Baked Shrimp Scampi
A quick and easy baked shrimp scampi featuring a rich garlic butter sauce, white wine, lemon, and a crispy panko topping. Perfect for serving with crusty bread to soak up all the delicious sauce.
A quick and easy baked shrimp scampi featuring a rich garlic butter sauce, white wine, lemon, and a crispy panko topping. Perfect for serving with crusty bread to soak up all the delicious sauce.
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Preheat your oven to 400°F (200°C).
In a large bowl, season the shrimp with salt, pepper, and paprika. Toss well to ensure they are fully coated.
In a separate bowl or measuring cup, prepare the sauce by combining 1/2 cup of melted butter, pressed garlic, white wine, fresh lemon juice, lemon zest, crushed red pepper flakes, and 2 tablespoons of the chopped fresh parsley. Stir to combine.
Pour about one-third of the butter sauce into the bottom of an oven-safe casserole dish.
Arrange the seasoned shrimp in a single layer over the sauce in the dish. You can overlap them slightly if needed.
Pour the remaining butter sauce evenly over the shrimp.
In a small bowl, make the topping by mixing 1 tablespoon of melted butter with the panko breadcrumbs and the remaining 1 tablespoon of fresh parsley.
Sprinkle the panko mixture evenly over the shrimp.
Bake at 400°F for about 10 minutes, or until the shrimp are pink and cooked through.
For a golden-brown, crispy topping, switch the oven to broil for the last 1-2 minutes, watching carefully to prevent burning.
Remove from the oven, garnish with more fresh parsley if desired, and serve immediately with lemon wedges and crusty bread for dipping.

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