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Christmas Eve Baked Shrimp Scampi

Baked shrimp scampi pairs tender shrimp with a buttery garlic and white wine sauce under a crisp panko-Parmesan topping. It bakes in a 9x13-inch dish until the shrimp are opaque and firm and the topping is golden.
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Prep Time 15 minutes
Cook Time 14 minutes
resting 3 minutes
Total Time 32 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Italian
Calories: 340
Ingredients Equipment Method Notes

Ingredients
  

For the shrimp and scampi sauce
  • 6 tbsp unsalted butter divided
  • 3 cloves garlic minced
  • 0.25 cup dry white wine
  • 2 tbsp fresh lemon juice
  • 0.5 tsp kosher salt
  • 0.25 tsp red pepper flakes
  • 0.25 tsp black pepper
  • 2 lb shrimp large, peeled, deveined, tails removed, thawed if frozen, and patted dry
For the topping
  • 0.75 cup panko breadcrumbs
  • 0.25 cup Parmesan cheese finely grated
  • 1 tbsp olive oil
  • 2 tbsp fresh parsley finely chopped

Equipment

  • 1 9x13-inch baking dish

Method
 

Prepare the shrimp
  1. Heat the oven to 425°F.
  2. Grease a 9x13-inch baking dish with 1 tablespoon of the butter.
  3. Melt the remaining 5 tablespoons butter in a small microwave-safe bowl.
  4. Stir in the garlic, wine, lemon juice, salt, red pepper flakes, and black pepper.
  5. Arrange the shrimp in a single layer in the prepared dish.
  6. Pour the butter mixture evenly over the shrimp.
Make the topping
  1. Stir the panko, Parmesan, olive oil, and parsley together in a small bowl.
Assemble and bake
  1. Sprinkle the topping evenly over the shrimp.
  2. Bake for 10 to 14 minutes, until the shrimp are opaque and firm and reach 145°F in the thickest part, and the topping is golden.
  3. Let the shrimp scampi rest for 3 minutes before serving.

Notes

Pat the shrimp dry so the topping stays crisp. Refrigerate leftovers for up to 2 days; freezing is not recommended because the topping can soften. For a gluten-free option, use gluten-free panko breadcrumbs.