Roast shrimp scampi
4
Points®
Total time: 30 min • Prep: 10 min • Cook: 20 min • Serves: 4 • Difficulty: Easy
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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