Easy Roasted Shrimp Scampi

Name: Easy Roasted Shrimp Scampi
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 6
Ingredients: 1 can datterino tomatoes, drained; 3 tablespoons olive oil, divided, plus more to serve; 1 teaspoon kosher salt, divided; 2 cloves garlic, chopped; 1 pound large peeled and deveined shrimp; 1/2 teaspoon Calabrian chili paste or red pepper flakes; 1/3 cup dry white wine; 1 pound spaghetti chitarra pasta; 1/2 cup freshly grated Parmigiano Reggiano cheese, plus more to serve; 1 teaspoon lemon zest, from 1 lemon; 1 1/2 tablespoons freshly squeezed lemon juice, from half a lemon; 1/2 cup chopped basil

You must be signed in as a member to print this content

Shrimp scampi, but make it even easier. This version of the classic dish lets the oven do all the heavy lifting: roasting the tomatoes, garlic, and shrimp together to create an ultra-flavorful sauce while you boil the pasta. Once the pasta is ready, it gets tossed straight into the baking dish with plenty of parm, lemon, and basil for a bright, garlicky, perfectly saucy meal. It’s simple, effortless, and packed with bold Italian flavors—proof that the best recipes don’t have to be complicated.

Rated 5.0 stars by 1 users

Servings

Prep Time

20 minutes

Cook Time

25 minutes

Ingredients

1 can datterino tomatoes, drained

Added to Bag View Bag or Continue Shopping.

Cart Error Some items became unavailable. Update the quantity and try again.
3 tablespoons olive oil, divided, plus more to serve

Added to Bag View Bag or Continue Shopping.

Cart Error Some items became unavailable. Update the quantity and try again.
1 teaspoon kosher salt, divided
2 cloves garlic, chopped
1 pound large peeled and deveined shrimp
1/2 teaspoon Calabrian chili paste or red pepper flakes

Added to Bag View Bag or Continue Shopping.

Cart Error Some items became unavailable. Update the quantity and try again.
1/3 cup dry white wine
1 pound spaghetti chitarra pasta

Added to Bag View Bag or Continue Shopping.

Cart Error Some items became unavailable. Update the quantity and try again.
1/2 cup freshly grated Parmigiano Reggiano cheese, plus more to serve

Added to Bag View Bag or Continue Shopping.

Cart Error Some items became unavailable. Update the quantity and try again.
1 teaspoon lemon zest, from 1 lemon
1 1/2 tablespoons freshly squeezed lemon juice, from half a lemon
1/2 cup chopped basil

Instructions

Preheat the oven to 450 degrees F.
In a 9 x 13-inch baking dish at least 3 inches tall, toss the drained tomatoes with 2 tablespoons olive oil and 1/4 teaspoon salt. Roast until the tomatoes are starting to blister, about 15 minutes. Remove the dish from the oven and sprinkle with the garlic, shrimp, pepper flakes, white wine, remaining tablespoons of olive oil and remaining ¾ teaspoon salt. Toss well to combine. Return the dish to the oven and roast until the shrimp are opaque and cooked through, about 7 minutes. Remove from the oven.
Meanwhile, bring a large pot of water to a boil. Season the water generously with salt. Cook the pasta until al dente, about 10 to 11 minutes. Using tongs, add the pasta directly from the water to the baking dish with the shrimp. Add the Parmigiano Reggiano cheese, lemon zest, lemon juice, basil and 1/4 cup of pasta water and toss well to combine until the sauce clings lightly to the pasta. Serve with additional Parmigiano Reggiano if desired, and a drizzle of olive oil.