Ingredients

Scale

(Serves 6)

Pasta & shrimp:

12 oz linguine or spaghetti (or hearts of palm pasta for low-carb)
1½ lbs large shrimp, peeled & deveined (you love seafood!)
Salt & black pepper

Scampi sauce base:

4 tbsp unsalted butter (you love buttery richness!)
6 garlic cloves, minced
½ cup dry white wine (or low-sodium chicken broth)
Zest and juice of 1 lemon (you love citrus!)
¼ tsp red pepper flakes (optional—you love subtle heat!)

Creamy finish:

½ cup heavy cream (or full-fat coconut milk for dairy-free)
¾ cup grated Parmesan cheese, divided
2 tbsp fresh parsley, chopped

Topping:

¼ cup panko breadcrumbs (or crushed pork rinds for keto)
1 tbsp melted butter
Extra Parmesan

Instructions

1. Cook pasta:

Cook pasta 1 minute less than package directions; drain.

2. Sear shrimp:

Pat shrimp dry; season with salt and pepper. In an oven-safe skillet, sear over medium-high heat 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 1 minute. Pour in wine; simmer 2 minutes. Stir in lemon zest, lemon juice, and cream.

4. Combine & bake:

Add cooked pasta, ½ cup Parmesan, and parsley to sauce; toss to coat.
Gently fold in shrimp.
Top with panko mixed with melted butter and remaining ¼ cup Parmesan.
Bake at 375°F (190°C) for 15–18 minutes until bubbly and golden.

💡 Pro Tips for Perfection:
✅ Don’t overcook shrimp—they finish cooking in the oven!
✅ Low-sodium mastery (you love this!):
→ Use no-salt-added broth + reduced-sodium Parmesan
→ Boost umami with 1 tsp nutritional yeast + extra lemon zest
✅ Blood sugar friendly (you love this!):
→ Use whole wheat or chickpea pasta (+10g protein/serving)
→ Add 1 tbsp chia seeds to sauce for fiber + glycemic control
✅ Low-carb/keto option (you love this!):
→ Swap pasta for 16 oz hearts of palm pasta
→ Use crushed pork rinds instead of panko
→ Net carbs drop from 42g → 10g/serving
✅ Make ahead:
→ Assemble unbaked casserole; refrigerate 24 hours (add 5 min to bake time)
→ Fully baked casserole freezes 3 months (thaw overnight; reheat covered at 350°F for 30 min)

Prep Time & Nutrition (per serving):