Embark on a culinary journey with Baked Shrimp Scampi, a divine fusion of succulent shrimp, perfectly cooked linguine, and a symphony of flavors from white wine, Dijon mustard, and Parmesan cheese. This dish is a celebration of textures, from the tender shrimp to the satisfying crunch of Panko breadcrumbs, all baked to perfection. Elevate your dinner experience with this easy-to-make yet incredibly sophisticated Baked Shrimp Scampi that promises to become a household favorite.
In our kitchen, Baked Shrimp Scampi is the epitome of elegant simplicity. The tantalizing aroma of garlic and white wine fills the air as the linguine and shrimp intertwine in a baking dish, creating a masterpiece of flavors. It’s a dish that transforms an ordinary evening into a gourmet experience, where each bite is a delightful dance of textures and tastes. The golden-brown Panko breadcrumbs add a satisfying crunch, while the Parmesan cheese elevates the entire dish to a level of indulgence that keeps our family coming back for more.
Why This Baked Shrimp Scampi:
An Oven-Baked Symphony of Flavors!
- Perfectly Baked Linguine: The pasta is cooked to perfection in a flavorful mixture of white wine, chicken stock, lemon juice, and Dijon mustard, creating a base that’s both tender and rich.
- Tender and Juicy Shrimp: Large raw shrimp, coated in a buttery mixture and topped with Panko breadcrumbs, bake to golden perfection, ensuring a delightful contrast to the pasta.
- Parmesan Magic: Grated Parmesan cheese adds a layer of savory richness, both in the pasta base and the shrimp topping, making every bite a celebration of indulgence.
- Easy Preparation: With straightforward steps and easily accessible ingredients, this Baked Shrimp Scampi is an impressive yet approachable recipe suitable for any occasion.
- Garnish Extravaganza: Fresh Italian parsley, additional Parmesan, and optional red pepper flakes provide a visually appealing and flavor-packed finishing touch.
Ingredients:
- 16 oz. linguine pasta, uncooked
- 1 cup white wine (see note)
- 3 cups low-sodium chicken stock
- 2 Tbsp lemon juice
- 2 Tbsp Dijon mustard
- 1 tsp kosher salt
- 1 medium white onion, diced
- 1½ Tbsp garlic, minced
- ½ cup grated Parmesan cheese, divided (plus more for garnish)
- 1 cup warm water
- 2 pounds large raw shrimp, shelled and deveined but with tails on
- ¼ cup unsalted butter, melted
- ½ cup Panko bread crumbs
- 3 Tbsp Italian parsley, chopped (plus more for garnish)
- Red pepper flakes for garnish
Directions:
- Preheat oven to 425°F.
- Lightly spray a 9”x13” baking dish with cooking spray. Spread the linguine evenly into the baking dish.
- In a medium mixing bowl, whisk together white wine, chicken stock, lemon juice, Dijon mustard, salt, onion, garlic, and ¼ cup Parmesan cheese. Pour this mixture over uncooked pasta and stir gently.
- Cover the pan tightly with foil and bake for 20 minutes.
- Remove foil, add water, and stir. Replace foil and continue baking for an additional 20 minutes. (Stirring is crucial to prevent clumping.)
- In a large mixing bowl, toss shrimp, melted butter, Panko breadcrumbs, remaining ¼ cup Parmesan cheese, and chopped parsley until well combined. Spread the shrimp and butter mixture evenly on top of the pasta.
- Bake uncovered for 10-15 more minutes. Check pasta after 10 minutes; if liquid remains, continue baking until most of it has evaporated.
- Before serving, garnish with additional chopped fresh parsley and Parmesan cheese. If desired, sprinkle red pepper flakes on top.
Notes:
- Choose a white wine with good acidity, such as Sauvignon Blanc or Pinot Grigio, for optimal flavor.
- Ensure the shrimp are evenly coated with the butter mixture for a golden-brown finish.
- Experiment with adding a squeeze of fresh lemon juice before serving for a citrusy kick.
- Serve with a side of crusty bread to soak up the flavorful juices.
