By Grocery List Plus Editorial Staff | Published on June 12, 2026
Serves 10
162 cal · 30 min
Freezer-to-Oven Shrimp Scampi
Recipe GLPR5d99c1c761d22b
A streamlined shrimp scampi that goes straight from freezer to oven. Frozen shrimp are roasted with garlic, lemon, and white wine, then tossed with tender angel hair pasta and fresh parsley for an elegant dinner that comes together in minutes.
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Ingredients
1 pound frozen, uncooked large peeled and cleaned shrimp (21 to 25 count)
5 tablespoons unsalted butter, cut into 4 pieces
1 medium lemon, thinly sliced
3 cloves garlic, minced
Freshly ground black pepper
1/3 cup dry white wine
1 pound dry angel hair pasta
1/2 cup coarsely chopped fresh Italian parsley leaves
1 teaspoon kosher salt, plus more as needed
Directions
Preheat your oven to 400°F. Bring a large pot of salted water to a boil for the pasta.
While water heats, spread the frozen shrimp in a single layer on a rimmed baking sheet. Distribute the butter pieces evenly over the shrimp and scatter the minced garlic throughout. Season generously with salt and black pepper, then arrange the lemon slices over the top.
Pour the white wine over the shrimp and lemon. Place the baking sheet in the preheated oven and roast for 12 to 15 minutes, until the shrimp are fully cooked through and opaque, reaching an internal temperature of 145°F.
Once the shrimp begin cooking, add the angel hair pasta to the boiling water and cook according to package directions until al dente. Drain and set aside.
Remove the baking sheet from the oven. Transfer the cooked pasta to the baking sheet and gently toss everything together, coating the pasta with the buttery wine sauce.
Stir in the fresh parsley and adjust seasoning with additional salt and pepper to taste. Divide among serving plates and serve immediately while hot.
Comments
Shrimp and lemon are North Carolina staples with reliable prices at every major chain from Harris Teeter to Walmart, and at about $8–12 per pound for frozen shrimp, the cost per serving lands well under $3 for a full plate with pasta. The stated 30 minutes is honest for a skilled cook but misleads a weeknight home cook—garlic needs mincing, lemon needs zesting or juicing, and pasta water takes 10 minutes alone, bringing real prep to closer to 40 minutes with no shortcuts. This dish does not reheat well; scampi sauce breaks and shrimp toughens, so it's a same-night meal that demands attention at the table. The straightforward ingredient list, reliance on frozen shrimp that thaws fast, and forgiving nature of the sauce make it a solid family option for four or five people, though the stated yield of 10 servings assumes very small portions.
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