Shrimp Scampi
- Ready In:
- 30mins
- Ingredients:
- 11
- Serves:
-
8
ingredients
- 1 cup unsalted butter, softened (2 sticks)
- 3 large garlic cloves, very finely chopped (please, only use fresh garlic. You can use a little more, if desired)
- 2 teaspoons chopped flat leaf parsley (Italian parsley)
- 1 1⁄2 teaspoons finely grated lemon zest
- 1 teaspoon fresh lemon juice
- 1⁄2 teaspoon chopped fresh thyme leave
- kosher salt, to taste
- fresh ground black pepper, to taste
- 3 lbs large shrimp, shelled and deveined, tails left on
- 1 tablespoon chopped fresh flat-leaf parsley (Italian parsley)
- 1 tablespoon thinly-sliced fresh basil leaf
directions
- Preheat oven to 450 degrees.
- In a medium bowl, mix the butter with the chopped garlic, 2 teaspoons of the chopped parsley, the lemon zest, lemon juice, and chopped thyme leaves, and season with salt and pepper to taste. (Please, don't over-season with the salt and pepper -- start with just a pinch of each and add more, if desired.).
- In a large gratin dish (or a pretty, shallow oven-proof casserole -- if you don't have a gratin dish), arrange the shrimp, tails up, in a circular pattern. dot the shrimp with the flavored butter and roast for about 10 minutes, until the shrimp are pink and the butter is bubbling.
- Remove from oven and sprinkle the shrimp with the remaining 1 tablespoon of parsley and the basil leaves. Serve hot and don't forget to have some crusty bread.
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RECIPE SUBMITTED BY
<p>I recently celebrated my 19th anniversary living in SW Florida. I moved here from Massachusetts, just north of Boston. As much as I miss family back home, I truly love living here - the beaches, the tropical beauty, the people, and the weather (except the hurricanes!). Everyday is just another day in Paradise. I work at the new international airport here in Fort Myers. I have an opportunity to meet many different and interesting people from around the world. I've had an interest in cooking since I was a little boy, following my grandmother around the kitchen. Since I wasn't blessed with any artistic or musical talent, I think cooking was my way of being creative. My passion is my family and friends. My second passion is cooking for them. My favorite way to entertain is informally...brunches, cookouts, and small dinner parties. Just relaxing, enjoying each other's company, some good food and drink, and a little fun are the only rules of the house.</p>