For this Baked Shrimp Scampi, I used frozen jumbo shrimp. I often keep a pack of shrimp in the freezer, so I just thawed the shrimp in a bowl of water for about 15 minutes before tossing ’em in a bit of melted butter and Panko breadcrumbs. I opted to leave the tail-on as I love the look, but you could certainly use completely shelled shrimp here.
Shrimp cook (or, in this case, bake) quickly, so keep an eye on ’em once you put this dish back in the oven. If you need an easy weeknight meal, this Baked Shrimp Scampi is a good one! It takes longer than 30 minutes, but that’s just because it takes some time for the pasta to bake. The active cooking time on this one is probably only 15-20 minutes – and the taste is fantastic. Enjoy, friends!
How to Store Leftover Shrimp Scampi
Leftovers should be cooled to room temperature and then stored in an airtight container in the fridge for up to 5 days. To reheat, place pasta in a skillet with a bit of olive oil. Place skillet over medium heat for 5-6 minutes, stirring occasionally until hot. I recommend reheating the shrimp separately in a skillet over medium heat for 2-3 minutes.
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