Baked shrimp scampi casserole takes away the need to fuss over the stove to enjoy the classic seafood pasta. It turns it into a cheesy, satisfying meal you can just throw in the oven with all the flavors you know and love.

Shrimp scampi is one of my favorite special occasion and summer time meals.

We either have it during the holidays or when we are at the beach.

Either way, we look forward to it.

Part of the reason we don’t enjoy it more is because it’s a bit of a pain to make a big portion.

But this baked shrimp scampi casserole lets you feed a crowd and enjoy the same great tastes you know and love effortlessly.

Ingredients

To make this you’ll need:

Pasta– I recommend linguini. Break the pasta in half.
Chicken broth– Don’t substitute beef or vegetable broth.
White wine– Something you would drink.
Butter– Melted
Garlic– Minced
Onion– Small white onion, peeled and diced.
Cheese– Both shredded mozzarella and shredded Parmesan
Shrimp– Frozen medium shrimp that you’ve thawed. I recommend buying them pre-peeled, deveined, and tail off.
Garnish– Parsley and more butter. Both optional

How to Make

This baked shrimp scampi with pasta is so easy!

Just spray a 9×13″ casserole dish with non stick spray.

Then add the pasta to the bottom of the dish so it criss crosses.

Set the dish aside.

Then whisk the broth, wine, onion, garlic, and half the parmesan cheese together in a mixing bowl until smooth.

Pour the mixture evenly out over the pasta, and stir gently to combine.

Cover the casserole dish tightly with aluminum foil.

Bake it at 425° for 40 minutes, stirring halfway through.

After baking for 40 minutes, uncover the dish and stir the pasta-.

When you stir it, check it for doneness to make sure it’s cooked to al dente.

Then stir the raw shrimp into the hot pasta.

Spread the shredded mozzarella and remaining parmesan evenly out over top of the casserole dish.

Bake the casserole uncovered for another 5-10 minutes.

Carefully remove the hot casserole dish from the oven.

Stir in the butter, and season with salt and pepper to taste.

Serve with chopped fresh parsley leaves as a garnish and extra butter, if desired.

Enjoy!

Storing Leftovers

Store leftovers in an air tight container in the fridge for up to 2 days.

Reheat in the microwave until warmed through.

Tips and Tricks

You could substitute a drained can of lump crab meat for the shrimp. Just stir it in when you would add the shrimp.
Make sure you use wine you would drink and avoid cooking wine. If you don’t want to use wine, use an extra cup of chicken broth instead.
Criss crossing the noodles will help prevent them sticking together.

Other Shrimp Recipes

Baked shrimp scampi is a delicious way to serve the classic to a crowd with little prep.

Make it and enjoy!

Looking for other shrimp recipes?

Try these:

If you’ve tried this BAKED SHRIMP SCAMPI CASSEROLE, or any other recipe on the site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK, and INSTAGRAM to see more amazing recipes and whatever else we’ve got going on!

a silver spatula in a blue dish filled with shrimp scampi casserole

Baked Shrimp Scampi Casserole

4.56 from 9 votes

Print Pin Rate

Course: Casserole, Dinner, Main Course, Pasta

Cuisine: American, Italian

Prep Time: 5

Cook Time: 50

Total Time: 55

Servings:

Calories: 409kcal

Author: Meaghan - The Quicker Kitchen

Ingredients

12 oz linguini pasta broken in half
3 cups chicken broth
1 cup white wine
2 tbsp butter melted
1 small white onion peeled & diced
2 tbsp minced garlic
1 cup shredded mozzarella cheese
1/2 cup shredded Parmesan cheese divided
1 lb frozen medium shrimp (peeled, deveined, tail off) thawed
fresh parsley leaves for garnish, optional
butter for serving, optional

US Customary - Metric

Instructions

Spray a 9x13" casserole dish with non stick spray. Add the pasta to the bottom of the dish, in alternating directions.
12 oz linguini pasta
To a small mixing bowl add the broth, wine, onion, garlic, and half the parmesan cheese. Whisk together until smooth. Pour the mixture evenly out over the pasta, and stir gently to combine.
3 cups chicken broth, 1 cup white wine, 1 small white onion, 2 tbsp minced garlic, 1/2 cup shredded Parmesan cheese
Cover the casserole dish tightly with aluminum foil. Bake at 425° for 40 minutes, stirring halfway through.
After baking for 40 minutes, uncover the dish and stir the pasta- making sure it's cooked to al dente.
Stir the raw shrimp into the hot pasta. Spread the shredded mozzarella and remaining parmesan evenly out over top of the casserole dish.
1 lb frozen medium shrimp, 1 cup shredded mozzarella cheese
Bake uncovered for another 5-10 minutes.
Carefully remove the hot casserole dish from the oven. Stir in the butter, and season with salt & pepper- to taste.
2 tbsp butter
Serve with chopped fresh parsley leaves as a garnish and extra butter, if desired.

Notes

You could substitute a drained can of lump crab meat for the shrimp. Just stir it in when you would add the shrimp.
Make sure you use wine you would drink and avoid cooking wine. If you don't want to use wine, use an extra cup of chicken broth instead.
Criss crossing the noodles will help prevent them sticking together.