Want to impress your friends and family? Make them Restaurant-Style Shrimp Scampi at Home. It’s easier to make than you might think and is less-expensive.
For this recipe, succulent large shrimp are marinated in olive oil and wine, and then covered in a garlic, butter and a bread crumb mix.
You can use frozen shrimp, fresh deveined shrimp or you can devein the shrimp yourself. It’s not hard to do. Check out our How to Devein Shrimp tutorial to learn how. All that’s required is a sharp paring knife.
For ease of preparation, use the mise en place method. Measure out and prep ingredients ahead of time and toss in as needed. A 5" Petite Santoku knife is a great knife for preparing the fresh ingredients for the garlic butter.
Let’s face it, what makes shrimp scampi so addicting is the garlic butter. It is made by mashing together garlic, shallots, parsley, rosemary, red pepper flakes, lemon zest, lemon juice, egg yolk, panko bread crumbs, salt and pepper.
Once that’s combined, it is all layered over top of the lightly seasoned shrimp. A quick bake in the oven and you have a delicious, elegant dinner. Serve it on its own or over angel hair pasta or rice.
If serving over pasta, drain the pasta and reserving about a cup of the water. Add some butter, salt and pepper and the pasta water a little at a time to make a light buttery sauce.
If there’s just two of you, the recipe can easily be halved and if you’re hosting dinner with friends, it will easily serve six.
Pair with a dry white wine for a five-star restaurant meal at a fraction of the cost.
- 2 pounds peeled and deveined shrimp with tails left on (12-15 shrimp per pound)
- 3 tablespoons extra virgin olive oil
- 2 tablespoons dry white wine
- 2 1/2 teaspoons kosher salt, divided
- 1 1/4 teaspoons freshly ground pepper, divided
- 12 tablespoons unsalted butter at room temperature
- 4 teaspoons minced garlic (4 cloves)
- 1/4 cup minced shallots
- 3 tablespoons minced Italian parsley leaves
- 1 teaspoon minced rosemary leaves
- 1/4 teaspoon red pepper flakes
- 1 teaspoons grated lemon zest
- 2 tablespoons freshly squeezed lemon juice
- 1 extra large egg yolk
- 2/3 cup plain panko bread crumbs
- Lemon wedges for serving
- Angel hair pasta or rice
- Heat oven to 425 F.
- If using frozen shrimp, thaw according to package directions. Pat dry.
- In a medium bowl, mix olive oil, wine, 2 teaspoons salt and 1 teaspoon pepper. Add the shrimp, toss gently and allow to sit at room temperature while preparing the butter and garlic mix.
- In a small bowl, mash the softened butter with the garlic, shallots, parsley, rosemary, red pepper flakes, lemon zest, lemon juice, egg yolk, panko crumbs, 1/2 teaspoon salt and 1/4 teaspoon pepper until well combined.
- Using a 14-inch oval gratin dish, arrange the shrimp in a single layer, cut side down with the tails curling up. Pour the remaining marinade over the shrimp. Spread the garlic butter mix evenly over the shrimp. Bake for 10-12 minutes until hot and bubbly. Place under broiler for 1 – 2 minutes to lightly brown the top.
- Serve alone with lemon wedges or over angel hair pasta or rice.