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."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
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.
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!
Served this over eggs noodles. It was very good. Will make again.
I've made scampi dozens of times on the stovetop with butter, wine and garlic, but the cayenne and bread crumbs added taste and texture that made the whole dish pop. YUM!
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.
Super easy and so much better than the store bought version. I did cut back a little on the butter. I used precooked shrimp and only put them in towards the end (just enough to heat them up).
* 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
Recipes for baked ham, deviled eggs, and oh-so-cute treats.
The best ways to enjoy what’s in season right now.
Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $9.99!
Dijon mustard adds zesty zip to buttery shrimp scampi.
See how to make crispy, crunchy coconut shrimp in the oven.
This classic shrimp dish features a garlicky, addictive sauce.