Roasted Shrimp Scampi
Roasted Shrimp Scampi
Ingredients
- 1 1/2 pounds large shrimp, peeled and deveined
- 6 garlic, thinly sliced or slivered
- 4 tablespoons unsalted butter, cut into 4 small cubes
- 1/4 cup fresh parsley, finely chopped
- 1 lemon, zested and then cut into wedges for serving
- 2 tablespoons olive oil
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
- 1/4 teaspoon red pepper flakes, or to taste
- 4 slices crusty bread, toasted, for serving (optional)
Instructions
- 1
Preheat your oven to 450°F. If using individual casserole dishes, place them on a baking sheet for easier handling.
⏱️ 10 min•🌡️ 450
- 2
In a medium casserole dish (or divide evenly among 4 smaller individual dishes), arrange the peeled and deveined shrimp in a single layer.
⏱️ 2 min
- 3
Drizzle the olive oil evenly over the shrimp. Season generously with salt, black pepper, and red pepper flakes.
⏱️ 2 min
- 4
Zest the entire lemon directly over the shrimp. Sprinkle the finely chopped fresh parsley and the slivered garlic over the shrimp.
⏱️ 5 min
- 5
Place one cube of unsalted butter on top of the shrimp mixture in the center of each dish (or distribute the 4 cubes evenly if using one large dish).
⏱️ 1 min
- 6
Transfer the dish(es) to the preheated oven and roast for 8 minutes, or until the shrimp are pink, opaque, and just cooked through. Avoid overcooking to keep them tender and juicy.
⏱️ 8 min
- 7
Carefully remove the roasted shrimp scampi from the oven. Squeeze fresh lemon juice from the reserved lemon wedges over the hot shrimp.
⏱️ 2 min
- 8
Serve immediately, optionally with toasted crusty bread to soak up the delicious, buttery, garlicky sauce.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Roasted Shrimp Scampi
- 1 1/2 pounds large shrimp, peeled and deveined
- 6 garlic, thinly sliced or slivered
- 4 tablespoons unsalted butter, cut into 4 small cubes
- 1/4 cup fresh parsley, finely chopped
- 1 lemon, zested and then cut into wedges for serving
- 2 tablespoons olive oil
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
- 1/4 teaspoon red pepper flakes, or to taste
- 4 slices crusty bread, toasted, for serving (optional)
Instructions
- 1
Preheat your oven to 450°F. If using individual casserole dishes, place them on a baking sheet for easier handling.
⏱️ 10 min•🌡️ 450 - 2
In a medium casserole dish (or divide evenly among 4 smaller individual dishes), arrange the peeled and deveined shrimp in a single layer.
⏱️ 2 min - 3
Drizzle the olive oil evenly over the shrimp. Season generously with salt, black pepper, and red pepper flakes.
⏱️ 2 min - 4
Zest the entire lemon directly over the shrimp. Sprinkle the finely chopped fresh parsley and the slivered garlic over the shrimp.
⏱️ 5 min - 5
Place one cube of unsalted butter on top of the shrimp mixture in the center of each dish (or distribute the 4 cubes evenly if using one large dish).
⏱️ 1 min - 6
Transfer the dish(es) to the preheated oven and roast for 8 minutes, or until the shrimp are pink, opaque, and just cooked through. Avoid overcooking to keep them tender and juicy.
⏱️ 8 min - 7
Carefully remove the roasted shrimp scampi from the oven. Squeeze fresh lemon juice from the reserved lemon wedges over the hot shrimp.
⏱️ 2 min - 8
Serve immediately, optionally with toasted crusty bread to soak up the delicious, buttery, garlicky sauce.
⏱️ 1 min