![Classic Shrimp Scampi](https://cdn.statically.io/img/www.foodandwine.com/thmb/Dqg-5QYzC0yOIMUB4NI8OS8Ege4=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/200912-xl-classic-shrimp-scampi-e7b2c7a6e4ea46d98a7fab30d8a19124.jpg)
Ingredients
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1 pound large shrimp (about 20), shelled and deveined
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1/4 cup dry white wine
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6 tablespoons unsalted butter, softened
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3 large garlic cloves, minced
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2 tablespoons freshly grated Parmigiano-Reggiano cheese
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2 tablespoons chopped flat-leaf parsley
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1 tablespoon lemon juice
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1 teaspoon crushed red pepper
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1 teaspoon salt
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Freshly ground black pepper
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1 baguette, sliced
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1 lemon, cut into wedges
Directions
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Preheat the oven to 425°. In a large bowl, toss the shrimp with the wine. In a small bowl, mash the butter with the garlic, cheese, parsley, lemon juice and crushed red pepper. Season the butter with the salt and pepper.
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Arrange the shrimp side by side in a single layer in a ceramic baking dish and drizzle any accumulated juices on top. Spread a scant teaspoon of the seasoned butter over each shrimp.
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Bake the shrimp for about 7 minutes, until almost cooked through. Remove the shrimp from the oven and turn on the broiler. Broil the shrimp about 6 inches from the heat for 2 minutes, or until browned and bubbling. Serve immediately with the baguette slices and lemon wedges.
Make Ahead
The shrimp can be prepared through Step 2 and refrigerated overnight. Add another minute or so to the cooking time.