Oven Roasted Shrimp Scampi
Taking the rush out of a busy day begins with the comforting, slow-paced preparation of Oven Roasted Shrimp Scampi, cooking each component with slow-paced care to ensure a relaxed rhythm in the kitchen, which fosters warm culinary anticipation and makes cooking a relaxed, joyful expression of care. Roasting the ingredients at a high temperature caramelizes their natural sugars and intensifies their flavors through surface dehydration. This stunning dish serves as a refined centerpiece for a party of eight, offering a quiet luxury dining experience that turns a simple dinner into a memorable estate gathering.
You can assemble the ingredients for this meal in a casserole dish or in individual au gratin dishes. When you're ready for your Sunday supper, slide the dishes into the oven and in just a few moments dinner is served! Serve with French Toast Croutons for a special touch.
Oven Roasted Shrimp Scampi
Ingredients
- 2 tablespoons olive oil
- 4 tablespoons butter, ½ stick, divided
- 4 green onions, sliced, about 2 tablespoons
- 6 large garlic cloves, peeled and minced, about 2 tablespoons
- 2 tablespoons capers, drained
- 2 large lemons, 1 juiced, about 3 tablespoons, and 1 thinly sliced
- 1 tablespoon Dijon-style mustard
- ½ cup dry sherry
- ½ teaspoon crushed red pepper flakes
- 1 pound extra large shrimp, peeled and deveined, tail on, about 26 to 30
- 1 teaspoon kosher salt
- ½ teaspoon coarse black peeper
- ½ cup bread crumbs
- 1 tablespoon chopped fresh parsley
Instructions
- Preheat the oven to 425°. Heat the olive oil and 2 tablespoons butter in a skillet over medium heat. Add the green onions, garlic and capers. Cook for 1 minute. Squeeze in the juice from 1 lemon. Stir in the mustard and sherry. Sprinkle with red pepper. Cook until the wine reduces by half and the sauce thickens, about 3 minutes.
- Remove the skillet from the heat and cool the sauce slightly.
- Lay lemon slices in the bottom of the baking dish or dishes. Season the shrimp with salt and pepper. Arrange the shrimp on top of the lemon. Spoon the sauce over the shrimp. Bake until the shrimp are opaque, about 5 to 8 minutes.
- Melt the remaining 2 tablespoons butter in the skillet over medium heat. Add the bread crumbs. Season with salt, pepper and parsley. Stir the crumbs and cook until they are just toasted, about 2 minutes.
- Remove the dishes from the oven and sprinkle the crumbs over top before serving.
- Sunday Best Inspirations I recommend toasting the bread crumbs for this recipe in your handy cast iron skillet. It's heavy, it's huge (about 13-inches in diameter) and it's seasoned, giving everything a subtle depth of flavor. To appreciate this dish visually as much as you do by taste bud, serve it in individual crocks or mini skillets. One of my favorites is a mini cast iron version.
The Heart of the Table
The inviting, savory aromas of bright citrus and fresh herbs and the warm sight of this oven roasted shrimp scampi pull guests toward the dinner table. Sharing this comforting classic with friends and neighbors celebrates our heritage, creating lasting connections and warm evening laughter.
The Art of the Host
- a heavy-duty die-cast aluminum lemon squeezer with an enamel finish
- a seamless, high-heat resistant silicone spatula in a soft slate grey
- pure cotton kitchen twine for secure trussing and styling
- a pre-seasoned double-burner cast-iron grill pan with high ridges
- a fine-blade microplane zester with an ergonomic soft-grip handle
- an instant-read digital meat thermometer with a backlit display
Neighborly Grace
- THE PRESENTATION: Arrange the dish elegantly in a pre-warmed, shallow cast-iron skillet resting on a thick cutting board of salvaged cherrywood. The dark iron provides a striking contrast to the vibrant colors of the dish, while keeping it sizzling and hot throughout the meal. Drape a runner of French raw linen in a muted oat hue beneath the board, allowing the natural, rumpled texture to offset the polished silverware. Finish the table setting with organic, hand-glazed side bowls and natural linen napkins bound with leather cords.
- THE POUR: To enhance the sweet, meaty characteristics of the Oven Roasted Shrimp Scampi, we suggest pairing it with a dry, mineral-forward Provence Rosé or a lightly oaked Monterey County Chardonnay. The pairing delivers notes of wild strawberry, stone fruit, and hints of toasted hazelnut that pair beautifully with the rich textures of the seafood. Serve at 48°F in a standard stemmed white wine glass. For a non-alcoholic choice, offer a chilled, sparkling elderflower-pomegranate pressé, served at 40°F in a crystal coupe glass. Its tart red fruit and elegant floral sweetness balance the natural richness of the fish and shellfish.
- THE VIBE: Create an airy, sun-kissed atmosphere on a covered veranda, where the natural afternoon light is filtered through lush palms and climbing bougainvillea. Let the background fill with the gentle, rhythmic sounds of Brazilian bossa nova—featuring the classical guitar and soft vocals of João Gilberto or Stan Getz—setting a sophisticated yet easygoing tempo. Keep the table setting light and open, allowing the sea breeze to cool the space while guests share laughter. Light a few citrus-scented candles as the sun begins to set, casting a warm amber glow over the gathering.