Ina Garten’s Baked Shrimp Scampi
A buttery, garlicky triumph - and it couldn't be easier to make.
Ina Garten is a cook I trust wholeheartedly in the kitchen. Her rustic and approachable recipes are ones you can always rely on and usually work as a comforting meal for your family or as something you can serve to company without any worry of it being ill-received. Her Baked Shrimp Scampi is precisely what I’m talking about. It’s an easy-to-prepare meal that’s still mighty impressive… and mighty delicious too.
Prepping shrimp aside, this is a dish that won’t take you more than fifteen minutes to make. It’s so simple! You’re just tossing shrimp with olive oil, wine, salt, and pepper and arranging them in a baking dish…
… before topping them with a mixture of garlic, shallots, parsley, rosemary, red pepper flake, lemon, egg yolks, and panko breadcrumbs that have been mashed into a paste with butter. It all bakes for just about ten minutes and the butter melts and melds with the lemon, garlic, herbs and spices into a succulent and flavorful sauce.
That sauce is perfect to spoon over pasta, mashed potatoes, or rice, but I love that you can also just serve the shrimp as-is alongside some vegetables for a quick and impressive dinner.
It’s one of those dishes where the level of deliciousness defies how simple it is to make. It’s hard to believe just how easy this is, but it’s a good reminder that a dish befitting a special occasion doesn’t always have to be complicated!
Ina Garten's Baked Shrimp Scampi
Allergens: Shellfish
Ingredients
- 2 lbs shrimp in shell
- 3 tablespoons olive oil
- 2 tablespoons dry white wine
- Kosher salt and freshly ground black pepper, to taste
- 3/4 cup (1 1/2 sticks) unsalted butter, at room temperature
- 4 cloves garlic, minced
- 1/4 cup shallots, minced
- 3 tablespoons fresh parsley, minced
- 1 teaspoon fresh rosemary, minced
- 1/4 teaspoon red pepper flake
- 1 teaspoon lemon zest
- 2 tablespoons lemon juice, freshly squeezed
- 2 egg yolks
- 2/3 cup Panko breadcrumbs
- Lemon wedges, for serving
Preparation
- Preheat oven to 425°F.
- Peel, devein, and butterfly the shrimp, but leave tails on.
- Place shrimp in a medium bowl and add olive oil, wine, 2 teaspoons of salt, and 1 teaspoon of pepper. Toss to combine and let sit while you work on the butter mixture.
- In a small bowl, mash the butter with the garlic, shallots, parsley, rosemary, red pepper flake, lemon zest and juice, egg yolks, panko, and 1/2 teaspoon salt and 1/4 teaspoon of pepper until well combined.
- Starting from the outside edge of a 14-inch oval dish, arrange the shrimp in a single layer cut side down. Pour any residual marinade over shrimp.
- Spread butter mixture over shrimp and bake until hot and bubbly, 10-12 minutes. Enjoy!
Recipe adapted from Ina Garten.