Recipe Background
Well, that was easy. And fast. It's hard to believe it's really a shrimp scampi dish, but there it is! Shrimp Scampi Dump takes the easy-going philosophy of a dump cake and uses it on an Italian classic! The shrimp is rosy, juicy, and savory, swimming in a cream sauce with tender pasta, and topped with sharp parmesan. If you want big flavor with little effort, you can't go wrong with the Shrimp Scampi Dump!
Well, that was easy. And fast. It's hard to believe it's really a shrimp scampi dish, but there it is! Shrimp Scampi Dump takes the easy-going philosophy of a dump cake and uses it on an Italian classic! The shrimp is rosy, juicy, and savory, swimming in a cream sauce with tender pasta, and topped with sharp parmesan. If you want big flavor with little effort, you can't go wrong with the Shrimp Scampi Dump!
Ingredients
- 4 tablespoons unsalted butter cut into 1/2-inch cubes, plus more, to taste, for greasing the casserole dish
- 12 ounces rotini pasta
- 1 (1-pound) package frozen medium shrimp peeled and deveined
- 2 cups chicken broth
- 1/4 teaspoon red pepper flakes
- 2 cloves garlic minced
- 1/2 lemon zested
- kosher salt to taste
- freshly ground black pepper to taste
- 1/2 cup parmesan cheese grated
- 1/3 cup fresh parsley chopped, loosely packed
- 1/2 cup heavy cream warmed
Directions
- Preheat the oven to 425 degrees F.
- Using the extra butter, generously grease the bottom and the sides of a 9x13-inch casserole dish.
- Add the rotini pasta to the prepared casserole dish, spreading it out in an even layer.
- Scatter the shrimp over the pasta layer.
- Dot the shrimp and the pasta with the remaining 4 tablespoons of the cubed butter.
- Evenly add the broth to the casserole dish.
- Evenly sprinkle the shrimp and the pasta with the red pepper flakes, the garlic, the lemon zest, the salt, and the black pepper.
- Cover the casserole dish with foil and bake until the pasta is al dente and the shrimp reaches an internal temperature of 145 degrees F, about 25 minutes.
- In a small bowl, add the parmesan and the parsley and toss to combine.
- Add the warm heavy cream to the pasta mixture and stir to combine.
- Serve topped with the parmesan-parsley mixture.
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