Author Notes
This scampi is ready to serve in 15 minutes or less! I love the buttery citrus flavors of the succulent shrimp! Definitely a must try! —mtlabor
Ingredients
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1
stick of butter
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3
garlic cloves, minced
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1
tablespoon parsley, chopped
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Teaspoon
zest from 1 lemon
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juice from 1 lemon
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1/2 teaspoon
thyme
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salt and pepper to taste
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1 pound
large shrimp, peeled and deveined
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10
basil leaves, chopped
Directions
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Preheat oven to 450 F.
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In a medium bowl, mix butter, garlic, 1/2 tablespoon parsley, lemon zest, lemon juice, and thyme. Season with pepper and salt.
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In a large baking dish, arrange the shrimp around the dish, tails up. It's best if you use a circular dish for this. Spread the butter mixture on top of the shrimp and roast in oven for about 10 minutes. The shrimp should be nice a pink and the butter should be bubbling.
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Sprinkle shrimp with remaining parsley and basil leaves. Grate some Gruyere cheese on top and serve hot on top of linguine or crostini bread.
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