Delicious Baked Shrimp Scampi

02A155QG

A fun spin on a classic recipe makes it possible to have the deliciousness of the scampi you love without needing to sweat over a stove. Who says you can't have it all!

02A155QG
Yields4 Servings
Prep Time5 minsCook Time20 minsTotal Time25 mins
 1 1/2 pounds of raw shrimp, peeled and deveined
 2 tablespoons melted butter
 2 tablespoons white wine
 1 whole lemon (zest and juice)
 3 garlic cloves, minced
 3 tablespoons chopped parsley, divided
 1/2 teaspoon crushed red pepper flakes
 2 teaspoons kosher salt, divided
 2 teaspoon freshly ground black pepper, divided
 1/2 cup panko breadcrumbs
 2 tablespoons extra-virgin olive oil
 1 fresh crusty baguette, sliced and toasted
1

Preheat oven to 425 degrees.

2

In a large bowl, combine shrimp, melted butter, white wine, lemon zest and juice, garlic, 2 tablespoons of parsley, and red pepper flakes. Season with salt and pepper.

3

Take out a large baking dish and spread shrimp evenly across, avoiding overlap.

4

In a medium bowl, add panko and olive oil as well as the remaining parsley. Season with salt and pepper.

5

Sprinkle panko mixture over the shrimp. Bake until the shrimp turns a solid light pink color, about, 15 to 20 minutes.

6

Serve warm with the fresh sliced baguette bread on the side.

Ingredients

 1 1/2 pounds of raw shrimp, peeled and deveined
 2 tablespoons melted butter
 2 tablespoons white wine
 1 whole lemon (zest and juice)
 3 garlic cloves, minced
 3 tablespoons chopped parsley, divided
 1/2 teaspoon crushed red pepper flakes
 2 teaspoons kosher salt, divided
 2 teaspoon freshly ground black pepper, divided
 1/2 cup panko breadcrumbs
 2 tablespoons extra-virgin olive oil
 1 fresh crusty baguette, sliced and toasted

Directions

1

Preheat oven to 425 degrees.

2

In a large bowl, combine shrimp, melted butter, white wine, lemon zest and juice, garlic, 2 tablespoons of parsley, and red pepper flakes. Season with salt and pepper.

3

Take out a large baking dish and spread shrimp evenly across, avoiding overlap.

4

In a medium bowl, add panko and olive oil as well as the remaining parsley. Season with salt and pepper.

5

Sprinkle panko mixture over the shrimp. Bake until the shrimp turns a solid light pink color, about, 15 to 20 minutes.

6

Serve warm with the fresh sliced baguette bread on the side.

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