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!
The Three Things That Matter
Use jumbo shrimp. Bigger shrimp hold up to the oven heat and stay plump and juicy. Smaller shrimp overcook fast and turn rubbery. Buy them cleaned and de-veined to save yourself the work, shell on or off is your call, though shell off is easier to eat as a passed appetizer.
Make the compound butter first. The butter mixed with garlic, parsley, lemon, salt, and pepper is what carries the whole dish. Mix it until it is well combined and evenly seasoned before it goes on the shrimp. This is where the flavor lives.
Do not overbake. Shrimp cook fast. A few minutes, then the second short bake after the lemon and paprika, and they are done. The moment they turn pink and opaque, pull them. Overbaked shrimp are tough and the whole point is tender.
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Shrimp Scampi
- Total Time: 30 minutes
- Yield: Serves 4-6 1x
Ingredients
- 16 jumbo shrimp, cleaned and de-veined
- 8 tablespoons unsalted butter, softened
- 2 cloves garlic, minced
- 2 tablespoons parsley, finely chopped
- 1 teaspoon salt
- 1 teaspoon freshly ground pepper
- 2 lemons (juiced over the shrimp during baking; keep a few wedges for serving)
- 1/2 cup fish or chicken broth
- 1/2 cup white wine
- 1 tablespoon paprika
Instructions
- Preheat oven to 400 F. In a large bowl, combine the softened butter, garlic, parsley, salt, and pepper. Mix until well combined.
- Place the shrimp in a baking pan just large enough to fit them. Place 1/2 tablespoon of the butter mixture on each shrimp.
- Add the white wine and broth to the pan, making sure not to cover the shrimp completely.
- Bake for 5 minutes. Remove from the oven, squeeze the juice of the lemons over the top, sprinkle with paprika, return to the oven, and bake 8 to 10 minutes more, until the shrimp are pink and opaque.
- Transfer the shrimp to a serving platter, drizzle the pan sauce over the top, and serve with lemon wedges.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
Substitutions
- Shrimp size. Jumbo is best for this. If you can only get large, reduce the bake time so they do not overcook.
- Broth. Fish broth gives the most flavor, but chicken broth works and is easier to keep on hand.
- White wine. A dry white like Pinot Grigio or Sauvignon Blanc. If you skip the wine, add a little more broth and a squeeze of extra lemon.
- Butter. Unsalted so you control the salt. If using salted butter, cut back on the added salt.
Make Ahead, Storage, and Reheating
- Make ahead: Mix the compound butter up to 2 days ahead and refrigerate. Bring to room temperature before using. Assemble and bake just before serving.
- Storage: Best eaten fresh. Leftovers keep 1 to 2 days refrigerated.
- Reheating: Reheat gently in a low oven (300 F) just until warmed through. Shrimp toughen when reheated too hard or too long.
i got hungry just thinking about how tasty this must be! must make it one of these days!