Best 3 Ina Gartens Baked Shrimp Scampi Recipes

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Ina Garten's baked shrimp scampi is a culinary masterpiece that has won hearts and taste buds worldwide. This delectable dish combines the succulent flavors of shrimp with a savory blend of garlic, butter, white wine, and lemon, all harmoniously baked to perfection. With its tender shrimp, aromatic sauce, and ease of preparation, it is no wonder that this recipe has become a beloved favorite among home cooks and seafood enthusiasts alike. Whether you're seeking a special occasion meal or a comforting weeknight dinner, Ina Garten's baked shrimp scampi is sure to impress and satisfy.

Check out the recipes below so you can choose the best recipe for yourself!

LINGUINE WITH SHRIMP SCAMPI



Linguine with Shrimp Scampi image

Try Ina Garten's Linguine with Shrimp Scampi recipe from Food Network: It's loaded with garlicky shrimp, lemon and red pepper flakes for warmth.

Provided by Ina Garten

Categories     main-dish

Time 25m

Yield 3 servings

Number Of Ingredients 13

Vegetable oil
1 tablespoon kosher salt plus 1 1/2 teaspoons
3/4 pound linguine
3 tablespoons unsalted butter
2 1/2 tablespoons good olive oil
1 1/2 tablespoons minced garlic (4 cloves)
1 pound large shrimp (about 16 shrimp), peeled and deveined
1/4 teaspoon freshly ground black pepper
1/3 cup chopped fresh parsley leaves
1/2 lemon, zest grated
1/4 cup freshly squeezed lemon juice (2 lemons)
1/4 lemon, thinly sliced in half-rounds
1/8 teaspoon hot red pepper flakes

Steps:

  • Drizzle some oil in a large pot of boiling salted water, add 1 tablespoon of salt and the linguine, and cook for 7 to 10 minutes, or according to the directions on the package.
  • Meanwhile, in another large (12-inch), heavy-bottomed pan, melt the butter and olive oil over medium-low heat. Add the garlic. Saute for 1 minute. Be careful, the garlic burns easily! Add the shrimp, 1 1/2 teaspoons of salt, and the pepper and saute until the shrimp have just turned pink, about 5 minutes, stirring often. Remove from the heat, add the parsley, lemon zest, lemon juice, lemon slices, and red pepper flakes. Toss to combine.
  • When the pasta is done, drain the cooked linguine and then put it back in the pot. Immediately add the shrimp and sauce, toss well, and serve.

INA GARTEN'S BAKED SHRIMP SCAMPI RECIPE - (3.9/5)



Ina Garten's Baked Shrimp Scampi Recipe - (3.9/5) image

Provided by Foodiewife

Number Of Ingredients 16

2 pounds (12 to 15 per pound) shrimp in the shell
3 tablespoons good olive oil
2 tablespoons dry white wine
Kosher salt and freshly ground black pepper
12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature
4 teaspoons minced garlic
1/4 cup minced shallots
3 tablespoons minced fresh parsley leaves
1 teaspoon minced fresh rosemary leaves
1/4 teaspoon crushed red pepper flakes
1 teaspoon grated lemon zest
2 tablespoons freshly squeezed lemon juice
1 extra-large egg yolk
2/3 cup panko (Japanese dried bread flakes)
Lemon wedges, for serving
NOTE: I calculate 6 large shrimp per serving, which was plenty.

Steps:

  • Preheat the oven to 425°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. NOTE: I used every one of these ingredients, and didn't regret it. The red pepper flakes gave so much flavor, but wasn't too hot at all. 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.* *NOTE: You can also serve these in individual gratin/ramekin dishes. Pour the remaining marinade over the shrimp. Spread the butter mixture evenly over the shrimp. NOTE: At this point, you can keep this refrigerated for a few hours, until your guests arrive. 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.

MAIN DISH -- INA GARTEN BAKED SHRIMP SCAMPI



MAIN DISH -- Ina Garten Baked Shrimp Scampi image

Make and share this MAIN DISH -- Ina Garten Baked Shrimp Scampi recipe from Food.com.

Provided by carrie sheridan

Categories     < 60 Mins

Time 43m

Yield 30 shrimp, 6 serving(s)

Number Of Ingredients 15

2 lbs shrimp, in the shell (12-15 shrimp per lb)
3 tablespoons spitiko greek olive oil
2 tablespoons dry white wine (pinot grigio)
1 teaspoon kosher salt
1 teaspoon fresh ground pepper
12 tablespoons kerry irish gold unsalted butter, at room temperature
1/4 cup minced shallot
3 tablespoons minced fresh parsley leaves
1 teaspoon minced fresh rosemary leaf
1/4 teaspoon crushed red pepper flakes (optional)
1 teaspoon grated lemon zest
2 tablespoons fresh lemon juice
1 extra -large egg yolk (reserve and freeze egg white for other recipes)
2/3 cup panko breadcrumbs (Japanese dried bread flakes)
2 lemons, cut into 6 wedges each for serving

Steps:

  • Preheat the oven to 425 degrees.
  • 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 of salt and 1 teaspoon of 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 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 10-12 minutes until hot and bobbly. If you like the top browned, place under the broiler for 1 minute.
  • Serve with lemon wedges.

Nutrition Facts : Calories 443.6, Fat 32.7, SaturatedFat 16.1, Cholesterol 279.2, Sodium 1338.4, Carbohydrate 13.9, Fiber 1.3, Sugar 1.5, Protein 23.3

Tips:

  • Use large shrimp for this recipe, as they will hold up better to the cooking process.
  • If you don't have dry white wine, you can substitute chicken broth or water.
  • Be careful not to overcook the shrimp, as they will become tough.
  • Serve the shrimp scampi over rice, pasta, or your favorite bread.
  • Garnish the shrimp scampi with fresh parsley or chives before serving.

Conclusion:

Ina Garten's baked shrimp scampi is a quick and easy weeknight meal that is sure to please the whole family. With its simple ingredients and delicious flavor, this dish is a classic for a reason. Whether you serve it over rice, pasta, or your favorite bread, this shrimp scampi is sure to be a hit.

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