This delicious Linguine with Shrimp Scampi, inspired by Barefoot Contessa, is a quick, flavourful dinner that comes together easily. Tender shrimp bake in a buttery, crispy topping, perfect served over linguine. You can adapt it effortlessly using common ingredients from your pantry, making it both versatile and satisfying.
Ingredients Needed
- 900g (2 lbs) large shrimp, peeled, deveined, butterflied, tails on
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons dry white wine
- 2 teaspoons sea salt
- 1 teaspoon freshly ground black pepper
- 170g (12 tablespoons/1½ sticks) unsalted butter, room temperature
- 4 cloves garlic, minced (approx. 4 teaspoons)
- 2 shallots, finely minced (approx. ¼ cup)
- 3 tablespoons fresh parsley, minced
- 1 teaspoon fresh rosemary, minced
- ¼ teaspoon crushed red chilli flakes
- Zest of 1 lemon (approx. 1 teaspoon)
- 2 tablespoons freshly squeezed lemon juice
- 1 large egg yolk
- 60g (⅔ cup) panko breadcrumbs
- Lemon wedges, for serving
- 400g linguine pasta, cooked according to package instructions (optional)
How To Make Baked Shrimp Scampi
- Preheat oven: Heat your oven to 220°C (200°C fan/gas mark 7).
- Prepare shrimp: Place shrimp in a bowl and gently toss with olive oil, white wine, sea salt, and black pepper. Allow to marinate at room temperature while preparing the butter topping.
- Make butter topping: In a bowl, combine the softened butter, minced garlic, shallots, parsley, rosemary, chilli flakes, lemon zest, lemon juice, egg yolk, panko breadcrumbs, ½ teaspoon sea salt, and ¼ teaspoon black pepper. Mix until thoroughly combined.
- Assemble dish: Arrange shrimp in a single layer, cut side down, in an oven-proof baking dish (about 35cm oval or similar), with tails pointing upward towards the centre. Pour any remaining marinade over shrimp. Spread the butter mixture evenly over the shrimp.
- Bake: Bake for 10–12 minutes, until shrimp is pink, hot, and bubbling. If desired, place under the grill for an additional 1–2 minutes for a crisp, golden topping.
- Serve: Serve immediately over freshly cooked linguine pasta, garnished with lemon wedges.
Recipe Tips
- Choose Fresh Shrimp: Fresh shrimp taste best. If using frozen shrimp, thaw completely and pat dry to remove extra moisture for a better texture.
- Room Temperature Butter: Using soft, room temperature butter helps the topping mix evenly and ensures it spreads easily over the shrimp.
- Don’t Overcook: Keep a close eye on the shrimp while baking; shrimp cook quickly. They’re ready when pink and slightly curled, about 10–12 minutes.
- Crispy Topping: For an extra crispy and golden crust, grill under high heat for just 1–2 minutes after baking.
- Serve Immediately: Shrimp Scampi tastes best served hot, straight from the oven, over freshly cooked pasta or crusty bread.
How To Store & Reheat Leftovers
- Refrigerate: Transfer leftover Linguine with Shrimp Scampi to an airtight container and refrigerate for up to 2 days.
- Reheating: Reheat leftover Linguine with Shrimp Scampi in the microwave for 1–2 minutes or in a preheated oven at 180°C for 10–12 minutes until hot.
Nutrition Facts
- Calories: 580kcal
- Total Fat: 29 g
- Saturated Fat: 10 g
- Cholesterol: 221 mg
- Sodium: 4,350 mg
- Potassium: 462 mg
- Total Carbohydrate: 53 g
- Dietary Fiber:5 g
- Sugars: 1 g
- Protein: 35 g
Try More Recipes:
Barefoot Contessa Baked Shrimp Scampi
Description
This delicious Linguine with Shrimp Scampi, inspired by Barefoot Contessa, is a quick, flavourful dinner that comes together easily. Tender shrimp bake in a buttery, crispy topping, perfect served over linguine. You can adapt it effortlessly using common ingredients from your pantry, making it both versatile and satisfying.
Ingredients
Instructions
- Preheat oven: Heat your oven to 220°C (200°C fan/gas mark 7).
- Prepare shrimp: Place shrimp in a bowl and gently toss with olive oil, white wine, sea salt, and black pepper. Allow to marinate at room temperature while preparing the butter topping.
- Make butter topping: In a bowl, combine the softened butter, minced garlic, shallots, parsley, rosemary, chilli flakes, lemon zest, lemon juice, egg yolk, panko breadcrumbs, ½ teaspoon sea salt, and ¼ teaspoon black pepper. Mix until thoroughly combined.
- Assemble dish: Arrange shrimp in a single layer, cut side down, in an oven-proof baking dish (about 35cm oval or similar), with tails pointing upward towards the centre. Pour any remaining marinade over shrimp. Spread the butter mixture evenly over the shrimp.
- Bake: Bake for 10–12 minutes, until shrimp is pink, hot, and bubbling. If desired, place under the grill for an additional 1–2 minutes for a crisp, golden topping.
- Serve: Serve immediately over freshly cooked linguine pasta, garnished with lemon wedges.
Notes
- Choose Fresh Shrimp: Fresh shrimp taste best. If using frozen shrimp, thaw completely and pat dry to remove extra moisture for a better texture.
- Room Temperature Butter: Using soft, room temperature butter helps the topping mix evenly and ensures it spreads easily over the shrimp.
- Don’t Overcook: Keep a close eye on the shrimp while baking; shrimp cook quickly. They’re ready when pink and slightly curled, about 10–12 minutes.
- Crispy Topping: For an extra crispy and golden crust, grill under high heat for just 1–2 minutes after baking.
- Serve Immediately: Shrimp Scampi tastes best served hot, straight from the oven, over freshly cooked pasta or crusty bread.
Barefoot Contessa Baked Shrimp Scampi