Easy Baked Shrimp Scampi Recipe
Okay, you guys HAVE to try this. Seriously. This Easy Baked Shrimp Scampi Recipe — Easy Baked Shrimp Scampi Recipe — is like, my go-to when I need something that feels fancy but takes approximately zero effort. We’re talking buttery, garlicky shrimp that’s ready faster than you can say “takeout.” And the best part? Minimal dishes! Hallelujah!
Okay, so picture this: it’s Tuesday night. We’re all starving, the kids are bouncing off the walls, and I have exactly 2 brain cells to rub together. My husband, bless his heart, suggests ordering pizza (again!). But I’m like, “NOPE. Tonight, we feast!” And that’s when this shrimp scampi swoops in to save the day. I throw it together, pop it in the oven, and suddenly, everyone’s quiet, faces are stuffed, and all is right with the world. My youngest literally claps when I make this, which, let’s be honest, is the highest form of culinary validation you can get. I swear, this recipe has saved us from a million hangry meltdowns.
Why You’ll Love This Easy Baked Shrimp Scampi Recipe
- It’s stupid easy. Like, so easy, even I can’t mess it up. (And trust me, that’s saying something).
- It’s ready in, like, 20 minutes. Perfect for those nights when you’re basically running on fumes.
- Garlic. Buttery garlic. Need I say more?
- The kids actually EAT IT. No negotiating, no bribing, just pure shrimp-scampi-loving bliss.
- Minimal cleanup. Because honestly, who has time for mountains of dishes?
How to Make It
Alright, let’s do this thing! First, you’re gonna melt a whole lotta butter. Like, way more than you think you need. Trust me on this. Throw in a bunch of minced garlic. I’m talking a serious amount. If you’re not warding off vampires, you’re not doing it right.
Next, add some white wine (if you have it!), lemon juice (gotta have that tang!), and a pinch of red pepper flakes if you’re feeling spicy. Salt and pepper, obviously. Don’t forget those! Then, toss in your shrimp. Make sure they’re peeled and deveined. Nobody wants shrimp poop in their scampi.
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Pour the whole shebang into a baking dish and bake it until the shrimp are pink and cooked through. Sprinkle some parsley on top for fancy points. Serve it over pasta, rice, or just eat it straight out of the dish with a spoon. I won’t judge.
Ingredient Notes
- Shrimp: I usually use large shrimp because, well, bigger is better, right? But honestly, any size works. Just adjust the cooking time accordingly. And for the love of all that is holy, don’t overcook them! Nobody likes rubbery shrimp.
- Butter: Real butter, people! Don’t even think about using margarine. This is not the time for shortcuts.
- Garlic: Freshly minced is best, but if you’re in a pinch, the jarred stuff will do. Just don’t tell anyone I said that.
- White Wine: Okay, so I usually use a dry white wine like Sauvignon Blanc or Pinot Grigio. But honestly, if all you have is that bottle of Chardonnay your aunt gave you, that’ll work too. Or, skip it altogether and add a little extra lemon juice.
- Lemon Juice: Freshly squeezed is always the way to go. But if you’re lazy (like me) sometimes, the bottled stuff is fine. Just don’t use too much, or it’ll be sour.
- Parsley: Fresh parsley adds a nice pop of color and flavor. But if you only have dried, that’s okay too. Just use less, because dried herbs are more potent. I think?
Recipe Steps:
- Melt butter in a bowl.
- Add minced garlic, white wine (if using), lemon juice, red pepper flakes (optional), salt, and pepper.
- Toss shrimp in the butter mixture.
- Pour into a baking dish.
- Bake until shrimp are pink and cooked through.
- Sprinkle with parsley before serving.
What to Serve It With
Okay, so you can serve this shrimp scampi with pretty much anything. Pasta is a classic. I like angel hair or linguine. Rice is another good option, especially if you’re gluten-free. Or, if you’re feeling carb-conscious, you can serve it with zucchini noodles or just eat it on its own. Crusty bread for dipping is always a good idea, too.
Tips & Mistakes
- Don’t overcook the shrimp! I cannot stress this enough. They’re done when they’re pink and opaque.
- Taste as you go. Adjust the seasoning to your liking.
- If you’re using frozen shrimp, make sure they’re completely thawed and patted dry before you cook them. Otherwise, they’ll release a bunch of water and your scampi will be watery. Gross.
- Don’t be afraid to experiment with different herbs and spices. A little oregano or thyme can add a nice touch.
Storage Tips
Okay, so if you have any leftovers (which is rare in my house), you can store them in an airtight container in the fridge for up to 3 days. Reheat them in the microwave or in a skillet. And listen, I’m not gonna lie, cold shrimp scampi is actually pretty good. I’ve been known to eat it straight out of the fridge for breakfast. Don’t judge me!
Variations and Substitutions
- No white wine? No problem! Just use chicken broth or more lemon juice.
- Don’t like shrimp? Use scallops or chicken instead.
- Want to make it extra decadent? Add a splash of heavy cream at the end.
- I’ve even thrown in some chopped veggies like zucchini or bell peppers when I needed to clean out the fridge. Hey, it works!
Frequently Asked Questions
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Easy Baked Shrimp Scampi Recipe
Ingredients
Main Ingredients
- 1.5 lbs large shrimp peeled and deveined
- 1 stick unsalted butter cut into pieces
- 4 cloves garlic minced
- 0.5 tsp salt
- 0.25 tsp black pepper freshly ground
- 0.25 cup lemon juice freshly squeezed
- 2 tbsp fresh parsley chopped
- 1 tsp red pepper flakes optional, for heat
- 1 lb angel hair pasta cooked and drained
Instructions
Preparation Steps
- Preheat your oven to 400°F (200°C).
- In a large baking dish, combine shrimp, butter pieces, garlic, salt, black pepper, and red pepper flakes. Mix well.
- Pour lemon juice over the shrimp mixture.
- Bake in the preheated oven for 10 minutes, or until shrimp are opaque and cooked through.
- Remove from the oven, sprinkle with fresh parsley, and serve over cooked angel hair pasta.
Notes
If you try this recipe, please leave a comment and rating below. I love to hear from you and always appreciate your feedback!
