Barefoot Contessa Baked Shrimp Scampi
This dish features large shrimp arranged in a baking dish and topped with a flavorful mixture of butter, garlic, shallots, lemon zest, and fresh herbs, along with a crispy topping of panko breadcrumbs and parmesan. It’s baked until bubbly and golden, making it perfect for a quick dinner or an elegant appetizer.
- Prep Time: 20
- Cook Time: 15
- Total Time: 35 minutes
- Yield: 6 1x
- Category: Main Course
- Method: Baking + Broiling
- Cuisine: American
Ingredients
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2 pounds (about 16–20 count) large shrimp, peeled and deveined, tails on
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3 tablespoons good olive oil
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2 tablespoons dry white wine
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Kosher salt and black pepper
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12 tablespoons (1½ sticks) unsalted butter, room temperature
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4 teaspoons minced garlic (about 4 cloves)
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2 shallots, minced
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3 tablespoons fresh parsley, minced
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1 teaspoon fresh rosemary, minced
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¼ teaspoon crushed red pepper flakes
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1 teaspoon grated lemon zest
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2 tablespoons freshly squeezed lemon juice
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1 extra-large egg yolk
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⅔ cup panko breadcrumbs
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Lemon wedges, for serving
Instructions
Preheat oven to 425°F (220°C).
Butter a large oval gratin dish or a 9×13-inch baking dish.
Place the shrimp in a single layer, curled tail side up, around the edge of the dish. Pour olive oil and white wine over the shrimp. Season with salt and pepper.
In a bowl, mix softened butter with garlic, shallots, parsley, rosemary, red pepper flakes, lemon zest, lemon juice, egg yolk, and panko breadcrumbs until well combined.
Drop spoonfuls of the butter mixture evenly over the shrimp, spreading it gently to cover most of them.
Bake uncovered for 10–12 minutes, or until hot and bubbly. Then broil for 1–2 minutes until the top is golden and crisp.
Serve immediately with lemon wedges and crusty bread or over pasta or rice.