Use any oven-safe pan for the oven part of the recipe. Use whatever fry pan you have for the stove-top part of it. You will just be washing two pans.

Thanks sushipup! This is the recipe; I'm wondering if I could just use one of my glass oven-proof dishes for this ... does it matter about the cookwear type? Thanks!

2 lbs large shrimp, peeled and deveined
3 tbsp. chopped garlic
1/2 cup extra virgin olive oil
4 tbsp lemon juice
2 tsp salt
1 tbsp red pepper flakes
3 tbsp chopped parsley
14 cup chopped fresh tomatoes
1/4 cup white wine

Preheat oven to 375. Combine all ingredients in an over-safe saute pan and bake for 10 minutes.

No need for a saute pan at all in that recipe; I have no idea why they called for that. I do something very similar entirely on the stove top in a fry pan. Probably cut way back on the olive oil, maybe to 1/4 cup at most, just enough to coat the mixture. Also too much salt. Use about 1/2 tsp and then adjust to taste after the dish cooks. I will also use a can of good quality chopped tomatoes if tomatoes are not in season/cheap/good. Sounds yummy. We like it with pasta, and I'll add chopped canned (in water) artichoke hearts, too. Since it's in the oven, you might also add a layer of panko crumbs on the top.

Your glass baking dish will be fine.

About any stainless steel cookware will work for this recipe. Shorter sides will help keep the heat even so, a skillet or fry pan would be better then a saucepot. Pyrex baking dishes would be good too.