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Bread & Butter Wines, who share our belief that the good things in life – like a bowl of pasta or a glass of wine – do not need to be complicated. The beautiful brightness of their California Pinot Grigio is perfect for sipping and cooking, simple as that! All thoughts & opinions are my own.
White Wine Shrimp Scampi Just Got Even Better: Low-Effort Cooking with Gourmet Results 👩🏻🍳
If you crave shrimp scampi pasta on the reg, you MUST try this easy, no-fuss version of the classic dish. Forget any struggles you’ve had cooking shrimp perfectly or building a balanced white wine scampi sauce. The secret is simple – you need to bake shrimp scampi!
Baked shrimp scampi is hands-off, fast, & just makes sense. The shrimp cook in a white wine butter sauce, staying succulent & tender thanks to the gentle heat of the oven. The pan collects all of the flavor, creating a bright & garlicky scampi sauce made with Bread & Butter Wines California Pinot Grigio, an always delicious dry white wine that’s easy to cook with & sip on the side.
Toss the baked shrimp scampi with pasta for a hearty meal or enjoy it with crusty bread straight out of the pan – just don’t let any of that white wine sauce go to waste! It’s a simple, flavor-forward recipe perfect for girl’s night, date night, or a fancy-feeling weeknight dinner. So little effort & so much to love!
Baked Shrimp Scampi Recipe Highlights
This oven-baked shrimp scampi recipe is absolute perfection! You’ll love it because it’s…
HANDS-OFF COOKING. The key to perfectly cooked shrimp is to bake shrimp scampi! Quickly marinate jumbo shrimp in white wine, olive oil, & garlic, then let the oven take over. It’s a totally hands-off dinner, ready in 30 minutes or less!
LIGHT & BRIGHT. The star of any shrimp scampi is the buttery, garlicky white wine sauce finished with lemon & fresh parsley. A crisp, dry wine like Pinot Grigio infuses it with bright acidity & fragrant flavor, making the baked shrimp scampi taste absolutely restaurant-worthy.
A TOTAL CLASSIC. Everyone loves this fancy-feeling dinner. Serve baked shrimp scampi for girl’s night, date night, or a quick & easy weeknight meal, tossing it with pasta & garlicky breadcrumbs or serving with a simple side of toasty bread. You can’t go wrong!
The ultimate lazy gourmet dinner! ♡ Read on to learn more about how to make Baked Shrimp Scampi with White Wine, or jump straight to the recipe & get cooking!
This baked shrimp scampi recipe comes together with less than 10 staple ingredients, most of which build the aromatic scampi-style white wine butter sauce. They create delicious classic flavor with hardly any effort required!
Note: Full ingredients list & measurements provided in the Recipe Card, below.
- Shrimp – For an extra-special result, we like to make this baked shrimp scampi recipe with extra jumbo shrimp, 16-20 count. You can certainly use whatever sized shrimp is most accessible to you, though. If you use smaller shrimp, you’ll need to shorten the cooking time slightly (check the Recipe Notes, below, for more guidance!). Fresh or thawed-from-frozen shrimp both work beautifully.
- Wine – The best white wine for shrimp scampi is a dry, crisp, unoaked white wine like Bread & Butter Wines California Pinot Grigio. Its fragrant flavor & acidity is a core component of any scampi-inspired sauce. Learn more below!
- Shrimp scampi marinade – Quickly marinating the shrimp in olive oil, garlic, crushed red pepper flakes, & white wine infuses tons of flavor before the dish even hits the oven. Be sure to top the shrimp scampi with cubed butter. It melts as the scampi bakes, infusing both the shrimp & the scampi sauce with extra richness.
- Finishing touches – Finishing the baked shrimp scampi with plenty of freshly squeezed lemon juice & zest adds a pop of brightness that complements the white wine. A showering of fresh parsley adds a touch of freshness (& a pretty pop of color!) to balance out the rich flavor.
The Best White Wine for Shrimp Scampi
Why make shrimp scampi with white wine? ⇢ Here at PWWB, we LOVE cooking with wine. It’s an easy way to quickly infuse fragrant brightness & complexity into any dish – everything from Chicken Piccata to Turkey Bolognese. Baked shrimp scampi, however, is one of the best examples of cooking with wine. The heat burns off the alcohol & leaves subtle sweet acidity & bright flavor that balance the buttery scampi sauce. Making shrimp scampi with white wine is a must!
The best white wine for shrimp scampi is a dry, crisp, unoaked white. Pinot Grigio is a great option for shrimp scampi because its bright & citrusy & pairs beautifully with seafood.
We’re using Bread & Butter Wines California Pinot Grigio in this baked shrimp scampi recipe. It’s an uncomplicated & always delicious choice! We also love that Bread & Butter Wines is led by a female winemaker, Linda Trotta, who is making a name for herself in a male-dominated industry. Linda happens to share our love of pasta, so it only felt right to celebrate her over a bowl of shrimp scampi with white wine! Shop Now! ⇢ Shop Bread & Butter Wines at a store near you.
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How to Make Shrimp Scampi in the Oven
This baked shrimp scampi recipe is seriously quick & easy to make – it’s almost entirely hands-off! The only bit of prep is making a simple marinade for the shrimp, then the oven does the rest of the work. Dinner is ready in 30 minutes or less!
Note: Full ingredients list & measurements provided in the Recipe Card, below.
Marinate the shrimp. Combine the white wine, olive oil, garlic, & red pepper flakes in a mixing bowl, then gently toss in the shrimp. Why? ⇢ This quick marinade infuses the shrimp with tons of bright, garlicky flavor in a short amount of time. It only needs 15-20 minutes, or however long it takes for the oven to preheat – feel free to leave it out at room temperature!
Bake the shrimp scampi. Transfer the shrimp & any extra marinade to a baking dish, spreading it all into a single layer in the center of the dish. Add a few cubes of butter on top & cook in the oven for about 15 minutes. Why oven-baked shrimp scampi? ⇢ The gentle, consistent heat of an oven makes the shrimp perfectly tender & juicy – never overcooked & rubbery!
Finish the baked shrimp scampi sauce. Finish the baked shrimp scampi with lemon zest, freshly squeezed lemon juice, & a showering of chopped parsley. Tip! ⇢ Want more brightness? Add lemon! Need to round out the flavor? Drizzle with good extra virgin olive oil. Craving an extra kick of freshness? Toss in some more fresh basil or parsley. Taste & adjust until your baked shrimp scampi is exactly how you like it.
This easy baked shrimp scampi recipe is perfect for girl’s nights, at-home date nights, lazy gourmet weeknight dinners, & everything in between. You can enjoy it a number of different ways for just about every occasion – just be sure not to let any of the white wine sauce go to waste!
Easy Shrimp Scampi Pasta
Our favorite way to serve this dish is as shrimp scampi pasta. The built-in white wine butter sauce practically begs to be soaked up into a pile of al dente pasta! Feel free to use whatever you love most – linguini is a classic choice (pictured), but spaghetti & bucatini are also great. Short pasta like orzo or orecchiette will work well in a pinch!
For a perfectly timed dinner, drop the pasta into salted boiling water shortly after the white wine shrimp scampi goes in the oven. Toss the cooked pasta right into the dish of baked shrimp scampi, mixing it with all of the delicious white wine shrimp scampi sauce. Nice & easy. Learn more! ⇢ How to Cook Pasta Perfectly Every Single Time!
More Serving Ideas
While shrimp scampi pasta may be the most classic pairing, it’s certainly not the only option! A few more ideas for what to serve with shrimp scampi…
- Creamy risotto is a beautiful bed for buttery baked shrimp scampi! Classic parmesan cheese risotto is a natural pairing, but the flavors of this white wine shrimp scampi recipe also work beautifully with our summery Sweet Corn Risotto.
- Mashed potatoes are another awesome option for soaking up the garlicky baked shrimp scampi sauce.
- Sprinkle the baked shrimp scampi with garlicky toasted bread crumbs when it comes out of the oven. This finishing touch is totally inspired by Ina Garten’s famous baked shrimp scampi recipe. Queen Ina stirs panko bread crumbs in a butter mixture with shallots & rosemary, then sprinkles them over butterfly shrimp for extra texture. It’s super simple! Check the Recipe Notes, below, for more guidance.
- For a side of veggies, prep a simple green salad tossed with our bright & tangy All-Purpose Vinaigrette.
- If you’re feeling super low-effort, a side of crusty bread is all you need. It’s the best for soaking up every last drop of sauce. Feel free to eat right out of the pan, we won’t tell. 😉
I can’t wait for you to try this Baked Shrimp Scampi! It’s a no-fuss version of the classic dinner we all know & love, & we think it’s one that you’re going to enjoy over & over – you may never go back to the stovetop again!
If you do give it a try, be sure to let us know! Leave a comment with a star rating below. You can also snap a photo & tag @playswellwithbutter on Instagram. We LOVE seeing your PWWB creations! ♡ Happy cooking!
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Easy Pescatarian Dinners
Baked Shrimp Scampi with White Wine
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: serves 4
- Category: Main Dishes, Seafood Recipes
- Method: Oven-Baked
- Cuisine: Italian-American
- Diet: Gluten Free
Shrimp scampi is a total classic – for good reason! – but it’s a dish that can be a little tricky to master at home since cooking delicate shrimp on the stovetop often results in overcooked, rubbery, & tough results. The solution is simple: Baked Shrimp Scampi with White Wine, a low-effort dinner dream!
Simply toss extra jumbo shrimp into a flavor-packed sauce of olive oil, white wine, & garlic, then bake it in the oven with a little bit of butter. The even heat of the oven gently cooks the shrimp, keeping them completely juicy & tender, while the scampi sauce infuses even more flavor as it cooks.
That’s just where the fun of baked shrimp scampi begins, since the serving options are endless. Toss it into your favorite pasta, sprinkle crispy breadcrumbs over top, or eat it straight out of the pan with crusty bread to soak up all of the white wine butter sauce – you really can’t go wrong.
This recipe is equally easy to make & impressive to serve so it’s great for girl’s night, date night, or even a lazy gourmet weeknight dinner. We have a feeling it’s one you’ll come back to time & time again – happy cooking! ♡
- 1 ½ pounds “extra jumbo” shrimp (16–20 count), peeled & deveined (see Recipe Notes)
- ¼ cup olive oil
- ¼ cup unoaked dry white wine, such as Bread & Butter California Pinot Grigio
- 6 cloves garlic, finely chopped or grated
- optional: up to 1 teaspoon crushed red pepper flakes
- ¼ cup unsalted butter, diced into small pieces
- 1 lemon, zested & juiced
- ¼ cup finely chopped fresh parsley
- kosher salt & ground black pepper, to season
- for serving, as desired: 8 ounces pasta of choice (see Recipe Notes), toasty garlic breadcrumbs (see Recipe Notes), crusty bread, extra virgin olive oil, finely chopped fresh basil or parsley, crushed red pepper flakes, etc.
- Marinate the shrimp: Preheat the oven to 425 degrees F, ensuring a rack is positioned in the center of the oven. Peel & devein the shrimp, then add them to a large mixing bowl with the olive oil, white wine, garlic, & crushed red pepper flakes (if using). Season with 1 ½ teaspoons kosher salt & ground black pepper as desired. Toss to combine well. Set aside to marinate for 15-20 minutes at room temperature while the oven preheats.
- Bake the shrimp scampi: Transfer the marinated shrimp to a large baking dish, spreading the shrimp into an even layer across the dish. Pour any remaining marinade over the shrimp & scatter the diced butter evenly across the dish. Transfer to the oven. Bake 14-16 minutes, until the shrimp is just cooked through – their flesh should have an opaque, pinkish appearance.
- Finish the oven-baked shrimp scampi: Squeeze the lemon juice over the baked shrimp scampi & scatter the lemon zest & finely chopped fresh herbs over top. Stir to combine well, then taste & adjust seasoning as desired – add lemon for brightness, extra virgin olive oil for roundness, more herbs for freshness, etc.
- Serve the shrimp scampi as desired. Shrimp scampi pasta is always a good idea (see Recipe Notes, below, for more guidance!), but you could also serve the shrimp over creamy risotto or mashed potatoes – just don’t forget to spoon plenty of the white wine sauce over top! When I’m feeling particularly low-effort, I’ll also happily serve shrimp scampi with a simple green salad & lots of crusty bread to capture all of the sauce – you really can’t go wrong. Enjoy!
Bread & Butter Wines California Pinot GrigioBuy Now →
- Serving Suggestions
- Shrimp Scampi Pasta: Shrimp scampi pasta is a classic for a reason! If you’d like to serve your baked shrimp scampi with pasta, bring a large pot of water to a boil while the oven preheats during Step 1 of Recipe Directions. Once boiling, season generously with salt & drop 8 ounces pasta of choice (linguine pictured) – for a perfectly timed meal, plan to drop the pasta shortly after the shrimp goes into the oven. Cook, stirring occasionally, until the pasta reaches al dente. Carefully dip a liquid measuring cup into the pot, reserving about 1 cup of the starchy pasta water, & set aside. Drain the pasta – do not rinse it! – & toss it directly into the baked shrimp scampi after Step 3 of Recipe Directions, above. Toss to combine well, using a little bit of the starchy pasta water to bring everything together. (Learn more ⇢ How to Cook Pasta Perfectly Every Single Time!)
- Easy Add-On ⇢ Toasty Garlic Breadcrumbs: Melt 1 tablespoon butter in a medium skillet over medium heat. Once melted, add ½ cup panko breadcrumbs & ½ teaspoon garlic salt. Stir to combine well. Cook, stirring occasionally, until toasted & golden, 4-5 minutes. Remove from the heat & transfer to a small bowl for serving.
- Ingredient Notes:
- Shrimp count: The bake time in this recipe reflects the use of “extra jumbo” shrimp, about 16-20 count. The “count” number is a measure of size, indicating how many individual pieces make a pound. The smaller the “count,” the larger the shrimp & vice versa (i.e. 16-count shrimp are larger than 25-count shrimp because only 16 individual shrimp make up 1 pound vs 25 pieces). If you cannot find “extra jumbo” or 16-20 count shrimp, feel free to swap them out with the largest shrimp available to you, noting that you will need to decrease cook time to ensure the shrimp do not overcook as they bake.
- Thawing frozen shrimp: The best way to thaw frozen shrimp, or any frozen protein for that matter, is to place them in a zip-top bag & submerge in cool water. The steady, cool temperature of the water creates a really controlled environment for the frozen shrimp to come up to room temperature. This is better from a food safety standpoint, since it limits bacterial growth. Refresh the water every 10 minutes or so, until the shrimp are completely thawed – 25-30 minutes, tops!
- Storage & Reheating: Baked shrimp scampi is best served fresh, though leftovers will keep, stored in an airtight container in the fridge, for up to 2 days. Reheat in the microwave or on the stovetop, just until warmed through.
Keywords: easy shrimp dinner, baked shrimp scampi, easy shrimp recipes, white wine recipes
Recipe & Food Styling by Jess Larson, Plays Well With Butter | Photography by Rachel Cook, Half Acre House.
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This was SO easy and delicious! Great weeknight dinner recipe that felt restaurant quality.
Hey Sasha! Weeknight restaurant-quality meals are our fave!! Thanks for the kind review!