This shrimp scampi with pasta recipe is delicious and easy to make. It makes for a weekend or even weekday meal!
Course dinner
Cuisine American, Italian
Keyword creamy seafood pasta, garlic shrimp, shrimp scampi with pasta
Prep Time 5 minutesminutes
Cook Time 12 minutesminutes
Servings 4
Calories 342kcal
Ingredients
1 ½lbjumbo shrimppeeled & deveined
2tablespoonsolive oil
3tablespoonslemon juiceabout half a lemon
⅓cupwhite winecan sub cooking sherry
1shallotminced
3garlic clovesminced
1tablespoonfresh parsley
2teaspoonsalt
1teaspoonpepper
1teaspoonred pepper
½cuppanko crumbs
2tablespoonfresh parsley
2teaspoonsalt
1teaspoonpepper
2tablespoonsmelted butter
Instructions
Preheat oven to 350F degrees and lightly spray a medium casserole dish. Set aside.
Place jumbo shrimp in a mixing bowl and toss with olive oil, lemon juice, white wine, minced shallot, red pepper flakes, minced garlic, fresh parsley, salt and pepper. Toss until thoroughly coated.
In a separate bowl, fork together the panko crumbs, melted butter, salt, pepper and fresh parsley.
Line the casserole dish with the tossed shrimp, along with any juice that remains in the bowl.
Sprinkle panko mixture across the top of the shrimp.
Bake shrimp for 12-15 minutes. The panko should brown and the shrimp should turn bright orange and white. Enjoy with angel hair pasta and a crusty bread. Best fresh.
Notes
*If using a thermometer, shrimp should reach an internal temperature of 145 degrees F. *Can be frozen for up to 3 months. To eat, defrost in fridge and reheat in skillet (making sure not to overcook).