Easy Italian Shrimp Bake Recipe
Say “Ciao” to your new favorite weeknight dinner – my Italian Shrimp Bake with Pasta! Imagine this – succulent, buttery shrimp bathed in an irresistible lemon butter sauce that’s seasoned to perfection with Italian herbs. Every bite is a decadent dance of flavors, bringing you closer to the picturesque Italian countryside without ever leaving your kitchen. And did I mention it’s ready in just about 20 minutes? Yes, you read that right – a quick and delicious Italian feast is absolutely within your grasp. But let’s not forget the pasta! Perfectly cooked, it acts as a luxurious bed, eagerly soaking up all that zesty, tangy sauce. Each forkful carries the essence of authentic Italian cuisine, delivering a robust and memorable dining experience. And what’s an Italian feast without a bit of bread, right? Serve it up with some crusty bread for sopping up every single drop of that glorious sauce. Honestly, it’s so good you’ll be tempted to lick the plate! So, what are you waiting for? Grab your apron, my friend, and let’s bring Italy right into your kitchen. Bellissimo!
Unsalted Butter: This forms the base of our luxurious sauce, lending a velvety richness to the dish. If you only have salted butter, that’s okay! Just adjust your seasoning accordingly to prevent the dish from becoming too salty. Lemon Juice: Freshly squeezed lemon juice is key here. It cuts through the richness of the butter and adds a vibrant tanginess to the sauce. In a pinch, bottled lemon juice could work, but the fresh stuff is really the gold standard. Italian Seasoning: This blend of herbs gives our dish that signature Italian flair. If you don’t have a premixed Italian seasoning, you can create your own using my recipe here. Italian Dressing Mix: This packs a flavor punch! If you don’t have this on hand, you can mix together some garlic powder, onion powder, sugar, and dried Italian herbs as a substitute. But for a quick and easy flavor boost, the packaged mix is a fantastic shortcut. Large Shrimp: We’re using large, uncooked shrimp here. Make sure to remove the shells for easy eating. You can substitute with smaller shrimp, but remember to adjust the cooking time accordingly to prevent overcooking. Frozen shrimp works too, just ensure it’s completely thawed before using. Dry Pasta: I suggest spaghetti or fettuccine to provide a substantial base for our shrimp and sauce. But really, any pasta you love will work just fine. Try penne, linguine, or even a gluten-free pasta if that suits your dietary needs. Fresh Parsley: A sprinkle of fresh parsley adds a pop of color and a fresh, herbaceous note to the dish. If you don’t have fresh parsley, dried parsley can be used as a substitute. Just remember that dried herbs are more potent, so use less.
This is one of the most uncomplicated shrimp pasta recipes out there! All you have to do is boil some noodles while the shrimp is baking in the oven and you’ll have dinner on the table in a snap! To begin, you need to preheat your oven to 350°F (177°C) so that it is already hot once the shrimp are prepped and ready to bake! One of the biggest mistakes that people make is putting dishes into cold ovens. For foods to cook evenly it’s really important that your oven be preheated. Your shrimp should be peeled and deveined before you begin this step. First, whisk the melted butter, lemon juice, Italian seasoning, and packet of dry Italian dressing mix together in a baking dish. Then add the uncooked shrimp and toss them in the butter mixture until they are completely coated on all sides. Now, transfer the baking pan to the preheated oven and bake the shrimp for about 15 minutes or until they are fully cooked. When the shrimp are done they should be pink in color and no longer opaque. While the shrimp is baking in the oven, you can start cooking the pasta! So bring a large pot of salted water to a boil. Then cook the pasta according to the package directions until al dente. When the noodles are done they should still be a little firm to the bite. Once both the shrimp and pasta are done cooking you can put the dish together. But make sure to drain the noodles well in a colander so that the dish isn’t watery. Then serve the baked shrimp and butter sauce over the cooked pasta with a sprinkle of chopped fresh parsley for garnish. You can also top the dish with some fresh lemon slices and parmesan cheese if you like.
Storage
Fridge
Let any remaining Italian Shrimp Bake cool to room temperature before transferring to an airtight container. Store it in the fridge and enjoy it within 2 to 3 days for the best quality. When you’re ready for round two, just reheat it gently in a pan over medium heat or pop it in the microwave for a couple minutes. If you find the sauce is a little thick after chilling, a splash of pasta water or chicken broth can bring it back to its original glory. Just remember, shrimp can become tough if overcooked, so warm your leftovers just until heated through.
Freezer
Freezing this dish can be a bit tricky. While it’s possible, the texture of the pasta and shrimp might change slightly when thawed and reheated. Pasta can become mushy and shrimp can turn rubbery. If you don’t mind these changes and still wish to freeze it, make sure to cool the dish completely before transferring it to a freezer-safe container or heavy-duty freezer bags. It can be frozen for up to 2 months. To thaw, leave it in the refrigerator overnight then reheat gently over medium heat on the stovetop, adding a splash of broth or water to loosen the sauce if needed. Just remember to heat it until it’s hot all the way through, but try not to overcook the shrimp when reheating.
Other Delicious Shrimp Recipes To Try
Shrimp Scampi Pesto Shrimp Asparagus Pasta Crispy Cajun Shrimp Fettuccine Shrimp Shiitake Noodles Coconut Shrimp Curry Spicy New Orleans Shrimp Firecracker Shrimp Chili Garlic Shrimp Garlic Butter Shrimp
