Roasted Shrimp Scampi Provencal
- Ready In:
- 52mins
- Ingredients:
- 15
- Serves:
-
6
ingredients
-
Sauce
- 2 tablespoons olive oil
- 2 shallots, finely chopped
- 6 garlic cloves, minced
- 1 (14 1/2 ounce) can fire-roasted crushed tomatoes
- 1⁄2 cup dry white wine
- 1 tablespoon finely chopped fresh parsley
- 1 tablespoon finely chopped fresh basil
- salt
- fresh ground black pepper
-
Shrimp
- 2 lbs large shrimp, deveined and butterflied, with tails left on
- 3 tablespoons olive oil
- 2 tablespoons dry white wine
- seasoning salt (store-bought or Seriously Simple Seasoning Salt)
- fresh ground black pepper
- 2 tablespoons finely chopped fresh parsley, for garnish
directions
- Preheat the oven to 425°.
- Sauce--heat the olive oil in a large skillet over med-high heat.
- Add the shallots and saute for 2 minutes, or until softened.
- Add the garlic and saute for 1 minute more, or until softened but not browned.
- Add the tomatoes, wine, and herbs; season with salt and pepper; bring to a simmer.
- Cook over medium heat for 3-5 minutes, or until the sauce is slightly thickened.
- Taste for seasoning and adjust.
- Rinse and dry the shrimp.
- Put in a 14-inch round or a 13-inch square baking dish.
- Drizzle with the olive oil and wine and sprinkle with the seasoning salt and pepper.
- Toss with tongs to evenly coat.
- Arrange the shrimp in a single-layer, cut-side down, with the tails facing inches.
- Roast for about 6 minutes, or until partially cooked.
- Top with the sauce and bake for 8 minutes more, or until the shrimp are pink and opaque all the way through.
- Garnish with the parsley and serve immediately.
- **May serve shrimp and sauce with hot cooked linguine.
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