Quick and Easy Shrimp Scampi

Quick and Easy Shrimp Scampi

133

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

30 m servings 892 cals
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Original recipe yields 4 servings

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Nutrition

  • Calories:
  • 892 kcal
  • 45%
  • Fat:
  • 31.6 g
  • 49%
  • Carbs:
  • 108g
  • 35%
  • Protein:
  • 42.5 g
  • 85%
  • Cholesterol:
  • 203 mg
  • 68%
  • Sodium:
  • 456 mg
  • 18%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.

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Directions

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  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Bring a large pot of salted water to a boil, add pasta, and cook until al dente. Drain pasta, and set aside.
  3. 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.
  4. 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.
  5. Remove cover, and bake an additional 5 minutes.
  6. 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.

Reviews

133
  1. 179 Ratings

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Most helpful positive review

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 shrim...

Most helpful critical review

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. Inst...

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 shrim...

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 c...

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 li...

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 ...

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. Inst...

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...

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 gla...

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

I make this all the time at our house. The only thing that I do differently is crush the garlic instead of mincing...and take it out of the butter sauce when it is a little brown. Then I don't...