READY IN 30 mins

Shrimp Scampi I

Read Reviews (129)

"A delicious and quick way to enjoy shrimp - even on a busy weeknight!" — Deborah Corda

Directions

Preheat oven to 350 degrees F (175 degrees C).
Bring a large pot of salted water to a boil, add pasta, and cook until al dente. Drain pasta, and set aside.
In a large skillet, melt butter over medium heat. Add most of the garlic, keeping some for later. Coat the garlic completely with butter. Do not let the garlic brown. Add shrimp, and toss to coat. Immediately remove pan from heat; shrimp will not be cooked yet.
Sprinkle the shrimp with breadcrumbs (enough to coat the shrimp), and transfer the entire mixture to a medium casserole dish. Pour wine and the lemon juice over the shrimp. Cover, and bake at 350 degrees F (175 degrees C) for 10 minutes.
Remove cover, and bake an additional 5 minutes.
In a small saucepan heat olive oil with remaining garlic. Toss the pasta with the olive oil and garlic mixture. Serve the shrimp over the pasta with additional lemon slices on the side.

Kitchen-Friendly View

PREP 5 mins
COOK 25 mins
READY IN 30 mins

Reviews More Reviews

Most Helpful Positive Review

Oct 25, 2003

I agree with most of the other reviews, and suggest the following alterations: reduce garlic cloves to 3 for a good garlic flavor w/out it being too overpowering, use 1/2 lb pasta so your shrimp does not get lost, use 1/4 cup of breadcrumbs so you taste the shrimp and not the crumbs, and use the juice of 1/2 lemon so the lemon does not overpower the shrimp. Top with parsley after everything is mixed for a nice presentation.

—MONCHICHI

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Most Helpful Critical Review

May 24, 2006

This recipe was delicious but I honestly did a lot of tweaking to get it to our liking. I used eight garlic cloves instead of five. I omitted the breadcrumbs and the entire oven process. Instead, I cooked the shrimp in the sauce for five minutes and then removed them from the heat. I used additional butter at the end instead of olive oil, and I employed Lidia Bastianich's tip of cooking the pasta in the sauce for the last minute or two. (There was not enough sauce leftover for bread dipping, but I could have added some pasta water to the sauce.) When I tasted the sauce by itself, I thought the lemon and wine too overpowering, but once the dish was put together and sprinkled with grated romano cheese, it really was very good. I liked this recipe because it was quick for a weeknight dinner, but I will be trying other scampi recipes before making this one again.

—TARADAWN

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175 Ratings

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Oct 26, 2005

This was awesome! I doubled the shrimp since my husband loves it, added a little bit more butter, but kept the crumbs the same. I substituted 1/2c chicken broth for the wine. I had about 20 cloves of garlic since my husband love that too. This turned out phenomenal!

—PANIELI

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Jan 25, 2003

Very good! I used frozen med. shrimp already cooked; Italian breadcrumbs and light marg. Cut back a little on the lemon juice. Very tasty and will make again! Even my seafood-hating hubby liked it.

—CSANDST1

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Nov 15, 2003

OhMyGosh -- this recipe is FABULOUS! I tweaked it a bit by upping the shrimp portion (I never follow seafood recipes exactly, especially since I live on the coast and am only minutes away from fresh Gulf seafood). I started with 4 pounds of medium/large heads-on shrimp, which after peeling (and deveining, of course) resulted in 8 cups shrimp. I then generously doubled everything else. I am so enamoured of this recipe that I am having a dinner party Wednesday night and am serving it. My sincerest thanks go to the wonderful woman who submitted this recipe. This will be a family favorite, I'm sure!

—CAKEPRO

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Dec 08, 2005

This dish was delicous. It was quick and easy to prepare, which was great after a long day of work. I did tweak the recipe a little bit. Instead of using the bread crumbs, I used a Tbsp. of corn starch mixed with a Tbsp. of water. Mixing in slowly, the sauce thickened to a creamy texture.

—cdubay

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Jun 03, 2003

The flavor and aroma of this dish were fabulous!! I would make half the pasta next time or double the shrimp and sauce. I only used about 1/4 cup of breadcrumbs and that was enough. I was glad that I read the reviews before I made it. I just reheated some of this dish at work and everyone came over to see what I was eating because the aroma was so appealing. Thanks for the recipe.

—Kathy W.

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Nov 11, 2004

Great recipe, I use precooked frozen shrimp, defrosted. Works great.

—ALEG

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Nutrition

Calories
892 kcal
45%

Carbohydrates
108 g
35%

Cholesterol
203 mg
68%

Fat
31.6 g
49%

Fiber
6.4 g
26%

Protein
42.5 g
85%

Sodium
456 mg
18%

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

Nutritional Information

Shrimp Scampi I

Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories: 892
Calories from Fat: 285

% Daily Value *
Total Fat 31.6g 49 %
Saturated Fat 10.5g 53 %
Cholesterol 203mg 68 %
Sodium 456mg 18 %
** Potassium 555mg 16 %
Total Carbohydrates 108g 35 %
Dietary Fiber 6.4g 26 %
Protein 42.5g 85 %
** Sugars 5.8g
** Vitamin A 11 %
** Vitamin C 40 %
** Calcium 20 %
** Iron 76 %
** Thiamin 26 %
** Niacin 136 %
** Vitamin B6 24 %
** Magnesium 41 %
** Folate 145 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.