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This already simple pasta just got even easier with my Oven-Roasted Shrimp Scampi!

Oven-Roasted Shrimp Scampi

Although most are likely familiar with shrimp scampi, if you are not it is a lovely combination of shrimp, garlic, butter, and white wine. The delicious dish is usually made by sauteeing shrimp in a skillet, but here I decided to let the oven do all the work. I love leaning on my oven to make dinnertime easier because while dinner bakes, you can get your table set, sides prepared, or anything else that needs to get done!

step one: bake the shrimp

In this recipe, you’ll simply toss your shrimp with garlic, shallot, olive oil, and a few other bright ingredients like lemon zest and white wine, then let that bake until cooked through in under 15 minutes.

Oven-Roasted Shrimp Scampi

step two: cook pasta

While your shrimp bakes to perfection, it’s time to get your linguine cooked. Don’t forget to heavily salt your water!

step three: assemble and serve

Next, drain the pasta and add to your shrimp mixture. Gently toss the pasta until well incorporated with the shrimp and sauce, this is also when you will add the parmesan if you are using it! Serve the pasta with lemon and parsley then voila! Dinner is served.

Oven-Roasted Shrimp Scampi

I know y’all will love this Oven-Roasted Shrimp Scampi! I hope you turn to this dinner on nights when you need a simple dinner in a hurry.

Looking for more bright pasta dishes? Check out these recipes!

Creamy Linguine with Lemon and Pancetta

Roasted Salmon and Cherry Tomato Puttanesca

Artichoke and Lemon Linguine

Oven-Roasted Shrimp Scampi
4.89 from 36 votes

Oven-Roasted Shrimp Scampi

Dairy-Free and Gluten-Free
Total: 25 minutes
Servings: 4


  • 6 garlic cloves minced
  • 1 large shallot halved and thinly sliced
  • 1 teaspoon crushed red pepper flakes
  • ¼ cup extra virgin olive oil
  • ½ cup dry white wine
  • Zest of ½ a lemon
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • ¼ cup fresh parsley leaves chopped
  • 1 pound peeled and deveined shrimp tails off
  • 8 ounces gluten-free linguine
  • 1/3 cup grated parmesan cheese optional

For Serving:

  • 1 lemon cut into wedges
  • Fresh parsley leaves chopped


  • Preheat oven to 375℉.
  • Bring a large pot of water to boil.
  • In a 9×13-inch baking dish, add the garlic, shallot, red pepper flakes, olive oil, wine, lemon zest, salt, pepper, and shrimp. Toss until well combined.
  • Place into the oven and 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 among 4 bowls, top with parsley, and serve with lemon wedges.

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Servings: 4

Photography by Eat Love Eats.

Welcome! I’m Alex.

I’m a food lover sharing healthy, simple, delicious, recipes from my kitchen to yours. Here you’ll find lots of Whole30, lots of healthy, and a little indulgence here and there because…it’s all about balance y’all!

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Recipe Rating


  1. 4 stars
    This was good Alex, thank you! I did still have quite a bit of raw shallot & garlic taste after the 13 minutes in the oven, so the next time I may try sautéing those first for a minute or two.