Ingredients
Equipment
Method
- Preheat your oven to 375°F (190°C). Bring a large pot of salted water to a rolling boil. Add the pasta and cook according to package directions until al dente. Drain the pasta, reserving about 1 cup of the pasta water.1 pound linguine or fettuccine pasta
- While the pasta cooks, melt the butter in a large oven-safe skillet or Dutch oven over medium heat. Add the minced garlic and red pepper flakes (if using) and sauté for about 1 minute until fragrant, being careful not to burn the garlic. Add the peeled and deveined shrimp to the skillet. Season with salt and pepper and cook for 2-3 minutes per side, until pink and just cooked through. Remove the shrimp from the skillet and set aside on a plate. This prevents them from overcooking in the oven.1 pound large shrimp, 4 tablespoons unsalted butter, 4 cloves garlic, 1/2 teaspoon red pepper flakes, salt and freshly ground black pepper
- Pour the white wine into the same skillet. Use a wooden spoon to scrape up any browned bits from the bottom of the pan. Let the wine simmer and reduce by about half, which should take 3-5 minutes.1 cup dry white wine
- Stir in the chicken broth and fresh lemon juice. Bring the mixture to a gentle simmer and let it cook for another 2 minutes to allow the flavors to meld.1/2 cup low-sodium chicken broth, 1/4 cup fresh lemon juice
- Reduce the heat to low. Stir in the heavy cream and grated Parmesan cheese. Continue to stir until the cheese is melted and the sauce is smooth and creamy. Taste and adjust seasoning with salt and pepper if needed.1/2 cup heavy cream, 1/4 cup grated Parmesan cheese, salt and freshly ground black pepper
- Add the drained pasta to the skillet with the sauce. Add about half of the chopped fresh parsley and toss gently to coat the pasta evenly. If the sauce seems too thick, add a splash or two of the reserved pasta water until it reaches your desired consistency.1 pound linguine or fettuccine pasta, 2 tablespoons chopped fresh parsley
- Gently fold the cooked shrimp back into the pasta and sauce mixture. Ensure everything is well combined.1 pound large shrimp
- Sprinkle additional grated Parmesan cheese over the top of the pasta bake. If desired, sprinkle with panko breadcrumbs for an extra crispy topping.1/4 cup grated Parmesan cheese, 1/4 cup panko breadcrumbs
- Place the oven-safe skillet (or transfer the mixture to a greased 9x13 inch baking dish) into the preheated oven. Bake for 15-20 minutes, or until the sauce is bubbly and the top is golden brown and slightly crisp.
- Let the Shrimp Scampi Pasta Bake rest for a few minutes before serving. Garnish with the remaining fresh parsley.2 tablespoons chopped fresh parsley
Notes
Can be made ahead and reheated.
Adjust red pepper flakes for desired spice level.
