Shrimp Scampi Casserole
Baked shrimp scampi casserole is a cheesy, satisfying dish that combines the flavors of the classic seafood pasta with ease of baking.
Equipment
- 9x13 casserole dish
Ingredients
Pasta and Broth
- 12 oz linguini pasta broken in half
- 3 cups chicken broth
- 1 cup white wine avoid cooking wine
- 1 small white onion peeled & diced
- 2 tablespoon minced garlic
- ½ cup shredded Parmesan cheese divided
Cheese and Shrimp
- 1 cup shredded mozzarella cheese
- 1 lb frozen medium shrimp peeled, deveined, tail off, thawed
- 2 tablespoon butter melted for serving
- fresh parsley leaves for garnish, optional
Instructions
Cooking Instructions
- Spray a 9x13" casserole dish with non-stick spray. Add the pasta to the bottom of the dish, in alternating directions.
- To a small mixing bowl, add the broth, wine, onion, garlic, and half the parmesan cheese. Whisk together until smooth. Pour the mixture evenly over the pasta and stir gently to combine.
- 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 over the top of the casserole dish.
- 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.
- 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. Crisscrossing the noodles will help prevent them from sticking together.
Nutrition
Serving: 1servingCalories: 409kcalCarbohydrates: 46gProtein: 26gFat: 12gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.2gCholesterol: 128mgSodium: 1152mgPotassium: 299mgFiber: 2gSugar: 3gVitamin A: 447IUVitamin C: 2mgCalcium: 261mgIron: 1mg
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