Ingredients:

  • lbs Large Shrimp (21/25 count), peeled and deveined
  • Tbsp Unsalted Butter, cubed
  • large cloves Garlic, finely minced
  • ½ cup Dry White Wine (or Chicken Broth)
  • Tbsp Fresh Lemon Juice
  • ½ tsp Red Pepper Flakes
  • ¼ cup Fresh Parsley, finely chopped (plus extra for garnish)
  • ½ tsp Salt (or to taste)
  • Freshly Ground Black Pepper (to taste)
  • cup Panko Breadcrumbs
  • ½ cup Grated Parmesan Cheese, finely grated
  • Tbsp Olive Oil

Instructions:

  1. Preheat oven to 400°F (200°C). Pat the shrimp thoroughly dry with kitchen paper and place them in a large mixing bowl.
  2. In a small bowl, combine the Panko breadcrumbs, grated Parmesan, and 1 Tbsp olive oil. Toss until evenly coated and set aside to create the crispy topping.
  3. To the bowl with the dried shrimp, scatter the minced garlic, red pepper flakes, salt, and pepper. Add the white wine/broth and lemon juice. Gently toss everything until the shrimp are lightly coated.
  4. Pour the shrimp and all the liquid mixture from the bowl into a prepared 9x13 inch baking dish, spreading the shrimp into a single layer as best you can. Dot the small cubes of butter evenly over the top of the shrimp mixture.
  5. Place the dish into the preheated oven and bake for 10 minutes to allow the liquid to heat and the butter to melt.
  6. Carefully remove the dish from the oven. Sprinkle the prepared Panko mixture evenly over the top of the bubbling liquid and shrimp.
  7. Return the dish to the oven and bake for another 5–8 minutes, or until the shrimp are opaque and curled, and the breadcrumbs are deeply golden brown and crisp.
  8. Remove from the oven, sprinkle with the remaining fresh parsley, and let the Shrimp Scampi Bake rest for 2 minutes before serving immediately with crusty bread.