Shrimp Scampi Casserole
Indulge in the mouthwatering flavors of Shrimp Scampi Casserole, a luxurious twist on a classic Italian-American favorite. Perfectly cooked angel hair pasta is enveloped in a buttery garlic and white wine sauce, enhanced with a zesty touch of fresh lemon juice and a hint of red pepper flakes for a subtle kick. Succulent shrimp take center stage, nestled in a casserole dish and topped with a golden, crispy layer of Parmesan-panko breadcrumbs. This easy yet elegant baked dish is ready in under an hour, making it ideal for weeknight dinners or special gatherings. Serve it with a fresh green salad or crusty bread for a restaurant-worthy meal that’s sure to impress.
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Recipe Information
Ingredients
- 1 pound Large shrimp, peeled and deveined
- 8 ounces Angel hair pasta, uncooked
- 6 tablespoons Unsalted butter
- 2 tablespoons Olive oil
- 4 cloves Garlic, minced
- 0.5 cup Dry white wine (or chicken broth)
- 2 tablespoons Fresh lemon juice
- 0.25 teaspoon Red pepper flakes
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 0.5 cup Parmesan cheese, grated
- 2 tablespoons Fresh parsley, chopped
- 0.75 cup Panko breadcrumbs
- 2 tablespoons Extra olive oil (for topping)
Instructions
Preheat your oven to 375°F (190°C) and lightly grease a 9x13-inch casserole dish.
Bring a large pot of salted water to a boil. Add the angel hair pasta and cook until al dente according to the package instructions. Drain and set aside.
In a large skillet over medium heat, melt 4 tablespoons of butter with 2 tablespoons of olive oil.
Add the minced garlic and sauté for 1 minute until fragrant, being careful not to burn it.
Stir in the white wine (or chicken broth), lemon juice, red pepper flakes, salt, and black pepper. Bring to a simmer for 2-3 minutes.
Add the shrimp to the skillet and cook for 2 minutes on each side, or until pink and cooked through. Remove from heat.
Combine the cooked pasta, shrimp, and sauce in the prepared casserole dish. Toss gently to evenly coat.
In a small bowl, mix the remaining 2 tablespoons of melted butter, Parmesan cheese, parsley, and panko breadcrumbs.
Sprinkle the breadcrumb mixture evenly over the casserole, then drizzle 2 tablespoons of extra olive oil on top.
Bake in the preheated oven for 15-20 minutes, or until the topping is golden brown and crispy.
Remove from the oven and let the casserole cool for 5 minutes before serving. Garnish with additional parsley if desired.
Nutrition Facts
Calories |
740 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.0 g | 45% | |
| Saturated Fat | 15.1 g | 75% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 271 mg | 90% | |
| Sodium | 954 mg | 41% | |
| Total Carbohydrate | 60.7 g | 22% | |
| Dietary Fiber | 2.8 g | 10% | |
| Total Sugars | 3.6 g | ||
| Protein | 40.8 g | 82% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 233 mg | 18% | |
| Iron | 2.8 mg | 16% | |
| Potassium | 482 mg | 10% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
