Recipe by WannaBACook
"I've probably been making this recipe since I got it from my Mom in about 1985. I have no idea where she got the recipe from. I've been changing it over the years, and now I call it my own. When we started dating back in 1997, my husband would every now and then order shrimp scampi at a restaurant and always regret it afterwards, saying none of them competed with mine. You can vary the amounts of some of the ingredients, like the cayenne and garlic, to suit your taste. That's what I've done here because we like spicy and garlicky. Yum! Serve over angel hair pasta or any pasta of your choosing."
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large shrimp, peeled and deveined
Italian-seasoned bread crumbs
Yummy! Made it for my husband's birthday! Comparable to Red Lobsters baked shrimp. I added shredded parmesan cheese to the bread crumbs. It was a little too spicy for me but my husband loved it! Will be making this again!
This has way too much butter and cayenne for us, and I even cut the cayenne in half. It was too spicy. Not impressed with this at all and will not make again.
I took a lot of creative license with this. I did use all of the ingredients as listed (except for omitting the cayenne entirely), but changed the execution of the recipe. Most important, I did not cook the shrimp first! Shrimp cooks so quickly that I knew not only was this unnecessary, it might even be detrimental. I poured a mix of melted butter and lemon juice in the bottom of my pan. I mixed up the bread crumbs with enough olive oil to moisten them, and added the minced garlic, chopped parsley, and some salt and pepper. Coated the shrimp with this mixture, then baked it at 400 degrees for 12 minutes. Beautiful and excellent! I served this with Lemon Butter Herb Pasta and Garlic Vegetable Sauté, both recipes also from this site. Five stars with the above-mentioned changes.
Absolutely loved it! I made it for my fiancé as a surprise and we both really enjoyed it. A nice Chardonnay compliments this dish very well too (just FYI).
OMG... my husband is more of a meat/potatoes kind of guy but he DEVOURED this and couldn't stop telling me how great this was! Only thing I did differently was using panko bread crumbs instead of Italian, although I'm sure Italian would've been just fine! Served the shrimp (and scampi sauce) over plain ol' spaghetti, with steamed broccoli and garlic bread on the side. Fantastic meal! Can't wait to make it again. Thank you thank you!
We Loved this scampi. We will be making again. I only used 1/2 tsp of the cayenne. Tasted better than Olive Garden.
I used the bake only recipe after reading the reviews.
Added 1/2 tea. Red pepper flakes instead of cayenne.
And did not par boil shrimp. Melted butter , wine and lemon I preheated oven at 400. Then added raw shrimp and rest of ingredients. Cooked 6 mins. Then stirred and cooked another 6 mins. Was so gooood!
Will keep this one for sure.
This was excellent. The cayenne is definitely needed for that extra something. Took a cue from the other reviews that said it was too spicy and only put 1/4 tsp cayenne-perfect amount of zip. Added parmesan to the breadcrumbs.
* Percent Daily Values are based on a 2,000 calorie diet.
Baked Shrimp Scampi
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 431
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