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Oven-Baked Shrimp Scampi

  • Prep Time: 20 minutes
  • Cook Time: 12 minutes
  • Serves: 4

A super easy dish that is perfect for entertaining.


1 1/2 lbs. extra-large shrimp, 16-20 count, peeled, deveined and butterflied, with tails on

2 T. extra virgin olive oil

1 T.white wine or dry vermouth

1 t.coarse kosher salt

1/2 t. fresh ground black pepper

1 stick unsalted butter, softened

1 T. fresh garlic, minced

1 shallot, minced

1 T. flat leaf parsley, chopped

1 T. fresh oregano, chopped

1/4 t. crushed red pepper flakes

1/4 c. panko bread crumbs

zest and juice of 1 lemon

1 lemon, cut in half

To Prepare

Preheat oven to 425°. In a large bowl, combine shrimp with olive oil, wine, salt and pepper. Allow to marinate for 15 minutes.

Meanwhile, prepare the butter topping for the shrimp. In a medium bowl, mix together butter, garlic, shallot, parsley, oregano, red pepper, zest and juice of 1 lemon and panko bread crumbs.

Place shrimp in a shallow, oven-proof casserole dish in one layer, with tails facing up. Pour marinade over shrimp. Dot the shrimp with the prepared butter mixture.

Bake in the top third of the oven for 12 minutes, so that the topping will brown and the shrimp will become opaque. Remove from the oven, squeeze fresh lemon juice on top and serve.

To Serve

Serve this dish hot out of the oven with a side of angel hair pasta and steamed broccoli rabe.

Pair with Southern Right Sauvignon Blanc.

Eddie's Recipe Tip:

For entertaining, prep the shrimp a few hours before and keep refrigerated until ready to cook.