Amazing 35-Min Easy Baked Shrimp Scampi Pasta

Okay, so you know those nights when you’re just *starving* and the thought of actually cooking sounds like a marathon? Yeah, me too! That’s exactly why I’m so obsessed with this Easy Baked Shrimp Scampi Pasta. Seriously, it’s a lifesaver! The best part? Most of it happens in one pan, which means less scrubbing later – hallelujah! I swear, one bite of this garlicky, lemony goodness and you’ll feel like you’re at a fancy Italian restaurant, even if you’re just rocking pajamas on the couch.

Why You’ll Love This Easy Baked Shrimp Scampi Pasta

Honestly, this recipe is a weeknight miracle! Here’s why it’s become a staple in my kitchen:

• It’s ridiculously fast: We’re talking dinner on the table in about 35 minutes, start to finish.
• Super simple too: Seriously, minimal chopping and everything cooks together. My kind of cooking!
• Packed with flavor: That classic garlic-butter-lemon combo with tender shrimp? Pure magic.
• One-pan wonder: Less mess, less cleanup. What’s not to love about that?
• Crowd-pleaser for sure: Even the pickiest eaters usually devour this one.

Gather Your Ingredients for Easy Baked Shrimp Scampi Pasta

Alright, let’s get our mise en place ready! To make this amazing Easy Baked Shrimp Scampi Pasta you’ll need a few simple things. Don’t skimp on the quality here – the better your ingredients, the tastier this dish will be, trust me!

You’ll want about a pound of your favorite long pasta, like linguine or spaghetti. For the star of the show, grab a pound of large shrimp, all peeled and deveined so you don’t have to fuss with them too much. Then comes the magic: half a cup of good unsalted butter (yes, butter!), four cloves of garlic that you’ll want to mince up nice and fine, about a quarter cup of dry white wine or chicken broth if you prefer, and some fresh lemon juice from about half a lemon. Don’t forget a quarter cup of chopped fresh parsley for that pop of green and flavor, plus just a pinch of red pepper flakes if you like a little heat. Oh, and salt and pepper, of course – to taste!

Simple Steps for Your Baked Shrimp Scampi Pasta

Okay, ready to whip up this magic? It’s actually way easier than it sounds! We’re talking about a fuss-free way to get dinner on the table that tastes *so* much better than the effort you put in. It’s all about timing and just letting things do their thing in the oven for a bit. And hey, speaking of delicious sides you can whip up, you *have* to try my garlic bread with this, it’s a total game-changer!

Preheating and Pasta Prep for Easy Baked Shrimp Scampi Pasta

First things first, get that oven humming! Preheat it to a nice 400 degrees Fahrenheit (that’s 200 Celsius for my friends across the pond). While that’s warming up, get your pasta going in a big pot of salted boiling water. Follow the package directions, but pull it out a minute or two before it’s totally done – we want it al dente, or slightly firm to the bite, since it’ll finish cooking in the oven. Crucially, save about half a cup of that starchy pasta water before you drain it all away. Magic elixir, I tell ya!

Creating the Flavorful Sauce

Now for the fun part! Grab yourself an oven-safe skillet – this is key so we can go straight from the stove to the oven. Melt your buttery goodness over medium heat. Toss in that minced garlic and let it sizzle for just about a minute until it smells amazing – watch it closely, burnt garlic is no fun! Then, add your shrimp. Honestly, just a couple of minutes per side is all they need until they start turning pink. Seriously, don’t overcook them or they get all rubbery and sad.

Combining and Baking Your Shrimp Scampi Pasta

Pour in your white wine (or broth, if that’s your jam) and lemon juice. Stir in the fresh parsley and those little red pepper flakes if you’re feeling brave. Season it all up with salt and pepper – give it a taste!

Now, add your drained pasta right into the skillet with all that saucy goodness. Toss it all together ‘til every strand is coated. If it looks a bit dry, just splash in a little of that reserved pasta water, a tablespoon at a time, until it’s saucy and luscious. Transfer the whole skillet into your hot oven and let it bake for about 5 to 7 minutes. You’ll know it’s ready when the sauce is bubbly and the shrimp are perfectly cooked through.

Tips for the Best Baked Shrimp Scampi Pasta

Okay, so you want to make sure your Easy Baked Shrimp Scampi Pasta is absolutely perfect every single time, right? I’ve learned a few tricks along the way that really make a difference. First off, quality shrimp matter! Make sure they’re fresh and properly deveined – it makes such a difference in texture and flavor. Also, don’t go crazy cooking the shrimp on the stove before baking; they only need a minute or two just to start turning pink. They’ll finish cooking in the oven, and this is the key to avoiding that rubbery texture. And that pasta water? Seriously, don’t forget to reserve it! It’s your secret weapon for getting that sauce just right – not too thick, not too thin.

Ingredient Notes and Substitutions for Shrimp Scampi Pasta Bake

You know, sometimes you might not have *exactly* what the recipe calls for, and that’s totally fine! For this Shrimp Scampi Pasta Bake, the white wine can easily be swapped for chicken broth if you’re avoiding alcohol or just don’t have any on hand. It still adds a lovely depth of flavor. And pasta? Ooh, while linguine or spaghetti are my faves here because they really grab that sauce, feel free to use fettuccine, capellini, or even penne if that’s what you’ve got. Just cook any shape until al dente!

Serving Suggestions for Your Easy Weeknight Shrimp Dinner

This Easy Weeknight Shrimp Dinner is fantastic all on its own, but it really sings when paired with a few simple sides. A crisp Caesar salad, maybe something like this amazing Caesar salad, adds a lovely fresh crunch. A crusty bread for soaking up any extra sauce is always a winner, too!

Storage and Reheating Instructions

Leftover Easy Baked Shrimp Scampi Pasta is still delicious! Just pop any extra into an airtight container and keep it in the fridge for up to 2-3 days. When you’re ready to reheat, gently warm it on the stovetop over low heat, maybe adding a tiny splash of water or broth to loosen things up. You can also microwave it, but stir it periodically to make sure it heats evenly and doesn’t cook the shrimp further.

Frequently Asked Questions about Easy Baked Shrimp Scampi Pasta

Got questions about whipping up this fantastic Easy Baked Shrimp Scampi Pasta? I’ve got you covered!

Can I make this shrimp scampi pasta bake ahead of time?

You can totally prep some elements ahead! Cook the pasta and make the garlic-butter sauce (just up to step 4, don’t add the shrimp yet). Store them separately in the fridge. When you’re ready to eat, combine everything in your oven-safe skillet, add the shrimp, and bake as directed. It’s best not to bake the whole thing and then reheat, as the pasta can get a bit mushy.

What kind of pasta is best for this recipe?

Honestly, long pasta shapes like linguine, spaghetti, or fettuccine are my go-to for this shrimp scampi pasta bake. They really love to grab onto all that garlicky, buttery sauce! But if you’re in a pinch, shorter shapes like penne or rotini will totally work too. Just make sure to cook them al dente!

How do I prevent my shrimp from becoming rubbery?

Ah, the age-old question! The trick to perfectly tender shrimp in this recipe is *not* to overcook them. Seriously, give them just a minute or two in the skillet to start turning pink, and then let them finish cooking in the oven. They don’t need long in the oven, just 5-7 minutes, so they stay juicy and tender.

Is this a one-pan shrimp scampi pasta recipe?

For the most part, yes! We use one oven-safe skillet to sauté the aromatics, cook the shrimp, and then combine everything with the pasta. The only ‘extra’ pan is the one you use to cook the pasta initially. So, it’s pretty much a one-pan wonder, making cleanup a breeze!

Estimated Nutritional Information

Just a heads-up, the nutritional info for this Easy Baked Shrimp Scampi Pasta is an estimate, you know, because we all use slightly different ingredients! Based on the recipe, you’re looking at around 550 calories per serving. It’s got about 20g of fat, with 10g being saturated, and a solid 30g of protein to keep you satisfied. You’ll get about 60g of carbs too. It’s a pretty balanced meal, especially for how quick it is to make!

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