Baked Shrimp Scampi
1-2 lbs 16-20 ct raw shrimp
4 tablespoons butter
1/2 cup fresh lemon juice
4 cloves garlic
1 teaspoon coarse salt
1 teaspoon cracked black pepper
2 teaspoons dried oregano
3/4 cup olive oil
dried or fresh parsley (optional)
paprika (optional)
2 tablespoons prepared Dijon-style mustard
Shrimp Scampi
INGREDIENTS
2 tablespoons butter
2 tablespoons extra-virgin olive oil
4 garlic cloves, minced
½ cup dry white wine or broth
¾ teaspoon kosher salt, or to taste
⅛ teaspoon crushed red pepper flakes, or to taste
Freshly ground black pepper
1 ¾ pounds large or extra-large shrimp, shelled
⅓ cup chopped parsley
Freshly squeezed juice of half a lemon
PREPARATION
In a large skillet, melt butter with olive oil. Add garlic and sauté until fragrant, about 1 minute.
Add wine or broth, salt, red pepper flakes and plenty of black pepper and bring to a simmer. Let
wine reduce by half, about 2 minutes.
Add shrimp and sauté until they just turn pink, 2 to 4 minutes depending upon their size. Stir in
the parsley and lemon juice and serve over pasta or accompanied by crusty bread.
INGREDIENTS:
1/2 cup unsalted butter, cubed
4 cloves garlic, minced
1 medium shallot, minced
1/4 teaspoon crushed red pepper flakes
1 1/2 pounds medium shrimp, peeled and deveined
Kosher salt and freshly ground black pepper, to taste
3 tablespoons chopped fresh parsley leaves
1 tablespoon freshly squeezed lemon juice
2 teaspoons lemon zest
DIRECTIONS:
Melt butter in a large skillet over medium heat. Add garlic, shallot and red pepper flakes, and
cook, stirring frequently, until fragrant, about 2 minutes.
Add shrimp; season with salt and pepper, to taste. Cook, stirring occasionally, until pink and
cooked through, about 3-4 minutes.
Stir in parsley, lemon juice and lemon zest.
Serve immediately.
INGREDIENTS
2 Tablespoons olive oil
4 tablespoons butter
4-5 large garlic cloves, minced (or 1 1/2 tablespoons minced garlic)
1 1/4 pounds (600 grams) large shrimp prawns, shelled with tails on or off
Salt and fresh ground black pepper to taste
1/4 cup dry white wine or broth
1/2 teaspoon crushed red pepper flakes or to taste (optional)
2 tablespoons lemon juice
1/4 cup chopped parsley
INSTRUCTIONS
Heat olive oil and 2 tablespoons of butter in a large pan or skillet. Add garlic and sauté until
fragrant (about 30 seconds - 1 minute). Then add the shrimp, season with salt and pepper to taste
and sauté for 1-2 minutes on one side (until just beginning to turn pink), then flip.
Pour in wine (or broth), add red pepper flakes (if using). Bring to a simmer for 1-2 minutes or
until wine reduces by about half and the shrimp is cooked through (don't over cook your shrimp).
Stir in the remaining butter, lemon juice and parsley and take off heat immediately.
I roast the broccoli in the oven (just drizzle with olive oil and season with salt, pepper, and
chopped garlic) and boil the angel hair.
To get started preheat oven to 350 degrees.
1. If you are using frozen shrimp, thaw and peel leaving tails on. Add the shrimp in a single
layer to a 13 x 9 baking dish or casserole dish.
2. Prepare the scampi sauce by mixing lemon juice, garlic, salt, pepper, and oregano until
salt crystals have dissolved. Whisk in the olive oil.
3. Pour the sauce over your shrimp and place butter slices on top. I like to lightly season on
top with additional salt, pepper, and oregano. You can also season with dried parsley and
paprika for color if desired.
4. Bake for 10 minutes or until shrimp are cooked – the exterior should turn pink with red
tails and the flesh will be slightly opaque and a little “white” in color.
Instructions
Step 1
Preheat oven to 450 degrees F (230 degrees C).
Step 2
In a small saucepan over medium heat, combine the butter, mustard, lemon juice, garlic, and
parsley. When the butter melts completely, remove from heat.
Step 3
Arrange shrimp in a shallow baking dish. Pour the butter mixture over the shrimp.
Step 4
Bake in preheated oven for 12 to 15 minutes or until the shrimp are pink and opaque.
