Oven-Roasted Shrimp Scampi with Garlic and Lemon

This easy pasta dinner gets even simpler with a hands-off Oven-Roasted Shrimp Scampi that cooks in the oven while you prepare a salad, set the table, or take care of other tasks. It keeps the bright, garlicky flavors you expect from shrimp scampi—garlic, lemon, parsley, olive oil and white wine—without standing over a hot stovetop. This version is dairy-free and can be made gluten-free by using gluten-free linguine, or you can swap in regular linguine or fettuccine if preferred.

This recipe is ideal for weeknights and casual dinners, yet elegant enough to serve guests. It’s very customizable: reduce or omit crushed red pepper for children, substitute seafood stock or low-sodium chicken broth for the wine, or finish with freshly grated Parmesan if you like a little richness. Below are ingredient amounts, clear step-by-step instructions, tips for success, and nutrition details.

Ingredients

• 6 garlic cloves, minced
• 1 large shallot, halved and thinly sliced
• 1 teaspoon crushed red pepper flakes (adjust or omit to taste)
• 1/2 cup dry white wine (or substitute seafood stock or low-sodium chicken broth)
• 1/4 cup extra virgin olive oil
• 1/4 cup freshly chopped parsley leaves
• Zest of 1/2 lemon
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1 pound large shrimp, peeled, deveined, and tails removed
• 8 ounces gluten-free linguine (or regular linguine)
• 1/3 cup grated Parmesan cheese (optional)
• 1 lemon, cut into wedges, for serving
• Chopped fresh parsley, for garnish

Step-by-step

Step one: Preheat the oven

Preheat your oven to 375°F (190°C).

Step two: Boil the pasta water

Bring a large pot of water to a rolling boil. Salt the water generously—about 1 tablespoon of salt for a large pot—so the pasta absorbs flavor as it cooks.

Step three: Assemble and roast the shrimp

In a 9×13-inch baking dish, combine the minced garlic, sliced shallot, crushed red pepper flakes, dry white wine (or substitute), extra virgin olive oil, chopped parsley, lemon zest, kosher salt, freshly ground black pepper, and the shrimp. Toss everything gently so the shrimp are evenly coated. Place the dish in the oven and roast until the shrimp are opaque, pink, and cooked through—about 12 to 14 minutes, depending on size.

Step four: Cook the pasta

While the shrimp roast, add the linguine to the boiling water and cook according to package directions until al dente. Reserve a splash of pasta cooking water before draining if you want to loosen the sauce.

Step five: Combine pasta and shrimp

Remove the baking dish from the oven. Drain the pasta and add it directly to the dish with the roasted shrimp and sauce. Toss gently until the pasta is evenly coated; add a little reserved pasta water if the mixture seems dry. Stir in the grated Parmesan if using, then taste and adjust seasoning with more salt or pepper as needed.

Step six: Garnish and serve

Divide the pasta among four bowls, sprinkle with additional chopped parsley, and serve with lemon wedges for squeezing on top. Fresh lemon brightens the dish and balances the oil and garlic.

Tips, Variations, and FAQs

• Pasta choice: Use gluten-free or regular linguine, fettuccine, or even spaghetti. Short pasta like penne also works if you prefer.
• Wine substitute: If you prefer not to use wine, replace it with seafood stock or low-sodium chicken broth. The flavor will still be bright and savory.
• Spice level: Reduce or omit crushed red pepper flakes for a milder dish, especially when serving children.
• Make it richer: Stir in a tablespoon of butter or a splash of cream at the end for a silkier finish, or add grated Parmesan as desired.
• Cooking shrimp: Watch shrimp closely—overcooking makes them rubbery. Remove them from the oven as soon as they turn pink and opaque.

Recipe FAQs

Nutrition (approximate per serving)

Calories: 508 kcal; Carbohydrates: 50 g; Protein: 34 g; Fat: 17 g; Saturated Fat: 3 g; Cholesterol: 190 mg; Sodium: 880 mg; Fiber: 3 g. Nutrition is automatically calculated and should be used as an approximation.

Why this recipe works

Oven-roasting the shrimp concentrates the garlic and wine flavors while freeing you from the stovetop. The olive oil and wine form a simple sauce that coats the pasta when combined, and lemon zest plus fresh parsley add brightness. The method is forgiving, fast—about 25 minutes total—and produces a restaurant-style result at home.

Looking for more bright pasta dishes? Try other citrusy or seafood pasta recipes for a similar flavor profile.

Photography credit: Eat Love Eats.