About
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
Step 1 -Preheat the oven to 425 degrees F.
Step 2 -Using the extra butter, generously grease the bottom and the sides of a 9x13-inch casserole dish.
Step 3 -Add the rotini pasta to the prepared casserole dish, spreading it out in an even layer.
Step 4 -Scatter the shrimp over the pasta layer.
Step 5 -Dot the shrimp and the pasta with the remaining 4 tablespoons of the cubed butter.
Step 6 -Evenly add the broth to the casserole dish.
Step 7 -Evenly sprinkle the shrimp and the pasta with the red pepper flakes, the garlic, the lemon zest, the salt, and the black pepper.
Step 8 -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.
Step 9 -In a small bowl, add the parmesan and the parsley and toss to combine.
Step 10 -Add the warm heavy cream to the pasta mixture and stir to combine.
Step 11 -Serve topped with the parmesan-parsley mixture.
