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Baked Shrimp Scampi

Baked Shrimp Scampi

  • Prep

    15 m
  • Cook

    20 m
  • Ready In

    35 m
WannaBACook

WannaBACook

I've probably been making this recipe since I got it from my Mom in about 1985. I have no idea where she got the recipe from. I've been changing it over the years, and now I call it my own. When we started dating back in 1997, my husband would every now and then order shrimp scampi at a restaurant and always regret it afterwards, saying none of them competed with mine. You can vary the amounts of some of the ingredients, like the cayenne and garlic, to suit your taste. That's what I've done here because we like spicy and garlicky. Yum! Serve over angel hair pasta or any pasta of your choosing.

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Ingredients {{adjustedServings}} servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 574 kcal
  • 29%
  • Fat:
  • 47.9 g
  • 74%
  • Carbs:
  • 13.1g
  • 4%
  • Protein:
  • 21.5 g
  • 43%
  • Cholesterol:
  • 295 mg
  • 98%
  • Sodium:
  • 424 mg
  • 17%

Based on a 2,000 calorie diet

Directions

  1. Place shrimp into a saucepan, cover with water to a depth of 2 inches over shrimp, and bring to a boil. Cover pan and cook until shrimp are pink, 2 to 3 minutes; drain.
  2. Combine butter, white wine, lemon juice, parsley, cayenne pepper, and garlic in a 2-quart casserole dish.
  3. Place casserole dish in oven and preheat oven to 350 degrees F (175 degrees C).
  4. When butter is melted, lightly toss shrimp in butter mixture until coated. Sprinkle bread crumbs over shrimp.
  5. Bake in the preheated oven until bread crumbs are lightly golden brown, about 15 minutes.
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Reviews

tinamarie
30

tinamarie

12/10/2012

Yummy! Made it for my husband's birthday! Comparable to Red Lobsters baked shrimp. I added shredded parmesan cheese to the bread crumbs. It was a little too spicy for me but my husband loved it! Will be making this again!

leomedinah
21

leomedinah

11/16/2012

Absolutely loved it! I made it for my fiancé as a surprise and we both really enjoyed it. A nice Chardonnay compliments this dish very well too (just FYI).

naples34102
11

naples34102

6/18/2014

I took a lot of creative license with this. I did use all of the ingredients as listed (except for omitting the cayenne entirely), but changed the execution of the recipe. Most important, I did not cook the shrimp first! Shrimp cooks so quickly that I knew not only was this unnecessary, it might even be detrimental. I poured a mix of melted butter and lemon juice in the bottom of my pan. I mixed up the bread crumbs with enough olive oil to moisten them, and added the minced garlic, chopped parsley, and some salt and pepper. Coated the shrimp with this mixture, then baked it at 400 degrees for 12 minutes. Beautiful and excellent! I served this with Lemon Butter Herb Pasta and Garlic Vegetable Sauté, both recipes also from this site. Five stars with the above-mentioned changes.

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