This is hands down the best baked shrimp scampi that I have ever had. I have made this a few times before and I love it more every time. It is scrumptious. It is easy. You can make it ahead of time. And, it looks impressive.
This recipe is an Ina Garten recipe, so you know that if you follow it, it will work. Her recipes are fool proof if you ask me.
It can be cooked all year long but I think it is a great festive season meal. I made this for Christmas dinner a few years ago and it was so perfect for the holiday. I am not a turkey-for-Christmas kind of girl. I make something different every year and this year I wanted something easy and special at the same time. I wanted to enjoy Christmas morning with my babies and not worry about having to make a big diner later in the day.
For the shrimp and marinade:
- 2 pounds peeled and deveined shrimp
- 3 Tablespoons olive oil
- 2 Tablespoons white wine
- salt and pepper
For the garlic butter:
- 1 1/2 sticks room temperature butter
- 3 minced garlic cloves (or more to taste)
- 1/4 cup minced shallots
- 3 Tablespoons fresh minced parsley
- 1 teaspoon fresh minced rosemary
- 1/4 teaspoon red pepper flakes
- 1 teaspoon lemon zest
- 2 Tablespoons lemon juice
- 1 large egg yolk (I left this out)
- 2/3 cup panko crumbs
How to Make // the Steps
Put all of the garlic butter ingredients except for the Panko crumbs in the food processor. (You can also do it in a bowl and just mash with a fork, you know me, I am lazy.)
Process the butter until smooth. Transfer to a bowl.
Mix in the panko crumbs.
This is what it looks like all mixed together.
You can take out a little bit of the butter before you add the panko to use for something else if you are not going to use the full 2 pounds of shrimp. More on that in a minute.
I was only making dinner for 3 people so I only used a little over a pound and a quarter of shrimp.
They were already peeled and cleaned so all I had to do was butterfly them so that they would sit all pretty like they do. Just cut a small slit in the bottom of the shrimp and fan out the pieces a little so that it will stand up with its tail curled over like this. I told you that it looks fancy!
Mix together the olive oil, wine, and salt and pepper for the marinade.
Let them sit for a bit in the marinade. Since there is no citrus in this marinade I think that you can get away with a few hours before you use them. I let them sit in the fridge for about 2 hours before I assembled them and let them sit again for about another 2 hours.
Arrange the shrimp in either a 14-inch gratin dish or in single serving dished like so. Place the cut side down and let the tails curl over and arrange the shrimp in a circular shape.
Carefully spread the butter mixture over the top of the shrimp. You may have to do a little tail rearranging. Pour the remaining marinade over the shrimp. At this point, I put them back in the fridge until I was ready to bake them off. About 2 hours or so.
Bake the shrimp in a 425 degree oven for about 10 to 12 minutes or until they are hot and bubbly and the shrimp have turned pink. I wanted my butter mixture to get a little color so I put them under the broiler for a minute or so also.
I cooked some pasta and tossed it in some of the leftover garlic butter, a glug (that is a technical term obviously) of white wine, and a few squeezes of lemon juice. Gave it a good sprinkling of salt and pepper and served it on the side with some lemon wedges. I also steamed some asparagus (which is divine dipped in the garlic butter after the shrimp are gone) and had some crusty bread to sop up the rest of the butter. Not a light meal by any means, but a good one. Thanks again Ina!
Can I Prepare the Ingredients Ahead of Time?
Yes you can. This is how I did for my Christmas dinner a few years back: I made the butter the day before and I had all of the other parts of the dinner prepped and waiting for me. Late in the afternoon, I marinated my shrimp and then assembled it and kept it in the fridge until I was ready to bake it off. I did one big casserole dish that day, but for this go around, I put the shrimp in individual dishes and everyone got their own.
Tuesday 13th of December 2022
Am I crazy or is there no garlic in the garlic butter?😳 Doesn’t scampi always have garlic?
Wednesday 8th of July 2015
Is the butter salted or unsalted? I would love to try this dish tonight.
Wednesday 15th of July 2015
It doesn't really matter, but unsalted.
Tuesday 6th of August 2013
Wow.; That garlic butter recipe is awesome. Might try this one, I'm inspired now! Love the presentation. Great post.
Sunday 11th of August 2013
This is one of my favorite recipes ever.
Saturday 11th of May 2013
Great site! Loved your idea of making the garlic butter the day before. Do you think it would work to prep the entire dish the day before and take it out of the fridge 1 hour before baking? I'm having a dinner party for 12 with many courses. Thanks!
Thursday 23rd of May 2013
I would be afraid to do it a day ahead because the lemon might cook the shrimp, but a few hours would be just fine.
Saturday 29th of December 2012
Thank you for your directions on prepping ingredients early! Was just what I was looking for with this particular amazing recipe!!
Saturday 29th of December 2012
You are very welcome!