Baked Shrimp Scampi

As long as we’re cooking quick and easy summer food, you need to know about delicious Baked Shrimp Scampi.  (You’ll note that this is also a quick and easy blog post.)

This recipe is based on the typical North American version of Shrimp Scampi, specifically the one often found in casual dining restaurants.  By “based on” I mean we’re not making a lemon beurre blanc sauce.  We’re doing something easier and a little less finicky.  This sauce will likely separate somewhat during cooking, and we’re going to be fine with that.  No one is getting graded here, and why should they?  

I prefer my Shrimp Scampi over rice, though you can certainly serve it over pasta.  You can also serve it simply in a soup bowl with bread for soaking up the sauce.  (Seriously, you’re going to want to transfer that sauce from the table to your mouth somehow.)  I think the ideal accompaniment is steamed broccoli.  But a  simple salad, a roasted tomato half, a steamed artichoke?  These are all contenders. 

Pro Tip:  If you have leftover Shrimp Scampi, save the sauce and the shrimp separately.  That way you can reheat the sauce without overcooking the shrimp.

Be cool!

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5 from 1 vote

Baked Shrimp Scampi

Excellent as a first course, or as a main dish served over rice or pasta.

Ingredients

• 1 lb. large shrimp, peeled and deveined
• 1 t. kosher salt (a little less if using fine salt)
• 1 clove garlic, minced
• ¼ t. dried red pepper flakes
• ½ t. black pepper
• 1 stick butter
• ⅓ cup white wine
• Juice of half a lemon (no seeds)
• 2 t. Dijon mustard
• 1 T. chopped parsley
• grated parmesan cheese for serving

Instructions

• Preheat your oven to 400°
• Put shrimp in a bowl and add the salt, pepper, garlic, and red pepper flakes. Toss to distribute the seasoning evenly and set aside.
• In an oven-proof skillet melt the butter over medium heat. When the butter is melted, whisk in the wine, lemon juice, Dijon mustard, and parsley. Continue to cook for a minute or two. Off the heat add the shrimp and toss to coat all of the shrimp with the sauce.
• Bake 10 to 12 minutes or until the shrimp are uniformly pink and opaque. Sprinkle with parmesan cheese and serve.