January 18, 2016
If You Like Shrimp Scampi, You’ll Love This Dish! Shrimp is my favorite seafood, but my favorite dish is made from this recipe for shrimp scampi with pasta. It is amazingly delicious! It is baked with a delicious panko breadcrumb, butter, garlic, and fresh herb topping that browns while baking.
Dave and I have visited some very nice restaurants on our trips to the east coast, and I can honestly say that thus far, the shrimp scampi we have had in those restaurants does not have the extra flavor in this recipe.
Living in Kentucky, not on the coast, we do not have the luxury of fresh shrimp caught right out of the ocean each day. Every time we take a beach vacation, though, we buy fresh caught shrimp, and this is the dish my family requests.
2 pounds (about 15 per pound) shrimp
3 -Tblsp. olive oil
2 -Tblsp. Chardonnay
12 -Tblsp. room temperature unsalted butter
4 tsp. minced garlic
1/4 cup minced shallots
3 -Tblsp. minced fresh parsley
1 tsp. minced fresh rosemary
1/4 tsp red pepper flakes
1 tsp. lemon zest
2 -Tblsp. fresh lemon juice
1 egg yolk
2/3 cup-panko bread flakes
Preheat oven to 425°.
If the shrimp is frozen, thaw in cold water. Leaving the tails on, peel and devein the shrimp, then butterfly.
Transfer the peeled, deveined, butterflied shrimp to a medium-sized mixing bowl. Add the olive oil, wine, 2 teaspoons of salt and 1 tsp of pepper to the bowl of shrimp, and toss gently. Put this to the side and allow to marinate at room temperature while you prepare the topping.
Mix the softened butter, the garlic, the shallots, parsley, rosemary red pepper flakes, lemon zest, juice, egg yolk, panko bread crumbs, 1/2 teaspoon of salt, and 1/4 teaspoon of pepper together in a small bowl.
The smell of the butter mixture is so good, you will be salivating at this point!
Arrange the shrimp around the perimeter of a 14-inch oval casserole dish, butterflied side down with the tails curled up and over the shrimp.
Pour the leftover marinade over the shrimp.
Spoon the butter mixture over the top of the shrimp layer.
Bake for 20 – 25 minutes until the shrimp is cooked through.
While the shrimp is baking, boil the water for pasta. Thin spaghetti takes only 6 minutes in boiling water. Time it to be ready to strain, a minute or two after the shrimp scampi comes out of the oven.
Serve over the thin spaghetti or angel hair pasta along with some lemon wedges. Be sure to spoon some of the sauce over the pasta. Oh, my gosh! This is so delicious!
If you love shrimp and crave shrimp scampi right now, you simply must try this recipe for shrimp scampi with pasta!