Oh hello there Shrimp Scampi, my new favorite best friend forever. Yes, I know my BFF quotient is rather fleeting and changes at an extremely rapid rate but for now, this dish has me weak in the knees and looking for cover. It's garlicky, buttery, cheesy, herby (is that a word?) goodness. I'm so happy with this dish I feel like breaking into a verse of killing me softly.
2 lbs shrimp, shells removed but leave the tails on, cleaned and deveined.
3 tablespoons olive oil
1/4 cup white wine
2 tablespoons lemon juice
1/4 teaspoon each salt, pepper and red pepper flakes
whisk all of the marinade ingredients together in a large bowl. Place the shrimp in the marinade and stir to combine. Allow the shrimp to marinade at room temperature for 15-20 minutes.
1/2 cup butter, room temperature
3 cloves garlic, minced
1 cup breadcrumbs
1 egg yolk
1 teaspoon rosemary, finely chopped
1/4 cup parsley, finely chopped
zest of 1 lemon
2 tablespoons parmesan cheese
1. Preheat oven to 450 degrees.
2. Melt the butter in the microwave. Remove, add the minced garlic to the butter and set aside to cool.
3. mix the breadcrumbs with the rosemary, parsley, lemon zest, parmesan cheese and egg yolk. Add the cooled butter mixture to the breadcrumbs and stir everything together.
4. Remove the shrimp from the marinade and place the shrimp in a single layer in a large casserole dish. Drizzle the shrimp with the remaining marinade. Spoon the breadcrumb mixture over the shrimp. Place the shrimp in the oven and bake for 10-12 minutes or until the shrimp are pink and the breadcrumbs are golden brown. Serve with fresh lemon wedges.