Baked Shrimp Scampi
This baked shrimp scampi will wow your crowd every time. This dish has a wonderful, fresh lemon flavor and it only takes a short time to assemble. Serve with a green veggie and some garlic breadsticks for a complete meal.
Servings 8 servings
Baking Temp 350°F
Equipment
- 13x9 baking dish
- Nonstick cooking spray
- Medium skillet
- Large pot
- Colander
Ingredients
- ¼ cup unsalted butter
- 1 tablespoon minced garlic
- ½ cup chicken broth
- Grated zest and juice of 1 large lemon
- 16 ounces angel hair pasta
- 2 tablespoons olive oil
- 1 tablespoon dried parsley
- 2 pounds frozen peeled and deveined raw shrimp
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- 1 large lemon, sliced
- 2 tablespoons cold unsalted butter, grated
- Grated Parmesan cheese, optional
Instructions
To make the scampi
- Preheat oven to 350oF. Spray 13x9 baking dish and set aside.
- In a medium skillet over medium-high heat, melt ¼ cup butter. Add garlic and cook 3 minutes. Add chicken broth, lemon zest and lemon juice. Bring to a boil, then remove from heat.
- Fill a large pot with water and bring to a boil over high heat. Add pasta and cook for 3 minutes, until just beginning to get tender. Drain and rinse with cold water. Place back in pot and toss with olive oil and parsley.
- Carefully twist about 12 small portions of noodles into 3- to 4-inch mounds and place snugly side-by-side in the prepared baking dish. Arrange frozen shrimp over noodles. Pour sauce evenly over the top; sprinkle with salt and pepper. Arrange lemon slices and grated cold butter over the top.
- Bake in preheated oven for 30-35 minutes, until shrimp turn pink and opaque. Preheat broiler, place dish on middle rack, and broil for 3 minutes. Shrimp and lemons slices should be slightly golden.
- Serve with a sprinkling of grated Parmesan cheese, if desired.