Fast dinners can get pretty boring–but you can jazz things up with plenty of fresh garlic, herbs and lemon in this baked shrimp scampi pasta. It’s an indulgence for sure, but save it for a special night in or dinner for friends and you’ll be really proud of the final result.
While you won’t find one of those Paula Deen hamburger-between-two-donuts and topped with a fried egg nightmares here, it’s safe to say not every recipe I make is figure friendly. We farm for heaven’s sake. We bale hay. We sweat. We work. We burn it off. (Okay most of it). So if you want ideas for a lighter version of this baked shrimp scampi pasta, email me or comment and ask about substitutions–we can think up something I’m sure.
Baked Shrimp Scampi Pasta has been a steady in this house for years. I don’t make it much but we love it. My husband doesn’t like his with too much oil or butter, so believe it or not the recipe here has had the butter cut back some. Personally I like mine dripping in it, but you do it however you like it.
If you want to add roasted veggies go for it and a little white wine is dandy too. Don’t have any? Add lemon like I did and the brightness goes a long way to cutting through all that extra butter I like.
You can thaw your shrimp overnight in the fridge in a bowl covered in plastic wrap or you can use my fast thawing method. That’s the way I do it most often and you can have the shrimp thawed in just a few minutes.
Make sure to use a combo of fresh and powdered garlic to get that full punch of flavor and for heaven sake–use fresh parsley. It’s dirt cheap and tastes good all year.
Baked Shrimp Scampi Pasta
- 2 pounds large frozen shrimp (RAW deveined, and peeled)
- 1/2 cup olive oil
- 4 cloves medium garlic peeled
- 1/2 teaspoon garlic powder
- 1/4 teaspoon ground red pepper optional
- 1/2-1 teaspoon salt
- 1/4 cup chopped fresh parsley
- the juice of one lemon
- 1 16 ounce box vermicelli
- 1/2 cup melted butter
- 1/2 cup Parmesan cheese
- 1/4 cup plain dry bread crumbs
- Thaw shrimp in the fridge overnight or in ice water (about 30 minutes) on the counter
- Preheat oven to 350 degrees
- In a 9x13 baking dish add shrimp,olive oil, garlic, garlic powder, red pepper, salt, and parsley
- Stir to coat and bake uncovered until the shrimp are pink throughout--about 15 minutes, turning once.
- While the shrimp cook, In a large pot of salted water, cook pasta until just tender but still firm; drain and toss with a tablespoon of olive oil; keep hot
- Remove the shrimp from oven and add melted butter, Parmesan and bread crumbs.
- Add the lemon juice to the shrimp and toss it all together with the pasta.
- Serve warm.