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This no-fuss linguine shrimp scampi takes all the buttery, garlic goodness you love and turns it into a super easy weeknight dinner. I've completely reworked the usual approach—no boiling pasta or cooking shrimp separately—but you'll still get those amazing Italian-American flavors everybody craves.
When I made this for my family get-together last year, even my nephew who usually avoids seafood couldn't resist getting more. The kitchen smells so amazing with all that garlicky butter that everyone shows up at the table well before I call them for dinner.
Key Components
- Linguine pasta: The thin, flat noodles grab onto the sauce perfectly and bake up just right in the oven
- Raw shrimp: Go for medium or large ones (21-25 count), already peeled and cleaned to make life easier
- Butter and olive oil: They team up for an amazing sauce foundation without any burnt butter taste
- Fresh garlic: This is a must—about 4-6 minced cloves will give you that real scampi kick
- White wine: Pick something dry and tasty that you'd drink yourself; it really deepens the flavor
- Parmesan cheese: Grate it yourself for the smoothest melt—way better than the pre-shredded stuff
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Step-By-Step Cooking Guide
- Step 1: Get Your Dish Ready
- Grab a 9x13 inch baking dish and splash olive oil all over it. Make sure you cover the whole thing, including every corner. This stops sticking and makes the sauce even better.
- Step 2: Set Up Your Pasta
- Snap the linguine in half if it won't fit. Spread it out evenly, then pour chicken broth and wine over it until the pasta's just covered.
- Step 3: Add Your Flavors
- Scatter the minced garlic, chopped onion, red pepper flakes, salt, and black pepper all over. Then drop small chunks of butter across the top so they'll melt evenly.
- Step 4: First Baking Round
- Wrap the dish tightly with foil and pop it in a 375°F oven for about 35-40 minutes. That tight seal really matters for cooking the pasta right.
- Step 5: Time For Shrimp
- Take it out, carefully pull off the foil, and give the pasta a quick stir. Put the raw shrimp on top, sprinkle with half the Parmesan, and bake uncovered for another 7-10 minutes.
I grew up near the ocean, and I learned early on that seafood doesn't need fancy treatment. When it comes to shrimp, their natural sweetness really comes through when you don't crowd them with too many other ingredients.
The Magic of Toss-in Cooking
This approach completely changed my weeknight dinner game. While everything's cooking, I can check my kids' homework or clean up a bit—dinner's basically making itself. What's really cool is how the pasta soaks up all those amazing flavors while it cooks, giving you an incredibly tasty meal without any real work.
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I've spent years making traditional shrimp scampi, but this dump-and-bake version has become what I make most often now. It captures everything we want in the dish but makes the cooking almost impossible to mess up. I love having a recipe that's both super convenient and turns out amazing every single time.