Baked Shrimp Scampi
This Baked Shrimp Scampi couldn’t be easier to make, and it’s loaded with the wonderful flavors of lemon, garlic and Parmesan. Delicious!
Servings: 2
Calories: 1100kcal
Equipment
- oven
Ingredients
- 8 oz. linguine pasta
- 1 cups low-sodium chicken stock
- 1 Tbsp lemon juice
- 1 Tbsp Dijon mustard
- 1/2 medium white onion diced
- 1 Tbsp garlic minced
- 1/2 cup Parmesan cheese grated and divided plus more for garnish
- 1 pounds large raw shrimp shelled and deveined but with tails on
- 1/4 cup unsalted butter melted
- 1/2 cup Panko-style bread crumbs
- 3 Tbsp Italian parsley chopped plus more for garnish
Instructions
- Preheat oven to 425°F.
- Lightly spray 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 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
Nutrition
Calories: 1100kcal | Carbohydrates: 112g | Protein: 77g | Fat: 37g | Saturated Fat: 20g | Cholesterol: 650mg | Sodium: 2695mg | Potassium: 683mg | Fiber: 6g | Sugar: 7g | Vitamin A: 1385IU | Vitamin C: 23mg | Calcium: 726mg | Iron: 9mg