Shrimp Scampi is definitely my weakness. I can’t get enough of the buttery garlic goodness that is Shrimp Scampi. I always order it when we’re out to dinner, but it gets pretty pricey and they don’t serve you nearly enough shrimp. So I thought, I can just make it at home!
…then I thought. How can I make this even more tasty?
I’m the kind of girl who will be halfway done cooking dinner, but at the last minute decides that it needs to be kicked up a notch.I was just going to make a simple butter and garlic shrimp scampi, but honestly I got to thinking when AJ was cleaning the shrimp and decided that this shrimp was going to have a crunchy topping. I was going to top it with crushed homemade garlic croutons, but that wasn’t good enough. I added grated parmesan cheese to the mix too!
Look at how pretty it looks after its all cooked up. Perfect for entertaining!
Yumm! This actually ended up tasting a lot like the Red Lobster parmesan shrimp scampi, you know the one that you order at least three times during their Endless Shrimp days, yeah, that one.
Alright, I won’t leave you in suspense. Here’s the recipe so you can make your own:
|Garlic Parmesan Crusted Baked Shrimp Scampi|| |
- 2 pounds shrimp (shelled, deveined, and tail off)
- 1 stick butter (softened)
- 2-3 cloves garlic
- 1 tablespoon Parsley
- pinch coarse salt
- pinch black pepper
- 1 cup bread crumbs
- ½ cup parmesan cheese
- Preheat oven to 350*
- Arrange shrimp in a single layer in an oven safe dish.
- In a small bowl. Mix together butter, minced garlic, parsley, salt, and pepper.
- Spread the butter mixture on the shrimp (I used my hands for this, as it was impossible to use a spatula to spread it evenly)
- Bake for approximately 15 minutes, until shrimp is nice and pink.
- Meanwhile, make your crust, with 1 cup of crushed homemade garlic croutons and ½ cup of grated parmesan.
- Remove shrimp from oven, change oven to high broil setting.
- Coat shrimp in crust mixture. Broil until the coating turns a nice golden brown.
- Serve your delicious and pretty garlic parmesan crusted baked shrimp scampi with pride! It's so good you'll be searching for seconds!
If you’re looking for the pan I used (which I love because it looks like a giant version of the shrimp scampi pans that they use at restaurants) I use the Rachel Ray Bubble and Brown Stonewear pan, which is great for everything. It also comes in 9 different colors (including a classic white if you don’t have a crazy colored Fiesta kitchen like I do!) How fun is that? Buy it on Amazon here with my affiliate link!