This Baked Shrimp Scampi Recipe is the easiest yet fanciest dish I’ve ever come across. Tender shrimp swimming in a creamy, buttery garlic sauce with white wine and and lemon juice topped with buttery bread crumbs for just the right amount of crunch. Takes 10 minutes to prepare and 10 to 12 minutes to bake. Just think, you can prepare and cook this tasty and elegant recipe and have it on your table in less than 30 minutes. Serve over pasta or with a baked potato for an easy yet beautifil seafood dinner. It’s classic, flavorful, healthy and comes toghether in just 20 minutes!
This Baked Shrimp Scampi Recipe is Truly Epic! Easy and Elegant!
Garlicky, Lemony Shrimp and Pasta!
Makes the perfect seafood dinner for summer nights on the patio!
What’s in this Shrimp Scampi Recipe?!
- Pasta: Any long-shaped pasta, like spaghetti, linguine, angel hair, bucatini, or fettuccine will work in this recipe.
- Olive Oil: Helps the shrimp sear without burning.
- Shrimp: Medium peeled and deveined shrimp work perfectly here. I left the tails on mine, but you can remove them if you prefer. When buying shrimp, look for those that are firm to the touch and have a translucent color with no signs of discoloration or odor.
- Unsalted Butter: Adds a rich flavor and creamy texture to the sauce.
- Garlic: Adds an earthy flavor that enhances the flavor of the shrimp.
- White Wine: Adds a refreshing, subtle fruitiness to the scampi. Choose a wine that’s not too sweet and not too buttery–a white Burgundy or unoaked Chardonnay would be great options.
- Lemon: Adds acidity to balance the creaminess.
- Kosher Salt: Enhances the flavors. If you use salted butter, omit this.
- Red Pepper Flakes: Add just a kiss of spice.
- Parsley: Adds a pop of color and freshness.
- Bonus Pro Tip: For an even creamier pasta, add about a 1/4 cup of heavy cream or half-and-half off the heat at the end of baking and stir until completely incorporated.
What is the Best Wine to Pair with this Scrumptious Feast?!
You will want to pair this delicious feast with a Pinot Grigio. A Pinot Grigio will bring out the delicate flavors of shrimp scampi by providing a refreshing acidity that custs through the richness of the butter and the garlic. It compliments the natural sweetness of the shrimp without over powering it. Thus, allowing the shrimp to be the shining star of this dish. The citrus and floral notes of the wine also enhance the dish’s overall flavor profile, making each bite a delicious, delightful experience!
Variations on Shrimp Scampi Pasta
While I love this garlic shrimp scampi as is, there are many ways to change it up. Have some fun, switch it up and try some of these ideas:
- Tomato Basil: For a burst of freshness and color, add diced tomatoes and fresh basil.
- Parmesan: For a savory, cheesy flavor, add grated Parmesan cheese .
- Cilantro Lime Scampi: Want a Mexican-inspried twist?! Swap the lemon for a lime and the parsley for cilantro.
- Pesto: Want a burst of fresh herb and nutty flavor?! Stir in a dollop of pesto.
- Coconut: Swap out the butter for coconut oil and add coconut flakes for a tropical twist.
- Cajun: Instead of the traditional herbs, use Cajun seasoning for a spicy, Southern twist.
- Asian: For an Asian-inspried twist on this classic dish, add soy sauce, ginger, along with the garlic.
A Few Frequently Asked Questions
What kind of shrimp should I use for shrimp scampi?
The best type of shrimp to use for shrimp scampi is raw, peeled, and deveined shrimp. You want to use either medium or large shrimp. Avoid small shrimp, as they are not as meaty in texture. It’s important to use raw shrimp because they cook very quickly, and you don’t want them to become overcooked or tough.
Can I use frozen shrimp?
Yes, of course you can use frozen shrimp. In fact, I used medium sized frozen shrimp that were already peeled and deveined with the tails removed. But, they should be thawed completely before use, and any excess moisture should be removed to prevent the shrimp from becoming watery when cooked.
How do I devein shrimp?
To devein the shrimp, cut along the back of the shrimp using a pair of kitchen scissors or a sharp knife. Starting from the top, where the head used to be, cut down towards the tail. After making the initial cut, use a pairing knife or your fingers to pull out the vein. The vein will be dark and may be visible on the surface or inside the shrimp. Rinse the shrimp under cold running water to remove any leftover debris.
Can I use a different type of protein instead of shrimp?
Absolutely! This scampi recipe is also delicious with diced chicken breast! Use grilled chicken breast for a flavorful twist.
Can I make it without wine?
Of course you can! If you’re not a wine drinker, you can use chicken broth or vegetable broth instead.
How do I Store and Reheat?
Shrimp scampi is best served fresh, but you can store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat quickly on the stovetop over medium-low heat until just warmed through. Shrimp reheated in the microwave can be tough and rubbery.
Can I Freeze this Dish?
You can can freeze this dish in an airtight container for up to 3 months. Let thaw overnight in the refrigerator before reheating, and toss with freshly cooked pasta. do not recommend freezing this shrimp scampi recipe with pasta, but you can freeze the cooked shrimp (without pasta)
Here are the Details
INGREDIENTS
- 2 tablespoons white wine
- 2 tablespoons freshly squeezed lemon juice
- ½ cup Panko
- ¼ cup unsalted butter, melted
- 2 pounds medium shrimp, peeled and deveined
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- ½ teaspoon crushed red pepper flakes, or more, to taste
- Kosher salt and freshly ground black pepper, to taste
- 2 tablespoons chopped fresh parsley leaves
INSTRUCTIONS
- Preheat oven to 425 degrees F. Add white wine (If you prefer, you can use chicken stock as a non-alcoholic substitute) and lemon juice to a 9×13 baking dish; set aside.
- In a small bowl, combine Panko (A Japanese style breadcrumb typically found in the Asian section of your local grocery store.) and butter; set aside.
- In a large bowl, combine shrimp, olive oil, garlic and red pepper flakes; season with salt and pepper, to taste.
- Add shrimp in a single layer to the prepared baking dish. Sprinkle with Panko mixture.
- Place into oven and bake until golden brown and bubbly, about 10-12 minutes.
- Serve immediately, garnished with parsley, if desired.
Now sit back, relax and let everyone think you slaved in the kitchen for hours. Enjoy this yummy dish!
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