Italian Shrimp Bake
Indulge in this irresistibly savory and buttery Italian Shrimp Bake. Succulent shrimp are bathed in a tangy, herby sauce and baked to perfection, then served over a bed of perfectly al dente pasta. Garnished with a sprinkle of fresh parsley, this dish is the epitome of comfort food with a gourmet touch. With its exquisite balance of flavors and simplicity of preparation, this recipe will quickly become a staple in your weeknight dinner rotation. Don't miss out on this truly delectable dining experience!
Prep Time5 minutes mins
Cook Time15 minutes mins
Total Time20 minutes mins
Course: Dinner, Lunch, Main Course
Cuisine: Italian
Keyword: italian food, pasta, shrimp bake
Servings: 4
Calories: 622kcal
- ½ cup butter unsalted, melted
- 2 tablespoons lemon juice freshly squeezed
- 1 tablespoon Italian seasoning
- 1 ounce Italian Dressing Mix 1 pkg (about 2 tbsp)
- 1 pound large shrimp uncooked, shells removed
- 12 ounces dry pasta such as spaghetti or fettuccine
- 1 tablespoon fresh parsley chopped
Preheat your oven to 350°F (175°C).
In a baking dish, combine the melted butter, lemon juice, Italian seasoning, and Italian Dressing Mix. Whisk together until well mixed.
Add the uncooked shrimp to the baking dish. Stir well to ensure all the shrimp are fully coated in the buttery seasoning mix.
Place the baking dish in the preheated oven and bake for about 15 minutes. The shrimp are done when they turn a pink color.
While the shrimp is baking, cook your pasta according to the instructions on the package.
Once cooked, drain the pasta and divide it among serving dishes. Top with the baked shrimp and drizzle the buttery sauce from the baking dish over the top.
Garnish each serving with a sprinkling of chopped fresh parsley. Serve immediately and enjoy this delicious Italian Shrimp Bake!
- Choosing Shrimp: Opt for large or jumbo shrimp for this recipe. They cook evenly and offer a satisfying bite. If using frozen shrimp, make sure to thaw them completely before starting the recipe.
- Pasta Options: I used fettuccine in this recipe, but feel free to switch it up. Linguine, spaghetti, or even penne would work well.
- Fresh Lemon Juice: Freshly squeezed lemon juice gives the best flavor. Bottled juice can be used in a pinch, but the freshness from a real lemon is unbeatable.
- Italian Seasoning: If you don't have Italian seasoning, make your own by combining equal parts dried basil, oregano, rosemary, and thyme.
- Baking Time: Keep an eye on your shrimp as they bake. Overcooked shrimp can become rubbery. They're done when they turn pink and opaque.
- Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm on the stove over medium heat. Add a splash of water or chicken broth if the pasta seems dry.
- Dress it Up: For an extra touch, top the dish with freshly grated Parmesan cheese or a sprinkle of red pepper flakes for heat.
Serving: 1serving | Calories: 622kcal | Carbohydrates: 69g | Protein: 27g | Fat: 26g | Saturated Fat: 15g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 204mg | Sodium: 1393mg | Potassium: 354mg | Fiber: 3g | Sugar: 3g | Vitamin A: 1019IU | Vitamin C: 4mg | Calcium: 108mg | Iron: 2mg