Garlicky Baked Shrimp Scampi
adapted from Barefoot Contessa Back to Basics
- 1 lb. jumbo shrimp (15-20 per lb.)
- 2 tbs. white wine
- 2 tbs. olive oil
- Salt & pepper to taste
- 3/4 stick salted butter, softened to room temperature
- 4 garlic cloves, finely minced or grated
- 1 small shallot, minced
- Zest and juice of one small lemon
- 2 tbs. chopped flat-leaf parsley
- 1 tsp. finely chopped rosemary
- Leaves from 2 sprigs of thyme
- 1/4 tsp. red pepper flakes
- 1/3 cup grated parmesan reggiano
- 1/2 cup panko breadcrumbs
- 1 egg yolk
Step 1: Peel and devein the shrimp, leaving the tail intact. Butterfly the shrimp so they will lay flat in the baking dish. Put the shrimp into a large mixing bowl and add the white wine, olive oil, and salt & pepper. Toss to combine and set aside in the fridge while you make the seasoned butter mixture.
Step 2: Preheat the oven to 425. Combine the following ingredients in a bowl: softened butter, garlic cloves, shallot, lemon zest and juice, flat-leaf parsley, rosemary, thyme, red pepper flakes, parmesan, panko, and egg yolk. Using a sturdy spoon, stir until the butter mixture is thoroughly combined. You could also do this with a stand mixer if you prefer.
Step 3: Arrange the shrimp in a shallow casserole dish. I found that for 1 lb. of shrimp, my Emile Henry enamel and clay pie dish worked perfectly. Arrange the shrimp butterfly side down, with the tails pointing in toward the center. Pour any remaining olive oil-wine mixture over the shrimp. Crumble the butter-panko topping evenly on top of the shrimp.
Step 4: Bake the shrimp for 12-15 minutes, rotating the pan halfway through baking for even cooking. Just before serving, broil the scampi for 2-3 minutes, until the topping is golden and bubbly. Keep a close eye on the dish while it broils to make sure the shrimp don't burn. Remove the pan from oven and let it cool for a few minutes before serving -- that's just enough time to pour a glass of Riesling or other fruity white wine and toss together a simple salad! I sprinkled the top with a bit more sea salt, black pepper, and a generous squirt of extra lemon juice just before plating. The scampi will look...and smell...amazing!
I like to serve this scampi over linguine that's tossed with a couple tablespoons of butter, more grated garlic, and a handful of grated parmesan. The flavors of the scampi and the pasta paired perfectly together -- and the garlic flavor is prominent without being overpowering. There was so much flavor going on: the herbs, lemon, and garlic were predominant...but then that little bit of heat from the red pepper kicked in at the end. The panko was a great crunchy counterpoint as well. This is one of my favorite ways to prepare shrimp, so I hope you'll give it a try during the Spring and Summer shrimp season!