I remember scampi as one of my first shrimp dishes, it's super easy yet always perfect. Here I've served it with fettuccine.
Serve over rice, pasta, or grains for a sexy seafood dish. 💋
Yield: 3 generous servings, or more, depending on what you pair with it.
There are 3 servings per recipe below, using 1 pound of shrimp. For 6 servings, double the recipe.
1 pound shelled and deveined large shrimp
3 tablespoons unsalted butter, melted
5 tablespoons panko breadcrumbs
1 tablespoon olive oil
2 cloves garlic, minced (or 1/2 teaspoon powdered garlic)
1 teaspoon white pepper
1/4 teaspoon red pepper flakes
1/2 teaspoon salt
1 tablespoon lemon juice
2 tablespoons chopped fresh Italian parsley
Oven temperature: 425 degrees
In a small bowl, combine melted butter and panko breadcrumbs. Set aside.
In a large bowl, combine olive oil, garlic, white pepper, red pepper flakes, and salt.
Add in the shrimp and toss well. Place shrimp, in a single layer, to a 9x13 inch baking pan.
Smear the tops of the shrimp with the panko/butter mixture, like below.
Bake for 7-8 minutes, until bubbly. Remove from oven and stir in the lemon juice. Sprinkle in the parsley, and toss gently.
Let cool slightly, then serve. What a wonderful dish...easy and soooo good.