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Shrimp scampi linguine transforms into an effortless weeknight meal with this dump-and-bake version that captures all the garlicky, buttery goodness of the classic dish. I've reimagined the traditional recipe to eliminate the fuss of pre-cooking pasta or sautéing shrimp, yet it delivers the same rich flavors that make shrimp scampi a beloved Italian-American favorite.
Last summer, I served this at a family gathering and my seafood-skeptical nephew went back for seconds. The garlic-butter aroma filling the kitchen always brings everyone to the table before I even announce dinner's ready.
Essential Ingredients
- Linguine pasta: Its flat, narrow shape holds the sauce beautifully and cooks perfectly in the oven
- Raw shrimp: Look for medium to large sizes (21-25 count), peeled and deveined for convenience
- Butter and olive oil: The combination creates a luxurious sauce base while preventing the butter from burning
- Fresh garlic: Don't skimp here, 4-6 cloves minced will give you that signature scampi flavor
- White wine: Choose a crisp, dry variety you'd enjoy drinking; it adds depth to the sauce
- Parmesan cheese: Freshly grated melts more smoothly than pre-packaged versions
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Detailed Cooking Instructions
- Step 1: Prepare Your Baking Dish
- Start by generously coating a 9x13 inch baking dish with olive oil. This prevents sticking and enriches the final sauce. Make sure to get into all corners of the dish.
- Step 2: Create the Base Layer
- Break the linguine in half if needed to fit in the dish. Arrange it in an even layer, then pour the chicken broth and wine over top. The liquid should just cover the pasta.
- Step 3: Season the Dish
- Sprinkle minced garlic, diced onion, red pepper flakes, salt, and black pepper evenly over the pasta. Dot with butter pieces to ensure even melting.
- Step 4: Initial Bake
- Cover tightly with foil and bake at 375°F for 35-40 minutes. The tight seal is crucial for proper pasta cooking.
- Step 5: Add the Shrimp
- Remove from oven, uncover carefully, and stir the pasta. Layer the raw shrimp on top, sprinkle with half the Parmesan, and return to oven uncovered for 7-10 minutes.
Growing up in a coastal town, I learned that simple preparation often yields the best results with seafood. The sweet, delicate flavor of shrimp shines when it's not overshadowed by too many competing ingredients.
The Versatility of Dump-and-Bake Cooking
This method revolutionized my weeknight cooking routine. The passive cooking time lets me help with homework or tidy up while dinner practically makes itself. The beauty lies in how the pasta absorbs the flavors as it cooks, creating an intensely flavored dish with minimal effort.
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After years of making traditional shrimp scampi, this dump-and-bake version has become my go-to method. It captures all the flavors we love while making the cooking process practically foolproof. The combination of convenience and consistently delicious results makes this recipe a true keeper in my collection.