📝 About This Recipe
This elegant bake transforms the classic Italian-American stovetop scampi into a foolproof, oven-roasted masterpiece. By nesting succulent jumbo shrimp in a pool of lemon-infused garlic butter and topping them with crispy, herb-flecked panko, we achieve a perfect contrast of textures. It is the ultimate hands-off luxury meal, capturing all the bright, briny essence of the Mediterranean in a single bubbling dish.
🥗 Ingredients
The Shrimp
- 1.5 pounds Jumbo Shrimp (peeled and deveined, tails left on for presentation)
- 1 tablespoon Extra Virgin Olive Oil (high quality)
- 1/2 teaspoon Kosher Salt
- 1/4 teaspoon Black Pepper (freshly cracked)
The Scampi Sauce
- 6 tablespoons Unsalted Butter (melted)
- 5 cloves Garlic (minced very finely)
- 1/4 cup Dry White Wine (such as Pinot Grigio or Sauvignon Blanc)
- 1 tablespoon Lemon Juice (freshly squeezed)
- 1 teaspoon Lemon Zest (grated)
- 1/4 teaspoon Red Pepper Flakes (adjust for heat preference)
Crispy Topping & Garnish
- 1/2 cup Panko Breadcrumbs
- 1/4 cup Parmesan Cheese (freshly grated)
- 2 tablespoons Fresh Parsley (finely chopped)
- 1 Lemon (cut into wedges for serving)
👨🍳 Instructions
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1
Preheat your oven to 425°F (220°C). Position a rack in the center of the oven to ensure even browning.
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2
Pat the shrimp thoroughly dry with paper towels. Removing excess moisture is crucial for preventing the sauce from becoming watery.
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3
In a large mixing bowl, toss the shrimp with 1 tablespoon of olive oil, salt, and black pepper until evenly coated.
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4
Arrange the shrimp in a single layer in a 9x13 inch ceramic or glass baking dish. For a beautiful presentation, curl the shrimp slightly so the tails point upward.
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5
In a small bowl, whisk together the melted butter, minced garlic, white wine, lemon juice, lemon zest, and red pepper flakes.
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6
Pour the butter mixture evenly over the shrimp, ensuring each piece is well-bathed in the aromatics.
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7
In another small bowl, combine the panko breadcrumbs and grated Parmesan cheese. Stir in 1 tablespoon of the chopped parsley.
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8
Sprinkle the panko mixture evenly over the top of the shrimp. Do not press down; keep it light for maximum crunch.
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9
Place the dish in the oven and bake for 10-12 minutes. Watch for the shrimp to turn pink and opaque, and for the butter to be bubbling vigorously.
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10
Switch the oven to 'Broil' for the last 1-2 minutes of cooking. Stay close and watch carefully! Remove the dish as soon as the panko topping turns a beautiful golden brown.
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11
Remove from the oven and let rest for 2 minutes. The sauce will slightly thicken as it cools.
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12
Garnish with the remaining tablespoon of fresh parsley and serve immediately with lemon wedges on the side.
💡 Chef's Tips
Use high-quality butter, as it provides the primary flavor profile for the sauce. Avoid overcooking the shrimp; they are done the moment they form a 'C' shape. An 'O' shape usually means they are overdone. If you don't want to use wine, substitute with an equal amount of chicken or seafood stock mixed with a teaspoon of white wine vinegar. For a low-carb version, swap the panko for crushed pork rinds or almond flour mixed with extra Parmesan. Always use fresh garlic; bottled pre-minced garlic can have a bitter aftertaste that ruins the delicate sauce.
🍽️ Serving Suggestions
Serve over a bed of al dente linguine or angel hair pasta to soak up the garlic butter sauce. Pair with a crisp, chilled glass of Pinot Grigio or a light Sauvignon Blanc. Accompany with a crusty loaf of warm French bread for dipping into the bottom of the dish. Serve alongside a simple arugula salad with a light lemon vinaigrette to cut through the richness. For a vegetable pairing, try roasted asparagus or steamed broccolini with a pinch of sea salt.