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Shrimp Scampi I

Shrimp Scampi I

  • Prep

    5 m
  • Cook

    25 m
  • Ready In

    30 m
Deborah Corda

Deborah Corda

A delicious and quick way to enjoy shrimp - even on a busy weeknight!

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Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings

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Nutrition

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  • Calories:
  • 892 kcal
  • 45%
  • Fat:
  • 31.6 g
  • 49%
  • Carbs:
  • 108g
  • 35%
  • Protein:
  • 42.5 g
  • 85%
  • Cholesterol:
  • 203 mg
  • 68%
  • Sodium:
  • 456 mg
  • 18%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Bring a large pot of salted water to a boil, add pasta, and cook until al dente. Drain pasta, and set aside.
  3. In a large skillet, melt butter over medium heat. Add most of the garlic, keeping some for later. Coat the garlic completely with butter. Do not let the garlic brown. Add shrimp, and toss to coat. Immediately remove pan from heat; shrimp will not be cooked yet.
  4. Sprinkle the shrimp with breadcrumbs (enough to coat the shrimp), and transfer the entire mixture to a medium casserole dish. Pour wine and the lemon juice over the shrimp. Cover, and bake at 350 degrees F (175 degrees C) for 10 minutes.
  5. Remove cover, and bake an additional 5 minutes.
  6. In a small saucepan heat olive oil with remaining garlic. Toss the pasta with the olive oil and garlic mixture. Serve the shrimp over the pasta with additional lemon slices on the side.
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Reviews

MONCHICHI
101

MONCHICHI

10/25/2003

I agree with most of the other reviews, and suggest the following alterations: reduce garlic cloves to 3 for a good garlic flavor w/out it being too overpowering, use 1/2 lb pasta so your shrimp does not get lost, use 1/4 cup of breadcrumbs so you taste the shrimp and not the crumbs, and use the juice of 1/2 lemon so the lemon does not overpower the shrimp. Top with parsley after everything is mixed for a nice presentation.

PANIELI
55

PANIELI

10/26/2005

This was awesome! I doubled the shrimp since my husband loves it, added a little bit more butter, but kept the crumbs the same. I substituted 1/2c chicken broth for the wine. I had about 20 cloves of garlic since my husband love that too. This turned out phenomenal!

CSANDST1
48

CSANDST1

1/25/2003

Very good! I used frozen med. shrimp already cooked; Italian breadcrumbs and light marg. Cut back a little on the lemon juice. Very tasty and will make again! Even my seafood-hating hubby liked it.

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