Ingredient List
For the dish:
  • ¼ cup unsalted butter
  • 1 tablespoon minced garlic
  • ½ cup chicken broth
  • Grated zest and juice of 1 large lemon
  • 16 ounces angel hair pasta
  • 2 tablespoons olive oil
  • 1 tablespoon dried parsley
  • 2 pounds frozen peeled and deveined raw shrimp
  • ½ teaspoon salt
  • ½ teaspoon ground black pepper
  • 1 large lemon, sliced
  • 2 tablespoons cold unsalted butter, grated
  • Grated Parmesan cheese, optional
To make the scampi
  • Preheat oven to 350oF. Spray 13×9 baking dish and set aside.

  • In a medium skillet over medium-high heat, melt ¼ cup butter. Add garlic and cook 3 minutes. Add chicken broth, lemon zest and lemon juice. Bring to a boil, then remove from heat.

  • Fill a large pot with water and bring to a boil over high heat. Add pasta and cook for 3 minutes, until just beginning to get tender. Drain and rinse with cold water. Place back in pot and toss with olive oil and parsley.

  • Carefully twist about 12 small portions of noodles into 3- to 4-inch mounds and place snugly side-by-side in the prepared baking dish. Arrange frozen shrimp over noodles. Pour sauce evenly over the top; sprinkle with salt and pepper. Arrange lemon slices and grated cold butter over the top.

  • Bake in preheated oven for 30-35 minutes, until shrimp turn pink and opaque. Preheat broiler, place dish on middle rack, and broil for 3 minutes. Shrimp and lemons slices should be slightly golden.

  • Serve with a sprinkling of grated Parmesan cheese, if desired.

  • Pin: Baked Shrimp Scampi

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