Baked Shrimp Scampi Recipe -
Baked Shrimp Scampi Recipe
  • READY IN 35 mins

Baked Shrimp Scampi

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    15 mins
  • COOK

    20 mins

    35 mins


  1. Place shrimp into a saucepan, cover with water to a depth of 2 inches over shrimp, and bring to a boil. Cover pan and cook until shrimp are pink, 2 to 3 minutes; drain.
  2. Combine butter, white wine, lemon juice, parsley, cayenne pepper, and garlic in a 2-quart casserole dish.
  3. Place casserole dish in oven and preheat oven to 350 degrees F (175 degrees C).
  4. When butter is melted, lightly toss shrimp in butter mixture until coated. Sprinkle bread crumbs over shrimp.
  5. Bake in the preheated oven until bread crumbs are lightly golden brown, about 15 minutes.
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Reviews More Reviews

Most Helpful Positive Review
Jun 18, 2014

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.

Most Helpful Critical Review
Nov 29, 2013

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.

Dec 10, 2012

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!

Nov 16, 2012

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).

Feb 22, 2013

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!

Nov 03, 2014

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.

May 24, 2014

We Loved this scampi. We will be making again. I only used 1/2 tsp of the cayenne. Tasted better than Olive Garden.

Apr 05, 2014

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.


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  • Calories
  • 574 kcal
  • 29%
  • Carbohydrates
  • 13.1 g
  • 4%
  • Cholesterol
  • 295 mg
  • 98%
  • Fat
  • 47.9 g
  • 74%
  • Fiber
  • 0.9 g
  • 4%
  • Protein
  • 21.5 g
  • 43%
  • Sodium
  • 424 mg
  • 17%

* Percent Daily Values are based on a 2,000 calorie diet.

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