to spread ingredients evenly over the shrimp and vegetables.
- Bake the Shrimp: Transfer the baking dish to the preheated oven and bake for approximately 12 minutes, or until the shrimp turn pink and are cooked through. Watch carefully to avoid overcooking which can make shrimp tough.
- Combine Pasta and Shrimp: Remove the baking dish from the oven and add the drained spaghetti to the shrimp mixture. Toss everything together gently to coat the pasta thoroughly with the sauce.
- Add Parmesan Cheese: Sprinkle the grated Parmesan over the pasta and shrimp, then mix gently to allow the cheese to melt and integrate into the sauce.
- Serve: Serve the baked shrimp scampi immediately, garnishing with extra Parmesan cheese or fresh parsley if desired for added flavor and presentation.
Notes
- Baked Shrimp Scampi is one of the easiest shrimp pasta dishes to prepare—quick, flavorful, and elegant.
- Be careful not to overcook the shrimp during baking to keep them tender and juicy.
- Use white wine that you enjoy drinking for the best flavor in the sauce.
- For a spicier dish, increase the crushed red pepper flakes to taste.
Nutrition
- Serving Size: 1 serving
- Calories: 412 kcal
- Sugar: 2 g
- Sodium: 817 mg
- Fat: 17 g
- Saturated Fat: 7 g
- Unsaturated Fat: 9 g
- Trans Fat: 0.2 g
- Carbohydrates: 47 g
- Fiber: 2 g
- Protein: 12 g
- Cholesterol: 26 mg
