Ina 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
Scale
- 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.