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Ina Garten's Baked Shrimp Scampi

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Ina Garten's Baked Shrimp Scampi is great served with yellow rice and roasted asparagus. Mmmm! This dish is super easy to make and the marinade it easy too.

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Rate this recipe 4.2/5 (49 Votes)

Ingredients

  • 2 pounds (12 to 15 per pound) shrimp in the shell
  • 3 tablespoons good olive oil
  • 2 tablespoons dry white wine
  • Kosher salt and freshly ground black pepper
  • 12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature
  • 4 teaspoons minced garlic
  • 1/4 cup minced shallots
  • 3 tablespoons minced fresh parsley leaves
  • 1 teaspoon minced fresh rosemary leaves
  • 1/4 teaspoon crushed red pepper flakes
  • 1 teaspoon grated lemon zest
  • 2 tablespoons freshly squeezed lemon juice
  • 1 extra-large egg yolk
  • 2/3 cup panko (Japanese dried bread flakes)
  • Lemon wedges, for serving
  • NOTE: I calculate 6 large shrimp per serving, which was plenty.

Details

Servings 6
Preparation time 5mins
Cooking time 20mins
Adapted from foodiewife-kitchen.blogspot.com

Preparation

Step 1

Preheat the oven to 425°F.

Peel, devein, and butterfly the shrimp, leaving the tails on.

Place the shrimp in a mixing bowl and toss gently with the olive oil, wine, 2 teaspoons salt, and 1 teaspoon pepper. Allow to sit at room temperature while you make the butter and garlic mixture.

In a small bowl, mash the softened butter with the garlic, shallots, parsley, rosemary, red pepper flakes, lemon zest, lemon juice, egg yolk, panko, 1/2 teaspoon salt, and 1/4 teaspoon of pepper until combined.

NOTE: I used every one of these ingredients, and didn't regret it. The red pepper flakes gave so much flavor, but wasn't too hot at all.

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.*
*NOTE: You can also serve these in individual gratin/ramekin dishes.

Pour the remaining marinade over the shrimp. Spread the butter mixture evenly over the shrimp.
NOTE: At this point, you can keep this refrigerated for a few hours, until your guests arrive.

Bake for 10 to 12 minutes until hot and bubbly. If you like the top browned, place under a broiler for 1 minute. Serve with lemon wedges.

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