Roasted Shrimp Scampi Provencal
MAKE IT SHINE!
ADD YOUR PHOTO
In 'Seriously Simple Parties' by Diane Rossen Worthington
- Ready In:
- 52mins
- Serves:
- Units:
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 $notetemplate1$)
- 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.
MY PRIVATE NOTES
Add a Note
RECIPE MADE WITH LOVE BY
@ratherbeswimmin
Contributor
@ratherbeswimmin
Contributor
"In 'Seriously Simple Parties' by Diane Rossen Worthington"
JOIN THE CONVERSATION
upload
review
tweak
ask
all
reviews
tweaks
q&a
sort by: