- 2 lbs (12-15 per pound) butterflied Shrimp in the shell 3 tbs good olive oil 4 tbs dry white wine kosher salt and fresh ground black pepper (I sprinkled some black salt) 1 1/2 sticks unsalted butter 4-5 cloves garlic 4 tbs fresh parsley 1/4 cup shallots 2 tsp fresh rosemary 2 tsp lemon zest /4 tbs fresh lemon juice 1 large egg 2/3 cup panko crumbs lemon wedges for serving
- Pre heat the oven to 400 degrees F. place the shrimp in a mixing bowl and toss with a little olive oil, wne, 2 tsp salt 1 tsp pepper.. Let sit at room temperature while you make the butter and garlic mixture Put the following ingredients into a blender- garlic, shallots, parsley, rosemary, lemon zest, lemon juice, egg, panko crumbs, salt and pepper, Melt butter in a small bowl- add 1 stick butter to the blender and mix well. Starting from the outer edge of a gratin dish , arrange the shrimp in a single layer (cut side up) pour the remaining marinade over the shrimp (wine, oil, salt and pepper). Spread the garlic butter mixture evenly over the shrimp. Back for 15 minutes until hot and bubbly. If you like the top browned, place on the broiler for 1 minute Scampi Pasta Sauce Drizzle Olive oil Drizzle white wine chopped tomatoes (deseeded and drained of all liquid) 1 lemon juiced 1/2 stick butter sprinkle bread crumbs 1-2 tbs cooking cream Fresh Parsley black pepper /kosher salt Directions: Saute Tomato in a touch of olive oil and add white wine, lemon juice, 1/2 stick butter, bread crumbs, cooking cream, parsley......when the noodles and the baked shrimp scampi are ready and the to the sauce and mix well.