Saturday Night {Shrimp Scampi}

A free evening is rare these days.  A free evening that coincides with me having inspiration and energy to cook is even more rare.  I was hoping to give duck breast a try, no luck finding any.  All for the best because I ran across this recipe in a cookbook my mom passed along to me, Food & Wine Annual Cookbook 2010.

sizzling shrimp scampi

I have been seriously uninspired.  Nothing really sounds good, something that might sound good seems like too much of an effort.  Heck, leftovers don’t even seem that bad these days.  Time and energy are just otherwise accounted for.  When my husband and I agreed this recipe looked delicious it was full steam ahead.

shrimp scampi

An easy way to good shrimp perfectly.  Rich with butter, I actually cut the recipe back by 1 whole stick of butter.  The garlic wasn’t too overpowering.  The herbs added a fresh flavor, though next time I think I would add a splash of white wine to liven it up a little more.

Sizzling Shrimp Scampi

Recipe Type: Main
Author: Food & Wine
Prep time:
Cook time:
Total time:
Serves: 6-8
  • 1 stick unsalted butter, softened
  • 2 large garlic cloves, finely chopped
  • 1 T. flat-leaf parsley, chopped
  • 1/2 t. thyme leaves
  • 1 1/2 t. lemon zest, grated
  • 1 t. freshly squeezed lemon juice
  • salt and pepper, to taste
  • 2 lbs. large shrimp—shelled and deveined, tails left on
  • 1 T. thinly sliced basil leaves
  • Crusty bread, for serving
  1. Preheat the oven to 450°.
  2. In a medium bowl, mix the butter with the garlic, 1/2 tablespoon of the parsley, thyme, the lemon zest, lemon juice and season with salt and pepper.
  3. In a large gratin dish, arrange the shrimp, tails up, in a circular pattern. Dot the shrimp with the flavored butter and roast for about 10-15 minutes, until the shrimp are pink and the butter is bubbling.
  4. Sprinkle the shrimp with the remaining 1/2 tablespoon of chopped parsley and the basil leaves.
  5. Serve hot with bread.


The shrimp was sizzling but I have to say, the bread, is the B E S T bread I have had, no doubt.  I got grabbed in the produce section at Whole Foods.  I rarely shop there, the narrow aisles make me stabby, and I am always disappointed.  The food never lives up to the bill.  But this bread will have me back soon, crispy crust, chewy center, so good!

This is good company food, prep in advance and cook in a flash.  Great as an appetizer or a main course with the warm bread or over pasta.  The leftovers, if you have any, are delicious too (cold or re-heated).

A Saturday night well spent. Nice time to be back in the kitchen, and to enjoy a meal with just my husband.


  1. Aimee says:

    That looks amazing! I don’t eat red meat or poultry, but I have not been able to give up seafood.

    I don’t get the narrow aisles. It’s like that at Trader Joe’s too. I always feel like I’m in someone’s way. I have a few things that I like to buy at both, but I understand what you’re saying about Whole Foods.

  2. biz319 says:

    Um, you had me at butter Jacky! I made Ina Gartin’s scallop gratin and its so good – even though its meant to be an appetizer, we’ve eaten it as a meal with crunchy bread. 😀

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