Broiled Shrimp Scampi Recipe
Here's a recipe that I have made several times for our family. Set your broiler and watch the shrimp closely. The shrimp is done when it turns pink. Do not overcook! Serve with baked potato and salad.
This rendition of a classic dish of shrimp baked in butter, garlic, lemon juice and parsley, is even better with the help of Dijon-style mustard.
Sprinkle mozzarella cheese over classic shrimp scampi and broil until bubbly for a company-worthy entree that is a snap to prepare.
YUM! I followed Shanna12's advice. I added some fresh lemon juice. I broiled the shrimp with the butter, garlic (I used 8 cloves, not 2)and lemon juice (without the wine) for about 5 minutes until the shrimp and garlic turned slightly brown, then added the wine and green onions the last 5 minutes. I would say it took 10-12 minuted total. I used 2 cups of sauvignon and poured the whole thing over the cooked pasta (16 oz linguine or spaghetti) in a big pasta serving bowl. Serve with fresh grated parmasan cheese. SO YUMMY!
excellent recipe-- although I did add 1/4 cup white wine to the butter and 1 tsp lemon juice. (I did it for only one pound of shrimp) I mixed 1 T of the butter mixture with 1/2 cup parmesan and chive seasoned bread crumbs. I sprinkled the bread crumbs on during the final minute of broiling.
My husband is the shrimp connoisseur, and he rated this recipe a 10star!! He said he felt like he just ate in a restaurant. I added Lemon&Pepper Salt seasoning, extra garlic, and parmesan to the shrimp. I served with angel hair pasta and light alfredo sauce.
Enjoy the same great, garlicky taste of shrimp scampi in a healthier baked version, with way less butter and low-carb cauliflower rice instead of pasta.
Fire up the grill to cook foil packets of herb-seasoned, buttery shrimp. Serve with some good crusty bread for dipping in the juices.