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This one-pot linguine with shrimp brings all the buttery, garlicky flavors you crave without the usual fuss. I've streamlined the classic dish so you won't need to pre-boil pasta or sauté shrimp separately. You'll still get that amazing Italian-American taste but with way less work on busy nights.
When I made this at our family reunion last year, even my picky nephew who usually avoids seafood asked for more. I can always tell dinner's a hit when everyone wanders into the kitchen following that amazing garlic-butter smell before I've called them to eat.
Key Components
- Linguine pasta: The thin, flat noodles grab onto sauce wonderfully and bake up just right
- Raw shrimp: Go for medium or large ones (21-25 per pound), already peeled and cleaned to save time
- Olive oil and butter: Together they make a super rich base while stopping the butter from getting too brown
- Fresh garlic: This is crucial - use 4-6 minced cloves for that true scampi taste
- White wine: Pick something dry and tasty that you'd drink - it really deepens the sauce
- Parmesan cheese: Grate it yourself for smoother melting than the pre-packaged kind
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Step-by-Step Cooking Guide
- Step 1: Get Your Dish Ready
- Drizzle plenty of olive oil in a 9x13 inch baking dish, making sure to cover the bottom completely. Don't miss the corners - this keeps everything from sticking and adds flavor.
- Step 2: Put Down Your Foundation
- Snap the linguine in half if it's too long for your dish. Lay it out evenly, then pour chicken broth and wine over it until the liquid just covers the pasta.
- Step 3: Add Flavor Elements
- Scatter the minced garlic, chopped onion, red pepper flakes, salt, and black pepper all over. Place small chunks of butter around so they'll melt evenly.
- Step 4: First Baking Period
- Wrap the dish tightly with foil and put it in a 375°F oven for 35-40 minutes. That tight cover is really important for cooking the pasta properly.
- Step 5: Time for Shrimp
- Take the dish out, carefully remove the foil, and give the pasta a quick stir. Put the raw shrimp on top in a single layer, sprinkle with half the Parmesan, and bake uncovered for another 7-10 minutes.
I grew up near the ocean, and I learned early on that seafood usually tastes best with simple cooking. Shrimp has such a naturally sweet, light flavor that doesn't need too many extra ingredients to shine through.
The Magic of No-Fuss Baking
This cooking style completely changed how I handle weeknight meals. While dinner practically cooks itself, I can check homework or clean up around the house. What makes this so special is how the pasta soaks up all those amazing flavors while it cooks, giving you an incredibly tasty meal with barely any effort.
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I've made traditional shrimp scampi for years, but this no-fuss version has become my favorite way to cook it. You get all those amazing flavors we love but in a way that's almost impossible to mess up. It's the perfect combo of easy cooking and fantastic results that's earned this dish a permanent spot in my regular dinner lineup.