- 2 pounds thawed frozen jumbo shrimp - drained, peeled, and deveined
- 1 (16 ounce) package linguine pasta
- 1 cup butter
- 2 tablespoons Dijon mustard
- 2 tablespoons lemon juice
- 6 cloves garlic, minced
- 3 tablespoons chopped fresh parsley, divided
- 1 cup dry white wine
- 2 tablespoons Italian bread crumbs, or more as needed
- Preheat oven to 450 degrees F (230 degrees C). Arrange shrimp in a single layer in a 10x15-inch baking pan.
- Bring a large pot of lightly salted water to a boil. Cook linguine at a boil until tender yet firm to the bite, about 11 minutes; drain. Place linguine in a large bowl.
- Heat butter, mustard, lemon juice, garlic, and 2 tablespoons parsley in a saucepan over medium heat until butter melts, about 3 minutes. Reduce heat to low; cook and stir until sauce is thickened, about 10 minutes. Stir in white wine. Pour scampi sauce over the shrimp.
- Bake in the preheated oven for 5 to 6 minutes. Sprinkle bread crumbs lightly over shrimp. Increase oven temperature to 500 degrees F (260 degrees C); continue baking until just lightly browned, 1 to 2 minutes more.
- Pour shrimp scampi over the linguini and toss. Top with the remaining 1 tablespoon parsley.
08/09/2019
recipepes.com
garlic shrimp scampi bake, recipe
PT15M
PT1H
5
455 calories
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