Name: Baked Shrimp Scampi
- 1 1/2 pounds shrimp, peeled and deveined
- 3 tablespoons parsley, chopped and divided
- 2 tablespoons butter, melted
- 2 tablespoons white wine
- juice and zest of 1 lemon, plus more juice for serving
- 1 shallot, minced
- 2 cloves garlic, minced
- crushed red pepper flakes, to taste
- kosher salt, to taste
- ground black pepper, to taste
- 1/2 cup panko breadcrumbs
- 2 tablespoons extra-virgin olive oil
- 3/4 pound angel hair pasta, cooked, for serving
- crusty bread, to taste, sliced and toasted
Yield: 4 servings
- Preheat the oven to 425 degrees F.
- In a large baking dish, combine the shrimp, 2 tablespoons of the parsley, the butter, the white wine, the lemon juice, the lemon zest, the shallot, the garlic, the red pepper flakes, the salt, and the pepper.
- In a medium bowl, mix the panko breadcrumbs with the olive oil, the remaining parsley, the salt, and the pepper.
- Sprinkle the panko mixture over the shrimp mixture.
- Bake until the shrimp reaches an internal temperature of 145 degrees F and the breadcrumbs are golden and crispy, about 12-15 minutes, depending on the size of the shrimp.
- Serve the shrimp over the pasta with a squeeze of the lemon juice and a slice of the bread.
Comments: 8/29/2023 - I substituted 3 teaspoons of dried basil for the parsley,
2 tablespoons of dry sherry for the wine, and 2 teaspoons of garlic powder for the minced.
I used rotini pasta, but omitted the red pepper flakes and the lemon zest. I baked it for
15 minutes and the extra large shrimp might have been a little over done.
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