Recipe by JackieOhNo!
I know, I know...there are a million recipes on here for Shrimp Scampi. Why should you try this one? Because it is so easy. There is no chopping garlic, etc. It comes out the same (perfect) every time, and is always a big hit, (although I would say it is not for the diet-conscious). I have been making scampi this way for almost 25 years, and while I have saved many other scampi recipes and am willing to try them, I just can't get past this one! I generally serve this with rice pilaf or linguine.
Top Review by vrvrvr
Fantastic shrimp dish. My husband and teens made dinner tonight and this was quite an impressive dish. We did not have fresh parsley, but dried worked fine (fresh would be excellent, of course). Flavor was terrific. They made rice, roasted asparagus and toast to accompany the shrimp. Great! We'll do it again!
- 1⁄4 cup butter
- 1⁄4 cup extra virgin olive oil
- 2 tablespoons chopped fresh parsley
- 1 tablespoon garlic powder
- 1⁄2 teaspoon salt
- 1⁄8 teaspoon cayenne pepper
- 2 tablespoons lemon juice
- 1 lb large raw shrimp, peeled and deveined, with tails intact
- lemon wedge
Directions See How It's Made
- Preheat oven to 400 degrees.
- In large ovenproof skillet or heatproof serving dish, melt butter; add oil, half the parsley, the garlic powder, salt, cayenne and lemon juice; mix well.
- Add shrimp, tossing gently with butter mixture until well coated; arrange in skillet or dish in a single layer.
- Bake 8 to 10 minutes, or just until pink and tender. Sprinkle with remainder of chopped parsley. Garnish with lemon wedges.