Baked Shrimp Scampi
Ingredients
- 16 oz. linguine pasta uncooked
- 1 cup white wine see note
- 3 cups low-sodium chicken stock
- 2 Tbsp lemon juice
- 2 Tbsp Dijon mustard
- 1 medium white onion diced
- 1½ Tbsp garlic minced
- ½ cup Parmesan cheese grated and divided (plus more for garnish)
- 2 pounds large raw shrimp shelled and deveined but with tails on
- ¼ cup unsalted butter melted
- ½ cup Panko-style bread crumbs
- 3 Tbsp Italian parsley chopped (plus more for garnish)
Instructions
- Preheat oven to 425°F.
- Lightly spray a 9”x13” baking dish with cooking spray. Spread the pasta evenly into baking dish. (Note: If needed, feel free to break pasta in half.)
- Using a medium mixing bowl, add wine, chicken stock, lemon juice, mustard, onion, garlic and ¼ cup of Parmesan cheese; whisk together until well combined. Pour this mixture over uncooked pasta and stir gently.
- Cover pan tightly with foil and bake for 20 minutes.
- Remove foil and stir. Replace foil and continue baking for 20 more minutes. (Note: Stirring is important here as the pasta will tend to clump together if it’s not stirred up a bit.)
- Using a large mixing bowl, add shrimp, melted butter, Panko-style bread crumbs, remaining ¼ cup Parmesan cheese and chopped parsley; toss until well combined. Spread this mixture evenly on top of pasta.
- Bake uncovered for 10-12 more minutes.
- Before serving, garnish with additional chopped parsley and Parmesan cheese.
Notes
If you prefer, you can omit the white wine and use 4 cups of chicken stock instead.
