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One-pan linguine with shrimp brings together buttery garlic goodness without the usual hassle. I've tweaked the standard approach to skip pasta pre-cooking and shrimp sautéing, yet you'll get all those rich Italian-American flavors in a super simple bake-it-all method.
When I made this at our family get-together last summer, my nephew who usually avoids seafood came back looking for more. The smell of butter and garlic always draws everyone into the kitchen well before I call them for dinner.
Key Components
- Linguine pasta: The thin, flat strands catch sauce perfectly and bake up just right in the oven
- 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 minced cloves for that true scampi taste
- White wine: Pick a dry, tasty one you'd drink yourself; it adds wonderful depth
- Parmesan cheese: Grate it fresh for smoother melting compared to pre-packaged stuff
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Simple Cooking Steps
- Step 1: Get Your Dish Ready
- Coat a 9x13 inch baking pan thoroughly with olive oil. This stops sticking and makes your sauce richer. Make sure you hit every corner.
- Step 2: Set Up Your First Layer
- Snap the linguine in half if it won't fit. Lay it flat in the dish, then pour chicken broth and wine over until the pasta is just covered.
- Step 3: Add Your Flavors
- Scatter garlic, onion, red pepper flakes, salt, and black pepper all across the pasta. Put butter chunks throughout for even melting.
- Step 4: First Cooking Round
- Wrap tightly with foil and cook at 375°F for about 35-40 minutes. The tight covering helps the pasta cook properly.
- Step 5: Time For Shrimp
- Take it out, carefully pull off the foil, and mix the pasta. Put raw shrimp on top, sprinkle half the Parmesan, and bake uncovered for 7-10 more minutes.
I grew up near the coast, and I learned early on that seafood often tastes best with simple cooking. Shrimp has such a sweet, gentle flavor that really stands out when you don't throw in too many extra ingredients.
Amazing One-Pan Magic
This cooking trick totally changed my weeknight meal game. While dinner's basically making itself, I can check homework or clean up around the house. What makes it so great is how the pasta soaks up all those flavors while cooking, giving you an incredibly tasty meal with barely any work.
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I used to make traditional shrimp scampi all the time, but this one-pan version has now become my favorite way to cook it. You get all the same great taste but with almost no chance of messing up. It's so easy and turns out so good every time that it's now a staple in my kitchen.