Ina’S Baked Shrimp Scampi With Garlic Butter

Looking for an elegant yet incredibly easy dinner recipe? Look no further than Ina Garten’s Baked Shrimp Scampi with Garlic Butter! This dish delivers all the classic scampi flavors you love – garlicky, buttery, and bright with lemon – but with a wonderfully simple baked preparation. It’s perfect for a weeknight meal or a special occasion, and it’s guaranteed to impress. This recipe streamlines the traditional scampi method, making it less fussy and more approachable for home cooks, while still maintaining that signature Ina Garten quality and flavor. Get ready to enjoy a restaurant-worthy meal without spending hours in the kitchen!

What You’ll Need: The Ingredient List

• 500g (1 lb) Large Shrimp, Peeled and Deveined: The star of the show! Using large shrimp (around 21-25 count per pound) provides a satisfying bite and holds up well to baking. Ensure they are thoroughly peeled and deveined for the best texture and flavor.
• 4 tbsp (60ml) Unsalted Butter, Melted: Butter is the foundation of this rich and flavorful sauce. Using unsalted butter allows you to control the overall saltiness of the dish. Melting the butter ensures it incorporates seamlessly with the other ingredients.
• 4 Cloves Garlic, Minced: Garlic is essential for that classic scampi aroma and taste. Freshly minced garlic provides the most potent flavor; avoid using pre-minced garlic, as it tends to lose its pungency.
• 1 tsp (5ml) Lemon Zest: Lemon zest adds a bright, citrusy aroma and flavor that complements the shrimp and garlic beautifully. Be sure to zest only the yellow part of the lemon, avoiding the bitter white pith.
• 2 tbsp (30ml) Freshly Squeezed Lemon Juice: Freshly squeezed lemon juice provides acidity that balances the richness of the butter and enhances the other flavors. Bottled lemon juice doesn’t compare in terms of brightness.
• 1 tbsp (15ml) Olive Oil: A touch of olive oil helps to coat the shrimp evenly and prevents them from sticking to the baking dish. Use a good quality extra virgin olive oil for the best flavor.
• 1 tsp (5g) Smoked Paprika: Smoked paprika adds a subtle smoky depth that elevates the flavor profile. It’s a fantastic addition that sets this scampi apart.
• ¼ tsp (0.5g) Sumac: Sumac is a Middle Eastern spice with a tangy, lemony flavor. It adds a unique and delightful twist to the scampi.
• ½ tsp (2.5g) Red Pepper Flakes: Red pepper flakes provide a gentle heat that adds a pleasant kick. Adjust the amount to your preference.
• ¼ cup (15g) Grated Parmesan Cheese: Parmesan cheese adds a salty, umami-rich garnish that complements the shrimp and garlic butter. Freshly grated Parmesan is always best.
• 2 tbsp (30g) Fresh Parsley, Chopped: Fresh parsley provides a vibrant green color and a fresh, herbaceous flavor.
• 1 tsp (5g) Dried Oregano: Dried oregano adds a subtle herbal depth to the sauce.
• ¼ cup (60ml) Low-Sodium Vegetable Broth: Vegetable broth keeps the shrimp moist during baking and helps to create a flavorful sauce. Using low-sodium broth allows you to control the salt level.
• Salt and Freshly Ground Black Pepper to Taste: Seasoning is key! Adjust the salt and pepper to your liking.

Ingredient Substitutions

Don’t have everything on hand? Here are a few simple substitutions you can make:

• Shrimp: While large shrimp are preferred, you can use medium shrimp if that’s what you have. Adjust the baking time accordingly.
• Sumac: If you can’t find sumac, you can substitute with an extra squeeze of lemon juice.
• Vegetable Broth: Chicken broth can be used in place of vegetable broth.
• Parmesan Cheese: Pecorino Romano cheese makes a great substitute for Parmesan.

Optional (plan-ahead): If you’re shopping for the week, I put this into a 4-Week Meal Plan + Grocery Lists so dinner’s already decided before your day gets busy.

Step-by-Step Instructions for Ina’s Baked Shrimp Scampi

1. Preheat and Prep: Begin by preheating your oven to 200°C (400°F). This ensures even cooking. Line a shallow baking dish with parchment paper. This is crucial for easy cleanup, as the garlic butter can stick.
2. Dry the Shrimp: Pat the shrimp dry with paper towels. This is a vital step! Excess moisture will steam the shrimp instead of allowing them to brown and develop that beautiful caramelized flavor.
3. Make the Garlic Butter Sauce: In a medium bowl, whisk together the melted butter, olive oil, minced garlic, lemon zest, lemon juice, smoked paprika, sumac, red pepper flakes, dried oregano, salt, and pepper. Whisk vigorously to ensure everything is well combined and emulsified. The olive oil helps prevent the butter from burning during baking.
4. Marinate the Shrimp: Add the shrimp to the bowl with the garlic butter sauce and toss to coat them evenly. Allow the shrimp to marinate for at least 5 minutes, but up to 15 minutes, to allow the flavors to penetrate. This step is key to infusing the shrimp with that signature Ina Garten flavor.
5. Prepare the Baking Dish: Pour the low-sodium vegetable broth into the prepared baking dish. This creates a light steam during baking, keeping the shrimp incredibly moist and preventing them from drying out.
6. Arrange the Shrimp: Arrange the coated shrimp in a single layer on top of the broth in the baking dish. Avoid overlapping the shrimp, as this will result in uneven cooking.
7. Bake and Broil: Bake uncovered for 8 minutes. Then, switch the oven to broil on high for 2-3 minutes, keeping a close watch. You want the edges of the shrimp to turn a beautiful pink-golden color and the garlic butter to bubble vigorously. Be careful not to burn the shrimp!
8. Add Parmesan and Rest: Remove the baking dish from the oven and immediately sprinkle the grated Parmesan cheese over the hot shrimp. The residual heat will melt the cheese slightly, creating a glossy and flavorful finish. Let the dish rest for 2 minutes before serving. This allows the sauce to thicken slightly and cling to the shrimp.
9. Plate and Garnish: Plate the shrimp scampi on a white ceramic plate. Drizzle any remaining pan juices around the center of the shrimp. Scatter the chopped fresh parsley over the top for a burst of freshness and color. Add a lemon wedge on the side for an extra squeeze of citrus.
10. Final Touches: For a visually appealing presentation, dust a light sprinkle of extra Parmesan cheese on the plate rim and add a thin line of olive oil around the edge. This elevates the dish and makes it look restaurant-worthy.

Why Ina’s Baking Method Works Wonders

Ina Garten’s genius lies in her ability to simplify complex flavors. Baking the shrimp scampi, rather than sautéing it, allows for more even cooking and prevents the garlic from burning. The addition of vegetable broth creates a gentle steam, ensuring the shrimp remain incredibly tender and juicy. The brief broil at the end provides that beautiful golden-brown color and slightly caramelized flavor that makes this dish so irresistible.

The Secret Behind the Flavor Profile

This recipe isn’t just about garlic and butter; it’s about layering flavors. The smoked paprika adds a subtle smoky depth, while the sumac provides a unique citrusy tang that complements the lemon juice beautifully. The red pepper flakes offer a gentle heat that doesn’t overpower the other flavors. It’s this careful balance that makes Ina’s Baked Shrimp Scampi truly special.

Tips for Perfectly Cooked Shrimp

Overcooked shrimp are rubbery and unpleasant. To avoid this, ensure your oven is properly preheated and don’t overbake. The shrimp are done when they turn pink and opaque and curl slightly. If you’re unsure, err on the side of undercooking – they will continue to cook slightly from the residual heat.

Serving Suggestions & Pairings

Ina’s Baked Shrimp Scampi is delicious served over linguine or angel hair pasta. Alternatively, it’s fantastic with a side of crusty bread for soaking up all that delicious garlic butter sauce. A crisp, dry white wine, such as Sauvignon Blanc or Pinot Grigio, pairs perfectly with this dish.

Frequently Asked Questions (FAQ)

• Can I use frozen shrimp? Yes, but make sure they are fully thawed and patted very dry before marinating.
• Can I adjust the spice level? Absolutely! Reduce or omit the red pepper flakes if you prefer a milder dish.
• Can I make this ahead of time? It’s best served immediately, but you can marinate the shrimp for up to 24 hours in the refrigerator.

This Ina’s Baked Shrimp Scampi with Garlic Butter is a guaranteed crowd-pleaser. It’s elegant enough for a special occasion but easy enough for a weeknight meal. Don’t forget to save this recipe to Pinterest for later!

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