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Shrimp Scampi Dump

CasseroleGastro-PubSeafood
Time :30 minutes
Yield :4 servings
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The Scoop

This single-pan shrimp scampi is absolute visual proof that you don't need to suffer for a good meal.
Instead of babysitting boiling water or pan-frying seafood until it texturally resembles a rubber band, you are quite literally dumping raw pasta and frozen shrimp straight into a baking dish with broth, garlic, and butter. You just cover it, walk away for twenty-five minutes, and let physics do the rest.
Once it's out, a quick swirl of warm heavy cream and a shower of parmesan transforms it into a glossy, garlic-butter masterpiece that tastes like you actually know what you're doing in the kitchen. Plus, it leaves you with exactly one pan to scrub at the end of the night.
Hack it:
Swap the chicken broth for seafood broth or add a splash of white wine to the sauce for a more classic scampi taste.
Toss in spinach, asparagus pieces, cherry tomatoes, or peas before baking for an easy one-dish upgrade.
Stir in a spoonful of cream cheese with the warm heavy cream for a richer, ultra-silky sauce.
Use fresh shrimp when you can: Frozen shrimp works perfectly, but fresh shrimp will give the dish an even sweeter seafood flavor.
No rotini? Penne, bowties, or shells will happily step in and catch all that buttery sauce.
Leftovers:
Make a seafood pasta salad: Chill leftovers, add a squeeze of lemon, fresh herbs, and crunchy vegetables for a completely different meal.
Create a crispy pasta bake: Sprinkle leftovers with mozzarella or breadcrumbs and bake until golden for a next-day makeover.
Lunch bowl upgrade: Add the shrimp pasta over greens with extra lemon dressing for a quick warm salad.
Stretch it further: Mix leftovers with extra cooked pasta and a splash of cream or broth to turn one dinner into two.

Ingredients

  • 4 tablespoons unsalted butter, cut into 1/2-inch cubes, plus more, to taste, for greasing the casserole dish
  • 12 ounces rotini pasta
  • 1 (1-pound) package frozen medium shrimp, peeled and deveined
  • 2 cups chicken broth
  • 1/4 teaspoon red pepper flakes
  • 2 cloves garlic, minced
  • 1/2 lemon, zested
  • kosher salt, to taste
  • freshly ground black pepper, to taste
  • 1/2 cup parmesan cheese, grated
  • 1/3 cup fresh parsley, chopped, loosely packed
  • 1/2 cup heavy cream, warmed

Directions

  • Preheat the oven to 425 degrees F.
  • Using the extra butter, generously grease the bottom and the sides of a 9x13-inch casserole dish.
  • Add the rotini pasta to the prepared casserole dish, spreading it out in an even layer.
  • Scatter the shrimp over the pasta layer.
  • Dot the shrimp and the pasta with the remaining 4 tablespoons of the cubed butter.
  • Evenly add the broth to the casserole dish.
  • Evenly sprinkle the shrimp and the pasta with the red pepper flakes, the garlic, the lemon zest, the salt, and the black pepper.
  • Cover the casserole dish with foil and bake until the pasta is al dente and the shrimp reaches an internal temperature of 145 degrees F, about 25 minutes.
  • In a small bowl, add the parmesan and the parsley and toss to combine.
  • Add the warm heavy cream to the pasta mixture and stir to combine.
  • Serve topped with the parmesan-parsley mixture.
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