skimpy scampi

roasted shrimp scampi

Frozen shrimp is a staple around here. We like to use it in stir-fries or even quick sauteed and stuffed into tortillas for shrimp tacos. Lemon, butter and parsley are a classic accompaniment to shrimp and this dish includes all three.

simple ingredients

The beauty of this recipe is that you don’t even have to defrost the shrimp. Just combine all of the ingredients in a food processor and you’re good to go. The butter makes a delicious sauce that works with most carbs: pasta, rice, bread.

butter crumbles

Served over rice or pasta, this is an easy meal. Or you can  serve it with hunks of crusty bread as a fancy appetizer to share.

over pasta

roasted shrimp scampi
printer-friendly recipe
adapted from The Pioneer Woman
serves: 6

2 pounds raw shrimp, peeled and deveined
1 stick cold unsalted butter, diced
1 teaspoon kosher salt
4 cloves garlic, peeled
1/4 cup fresh parsley
1/2 teaspoon crushed red pepper
1 whole lemon, juiced

Preheat oven to 375 degrees. Rinse frozen shrimp to separate, then arrange in a single layer on a baking sheet. In the bowl of a food processor, add cold butter, garlic, lemon juice, salt, parsley, and red pepper. Pulse until combined. Sprinkle cold butter crumbles over the shrimp. Bake until shrimp is opaque and butter is hot and bubbly. Serve with hot crusty bread or over pasta or rice.

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2 Responses to skimpy scampi

  1. Aunt Chris says:

    Please tell me you are using shrimp from the USA. And definitely not from places like china and Viet Nam.

    • jane says:

      We try our best to buy wild caught shrimp as a first priority, from USA as a second priority. Usually I try to stock up on wild caught Gulf shrimp when I see it on sale!

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