Garlic Shrimp Scampi Bake recipe

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Ingredients

2 pounds thawed frozen jumbo shrimp - drained, peeled, and deveined
1 (16 ounce) package linguine pasta
1 cup butter
2 tablespoons Dijon mustard
2 tablespoons lemon juice
6 cloves garlic, minced
3 tablespoons chopped fresh parsley, divided
1 cup dry white wine
2 tablespoons Italian bread crumbs, or more as needed

Nutrition Info

426.2 calories
carbohydrate: 35.8 g
cholesterol: 187.1 mg
fat: 20.3 g
fiber: 1.7 g
protein: 21.3 g
saturatedFat: 12.1 g
servingSize: -
sodium: 378.8 mg
sugar: 1.9 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 450 degrees F (230 degrees C). Arrange shrimp in a single layer in a 10x15-inch baking pan.

  2. Bring a large pot of lightly salted water to a boil. Cook linguine at a boil until tender yet firm to the bite, about 11 minutes, drain. Place linguine in a large bowl.

  3. Heat butter, mustard, lemon juice, garlic, and 2 tablespoons parsley in a saucepan over medium heat until butter melts, about 3 minutes. Reduce heat to low, cook and stir until sauce is thickened, about 10 minutes. Stir in white wine. Pour scampi sauce over the shrimp.

  4. Bake in the preheated oven for 5 to 6 minutes. Sprinkle bread crumbs lightly over shrimp. Increase oven temperature to 500 degrees F (260 degrees C), continue baking until just lightly browned, 1 to 2 minutes more.

  5. Pour shrimp scampi over the linguini and toss. Top with the remaining 1 tablespoon parsley.

Recipe Yield

1 10x15-inch baking pan

Recipe Note

I started with Kimber's Shrimp Scampi Bake recipe I found on this site. After reading all the fantastic reviews, I made several changes which really makes it different enough to submit it separately. Serve with freshly grated Parmesan cheese.

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