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.
Ingredients
- large shrimp: 1 pound (peeled and deveined)
- unsalted butter: 1 cup
- white wine: 0.25 cup
- lemon juice: 2 Tbsp
- parsley: 2 Tbsp (dried)
- cayenne pepper: 1 tsp
- garlic: 2 Tbsp (minced)
- Italian-seasoned bread crumbs: 0.5 cup
Metric Conversion
Stages of cooking
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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.
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Combine butter, white wine, lemon juice, parsley, cayenne pepper, and garlic in a 2-quart casserole dish.
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Place casserole dish in oven and preheat oven to 350 degrees F (175 degrees C).
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When butter is melted, lightly toss shrimp in butter mixture until coated. Sprinkle bread crumbs over shrimp.
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Bake in the preheated oven until bread crumbs are lightly golden brown, about 15 minutes.
