Baked Shrimp Scampi

5 Reviews

Prep: 15 min
Cook: 20 min
Ready In: 35 min

“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.” - by WannaBACook

Ingredients

1 pound large shrimp, peeled and deveined
1 cup unsalted butter
1/4 cup white wine
2 tablespoons lemon juice
2 tablespoons dried parsley
1 teaspoon cayenne pepper
2 tablespoons minced garlic
1/2 cup Italian-seasoned bread crumbs

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Directions

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.
Combine butter, white wine, lemon juice, parsley, cayenne pepper, and garlic in a 2-quart casserole dish.
Place casserole dish in oven and preheat oven to 350 degrees F (175 degrees C).
When butter is melted, lightly toss shrimp in butter mixture until coated. Sprinkle bread crumbs over shrimp.
Bake in the preheated oven until bread crumbs are lightly golden brown, about 15 minutes.

Nutrition

Amount Per Serving (4 total)

Calories
574 cal
29%

Fat
47.9 g
74%

Carbs
13.1 g
4%

Based on a 2,000 calorie diet

Reviews (5)

Rate This Recipe

tinamarie

Dec. 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 ..." See morebe making this again!"

leomedinah

Nov. 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)...." See more"

MSJULIE

Feb. 22, 2013

"OMG... my husband is more of a meat/potatoes kind of guy but he DEVOURED this and couldn't stop telling me how great this was! Only thing I did differently was using panko bread crumbs instead of Ita..." See morelian, although I'm sure Italian would've been just fine! Served the shrimp (and scampi sauce) over plain ol' spaghetti, with steamed broccoli and garlic bread on the side. Fantastic meal! Can't wait to make it again. Thank you thank you!"

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