If there’s one weeknight recipe that feels downright magical, it’s Dump-and-Bake Shrimp Scampi with Linguine. Picture twirls of pasta baked right in a garlicky lemon-butter sauce, topped with juicy shrimp and bubbling cheeses—no boiling required, no separate pans, and absolutely no fuss. It’s the ultimate cozy comfort food, and I’m so excited to guide you through every irresistible, foolproof step!
Why You’ll Love This Recipe
- Zero Fuss, All Flavor: With Dump-and-Bake Shrimp Scampi with Linguine, there’s absolutely no need to pre-cook the pasta or sauté the shrimp—you simply layer and bake everything to perfection!
- Family-Friendly Crowd Pleaser: This dish brings together classic Italian flavors (think garlic, buttery shrimp, and melty cheese) that both kids and adults will crave.
- Easy Clean-Up: Everything bakes in one dish, meaning less time scrubbing pots and more time enjoying dinner.
- Adaptable and Weeknight-Ready: Whether you want to add an extra punch of garlic or swap in gluten-free noodles, this recipe invites creative tweaks—and is ready in under an hour.
Ingredients You’ll Need
It’s truly amazing how a handful of simple ingredients can create a pasta dish that tastes like you ordered it from your favorite trattoria. Each component in Dump-and-Bake Shrimp Scampi with Linguine shines, from the creamy cheese to the classic duo of garlic and shrimp—nothing fancy, just the perfect harmony of flavors and textures.
- Linguine Pasta (12 ounces, uncooked): The star of our dish! Use regular or whole-wheat linguine, and remember—no need to pre-boil.
- Chicken Broth (4 cups): This hydrates the pasta while infusing savory depth, or swap 1 cup for white wine to add classic zing.
- Frozen Diced Onion (1 cup, thawed): These save so much time but still melt perfectly into the sauce—freshly diced works beautifully, too.
- Minced Garlic (2 tablespoons or more): The backbone of scampi flavor; use freshly minced for the boldest punch.
- Shredded Mozzarella Cheese (1 cup): Makes the dish beautifully gooey and helps round out the flavors.
- Grated Parmesan Cheese (½ cup, divided): Adds rich, salty nuttiness both to the sauce and for finishing.
- Large Shrimp (1 pound, peeled & deveined): Thawed if frozen; the shrimp plump up while the pasta finishes baking.
- Chopped Fresh Parsley: Adds a pop of color and a bright, fresh finish.
- Butter (optional): Melting in a few pats at the end creates an extra-silky sauce—totally up to you!
Variations
One of my favorite things about Dump-and-Bake Shrimp Scampi with Linguine is how effortlessly it adapts to your cravings, what’s on hand, or any dietary needs. Don’t hesitate to make it your own—the possibilities are endless and oh-so-delicious.
- Make it Spicy: Add a good pinch of crushed red pepper flakes to the broth for a gentle heat that wakes up the flavors.
- Gluten-Free Swap: Substitute your favorite gluten-free linguine—just watch the pasta as it bakes, since cook times may shorten slightly.
- Veggie Boost: Toss in a cup of chopped baby spinach or halved cherry tomatoes in the last 10 minutes for brightness and extra color.
- No Wine, No Problem: If you skip white wine, all chicken broth will still yield a wonderfully savory sauce.
- Lemon Lovers’ Twist: Squeeze fresh lemon juice over the finished dish or zest a lemon into the sauce for a pop of citrus.
How to Make Dump-and-Bake Shrimp Scampi with Linguine
Step 1: Prepare the Baking Dish and Pasta
Preheat your oven to a sizzling 425°F (220°C), then spray a large, deep baking dish (I love using a 9×13-inch casserole) with cooking spray. Break the uncooked linguine in half or thirds and scatter the dry pasta in an even layer inside the dish—yes, it will cook right there with everything else!
Step 2: Mix and Pour the Flavorful Broth
In a mixing bowl, whisk together your chicken broth (and wine, if using), thawed diced onions, garlic, and half of the Parmesan cheese. This simple mixture will soak into the pasta, seasoning and hydrating it as it bakes. Pour the broth mixture all over the dry linguine, gently tossing to coat every strand.
Step 3: Bake Covered Until Pasta Is Almost Done
Cover your dish tightly with aluminum foil and slide it into the oven. Bake for 40 minutes, stirring gently halfway through to help prevent sticking. The pasta will absorb flavor and become nearly al dente by the end of this step—if it’s still a little firm, no worries, just bake it a touch longer before moving on.
Step 4: Add the Shrimp and Cheese
Carefully remove the foil and stir the pasta again. Now, nestle the thawed, raw shrimp throughout the dish, and sprinkle the mozzarella and the remaining Parmesan over the top. The lingering heat will finish cooking the shrimp while melting the cheese to gooey, golden perfection.
Step 5: Finish Baking and Add Final Touches
Bake, uncovered, for 5–10 more minutes—just until the shrimp are pink and opaque and the cheese is irresistibly bubbly. If you love an extra-rich finish, swirl in a couple of pats of butter. Season to taste, then lavish with plenty of fresh parsley and a final swipe of grated Parmesan before serving up your Dump-and-Bake Shrimp Scampi with Linguine!
Pro Tips for Making Dump-and-Bake Shrimp Scampi with Linguine
- Shrimp Timing is Everything: Always add the shrimp at the last stage—this prevents them from overcooking and guarantees a juicy, tender bite every time.
- Pasta Perfection: If your linguine seems a tad underdone after the initial bake, just add a splash more broth and cover for an extra few minutes to reach that perfect al dente texture.
- Flavorful Broth Shortcut: For even deeper flavor, dissolve a bouillon cube or spoonful of base into your chicken broth, or use a bold homemade stock if you have it on hand.
- Extra Creamy Finish: You can stir in a couple tablespoons of heavy cream with the cheese for a luscious, restaurant-worthy scampi sauce.
How to Serve Dump-and-Bake Shrimp Scampi with Linguine
Garnishes
A generous shower of freshly chopped parsley brings a beautiful pop of color and lightness to the final dish. For extra elegance, don’t be shy with the grated Parmesan and, if you’re a citrus fan, a quick twist of lemon zest over top brightens every bite of your Dump-and-Bake Shrimp Scampi with Linguine.
Side Dishes
This baked shrimp scampi shines next to a simple green salad tossed with vinaigrette or classic Caesar. Add warm, crusty bread for scooping up every drop of the luscious sauce, and maybe a side of roasted asparagus or green beans for extra veg appeal.
Creative Ways to Present
If you’re serving a crowd, tumble the cheesy shrimp pasta onto a large platter and pile high with lemon wedges for a showstopping, family-style feast. For date night, twirl the linguine into individual bowls, nestle in a few plump shrimp on top, and garnish generously. A sprinkle of microgreens or edible flowers elevates things for special occasions, too!
Make Ahead and Storage
Storing Leftovers
Leftover Dump-and-Bake Shrimp Scampi with Linguine stores beautifully—just transfer to an airtight container and refrigerate for up to 2 days. The flavors meld and intensify a bit, making for a cozy next-day lunch!
Freezing
While pasta dishes with shrimp can be frozen, the texture of the shrimp sometimes changes after thawing. If you must freeze, portion your scampi into airtight containers for up to one month. For best results, consider adding fresh-cooked shrimp after reheating.
Reheating
Gently reheat Dump-and-Bake Shrimp Scampi with Linguine in a covered skillet over medium-low, splashing in a tablespoon of water or broth to loosen the sauce. Microwaving works too—just use medium power and stir halfway through to heat everything evenly without overcooking the shrimp.
FAQs
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Can I use cooked shrimp instead of raw?
It’s best to use raw shrimp, as they cook up plump and juicy right in the casserole. If you only have cooked shrimp, stir them in just before serving and let the heat of the pasta warm them through—this helps avoid rubbery shrimp.
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Can I substitute other types of pasta?
Absolutely! Fettuccine, spaghetti, or even penne work in place of linguine—just ensure to monitor cooking time, as thicker or thinner shapes may need a few minutes more or less in the oven.
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What if my pasta isn’t cooked through after baking?
If the pasta still has too much bite, add a splash of hot broth or water, cover the dish tightly, and bake for an extra 5–10 minutes until tender. Stir gently to help distribute the liquid and prevent sticking.
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Is Dump-and-Bake Shrimp Scampi with Linguine good for meal prep?
It can be! Prepare the pasta and broth mixture ahead, cover, and refrigerate up to a few hours. Add shrimp and cheese just before the final bake for best texture. Leftovers reheat well for up to 2 days.
Final Thoughts
I hope you find as much joy in sharing this Dump-and-Bake Shrimp Scampi with Linguine as I do. It’s comforting, flavorful, and effortlessly elegant—an instant favorite for busy nights, dinner parties, or whenever you need a bowl of pure happiness. Treat yourself to a cozy baking dish full of garlicky, cheesy goodness soon. You deserve it!
Print
Dump-and-Bake Shrimp Scampi with Linguine Recipe
- Prep Time: 5 minutes
- Cook Time: 50 minutes
- Total Time: 55 minutes
- Yield: 6 servings 1x
- Category: Baking
- Method: Baking
Description
A flavorful and easy dump-and-bake shrimp scampi with linguine recipe that requires minimal prep and clean-up. The pasta cooks right in the oven with a savory broth, shrimp, and cheeses, creating a delicious and comforting one-dish meal.
Ingredients
Linguine Pasta:
- 12 ounces uncooked linguine pasta
Broth Mixture:
- 4 cups low-sodium chicken broth or 1 cup white wine + 3 cups broth
- 1 cup frozen diced onion, thawed
- 2 tablespoons minced garlic
- 1/4 cup grated Parmesan cheese
Additional Ingredients:
- 4 ounces shredded mozzarella cheese
- 1 lb. large shrimp, peeled and deveined
- Chopped fresh parsley
- Butter (optional)
Instructions
- Preheat Oven: Preheat the oven to 425F (220C) and grease a large baking dish.
- Layer Pasta: Arrange linguine in the baking dish.
- Mix Broth: Whisk together broth, onion, garlic, and ¼ cup Parmesan. Pour over pasta.
- Bake Covered: Cover with foil and bake for 40 minutes, stirring halfway.
- Add Shrimp: Stir in shrimp, top with cheeses, and bake uncovered for 5-10 minutes.
- Finish: Add butter, salt, pepper, parsley, and more Parmesan before serving.
Notes
- If cooking for two, halve the ingredients and use a smaller baking dish.
Nutrition
- Serving Size: 1/6 of the recipe
- Calories: 380 kcal
- Sugar: 2.4g
- Sodium: 656mg
- Fat: 8g
- Saturated Fat: 4g
- Carbohydrates: 46g
- Fiber: 2.5g
- Protein: 31.4g
- Cholesterol: 132.4mg
