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This no-fuss linguine shrimp scampi turns into a quick dinner option with my dump-and-bake approach that keeps all the buttery, garlic-packed flavor of the traditional dish. I've switched up the standard method to skip pre-boiling pasta or cooking shrimp separately, but you'll still get those amazing tastes that make this Italian-American classic so popular.
When I made this at our family get-together last year, even my nephew who usually avoids seafood came back looking for more. The kitchen always fills with that irresistible butter-garlic smell that brings the whole family running before I can even call them for dinner.
Key Components
- Linguine pasta: The thin, flat noodles grab onto the sauce perfectly and bake wonderfully in the oven
- Raw shrimp: Go for medium or large ones (21-25 size), already peeled and cleaned to make life easier
- Butter and olive oil: They work together for a rich sauce foundation while stopping the butter from getting too brown
- Fresh garlic: Be generous here, about 4-6 minced cloves will give you that true scampi taste
- White wine: Pick a dry, crisp type you'd pour in a glass; it makes the sauce more interesting
- Parmesan cheese: Grate it yourself for smoother melting compared to the pre-shredded stuff
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Step-by-Step Preparation Guide
- Step 1: Ready Your Dish
- First, thoroughly coat a 9x13 inch baking dish with olive oil. This stops sticking and adds flavor to your sauce. Make sure to cover the entire surface.
- Step 2: Set Up Your Foundation
- Snap the linguine in half if it doesn't fit. Spread it evenly, then pour chicken broth and wine over it. The pasta should be just barely covered.
- Step 3: Add Flavors
- Scatter the minced garlic, chopped onion, red pepper flakes, salt, and black pepper across the pasta. Drop small chunks of butter throughout for even melting.
- Step 4: First Cooking Phase
- Wrap tightly with foil and put in a 375°F oven for 35-40 minutes. The tight covering helps cook the pasta properly.
- Step 5: Finish With Shrimp
- Pull from the oven, take off foil carefully, and mix the pasta. Put raw shrimp on top, sprinkle with half the Parmesan, and return to the oven uncovered for 7-10 minutes.
I grew up near the ocean, and I learned that seafood tastes best when you keep it simple. Shrimp has a naturally sweet, mild taste that shines when you don't overwhelm it with too many extra ingredients.
The Magic of One-Pan Cooking
This cooking style changed how I handle weeknight meals. While dinner practically makes itself, I can tackle homework with the kids or straighten up the house. What's great is how the pasta soaks up all those amazing flavors while cooking, creating a super tasty meal with barely any work.
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I've made traditional shrimp scampi for years, but this dump-and-bake version has become my favorite way to do it. You get all the wonderful flavors we want while making the cooking almost impossible to mess up. It's so handy and turns out delicious every time - that's why this recipe has earned a permanent spot in my collection.