This is a fabulous dinner! You can serve this at a fancy dinner party or just on a cozy Sunday night. If your guests love shrimp, then you cannot go wrong with this meal. It tastes like fine dining right out of your own kitchen. This recipe is adapted from Ina Garten so you know it has to be fabulous. You also know it is going to involve butter, lots of butter! And worth every tablespoon! Enjoy this shrimp scampi!
You May Need:
9×13 baking dish in white
Shrimp Scampi
Ingredients
- 2 pounds (12 to 15 per pound) shrimp in the shell
- 3 T. olive oil
- 2 T. dry white wine
- Kosher salt and freshly ground black pepper
- 12 tablespoons butter, at room temperature
- 4 cloves garlic, minced
- ¼ cup minced shallots
- 3 T. minced fresh parsley leaves
- 1 tsp. grated lemon zest
- 2 T. freshly squeezed lemon juice
- 1 egg yolk
- ⅔ cup panko
- Lemon wedges, for serving
Instructions
- Preheat the oven to 425 degrees F.
- Peel, devein, and butterfly the shrimp, leaving the tails on.
- Place shrimp in a mixing bowl and toss with the olive oil, wine, 2 teaspoons salt, and 1 teaspoon pepper. Let sit.
- In another bowl, mash butter, garlic, shallots, parsley, lemon zest, lemon juice, egg yolk, panko, ½ teaspoon salt, and ¼ teaspoon of pepper until combined.
- Lay shrimp in a baking dish in a single layer cut side down with the tails curling up and towards the center of the dish.
- Pour the rest of the marinade over the shrimp.
- Spread the butter mixture evenly over the shrimp.
- Bake for 10 to 12 minutes until hot and bubbly.
- To brown you can broil 1 min if desired.
- Serve with lemon wedges.
Shari says
No where in the ingredients list does it list how much rosemary should be used, yet in the directions, it states “…mash…parsley, rosemary…” In the middle of making this and am disappointed.
Hugs & Cookies xoxo says
I didn’t use any, but add a touch if you like!