If you’re craving a fast, flavorful seafood dinner that feels restaurant-worthy but requires almost no effort, this Oven-Baked Shrimp Scampi Pasta is exactly what you need. Made entirely in the oven, this dish transforms simple ingredients like garlic, butter, lemon, and white wine into a rich, aromatic sauce that coats every strand of pasta. It’s a quick weeknight option that also doubles as an elegant meal for entertaining.
Because the shrimp cooks in the same dish as the buttery scampi sauce, all you have to do is toss it with cooked pasta right before serving. The result is a bright, garlicky entrée that’s ready in well under 30 minutes.
Shrimp is one of the most versatile proteins you can keep in your freezer. It cooks in minutes, absorbs flavors instantly, and tastes amazing in pastas, salads, sheet-pan meals, and appetizers. Whether it’s a classic shrimp boil, garlicky grilled skewers, or a pan of crispy fried shrimp, it’s always a crowd-pleaser. And this baked shrimp scampi may be one of the easiest and most reliable ways to serve it.
Why You’ll Love This Recipe
A quick and effortless dinner
The shrimp cooks in the oven while the pasta boils on the stove, so everything comes together at the same time. From start to finish, you’ll have a complete, flavorful pasta dish on the table in around 15 minutes.
Bold, bright flavor
Garlic, shallots, lemon, and a touch of crushed red pepper blend with butter and wine to create a savory, slightly zesty sauce. It’s comforting yet vibrant, and it clings beautifully to the pasta.
Perfect for any occasion
Serve it on its own for a simple weeknight meal or pair it with salad and bread for a dinner that feels special without the extra work.
Key Ingredients
Here’s what you need to make this easy oven-baked shrimp dish:
Pasta
Spaghetti works wonderfully, but you can use any pasta shape you love. Because the noodles are cooked separately and added at the end, this recipe adapts easily to gluten-free or low-carb alternatives.
Shrimp
Choose raw, peeled, and deveined shrimp for the best texture. You can keep the tails on for presentation or remove them if you prefer a cleaner eating experience.
Garlic
Fresh minced garlic is essential. It infuses the sauce with deep, savory aroma and flavor.
Shallot
A mild shallot gives this recipe a subtle sweetness without overpowering the shrimp.
White Wine
Use a dry white wine that you’d enjoy drinking. Pinot Grigio and Sauvignon Blanc are excellent choices because they complement seafood well. Avoid heavily oaked wines like Chardonnay for this recipe.
A full list of ingredients and detailed measurements will appear in the recipe card at the end of Part 2.
How to Make Oven-Baked Shrimp Scampi
Start by preheating the oven to 350°F (180°C). Bring a large pot of water to a boil. Once it’s bubbling, salt it generously and cook your pasta according to the package directions.
While the pasta cooks, prepare the shrimp:
- In a baking dish large enough for everything to spread evenly, mix together the garlic, shallot, crushed red pepper (optional), smoked paprika, olive oil, melted butter, white wine, lemon zest, and lemon juice.
- Add the raw shrimp to the dish, sprinkle with salt, black pepper, and parsley, then toss gently so every piece is coated. Spread the shrimp out into an even layer so they cook uniformly.
- Bake for about 12 minutes or until the shrimp are pink, tender, and just cooked through. Avoid overcooking, as shrimp can become rubbery quickly.
- When the shrimp comes out of the oven, add the cooked pasta directly into the hot scampi sauce. Toss everything together until the noodles are fully coated.
- Sprinkle in grated parmesan and mix gently so it melts into the sauce, creating a silky finish.
Serve immediately with fresh parsley or extra cheese if you like.
Tip for a Creamier Version
If you’d like your pasta to be extra rich, add a splash of heavy cream right after removing the shrimp from the oven. Stir it into the warm sauce until smooth, then toss with the pasta. The result is a velvety, luxurious version of this already delicious dish.
Recipe Tips
Shrimp Size Matters
Cooking times depend on the size of the shrimp. The instructions here are based on 31–40 count shrimp. If yours are smaller, they may cook a minute or two faster.
Salt Your Pasta Water
Properly seasoning your water is key to flavorful pasta. Around 2 teaspoons of kosher salt per 2 quarts of water works well.
Lemon Zesting Tip
Zest the lemon before cutting it. This makes the process easier and ensures you avoid the bitter white pith.
Red Pepper Flakes Optional
They add gentle heat, but the dish is still fantastic without them.
Storing and Reheating
Shrimp scampi tastes best when enjoyed fresh, but if you have leftovers, store them in an airtight container for up to 3 days. Reheat gently on the stovetop over low heat or in short bursts in the microwave to avoid overcooking the shrimp.
What to Serve With Baked Shrimp Scampi
This flavorful pasta pairs beautifully with light, simple sides. Try one of these options:
- A fresh green salad with vinaigrette
- Steamed or roasted vegetables
- Crusty bread or warm rolls for soaking up the sauce
For dessert, something simple like berry shortcakes or a no-bake treat complements this meal perfectly.
Frequently Asked Questions
Can I use frozen shrimp?
Yes, just thaw them completely and pat them dry before baking.
Can I make this dish without wine?
You can replace the wine with chicken broth, though the flavor will be slightly different.
Can I prepare this ahead of time?
You can prep the ingredients, but bake the shrimp and toss with the pasta right before serving for the best texture.
Oven-Baked Shrimp Scampi Pasta
- Total Time: 17 min
Ingredients
8 ounces (225 g) dried pasta, such as spaghetti
4 garlic cloves, minced
1 large shallot, thinly sliced
1 teaspoon crushed red pepper flakes (optional)
1/2 teaspoon smoked paprika
2 tablespoons (30 ml) extra-virgin olive oil
2 tablespoons (28 g) unsalted butter, melted
1/2 cup (120 ml) dry white wine
Zest and juice of 1 medium lemon
1 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons chopped fresh parsley
1 pound (450 g) raw shrimp, peeled and deveined (tails on or off)
1/2 cup (43 g) grated parmesan cheese
Instructions
- Preheat the oven to 350°F (180°C). Bring a large pot of salted water to a boil.
- Cook the pasta according to package directions until al dente. Drain and set aside.
- In a 9×13-inch (23×33 cm) baking dish, combine garlic, shallot, crushed red pepper (if using), smoked paprika, olive oil, melted butter, white wine, lemon zest, lemon juice, salt, pepper, and parsley.
- Add the shrimp to the baking dish and toss gently to coat. Spread the shrimp out in an even layer.
- Bake for about 12 minutes, or until the shrimp are pink and cooked through. Do not overcook.
- Remove the dish from the oven and add the cooked pasta directly into the hot scampi sauce.
- Sprinkle the parmesan over the top, then gently mix until the cheese melts and everything is coated evenly.
- Serve immediately with additional parsley or parmesan if desired.
Notes
- Shrimp Size:
The cooking time listed works well for 31–40 count shrimp. If using smaller shrimp, check for doneness a couple of minutes early. - Creamy Variation:
For a richer texture, add up to 1/4 cup heavy cream to the hot sauce before stirring in the pasta. - Pasta Water Tip:
Use about 2 teaspoons of kosher salt for every 2 quarts of water for flavorful noodles. - Lemon Zest Tip:
Zest the lemon before juicing to make it easier, and avoid the bitter white pith. - Serving Ideas:
Pair this with a simple salad, roasted vegetables, or crusty bread to soak up the buttery sauce.
- Prep Time: 5 min
- Cook Time: 12 min
