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italian shrimp bake fresh out of the oven in a white casserole dish.
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4.83 from 28 votes

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
Cook Time15 minutes
Total Time20 minutes
Course: Dinner, Lunch, Main Course
Cuisine: Italian
Keyword: italian food, pasta, shrimp bake
Servings: 4
Calories: 622kcal

Ingredients

  • 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

Instructions

  • 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!

Video

Notes

  1. 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.
  2. Pasta Options: I used fettuccine in this recipe, but feel free to switch it up. Linguine, spaghetti, or even penne would work well.
  3. 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.
  4. Italian Seasoning: If you don't have Italian seasoning, make your own by combining equal parts dried basil, oregano, rosemary, and thyme.
  5. 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.
  6. 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.
  7. Dress it Up: For an extra touch, top the dish with freshly grated Parmesan cheese or a sprinkle of red pepper flakes for heat.

Nutrition

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