Ready in 45 minutes
"This was pretty good. I spread the butter mixture on the bottom of the pan, then melted the rest of the mixture and poured it on top. The more concentrated mixture helped the shrimp to stand upright. There is a bit of a learning curve, and it takes more than "moments" the first time you make it. But in reality it takes about 15/20 minutes of prep (to butterfly the shrimp and put everything together) then add on the cooking time. "- HowardFamily4
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Top-ranked recipe named "Baked Shrimp Scampi"
Preheat the oven to 425 degrees 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.
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. Pour the remaining marinade over the shrimp. Spread the butter mixture evenly over the shrimp. 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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puzzlyy 8 months agoit adds a splendid twist to our daily seafood cuisine
Heatherferg 9 months agoQuick, easy and enjoyed it very much. Served it with angel hair pasta and herb and garlic crusty bread.
lifesajourney29 11 month agoLoved it! We plan to add this to our rotation of dishes on a non-frequent basis.
Mamanikita 11 month agoLoved this dish! I did skip the butterflying of the shrimp because I was short on time. If you do this, it takes a little longer to cook, more like 15-17 min.
Jan25 11 month ago
HowardFamily4 1 year agoThis was pretty good. I spread the butter mixture on the bottom of the pan, then melted the rest of the mixture and poured it on top. The more concentrated mixture helped the shrimp to stand upright. There is a bit of a learning curve, and it takes more than 'moments' the first time you make it. But in reality it takes about 15/20 minutes of prep (to butterfly the shrimp and put everything together) then add on the cooking time.
KatLive 1 year agoVery good, I'll use about a half stick less butter next time.
Tiffanyd385 1 year agoAwesome...I used 1 & 1/2 lbs of raw shrimp
Teerouble 1 year agoGreat flavor! I had some with a lil pasta and it was delicious.
Gypsy06 1 year agoFor those that noticed there was no amount for shrimp it is 2 pounds. 15-20 shrimp per pound, in she'll shrimp.
brucehassler 1 year ago:) :) :) :) :) :) :) :) :) :) :) :) :)
jlburgart 1 year agoThis was crazy good! The flavors were spot on and so well combined. Served with pasta to help soak up the sauce but good crusty bread would work too.
Britanytapani 1 year agoSuper good! Altered to make gluten free... Used chicken broth instead of white wine. Didn't have shallots and used GF bread crumbs instead of panko! This Puts red lobster scampi to shame:)
vanacancook86 1 year agoThis recipe was absolutely delicious! My fiancé loved it! I made it a while ago and he's begging for me to make it again!! I got the ring shortly after making this meal along with a few others on the site lol;))
kdasilva 1 year agoEasy to make and delicious!
drouchea 1 year agoOkay, this was fabulous! My husband, even my kids DEVOURED it. A huge hit!
blaster2004 2 years agoVery quick and simple. Was a treat to eat.
Bullygirl69 2 years agoDoesn't mention how much shrimp?? No one noticed? Hmmu
Davisjo6 2 years agoThis is a really excellent recipe! To be fair though I think it would be appropriate to point out the original poster has lifted it in verbatim from Ina Garten. It's great to share just be sure to give the original author the benefit of a mention next time!
Cpm20109 3 years agoToo salty. I'd cut back on the salt or not use kosher salt next time.