Shrimp Scampi Pan Bake Recipes

Steps:

• 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.
• Combine butter, white wine, lemon juice, parsley, cayenne pepper, and garlic in a 2-quart casserole dish.
• Place casserole dish in oven and preheat oven to 350 degrees F (175 degrees C).
• When butter is melted, lightly toss shrimp in butter mixture until coated. Sprinkle bread crumbs over shrimp.
• Bake in the preheated oven until bread crumbs are lightly golden brown, about 15 minutes.

Steps:

• Preheat the oven to 425 degrees F.
• Peel, devein, and butterfly the shrimp, leaving the tails on. Place the shrimp in a mixing bowl and toss gently with the olive oil, wine, 2 teaspoons salt, and 1 teaspoon pepper. Allow to sit at room temperature while you make the butter and garlic mixture.
• In a small bowl, mash the softened butter with the garlic, shallots, parsley, rosemary, red pepper flakes, lemon zest, lemon juice, egg yolk, panko, 1/2 teaspoon salt, and 1/4 teaspoon of pepper until combined.
• Starting from the outer edge of a 14-inch oval gratin dish, arrange the shrimp in a single layer cut side down with the tails curling up and towards the center of the dish. Pour the remaining marinade over the shrimp. Spread the butter mixture evenly over the shrimp. Bake for 10 to 12 minutes until hot and bubbly. If you like the top browned, place under a broiler for 1 minute. Serve with lemon wedges.

Steps:

• Preheat the oven to 450 degrees F. Put the squash and zucchini on a baking sheet, drizzle with some olive oil and sprinkle with salt and pepper. Roast until golden, about 15 minutes.
• Meanwhile, combine the butter, red pepper flakes, garlic, lemon zest, 2 tablespoons olive oil, 1/2 teaspoon salt and a couple of grinds of pepper in a large microwave-safe bowl and microwave until the butter is melted, about 1 minute. Drizzle the bread evenly with 2 tablespoons of the butter mixture and sprinkle with the cheese; set aside. Toss the shrimp with the remaining butter mixture.
• After the squash and zucchini have roasted for 15 minutes, remove the baking sheet and flip the vegetables, moving them to the center third of the baking sheet. Put the bread on one outer third of the baking sheet and the shrimp on the other. Slide the vegetables closer to the bread so that the shrimp is in a single, even layer. (This is to ensure even cooking.) Return to the oven and cook until the shrimp are cooked through and the bread is golden, 10 to 12 minutes.
• Sprinkle with parsley and serve with lemon wedges.

Steps:

• Preheat oven to 450 degrees F (230 degrees C).
• In a small saucepan over medium heat, combine the butter, mustard, lemon juice, garlic, and parsley. When the butter melts completely, remove from heat.
• Arrange shrimp in a shallow baking dish. Pour the butter mixture over the shrimp.
• Bake in preheated oven for 12 to 15 minutes or until the shrimp are pink and opaque.

Steps:

• Preheat the oven to 450 degrees F.
• Combine the butter, red pepper flakes, garlic and 1 teaspoon salt in a microwave-safe bowl or glass measuring cup. Microwave until the butter is melted, about 1 minute; set aside.
• Cook the frozen green beans and corn according to the package directions. Combine them in the middle third of a sheet pan. Put the shrimp in an even layer on one side of the vegetables and the bread on the other side. Drizzle everything with the butter mixture and sprinkle with a pinch more salt.
• Bake until the shrimp are opaque throughout and the bread is golden, 10 to 12 minutes. Squeeze the lemon over the shrimp and vegetables and serve.

Steps:

• In a large skillet, melt butter with olive oil. Add garlic and sauté until fragrant, about 1 minute. Add wine or broth, salt, red pepper flakes and plenty of black pepper and bring to a simmer. Let wine reduce by half, about 2 minutes.
• Add shrimp and sauté until they just turn pink, 2 to 4 minutes depending upon their size. Stir in the parsley and lemon juice and serve over pasta or accompanied by crusty bread.

Steps:

• Bring a large pot of salted water to a boil. Stir in pasta and return pot to boil. Cook until al dente. Drain well.
• Melt butter in a large saucepan over medium heat. Stir in garlic and shrimp. Cook, stirring constantly, for 3 to 5 minutes.
• Stir in wine and pepper. Bring to a boil and cook for 30 seconds while stirring constantly.
• Mix shrimp with drained pasta in a serving bowl. Sprinkle with cheese and parsley. Serve immediately.

Steps:

• Preheat oven to 400˚F (200˚C).
• In a medium-sized casserole pan, combine shrimp, salt, pepper, red chili flakes, garlic, butter, lemon juice, and white wine.
• Bake for 10-13 minutes, or until shrimp turns pink and is fully cooked.
• Bring 4 quarts of water to a boil, add salt to taste, and cook linguine pasta al dente according to package directions, stirring occasionally.
• Strain linguine and combine with shrimp until pasta is fully coated in white wine scampi sauce.
• Garnish with chopped Italian parsley.
• Enjoy!