Dump-and-Bake Shrimp Scampi with Linguine
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The Seasoned Mom · by Blair Lonergan★ 5.0 (16)

Dump-and-Bake Shrimp Scampi with Linguine

NUTRITION · PER SERVING55M COOK
CAL 16%·PRO 56%
CARBS 48G59% OF CAL
3G FIBER4G SUGAR42G OTHER
FAT 7G20% OF CAL
3G SAT4G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A dump-and-bake shrimp scampi with linguine that requires minimal prep and no boiling of pasta. Tastes restaurant-quality with minimal effort.

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Nutrition & ingredients

Ingredients

serves 6
  • 3 cups low-sodium chicken broth
  • 1 cup white wine ((or sub with extra chicken broth))
  • 1 tablespoon minced fresh garlic (about 3 large cloves) ((or increase to 2 tablespoons for even stronger flavor))
  • 2 teaspoons Italian seasoning
  • 1 ¼ teaspoons kosher salt
  • 12 ounces uncooked linguine pasta
  • 1 cup frozen diced onion, (thawed)
  • 1 lb. large (31-40 count) peeled and deveined shrimp (frozen raw is fine), ( thawed)
  • Butter ((optional, a few pats for extra flavor))
  • 4 ounces (about 1 cup) shredded mozzarella cheese
  • ¼ cup grated Parmesan cheese, (plus extra for serving)
  • Optional garnish: chopped fresh parsley; squeeze of fresh lemon juice
PREP
5M
SODIUM
1095MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.