|Nutrition Facts (per serving)|
|Servings: 4 to 6|
|Amount per serving|
|% Daily Value*|
|Total Fat 17g||22%|
|Saturated Fat 10g||50%|
|Total Carbohydrate 10g||4%|
|Dietary Fiber 1g||3%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
There are many renditions of shrimp scampi, the traditional Italian dish consisting of garlicky shrimp. This version is loaded with garlic and layered with parsley, butter, and lemon, and then simply baked in the oven. Easy to prepare and quick to cook, this one-pan dinner is perfect for a weeknight meal but also impressive enough for guests.
You can offer the shrimp scampi as an appetizer or as a main course with crusty bread or over pasta or rice. Depending on how you plan to serve the shrimp, you may choose to leave the tails on.
- 1/2 cup butter
- 1 teaspoon kosher salt
- 6 cloves garlic, crushed and minced
- 1/4 cup fresh parsley leaves, chopped, divided
- 2 pounds large uncooked shrimp, shelled and deveined
- 1 teaspoon lemon zest
- 2 tablespoons fresh lemon juice
- Lemon wedges, for garnish
Gather the ingredients. Preheat the oven to 400 F.
Place the butter in a 9 x 13 x 2-inch baking pan and put the pan in the oven until the butter has melted. (Watch carefully so the butter doesn't burn.)
To the melted butter, add the salt, crushed garlic, and 1 tablespoon of the chopped parsley. Stir well.
Arrange the shrimp in the baking pan in a single layer. Bake, uncovered, for 5 minutes.
Turn over the shrimp; sprinkle with the lemon zest, lemon juice, and the rest of the parsley. Bake the shrimp scampi for 8 to 10 minutes, or until just done.
Garnish with several lemon wedges and serve immediately.
- To devein the shrimp, first remove the shells. With a small, sharp knife, make a shallow cut down the back of a shrimp. Remove the vein with your fingers or scrape it out with the tip of the knife. Rinse the shrimp. Repeat with the remaining shrimp.
Why is it called 'shrimp scampi'?
When some people hear the phrase "shrimp scampi," they are often quick to point out that this is redundant, meaning "shrimp shrimp." That is because in Italian the word "scampi" refers to a shrimp-like creature, a langoustine, which is a type of crustacean found in the waters surrounding Europe. It is much larger than a jumbo shrimp and is sweet in flavor, similar to lobster. Scampi are traditionally sautéed quickly in butter, olive oil, and garlic, sometimes with a little white wine. The various versions of shrimp scampi we know today—some with tomatoes, or lemon, often served over angel hair pasta—are an Italian American creation.