5 from 1 review

Quick-Baked Shrimp Scampi with White Wine

GF Gluten-Free
Posted by Jess Larson on April 20th, 2023 (Updated January 6, 2024)
THIS POST MAY CONTAIN AFFILIATE SALES LINKS. PLEASE SEE MY FULL DISCLAIMER POLICY FOR DETAILS.
This recipe for Baked Shrimp Scampi with White Wine is a low-effort shrimp dinner dream! Simply toss jumbo shrimp in a fragrant scampi-style sauce made of olive oil, white wine, fresh garlic and butter, then bake in the oven until the shrimp are tender, succulent, and infused with flavor. A quick shrimp dinner recipe that's totally hands-off with perfect results every time!

Finish the cooked shrimp with lemon and fresh herbs, and then serve alongside crusty bread or toss the shrimp with linguine noodles for an easy shrimp scampi pasta. Versatile, no-fuss, and ready in 30 minutes or less!

Jump to Recipe
Baked shrimp scampi pasta fills a large double handle braising pan. The pan sits atop a creamy white textured surface. Two wooden serving spoons rest inside of the pan. A cream colored linen napkin rests underneath the pan.
Prep: 15 mins
Cook: 15 mins
Serves: 4
A macro close up shot of shrimp scampi pasta inside of a large double handle braising pan. Two wooden serving spoons rest inside of the pan for serving. this Recipe for Later!
A complete shrimp scampi dinner made in the oven for ease – perfect for weeknights or entertaining alike and best served with pasta and a side of crusty bread.

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!

Quick-Baked Shrimp Scampi is hands-off, fast, and just makes sense. The shrimp cook in a white wine butter sauce, staying succulent and tender thanks to the gentle heat of the oven. The pan collects all of the flavor, creating a bright and garlicky scampi sauce made with Bread & Butter Wines California Pinot Grigio, an always delicious dry white wine that’s easy to cook with and 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 and so much to love!

Baked shrimp scampi fills a large double handle braising pan. The pan sits atop a creamy white textured surface. A wooden serving spoon rests inside of the pan and the pan is surrounded by a stack of ceramic plates, two glasses of white wine, a bottle of Bread & Butter California Pinot Grigio, a small white bowl filled with finely chopped fresh parsley, and a spent lemon half. A cream colored linen napkin rests underneath the pan.
Bright & garlicky oven-baked shrimp scampi can be eaten straight from the pan or tossed with pasta for an extra hearty comfort food meal.
A bottle of Bread & Butter California Pinot Grigio lays flat atop a creamy white textured surface with the label facing upwards. It's surrounded by measuring cups & small bowls filled with ingredients like flour, peppercorns, & fresh herbs.
Grab your favorite white wine for this easy shrimp scampi dinner – we love Bread & Butter Wines California Pinot Grigio!

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, and garlic, then let the oven take over. It’s a totally hands-off dinner, ready in 30 minutes or less!

LIGHT AND BRIGHT. The star of any shrimp scampi is the buttery, garlicky white wine sauce finished with lemon and fresh parsley. A crisp, dry wine like Pinot Grigio infuses it with bright acidity and fragrant flavor, making the oven 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 and easy weeknight meal, tossing it with pasta and 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 and get cooking!

5 from 1 review
Featured Review

This was SO easy and delicious! Great weeknight dinner recipe that felt restaurant quality.

Sasha
Read More Reviews

Key Ingredients

This easy 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!

Baked shrimp scampi ingredients arranged on a creamy white textured surface: "extra jumbo" shrimp, olive oil, Bread & Butter California Pinot Grigio or another unoaked dry white wine, garlic, crushed red pepper flakes, unsalted butter, lemon, fresh parsley, kosher salt, and ground black pepper.
This 30 minute dinner comes together with just a few simple ingredients: shrimp, white wine, olive oil, garlic, crushed red pepper flakes, lemon juice and zest, and fresh parsley.

Note: Full ingredients list and measurements provided in the Recipe Card, below.

You need…

  • 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 and 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, and 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 and the scampi sauce with extra richness.
  • Finishing touches – Finishing the baked shrimp scampi with plenty of freshly squeezed lemon juice and zest adds a pop of brightness that complements the white wine. A showering of fresh parsley adds a touch of freshness (and a pretty pop of color!) to balance out the rich flavor.
Ingredient Spotlight

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 and 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 and leaves subtle sweet acidity and 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 and citrusy and pairs beautifully with seafood.

We’re using Bread & Butter Wines California Pinot Grigio in this baked shrimp scampi recipe. It’s an uncomplicated and 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 and 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!

Extra jumbo shrimp marinate in a ceramic bowl with olive oil, white wine, garlic, and crushed red pepper flakes. A gold spoon rests inside of the bowl for serving and the bowl sits atop a creamy white textured surface.
Shrimp marinate in a simple combination of white wine, olive oil, garlic, & red pepper flakes for bright, garlicky flavor.
Marinated "extra jumbo" shrimp fill a large double handle braising pan with diced butter placed atop. The pan sits atop a creamy white textured surface.
Next the marinated shrimp bake in the oven with cubes of butter for 15 minutes until tender & juicy.
Baked shrimp scampi with white wine fills a large double handle braising pan. The pan sits atop a creamy white textured surface.
The baked shrimp scampi is finished with lemon zest, fresh squeezed lemon juice & parsley for a restaurant-worthy dinner.

Note: Full ingredients list and measurements provided in the Recipe Card, below.

1

Marinate the shrimp. Combine the white wine, olive oil, garlic, and 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!

2

Bake the shrimp scampi. Transfer the shrimp and 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 and 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 and juicy – never overcooked and rubbery!

3

Finish the baked shrimp scampi sauce. Finish the baked shrimp scampi with lemon zest, freshly squeezed lemon juice, and 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 and adjust until your baked shrimp scampi is exactly how you like it.

Serving Suggestions

This easy shrimp scampi recipe is perfect for girl’s nights, at-home date nights, lazy gourmet weeknight dinners, and 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!

Shrimp scampi pasta fills a large double handle braising pan. The pan sits atop a creamy white textured surface. Two wooden serving spoons rest inside of the pan. A cream colored linen napkin rests underneath the pan and the pan is surrounded by two glasses of white wine and a small white bowl filled with finely chopped fresh parsley.
Our favorite way to serve oven-baked shrimp scampi is by tossing it with a long pasta like linguini, spaghetti, or bucatini which soaks up the white wine butter sauce for an extra cozy meal.

Easy Shrimp Scampi Pasta

It’s no secret we love easy pasta dinner ideas and our favorite way to serve this dish is as a shrimp scampi pasta dinner. 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 and 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 and easy. Learn more! ⇢ How to Cook Perfect Pasta Every Single Time!

A slightly side angle shot of baked shrimp scampi pasta inside of a large double handle braising pan. The pan sits atop a creamy white textured surface. Two wooden serving spoons rest inside of the pan and a cream colored linen napkin rests underneath the pan. A glass of white wine and a spent lemon half rest on the surface in the background.
Shrimp scampi and pasta are a simple and hearty pairing. Easy enough to make on a weeknight and fancy enough for any gathering!

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 this quick shrimp dinner recipe…

  • 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 and 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 and 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. 😉
Baked shrimp scampi pasta is served atop a ceramic dinner plate that rests atop a creamy white textured surface. A cream and white striped napkin rests underneath the plate with a gold fork resting atop the plate. A glass of white wine is served alongside the plate of pasta.

I can’t wait for you to try this Quick-Baked Shrimp Scampi! It’s a no-fuss version of the classic dinner we all know and love, and we think it’s one that you’re going to enjoy over and 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 and tag @playswellwithbutter on Instagram. We LOVE seeing your PWWB creations! ♡ Happy cooking!

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Baked shrimp scampi fills a large double handle braising pan. The pan sits atop a creamy white textured surface. A wooden serving spoon rests inside of the pan and the pan is surrounded by a stack of ceramic plates, two glasses of white wine, a bottle of Bread & Butter California Pinot Grigio, a small white bowl filled with finely chopped fresh parsley, and a spent lemon half. A cream colored linen napkin rests underneath the pan.

Quick-Baked Shrimp Scampi with White Wine

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 1 review
  • Author: Jess Larson
  • 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
Print Recipe

Description

This recipe for Baked Shrimp Scampi with White Wine is a low-effort shrimp dinner dream! Simply toss jumbo shrimp in a fragrant scampi-style sauce made of olive oil, white wine, fresh garlic and butter, then bake in the oven until the shrimp are tender, succulent, and infused with flavor. A quick shrimp dinner recipe that’s totally hands-off with perfect results every time!

Finish the cooked shrimp with lemon and fresh herbs, and then serve alongside crusty bread or toss the shrimp with linguine noodles for an easy shrimp scampi pasta. Versatile, no-fuss and ready within 30 minutes or less!

Ingredients

Scale
  • 1 ½ pounds “extra jumbo” shrimp (16–20 count), peeled and 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 and juiced
  • ¼ cup finely chopped fresh parsley
  • kosher salt and 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.

Instructions

  1. Marinate the shrimp: Preheat the oven to 425 degrees F, ensuring a rack is positioned in the center of the oven. Peel and devein the shrimp, then add them to a large mixing bowl with the olive oil, white wine, garlic, and crushed red pepper flakes (if using). Season with 1 ½ teaspoons kosher salt and ground black pepper as desired. Toss to combine well. Set aside to marinate for 15-20 minutes at room temperature while the oven preheats.Extra jumbo shrimp marinate in a ceramic bowl with olive oil, white wine, garlic, and crushed red pepper flakes. A gold spoon rests inside of the bowl for serving and the bowl sits atop a creamy white textured surface.
  2. 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 and 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.
  3. Finish the oven-baked shrimp scampi: Squeeze the lemon juice over the baked shrimp scampi and scatter the lemon zest and finely chopped fresh herbs over top. Stir to combine well, then taste and adjust seasoning as desired – add lemon for brightness, extra virgin olive oil for roundness, more herbs for freshness, etc.Baked shrimp scampi fills a large double handle braising pan. The pan sits atop a creamy white textured surface. A wooden serving spoon rests inside of the pan and the pan is surrounded by a stack of ceramic plates, two glasses of white wine, a bottle of Bread & Butter California Pinot Grigio, a small white bowl filled with finely chopped fresh parsley, and a spent lemon half. A cream colored linen napkin rests underneath the pan.
  4. 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 and lots of crusty bread to capture all of the sauce – you really can’t go wrong. Enjoy!Shrimp scampi pasta fills a large double handle braising pan. The pan sits atop a creamy white textured surface. Two wooden serving spoons rest inside of the pan. A cream colored linen napkin rests underneath the pan and the pan is surrounded by a glass of white wine, a bottle of white wine, and a spent lemon half.

Equipment

Notes

  • 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 and 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, and set aside. Drain the pasta – do not rinse it! – and 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 and ½ teaspoon garlic salt. Stir to combine well. Cook, stirring occasionally, until toasted and golden, 4-5 minutes. Remove from the heat and 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 and 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 and 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 and 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.

Recipe and Food Styling by Jess Larson, Plays Well With Butter | Photography by Rachel Cook, Half Acre House.

A macro close up shot of shrimp scampi pasta inside of a large double handle braising pan. A wooden serving spoon rests inside of the pan for serving.
Baked shrimp scampi pasta is served atop a ceramic dinner plate that rests atop a creamy white textured surface. A cream and white striped napkin rests underneath the plate with a gold fork resting atop the plate. A glass of white wine and a spent lemon half surround the plate of pasta at center.

Follow along with Plays Well With Butter on Instagram, YouTube, Facebook, and Pinterest for more unfussy recipes that pack a big punch of flavor!

Hi there, I'm Jess!

If there’s 1 thing to know about me, it’s this: I am head-over-heels in love with food. I’m on a mission to make weeknight cooking flavorful, fast, & fun for other foodies, & PWWB is where I share foolproof recipes that deliver major flavor with minimal effort. Other true loves: pretty shoes, puppies, Grey’s Anatomy, & my cozy kitchen in Minneapolis, MN.

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Comments

  1. 10.3.23
    Beth said:

    This was delicious! I followed the recipe exactly. I found it a bit salty so will cut back a little next time. Thanks for a great, easy recipe. I served over angel hair pasta with a side of roasted veggies.

    Reply
    • 10.3.23
      Emma @ Plays Well With Butter said:

      Hi Beth, so glad to hear you loved the shrimp scampi! We definitely recommend adjusting salt to your preferences next time! 🙂

      Reply
  2. 4.26.23
    Sasha said:

    This was SO easy and delicious! Great weeknight dinner recipe that felt restaurant quality.



    Reply
    • 4.27.23
      Emma @ Plays Well With Butter said:

      Hey Sasha! Weeknight restaurant-quality meals are our fave!! Thanks for the kind review!

      Reply