![Ina Gareten's shrimp scampi is served on small plates with crusty bread and French salted butter. Checkered linen pink napkins are next to the plates.](https://mostlovelythings.com/wp-content/uploads/2024/05/shrimp-scampi-on-floral-plates-1024x768.jpg)
Ina Garten’s shrimp scampi is the perfect easy dinner for brunch or Mother’s Day. The best part is that you can make it ahead and pop it in the oven for 12 to 15 minutes before serving. Pair it with a nice spring salad and a crusty baguette, and you’re done. It’s a classic Italian dish and one of my favorite Barefoot Contessa recipes.
Ingredients for Ina Garten baked shrimp scampi
- Jumbo or extra large shrimp tails on (peeled and deveined)
- Olive oil
- Dry white wine
- Freshly ground black pepper
- Unsalted butter (softened to room temperature)
- Garlic
- Shallot
- Fresh parsley leaves
- Rosemary leaves
- Crushed red pepper flakes
- Extra-large egg yolk
- Lemon juice
- Lemon zest
- Lemon wedges for serving
- Panko (Japanese dried bread flakes)
What can I serve with Ina Garten shrimp scampi recipe?
I like to keep it simple and light and serve this shrimp scampi with a small salad and a crusty baguette. The butter and juices in the bottom of the pan are perfect for dipping bread. The flavors are so wonderful. But if you’re looking for something a little more substantial to go with shrimp scampi, you could serve it with a side of linguini or angel hair pasta coated in the leftover juices and butter. You could also serve it with green beans and shallots, and a few roasted potatoes.
What to know when deveining shrimp
We buy jumbo shrimp, peeled and deveined, at our local Stew Leanord’s. They do leave the tails on which is how we like to serve it. But it doesn’t take long if you prefer to peel and devein the shrimp yourself. The vein on the back of the shrimp (think curved side, is the digestive tract, and most people, including me, prefer to remove it. You don’t have to, but if you don’t, it could have a little grit and impurities. Deveining and rinsing take care of that problem. With a small pairing knife, cut a slit along the back side of the shrimp, and with the tip of the knife or your fingers, remove the vein and rinse. Sometimes, there is also a small vein on the underside of the shrimp. This is the nervous system tissue (think the spinal cord); removing it is unnecessary.
What is the difference between panko and bread crumbs?
Most recipes, including this one, will tell you you can use panko and bread crumbs interchangeably. But there is a real difference. Panko is made from crustless white bread, processed to form flakes, and dried. Panko has a drier and flakier consistency and absorbs less oil than regular bread crumbs. The result is a lighter and crispier texture.
Shrimp scampi recipe directions
- Preheat oven to 425º
- With a small, sharp pairing knife, butterfly the shrimp by running the blade along the backside of the shrimp and cutting about halfway through it. In a large mixing bowl, combine shrimp, olive oil, wine, salt, and pepper and let it marinate while you make the butter mixture.
- In a small bowl, mix the softened butter, garlic, diced shallots, parsley, rosemary, red pepper flakes, lemon zest, lemon juice, and egg yolk. Stir the panko bread crumbs into the mixture until fully combined. Add salt and pepper.
- Arrange the shrimp starting from the outer edge of a 14-inch oval gratin dish. The shrimp should be in a single layer, cut side down, with the tails curling up and pointing to the center of the pan. Continue arranging the shrimp in a circular motion, ending in the center of the dish.
- Using your fingers, crumble the butter and panko mixture evenly over the top of the shrimp. This is where all the flavors come from.
- Place the baking dish in the oven for 12-15 minutes. The bread crumbs on top should start to brown. If you like the bread crumbs a little more crispy, put it under the broiler for about a minute. But don’t walk away and get distracted, as the dish can burn quickly.
- Remove from the oven and serve immediately with lemon wedges.
Note: we prefer a little less salt than the recipe calls for so we salted the shrimp in the mixing bowl but skipped the salt in the butter mixture. That’s just a personal preference so make it according to what you prefer.
PrintIna Garten’s Shrimp Scampi is the Perfect Easy Dinner
Ina Garten’s shrimp scampi is the perfect easy dinner that you can make ahead and even serve for brunch or Mother’s Day.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Category: Dinner
- Method: Baking
- Cuisine: Italian
Ingredients
- 2 pounds (12 to 16 shrimp per pound) jumbo or extra large shrimp, tails on (peeled and deveined)
- 3 tablespoons olive oil
- 2 tablespoons white wine (we used Pino Grigio but feel free to use what you have on hand)
- 1 teaspoon freshly ground black pepper
- 2 teaspoons salt
- 12 tablespoons (1 1/2 sticks) unsalted butter and softened to room temperature
- 4 garlic cloves (we used only 2 garlic cloves and it had plenty of flavor)
- 1 medium shallot minced
- 3 tablespoons fresh chopped parsley leaves
- 1 teaspoon minced rosemary leaves
- 1/4 teaspoon crushed red pepper flakes
- Extra-large egg yolk
- 2 tablespoons freshly squeezed lemon juice
- 1 teaspoon grated lemon zest
- Lemon wedges for serving
- 2/3 cup panko (Japanese dried bread flakes)
Instructions
- Preheat oven to 425º
- With a small, sharp pairing knife, butterfly the shrimp by running the blade along the backside of the shrimp and cutting about halfway through it. In a large mixing bowl, combine shrimp, olive oil, wine, salt, and pepper and let it marinate while you make the butter mixture.
- In a small bowl, mix the softened butter, garlic, diced shallots, parsley, rosemary, red pepper flakes, lemon zest, lemon juice, and egg yolk. Stir the panko bread crumbs into the mixture until fully combined. Add salt and pepper.
- Arrange the shrimp starting from the outer edge of a 14-inch oval gratin dish. The shrimp should be in a single layer, cut side down, with the tails curling up and pointing to the center of the pan. Continue arranging the shrimp in a circular motion, ending in the center of the dish.
- Using your fingers, crumble the butter mixture evening over the top of the shrimp. This is where all the flavors come from.
- Place the baking dish in the oven for 12-15 minutes. The bread crumbs on top should start to brown. If you like the bread crumbs a little more crispy, put it under the broiler for about a minute. But don’t walk away and get distracted, as the dish can burn quickly.
- Remove from the oven and serve immediately with lemon wedges.
Notes
Note: we prefer a little less salt than the recipe calls for so we salted the shrimp in the mixing bowl but skipped the salt in the butter mixture. That’s just a personal preference so make it according to what you prefer.
A Few More Sunday Favorites
I’m traveling with my sister this weekend, and I always find new things that she loves, and they quickly become my favorites, too!
Have you tried MakeUp Erasers?
Remove makeup with only water with the Original Makeup Eraser 7-Day Set with Laundry Bag.
The Perfect Pant for Travel, Workout & Everyday
When I met her at the airport, my sister was wearing these. They are the perfect pants for yoga, walking, gym, traveling, and everyday wear! The Brooklyn Mid Rise Ankle Pant from Athleta comes in three lengths and five colors.
The Lost Vintage by Ann Mah
Last week, I recommended The Paris Novel by Ruth Reichl, which was released in April. I loved it, and after I finished it, my sister recommended The Lost Vintage. It was released in 2019, so maybe you already know about it. The story takes place partly in San Francisco and in a small village near Beaune, France.
A Fabric Shaver
I plan to write a post on how I care for my cashmere sweaters, but I cannot wait to tell you about this fabric shaver. It’s the same one that the ladies from Nearly New Cashmere recommend. It’s rechargeable and works like a dream. I had one sweater that I could not bring myself to part with, but it looked pilled and tattered until I spent about 15 minutes with this fabric shaver. I took photos of the right/left side of the cardigan, showing the before and after…which I will share in my weekly newsletter; make sure to sign up if you are not on the list!
Happy Mothers Day
I HAVE NEVER TRIED THAT SCAMPI RECIPE BUT INTEND TO. IT SOUNDS DELICIOUS! I HAD BEEN WONDERING ABOUT THAT PANT FROM ATHLETA. I AM GLAD TO HEAR THEY ARE GOOD!!
Happy Mother’s Day Annie ! Love the recipe thank you 😊
We are just a couple of miles from where the shrimp boats come in so this recipe will come in handy? Love your sister’s pants.
How wonderful! We will have to make this went I visit! xx