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Photo of Roast shrimp scampi by WW

Roast shrimp scampi

4
Points® value
Total Time
30 min
Prep
10 min
Cook
20 min
Serves
4
Difficulty
Moderate
You don’t need a lot of extraneous ingredients for this delicious, 30-minute shrimp dish—just some herb butter, lemon, chopped garlic, extra-virgin olive oil, white wine, and shallots for flavouring. The herb butter is made with fresh parsley, tarragon, and thyme, but you can also try it with oregano or basil if you'd like, or with whatever else you have on hand. You can keep the butter in the fridge for up to a day if you'd like to make part of this dish ahead of time. The fragrant, silky pan sauce that results plus bright, citrusy lemon juice beautifully complement the oven-roasted shrimp.

Ingredients

Olive oil

1½ tsp(s)

Garlic

3 clove(s), large, finely chopped

Shallots

1 small, finely chopped

White wine

4 tbsp(s), dry variety, divided

Fresh lemon juice

1 tbsp(s), divided

Fresh parsley

2 tsp(s), finely chopped

Fresh tarragon

1 tsp(s), finely chopped

Fresh thyme

1 tsp(s), finely chopped

Table salt

½ tsp(s)

Black pepper

¼ tsp(s)

Unsalted butter

2 tbsp(s), at room temperature

Raw shrimp mixed species (not previously frozen, lower sodium)

1¾ pound(s), (20 jumbo shrimp) peeled and deveined, with tails

Lemon

½ wedge(s), cut into 4 wedges

Instructions

  1. In medium skillet, heat oil over medium-low. Add garlic and cook, stirring constantly, until fragrant, about 1 minute. Add shallot and cook, stirring, until translucent, about 2 minutes. Add 2 tbsp wine and 1⁄2 tbsp lemon juice and cook, scraping bottom of pan occasionally with wooden spoon, until most liquid has evaporated, about 3 minutes. Let cool.
  2. Transfer shallot and garlic to small bowl. Add parsley, tarragon, thyme, salt, and black pepper. Mash in butter. Refrigerate until butter hardens. (Butter can be made up to 1 day ahead.)
  3. Preheat oven to 475°F. In medium ovenproof casserole dish or skillet, arrange shrimp, tails up, in circle so they touch one another for support. Place bits of chilled herb butter around shrimp. Pour remaining 2 tbsp wine and 1⁄2 tbsp lemon juice in bottom of dish.
  4. Roast until shrimp turn pink and butter starts to sizzle, 8 to 10 minutes. Serve shrimp with pan sauce and lemon wedges.
  5. Serving size: 5 jumbo shrimp and 2 tsp sauce

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