Entree: United States – Baked Shrimp Scampi with Cherry Tomatoes and Parmesan

Serving Size: 4

Approximate Time

Prep 20 min

Cook 14 min

Additional 7 min

Total 38 min

Ingredients

- 2 lb (900 g) large shrimp, peeled and deveined, tails on (approx. 12–15 shrimp per lb)
- 3 tbsp (45 ml) extra-virgin olive oil
- 3 tbsp (45 ml) dry white wine
- 2 tsp (12 g) kosher salt
- 1 tsp (2 g) freshly ground black pepper
- 10 tbsp (142 g) unsalted butter, at room temperature
- 4 tsp (about 4 cloves) minced garlic
- 1/4 cup (40 g) minced shallots
- 3 tbsp (9 g) minced fresh parsley leaves
- 1 tsp (1 g) minced fresh thyme leaves
- 1/4 tsp (0.5 g) crushed red pepper flakes
- 1 tsp (2 g) grated lemon zest
- 2 tbsp (30 ml) freshly squeezed lemon juice
- 1 extra-large egg yolk
- 2/3 cup (65 g) panko (Japanese dried bread flakes)
- 1/2 cup (45 g) finely grated Parmesan cheese
- 10 oz (285 g) cherry tomatoes, halved
- 1/2 tsp (3 g) kosher salt
- 1/4 tsp (0.5 g) freshly ground black pepper
- 2 tbsp (8 g) chopped fresh basil leaves
- Lemon wedges, for serving

Instructions

1. Preheat the oven to 425°F (220°C). Lightly butter or oil a 12-inch (30 cm) shallow baking or gratin dish.
2. Pat the shrimp dry with paper towels. In a large bowl, combine the olive oil, white wine, 2 tsp kosher salt, and 1 tsp black pepper; add the shrimp and toss to coat. Let sit at room temperature while you prepare the topping (5–10 minutes).
3. In a medium bowl, mash the room-temperature butter with the minced garlic and shallots until smooth. Stir in the parsley, thyme, crushed red pepper, lemon zest, lemon juice, and egg yolk until incorporated.
4. Fold the panko and grated Parmesan into the butter mixture. Add the 1/2 tsp kosher salt and 1/4 tsp black pepper and mix to form a spreadable, slightly coarse topping.
5. Arrange the shrimp in a single layer, cut side down, around the baking dish, leaving space in the center for the tomatoes. Scatter the halved cherry tomatoes among and over the shrimp so they sit in the pockets between pieces.
6. Spoon any remaining olive oil/wine marinade over the shrimp and tomatoes. Evenly spread the Parmesan-panko butter mixture over the shrimp and tomatoes, covering them but not packing tightly.
7. Bake until the shrimp are opaque and the topping is bubbling and golden, 10–14 minutes depending on shrimp size. If you prefer a deeper crust color, place under a hot broiler for 1–2 minutes, watching closely to avoid burning.
8. Remove from the oven, sprinkle with chopped basil, and let rest 2 minutes. Serve immediately with lemon wedges and crusty bread or cooked pasta to catch the juices.