Recipes › Main Course › Baked Shrimp Scampi Recipe

Baked Shrimp Scampi Recipe

Recipe by Pedro M. A. Neves

Baked shrimp scampi is a streamlined Italian-American favorite that delivers the classic garlicky, buttery flavors of the stovetop version in a hands-off oven approach. Tender shrimp are nestled in a fragrant white wine and garlic sauce, then finished under the broiler until the breadcrumb topping turns golden and crispy. This elegant yet simple dish comes together in under 30 minutes and serves as an impressive main course.

Ingredients

• 1.2 kg (2.5 lbs) large shrimp, peeled and deveined
• 120 ml (1/2 cup) dry white wine
• 90 g (6 tablespoons) unsalted butter
• 8 cloves garlic, thinly sliced
• 60 ml (1/4 cup) extra-virgin olive oil
• 120 g (1 cup) panko breadcrumbs
• 45 g (1/2 cup) grated Parmigiano-Reggiano
• 30 g (1/4 cup) fresh flat-leaf parsley, finely chopped
• 30 ml (2 tablespoons) fresh lemon juice
• 1 teaspoon red pepper flakes
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• Zest of 1 lemon
• 2 tablespoons fresh lemon zest for garnish

Instructions

1. Preheat the oven to 200°C (400°F). Pat the shrimp dry with paper towels and season evenly with salt and red pepper flakes on both sides.

2. In a small bowl, combine panko breadcrumbs, grated Parmigiano-Reggiano, parsley, lemon zest, and black pepper. Drizzle with 30 ml (2 tablespoons) of olive oil and mix with a fork until the texture resembles coarse sand.

3. Heat a large oven-safe skillet over medium heat and add the remaining 60 ml (1/4 cup) olive oil and 90 g (6 tablespoons) butter together.

4. Once the butter foams, add the sliced garlic and sauté for 45 seconds until fragrant, stirring constantly to prevent browning.

5. Pour in the white wine and fresh lemon juice, and bring to a gentle simmer for 1 minute to reduce slightly. Arrange the shrimp in a single layer in the skillet, cooking for 2 minutes on the first side without disturbing.

6. Flip the shrimp and cook for another 1 minute, then distribute the breadcrumb mixture evenly over the top of all the shrimp, pressing gently.

7. Transfer the skillet to the preheated oven and bake for 8-10 minutes until the breadcrumb topping is deep golden brown and the shrimp are opaque throughout.

8. Remove from the oven and let rest for 2 minutes, then garnish with fresh lemon zest and additional parsley if desired. Serve immediately with crusty bread or pasta to soak up the pan sauce.

Substitutions

• For gluten-free: replace panko with gluten-free panko or crushed almonds mixed with Parmigiano
• For dairy-free: use olive oil instead of butter and nutritional yeast instead of Parmigiano-Reggiano
• For white wine: substitute dry vermouth or additional lemon juice with 60 ml (1/4 cup) chicken broth
• For breadcrumb topping: use finely chopped toasted walnuts mixed with garlic powder and dried herbs

Tips

• Pat the shrimp completely dry to ensure they brown properly rather than steam in the pan
• Do not overcrowd the skillet; if necessary, arrange shrimp in two layers to allow even cooking and browning
• Use an oven-safe skillet (cast iron or stainless steel) so the transition from stovetop to oven is seamless
• The dish can be assembled up to 2 hours ahead; cover with plastic wrap and refrigerate, then add 2-3 minutes to the baking time if cooking from cold

Scampi, meaning prawns in Italian, became an Italian-American classic in mid-20th-century restaurants, particularly in New York. This baked version modernizes the traditional sautéed preparation, making it easier to serve to groups while maintaining the authentic garlic, white wine, and butter foundation that defines the dish.

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