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This already simple pasta just got even easier with this hands-off Oven-Roasted Shrimp Scampi!
Shrimp scampi is a lovely and simple pasta dish made with a combination of shrimp, garlic, butter, white wine, and fresh herbs. Traditionally, it’s made by sautéing shrimp in a skillet on the stovetop, but here I decided to lean on my oven to make dinnertime easier. That way, I can set the table, make a side salad, or tackle anything else around the house while dinner cooks. Win-win!
Below, I’ve noted a few ways that you can make this recipe your own. Feel free to swap the gluten-free linguine for regular linguine or fettuccine if you don’t have any dietary restrictions. Feeding little ones? You can reduce the amount of red pepper flakes or omit them altogether if that will please younger palates in your house. I’m all about easy, delicious, and customizable meals and this recipe really is the epitome of that!
ingredients:
- Garlic Cloves
- Shallot
- Crushed Red Pepper Flakes
- Dry White Wine
- Extra Virgin Olive Oil
- Fresh Parsley
- Lemon Zest
- Kosher Salt
- Freshly Ground Black Pepper
- Large Shrimp
- Gluten-Free Linguine
- Freshly Grated Parmesan Cheese (Optional)
- Lemon Wedges
step-by-step:
step one: preheat the oven
Preheat the oven to 375℉.
step two: bring the water to a boil
Bring a large pot of water to boil.
step three: assemble and bake the shrimp
In a 9×13-inch baking dish, add the garlic, shallots, red pepper flakes, wine, olive oil, parsley, lemon zest, salt, pepper, and shrimp. Toss until well combined. Bake until shrimp is cooked through, about 13 minutes.
step four: cook the pasta
Add pasta to the boiling water with plenty of salt (about 1 tablespoon) and cook according to package directions.
step five: assemble the pasta
Remove the shrimp from the oven and drain the pasta. Add the pasta to the baking dish with the shrimp and gently toss until coated. Add the Parmesan (if using) and toss once more. Taste and add more salt as needed.
step six: garnish and serve
Divide the pasta among four bowls, top with parsley, and serve with lemon wedges.
I love Jovial Foods’s or Rummo gluten-free pasta, but you can use regular pasta too!
Yes! You can use seafood stock or low-sodium chicken broth.
I know y’all will love this Oven-Roasted Shrimp Scampi! I hope you turn to this recipe on nights when you need a simple dinner in a hurry—or you want something easy that will still impress a crowd!
Looking for more bright pasta dishes? try these!
Creamy Linguine with Lemon and Pancetta
Roasted Salmon and Cherry Tomato Puttanesca
Oven-Roasted Shrimp Scampi
Ingredients
- 6 garlic cloves, minced
- 1 large shallot, halved and thinly sliced
- 1 teaspoon crushed red pepper flakes
- 1/2 cup dry white wine
- 1/4 cup extra virgin olive oil
- 1/4 cup freshly chopped parsley leaves
- zest of 1/2 lemon
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 pound large shrimp, peeled, deveined, and tails removed
- 8 ounces gluten-free linguine
- 1/3 cup grated Parmesan cheese (optional)
For Serving:
- 1 lemon, cut into wedges
- chopped fresh parsley leaves
Instructions
- Preheat the oven to 375℉.
- Bring a large pot of water to boil.
- In a 9×13-inch baking dish, add the garlic, shallots, red pepper flakes, wine, olive oil, parsley, lemon zest, salt, pepper, and shrimp. Toss until well combined. Bake until shrimp is cooked through, about 13 minutes.
- Add pasta to the boiling water with plenty of salt (about 1 tablespoon) and cook according to package directions.
- Remove the shrimp from the oven and drain the pasta. Add the pasta to the baking dish with the shrimp and gently toss until coated. Add the Parmesan (if using) and toss once more. Taste and add more salt as needed.
- Divide the pasta among four bowls, top with parsley, and serve with lemon wedges.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Photography by Eat Love Eats.
My first time making shrimp scampi. I thought i didn’t like shrimp scampi but my husband requested it for his birthday. I followed the recipe exactly except for reducing the wine by half, and using half butter half olive oil at my husbands request. (next time i’ll use just the olive oil) Also i used angel hair pasta.
It came out so perfect and delicious! I can’t wait to eat the rest tonight.
So glad to hear that you both liked it!! It’s one of my favorite dishes 🙂
What brand of gluten free linguine noodles do you use?
I love Jovial brand!
We absolutely loved this light and fresh pasta dish, including our 12 month old (topped with red pepper on our own plates instead of cooking with it)!! Will definitely be making this again!!
Can this dish be made ahead of time and be reheated to serve a few hours later?
Hi! It can but it’s definitely going to loose it’s sauce a bit and get dry- so you’ll want to reheat on the stovetop with 1/2 cup or so of broth or pasta water to help rehydrate it and bring it back to life!