Shrimp Scampi (Oven "Dump" Recipe)

white wine

🥗Healthier: chicken broth

💰Cheaper: water + vinegar

Chicken broth adds flavor without alcohol.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is a healthier fat option.

spaghetti

🥗Healthier: zucchini noodles

💰Cheaper: pasta

Zucchini noodles reduce carbs.

shrimp

🥗Healthier: chicken

💰Cheaper: tofu

Chicken is more affordable and tofu is plant-based.

Preheat the oven to 400°F.

Bring a large pot of water to a boil for the pasta.

Defrost the shrimp by placing them in a bowl of cold water for about 15 minutes.

In an 8x1 baking dish, add 1 whole stick of butter and 1/4 cup of olive oil.

Add 1 large shallot, 6 cloves of minced garlic, 2 tablespoons of dried parsley, 1 teaspoon of red pepper flake, and 1/2 cup of dry white wine to the baking dish.

Juice 1 whole lemon into the mixture and mix everything together.

Season the mixture with salt and black pepper to taste.

Place the baking dish in the preheated oven and set a timer for 10 minutes to melt the butter and let the mixture bubble.

While the sauce is in the oven, peel the shrimp and rinse them under cold water.

Pat the shrimp dry with a paper towel and season with salt, pepper, and 1 teaspoon of paprika.

Once the sauce has melted and started bubbling, let it cook for an additional 5 minutes to ensure the shallot and garlic are tender.

Add the shrimp to the bubbling sauce and return it to the oven for approximately 8 to 10 minutes.

Cook the spaghetti in the boiling water for about 10 to 11 minutes until al dente.

Once the shrimp is done, combine the shrimp and scampi sauce with the cooked pasta in a bowl.

Top the dish with grated Italian blend cheese and garnish with additional cracked black pepper, parsley, and red pepper flake.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens