If you want to serve the best shrimp scampi you’ve ever had, you simply need to make this easy version! 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. (We are an Amazon affiliate and may receive a small percentage of any sales through this link at no cost to you. Thanks for supporting this website!)
Dave and I have visited some very nice restaurants on our trips to the east coast, and I can honestly say that thus far, this shrimp scampi recipe is, without a doubt, the best.
Shrimp Scampi
2 pounds (about 15 per pound) shrimp
3 -Tblsp. olive oil
2 -Tblsp. Chardonnay
Kosher salt
Black pepper
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 the oven to 425°.
Directions
If the shrimp is frozen, thaw in cold water first. 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, garlic, 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. (If you have smaller or larger-sized shrimp, you will want to adjust the time.)
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! You won’t believe how delicious this is!
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Shrimp Scampi
Ingredients
- 2 pounds (about 15 per pound) shrimp
- 3 -Tblsp. olive oil
- 2 -Tblsp. Chardonnay
- Kosher salt
- Black pepper
- 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
Instructions
Preheat oven to 425°.
Directions
If the shrimp is frozen, thaw in cold water first. 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. (If you have smaller or larger sized shrimp, you will want to adjust the time.)
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.
