Best 4 Ina Gartens Baked Shrimp Scampi Recipes
Indulge in a culinary masterpiece with Ina Garten's Baked Shrimp Scampi, a delectable dish that combines succulent shrimp, a luscious sauce, and a crispy breadcrumb topping. This classic Italian-American dish is elevated with Garten's signature touch, resulting in a symphony of flavors and textures that will tantalize your taste buds.
The journey begins with plump and juicy shrimp, seared to perfection and enveloped in a rich and creamy sauce, infused with the essence of garlic, white wine, and a hint of lemon. A generous sprinkling of Parmesan cheese adds a nutty and savory dimension, while fresh chopped parsley brings a burst of vibrant color and herbaceousness.
But the true magic lies in the crispy breadcrumb topping, a golden-brown crown that adds a delightful textural contrast to the tender shrimp and creamy sauce. Made with a combination of panko breadcrumbs, grated Parmesan cheese, and melted butter, this topping bakes to perfection in the oven, creating a delectable crust that shatters with every bite.
Accompanying this main course are three equally enticing recipes that round out the meal. Start with a refreshing and tangy Arugula Salad with Lemon Vinaigrette, featuring peppery arugula, crisp red onion, and a zesty vinaigrette dressing. For a side dish that exudes comfort and warmth, try the Creamy Polenta with Roasted Tomatoes and Parmesan, a luscious polenta infused with Parmesan cheese and topped with roasted tomatoes that burst with flavor. And to satisfy your sweet cravings, indulge in a classic Chocolate Mousse, a rich and airy dessert that is the perfect ending to this culinary journey.
So embark on this culinary adventure with Ina Garten's Baked Shrimp Scampi and its accompanying recipes, and treat your palate to an extraordinary dining experience that will leave you craving for more.
LINGUINE WITH SHRIMP SCAMPI
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
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)
Provided by Foodiewife
Number Of Ingredients 16
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.
BAREFOOT CONTESSA'S BAKED SHRIMP SCAMPI
I saw this Sunday morning and it looked yummy! I'm putting here for safe keeping. Show: Barefoot Contessa Episode: Italian Every Time
Provided by Luvs 2 Cook
Categories < 60 Mins
Time 33m
Yield 6 serving(s)
Number Of Ingredients 15
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.
Nutrition Facts : Calories 440.9, Fat 32.8, SaturatedFat 16.1, Cholesterol 282.3, Sodium 950.8, Carbohydrate 12.6, Fiber 0.7, Sugar 1, Protein 23.2
MAIN DISH -- INA GARTEN BAKED SHRIMP SCAMPI
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
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 the best results. If using smaller shrimp, adjust the cooking time accordingly.
- Make sure the shrimp are peeled and deveined before cooking.
- Use a large sauté pan or skillet so that the shrimp have plenty of room to cook evenly.
- Don't overcrowd the pan with shrimp. If you have too many shrimp, they will not cook evenly.
- Cook the shrimp over medium-high heat until they are pink and opaque. Do not overcook the shrimp, or they will become tough.
- Add the sauce to the shrimp and stir to coat. Simmer for a few minutes, or until the sauce has thickened.
- Serve the shrimp scampi over pasta, rice, or your favorite side dish.
Conclusion:
Ina Garten's baked shrimp scampi is a quick and easy weeknight meal that is sure to please everyone at the table. The shrimp are cooked in a flavorful sauce made with white wine, lemon juice, garlic, and herbs. The dish is then baked in the oven until the shrimp are cooked through and the sauce has thickened. Serve the shrimp scampi over pasta, rice, or your favorite side dish.
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