One of my favorite dishes to make is shrimp scampi. I love shrimp so that's where I first gravitate towards this fantastic dish, but I also love how you can have different variations of lemon, white wine, garlic and butter and it will be delicious no matter what. I was intrigued by Ina Garten's version of baked scampi so I made it with a few variations. This is a great dish to make if you do not have a lot of time to spend in the kitchen but you still want a delicious and flavorful meal. I made linguini pasta and served it on top. You can also go lighter on butter and oil if you are looking to make this dish a bit healthier (Ina's recipe had too much of each for me, so I reduced). Ina also added bread crumbs and an egg yolk, but I wanted to make this dish lighter and healthier, which is why I created my own version below.
Make this dish this holiday season, your friends will think you are a pro in the kitchen :)
Prep: 25 minutes | Active: 50 minutes | Total: 1 1/2 hours
- 2 pounds (12 to 15 per pound) shrimp in the shell
- 2 tablespoons good olive oil
- 2-3 tablespoons dry white wine
- Kosher salt and freshly ground black pepper
- 2 tablespoons unsalted butter, at room temperature
- 5-7 garlic cloves, minced
- 1/4 cup chopped shallots or green onions
- 1 tablespoon minced fresh parsley leaves
- 1/4 teaspoon crushed red pepper flakes
- 1 teaspoon grated lemon zest
- 2-4 tablespoons freshly squeezed lemon juice
- Linguini pasta, 1 box
- Preheat the oven to 425 degrees F.
- Peel, devein, and butterfly the shrimp, leaving the tails on. Place the shrimp in a mixing bowl and toss gently with the olive oil, wine, 1 teaspoon salt, and 1 teaspoon pepper. Allow to sit at room temperature while you make the butter and garlic mixture. Meanwhile, heat a pot of water and once boiling add pasta. Cook until al dente, about 8 minutes.
- In a small bowl, mash the softened butter with the garlic, shallots, parsley, red pepper flakes, lemon zest, lemon juice, and salt and pepper to taste.
- Starting from the outer edge of a 9-inch dish, arrange the shrimp in a row along the edges cut side down with the tails curling up and towards the center of the dish. Pour the remaining marinade over the shrimp. Spread the butter mixture evenly over the shrimp. Bake for 10 to 18 minutes until hot and bubbly. If you like the top browned, place under a broiler for 1 minute. Serve shrimp and sauce over pasta. Enjoy.
***Recipe Inspired by Barefoot Contessa Back to Basics
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