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This one-pan linguine with shrimp turns regular weeknight dinners into a breeze with my dump-and-bake approach that keeps all the buttery, garlic-packed flavor you want. I've totally changed the standard method so you won't need to boil pasta or cook shrimp separately, but you'll still get that amazing taste that makes this Italian-American dish so popular.
When I made this last vacation, even my nephew who usually avoids seafood came back looking for more. The smell of butter and garlic that fills up your kitchen will have everyone hanging around before you've even called them for dinner.
Key Components
- Linguine pasta: The thin, flat shape works great for catching sauce and bakes up just right
- Raw shrimp: Go for medium or large ones (21-25 count), already peeled and cleaned to save time
- Butter and olive oil: They team up for a rich sauce foundation while keeping the butter from getting too dark
- Fresh garlic: This is crucial - use 4-6 cloves finely chopped for that authentic flavor kick
- White wine: Pick something dry and tasty that you'd drink yourself; it really deepens the flavor
- Parmesan cheese: Grate it yourself for smoother melting compared to the stuff in containers
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Step-By-Step Cooking Guide
- Step 1: Get Your Dish Ready
- Start by thoroughly rubbing a 9x13 inch baking pan with olive oil. This stops sticking and makes the sauce even tastier. Don't miss any spots in the corners.
- Step 2: Build Your Foundation
- Snap the linguine in half if it's too long for your dish. Spread it out evenly, then pour chicken broth and wine over everything until the pasta is just covered.
- Step 3: Add Your Flavors
- Scatter the chopped garlic, onion bits, red pepper flakes, salt, and black pepper all over the pasta. Put small chunks of butter around the dish so they'll melt evenly.
- Step 4: First Baking Round
- Wrap tightly with foil and pop it in at 375°F for 35-40 minutes. That tight covering really matters for cooking the pasta properly.
- Step 5: Time For Shrimp
- Take it out, carefully pull off the foil, and mix the pasta. Put the raw shrimp on top, sprinkle with half the Parmesan, and bake uncovered another 7-10 minutes.
I grew up near the ocean, and I learned that seafood usually tastes best with the simplest preparation. Shrimp has such a naturally sweet, light flavor that works best when you don't bury it under too many other ingredients.
The Freedom of No-Fuss Baking
This cooking style completely changed how I handle weeknight meals. While everything's in the oven, I can check my kids' schoolwork or clean up a bit as dinner practically makes itself. What's really cool is how the pasta soaks up all those flavors while it cooks, giving you amazing taste without much work.
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I've made traditional shrimp scampi for ages, but this dump-and-bake version has become what I cook most now. It packs in all the tastes we crave 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 for your recipe collection.