Shrimp Scampi

6 Servings
Back to recipe


  • 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


  1. Heat oven to 425 F.
  2. If using frozen shrimp, thaw according to package directions. Pat dry.
  3. 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.
  4. 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.
  5. 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.
  6. Serve alone with lemon wedges or over angel hair pasta or rice.