Ingredients

Scale

(Serves 6)

Pasta & protein:

8 oz linguine or spaghetti (or chickpea/gluten-free pasta for high-protein/GF)
1½ lbs large shrimp, peeled & deveined (you love seafood!)
2 tbsp olive oil

Scampi sauce base:

4 tbsp unsalted butter (you love buttery richness!)
6 garlic cloves, minced
½ tsp red pepper flakes (optional—you love spicy!)
Zest and juice of 1 lemon (about 2 tbsp—you love citrus!)
½ cup dry white wine (or low-sodium chicken broth for alcohol-free)
½ cup heavy cream or full-fat coconut milk

Cheese & finish:

¾ cup grated Parmesan cheese (use reduced-sodium—you love low-sodium options!)
¼ cup fresh parsley, chopped
Salt & black pepper to taste

Topping:

Extra Parmesan
Panko breadcrumbs (or almond flour + melted butter for low-carb—you love this!)
Lemon slices

Instructions

1. Cook pasta:

Cook pasta 1 minute less than package directions. Drain; set aside.

2. Sear shrimp:

Heat olive oil in oven-safe skillet over medium-high heat. Add shrimp; cook 1–2 minutes per side until pink. Remove and set aside.

3. Make scampi sauce:

In same skillet, melt butter. Add garlic and red pepper flakes; cook 30 seconds. Stir in lemon zest, lemon juice, wine/broth, and cream. Simmer 3–4 minutes until slightly reduced.

4. Combine & bake:

Preheat oven to 375°F (190°C).
Return pasta and shrimp to skillet; toss with sauce. Stir in ½ cup Parmesan and parsley.
Top with remaining Parmesan and breadcrumbs (or almond topping).
Bake 12–15 minutes until bubbly and golden.

5. Serve:

Garnish with extra parsley and lemon slices.

💡 Pro Tips for Perfection:
✅ Don’t overcook shrimp—they’ll finish baking in the oven.
✅ Use freshly grated Parmesan—pre-shredded won’t melt as smoothly.
✅ Low-sodium mastery (you love this!):
→ Use reduced-sodium Parmesan + low-sodium broth
→ Boost umami with extra garlic and lemon zest
✅ Blood sugar friendly (you love this!):
→ Naturally low-glycemic—no added sugars!
→ Net carbs: 8g/serving (with low-carb pasta)
✅ Low-carb/keto option (you love this!):
→ Swap pasta for 16 oz hearts of palm or zucchini noodles
→ Use almond flour topping
→ Net carbs drop to 5g/serving
✅ Make ahead:
→ Assemble unbaked casserole; refrigerate 24 hours (add 5 min to bake time)
→ Fully baked dish freezes 3 months (thaw overnight; reheat covered at 350°F for 30 min)

Storage & Serving Ideas

→ Fridge life: 3 days | Freezer: 3 months
→ Serving ideas:
→ With garlic bread or GF toast
→ As a standalone elegant dinner
→ Paired with a crisp white wine or sparkling water with lime

Prep Time & Nutrition (per serving):