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Shrimp Scampi

I am extremely allergic to shellfish, which would not be a problem if had this condition my whole life and I really didn’t know what I was missing out on. Unfortunately, this is not the case; I developed it as an adult, long after Shrimp and Lobster were entrenched near the top of my favorite foods list. When I first started having reactions I still indulged occasionally, considering the puffy eyes and hives minor nuisances. It was only after the reactions started getting really bad that I gave the food up altogether. It definitely wasn’t worth risking my life over. I can honestly say after quite a few years, I don’t really miss or crave shellfish any more… except for this dish. Whenever I see or smell good Shrimp Scampi I raise my fists to the heavens and curse this stupid allergy!

Serves 4-6 as an appetizer

16 jumbo shrimp, cleaned and de-veined
8 tablespoons of unsalted butter, softened
2 cloves of garlic, minced
2 tablespoons parsley, finely chopped
1 teaspoon salt
1 teaspoon freshly ground pepper
2 lemons, cut in half
1/2 cup fish or chicken broth
1/2 cup white wine
1 tablespoon of paprika

  1. Preheat oven to 400 degrees. In a large bowl, add butter, garlic, parsely, salt, pepper and juice of one lemon, mix until well combined.
  2. Place shrimp in a baking pan just large enough to fit them. Place 1/2 tablespoon of the butter mixture on each shrimp.
  3. Add white wine and broth to the pan, making sure not to cover the shrimp completely.
  4. Place the pan in the oven and bake for 5 minutes. Remove pan from oven, squeeze juice from the remaining lemon on top, sprinkle with paprika, place back in oven and cook for 8-10 minutes.
  5. Transfer shrimp to serving platter, drizzle sauce from pan on top and serve.

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