Ina Garten's Baked Shrimp Scampi
Not for the faint at heart, but definitely delicious this Baked Shrimp Scampi is definitely a great crowd pleaser and oh so simple to make!
Servings 6
Calories 397kcal
Ingredients
- 2 lb large shrimp 21-25 count
- 3 tablespoon extra virgin olive oil
- 2 tablespoon white wine
- 2 ½ teaspoon salt
- 2 ¼ teaspoon ground black pepper
- ½ cup unsalted butter room temperature
- 4 garlic cloves minced
- ¼ cup minced shallots
- 3 tablespoon minced parsley
- 1 teaspoon minced fresh rosemary
- ¼ teaspoon crushed red pepper flakes
- 1 teaspoon grated lemon zest
- 2 tablespoon lemon juice
- 1 egg yolk
- ¾ cup panko bread crumbs
- 1 lemon cut into wedges
Instructions
- Preheat oven to 425ºF.
- Wash shrimp and drain in a colander. Peel, devein, and butterfly the shrimp, leaving the tails on.
- Place the shrimp in a mixing bowl and toss gently with olive oil, wine, 2 teaspoon salt and 2 teaspoon ground black pepper.
- Allow shrimp to sit at room temperature while you make the butter and garlic mixture.
- In a small bowl using a fork mash together butter, garlic, shallots, parsley, rosemary, red pepper flakes, lemon zest, lemon juice egg yolk, ½ teaspoon salt, ¼ teaspoon black pepper.
- Stir panko bread crumbs into the butter mixture.
- Starting from the outer edge of a 14-inch oval gratin dish, arrange the shrimp in a single layer cut side down with the tails curling up and towards the center of the dish.
- Pour the remaining marinade over the shrimp.
- Spread the butter mixture evenly over the shrimp.
- Bake for 10 to 12 minutes until hot and bubbly.
- If you like the top browned, place under a broiler for 1-2 minutes.
- Serve with lemon wedges.
Notes
Serve your shrimp scampi with a baguette or over pasta or rice.
Recipe adapted from Ina Garten, Barefoot Contessa Back To Basics
TO STORE: Store any leftovers in an airtight container and refrigerate for up to 3 days.
TO FREEZE: You can also freeze leftovers. Transfer to a resealable bag or freezer safe container and freeze for up to 4 months.
Nutrition
Serving: 4-5 shrimp | Calories: 397kcal | Carbohydrates: 13g | Protein: 17g | Fat: 31.6g | Saturated Fat: 16.1g | Cholesterol: 204mg | Sodium: 1320mg | Fiber: 1g | Sugar: 1g
