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Lazy linguine shrimp scampi turns into a no-fuss dinner with this throw-it-all-in approach that still packs all that buttery, garlic punch from the traditional dish. I've completely changed the standard method to skip boiling pasta or cooking shrimp first, but you'll still get those rich Italian-American flavors everyone craves.
When I made this at our family get-together last year, my nephew who usually avoids seafood came back looking for more. You'll know dinner's almost ready when everyone starts wandering into the kitchen, drawn by that amazing garlic-butter smell.
Key Components
- Linguine pasta: The thin, flat noodles grab onto 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 a rich sauce base and stop the butter from getting too brown
- Fresh garlic: This is your star player - use 4-6 cloves chopped up small for that true scampi kick
- White wine: Pick something dry and tasty that you'd actually drink; it really deepens the flavor
- Parmesan cheese: Grate it yourself for smoother melting than the stuff in shakers
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Step-By-Step Cooking Guide
- Step 1: Get Your Dish Ready
- First, put a good layer of olive oil all over a 9x13 inch baking dish. This stops everything from sticking and makes the sauce even tastier. Don't miss any spots in the dish.
- Step 2: Put Down Your First Layer
- Snap the linguine in half if it won't fit in the dish. Spread it out evenly, then pour chicken broth and wine on top until the pasta is just covered.
- Step 3: Add Your Flavors
- Scatter chopped garlic, onion bits, red pepper flakes, salt, and black pepper all across the pasta. Put little chunks of butter all around so they'll melt nicely.
- Step 4: First Cooking Time
- Cover the dish tightly with foil and pop it in a 375°F oven for 35-40 minutes. That tight cover is super important to cook the pasta right.
- Step 5: Time For Shrimp
- Take it out, carefully pull off the foil, and give the pasta a stir. Put the raw shrimp on top in one layer, sprinkle on half the Parmesan, and put it back in the oven without covering it for 7-10 minutes.
I was raised near the ocean, where I found out that seafood often tastes best with minimal fuss. When you don't crowd shrimp with too many other flavors, you can really enjoy their natural sweetness.
The Magic of Oven-Baked Pasta
This cooking style completely changed how I handle weeknight meals. While dinner basically makes itself, I can check my kids' schoolwork or clean up around the house. What's really cool is how the pasta soaks up all those flavors as it cooks, giving you an amazing taste without any real work.
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I've made traditional shrimp scampi for years, but this throw-it-in-the-oven version is now my favorite way to go. It gives us all those same great flavors while making the cooking almost impossible to mess up. When something's this easy AND turns out delicious every time, you know it's a keeper in your meal rotation.