Baked Shrimp Scampi

An Easy Way to Make Shrimp Scampi

I was trying to find a way to use up a couple of bags of shrimp I found in the freezer. Since my daughter loves shrimp scampi, I decided on what looked like an easy recipe–Baked Shrimp Scampi. The shirmp were already peeled and deveined. So after a little bit of time defrosting, I was ready to throw this one together.

Along with the shrimp, I combined a few basics I had on hand in the pantry and fridge. Then all I had to do was bake the mixture for just a few minutes. The results were perfection. I’d even call it restaurant-quality.

I love a recipe that’s so easy to put together and cooks in no time at all.

A few of my personal Baked Shrimp Scampi hints

• I served mine with fettuccine, because that’s the type of pasta I had in the pantry, but linguine, angel hair, penne…any pasta will work for this recipe.
• I also did use the optional red pepper flakes. They added a nice kick to the flavor, but if you decide to use them remember a little goes a long way.
• And of course, topping it off with some freshly grated Parmesan cheese took it to the next level.
• Next time I make this, I may have to double the sauce just to be able to sop up the extra with some crusty French or Italian bread (I didn’t have any this time around).

Baked Shrimp Scampi served with a salad or side of roasted or steamed asparagus or broccoli…Oh my so good.

Other favorite shrimp dishes

Bang Bang Shrimp

Shrimp, Watermelon, and Feta Salad

Print Recipe

Baked Shrimp Scampi

Author: Anita's Table Talk

Ingredients

• ½ cup butter
• 1 Tablespoon Dijon mustard
• 1 Tablespoon fresh lemon juice
• ⅛ cup white wine about 2 Tablespoons
• 2-3 cloves garlic minced
• 2-3 Tablespoons chopped fresh parsley
• ¼ teaspoon red pepper flakes optional
• ½-1 teaspoon Old Bay seasoning or seasoning salt of choice
• 2 pounds medium raw shrimp peeled and deveined
• ¼ cup freshly grated Parmesan cheese
• ½ cup panko breadcrumbs optional
• 8 ounces linguine or fettuccine cooked

Instructions

• PREHEAT the oven to 400 degrees.
• In a small saucepan COMBINE butter, mustard, lemon juice, white wine, garlic, parsley red pepper flakes and seasoning salt. When butter is melted, remove pan from heat.
• PLACE shrimp in a shallow baking dish in one layer. POUR butter mixture over the shrimp.
• BAKE for about 7 minutes or until the shrimp are pink and opaque. Be sure to check them occasionally so they don’t overcook. Depending on size of the shrimp, the cooking time may be slightly more or less.
• An option here is to combine Parmesan cheese with panko breadcrumbs and broil for last 2 minutes of cooking time.
• COMBINE shrimp with cooked pasta. TOP with grated Parmesan cheese. SERVE.