Baked Shrimp Scampi

By amberwherley

Butter, lemon, garlic, and a crunchy topping are an excellent twist on the classic shrimp scampi.

Ingredients

• 2 lbs shrimp, peeled, deveined, and butterflied
• 3 Tbsp olive oil
• 2 Tbsp dry white wine
• 2 1/2 tsp salt, divided
• 1 1/4 tsp cracked black pepper, divided
• 8 Tbsp (1 stick) unsalted butter, at room temp
• 4 cloves garlic, minced
• 1/4 cup minced shallots or onion
• 1/4 cup fresh parsley, chopped
• 1/2 tsp red pepper flakes
• Zest and juice from one lemon
• 1 egg yolk
• 2/3 cup bread crumbs or Panko (I used 2 slices of 7-grain bread, processed into course crumbs)

Details

Servings 6
Adapted from pinterest.com

Preparation

Step 1

Preheat the oven to 425.
Place the shrimp in a mixing bowl and toss with the olive oil, wine 2 tsp of salt, and 1 tsp of black pepper. Let sit and prepare the topping.
In a small bowl, mash the softened butter with the garlic, parsley, red pepper flakes, lemon zest, lemon juice, egg yolk, bread crumbs (reserving some for the topping), 1/2 tsp salt, and 1/4 tsp pepper until well mixed.
Arrange the shrimp in a single layer in a medium baking dish. Pour the remaining marinade over the shrimp.
Spread the butter mixture evenly over the shrimp. Bake for 12-15 minutes until hot and bubbly.
Sprinkle the remaining bread crumbs over the top and turn the broiler on for 1 minute or until golden brown.
Serve with lemon wedges and dish with a slotted spoon to leave all the extra butter behind.
To freeze: Assemble entire dish minus the garnish crumbs, wrap tightly, and freeze. Thaw in the fridge overnight before baking (plan to add an extra 10 minutes to the baking time).