Baked Shrimp Scampi

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i loved it. was easy to make and had a great taste. maybe could use less butter but it wasnt too bad

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OMG this was sooooooooo good!!!!! I had this last night. Cooked it in a cast iron skillet, as we are in the process of building a house and all my kitchen stuff is in storage, and my boyfriend loved it. I went back to put the leftovers away for my lunch tommorrow, and he had gone back and finished it off. I will definitely make this again. (Like as soon as shrimp go on sale again. I only used 1 pound of shrimp and I'm glad I did as there was a lot of topping and olive oil marinade, which we both loved! I have been trying a lot of new recipes lately and this one was the bomb!!!!!

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I hosted an Hors d'oeuvre party with some girl friends last night, and made this recipe. I followed Ina's directions exactly, and it was delicious. I'll definitely make it again.

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This dish was very tasty. I cooked it lastnight and ate over half of it, that should tell you something. My husband ate the rest this evening and with his eyes bulging out of his head he said "that was good!". My husband is not a foodie, so for him to say something other than it was okay, it had to be that good. Thanks Ina, you out did yourself on this one!!!

I do have to say that my cook time was longer than what the recipe states and it came out perfect, so perfect that I am making it again tomorrow b/c the shrimp was still on sale at HT.

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Love all of Ina's recipes but this was an over-the-top winner for Mother's Day Lunch today. Served with roasted cherry tomatoes and crusty french bread - and Bellini's...perfection!

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This is AMAZINGGGGG! First time I made it as-is. Second time, I improvised with what I had on hand, and it was still AMAZINGGGGG. The backbone--garlic, lemon, butter, red pepper flakes--is key! I've done no bread crumbs both times and didn't miss it! I did a mixture of parsley and basil the second time. CAN'T. STOP. WON'T. STOP!

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INA - this is AWESOME!! I am a carb fanatic and didn't even miss the pasta! One dish, so easy and fast, and delicious!!! i even took the tails off and laid the shrimp in a single layer in a baking dish - worked out fantastic. Definitely needed a little bit under the broiler to create a bit of crunch, but definitely watch it in the oven... Served with some steamed veggies and was fantastic - will make again!!! Thank you, Ina!

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I'd already peeled & deveined shrimp when I found recipe (last minute dinner so I made mixed in the olive oil/wine & then the butter/ panko/herb mixture & baked. After it was baked, I poured the shrimp & buttery sauce over pasta with 1/2 c. pasta water & some steamed pea pods & mixed together.
Yummy!

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This recipe was easy to make and tasted out of this world! We cut back a little on the garlic but did the rest according to the recipe. Served it over angel hair pasta and a small tossed salad. Friends said it was one of the best meals I ever cooked for them. Thank you Ina! You're the best!
P.S. make sure you get extra large shrimp. They are easier to handle and clean better and are easier to set up in the dish with the tails up..

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I am reviewing this recipe as written with the video as a guide using exact measurements and ingredients,being mindful to use unsalted butter and Kosher salt which is about half as salty as regular table salt by measurement.I decided to taste the dish by itself hot out of the oven and also mixed with a pound of cooked pasta.I used frozen shrimp thawed partially in the refrigerator in a bowl of milk.This helped remove fishy flavor from the shrimp while keeping it cold as I transferred each prepped shrimp from the icy milk to a bowl with the olive oil marinade.From there I followed the recipe,finishing it under the broiler.It was excellent right out of the oven and also tossed into a bowl of hot drained unrinsed pasta.The quantity of butter perfectly coated the pasta with no other sauce needed.Only criticism is that the garlic and shallot tasted a bit raw due to short cooking time.I would sauté them in olive oil and cool before adding to the butter mixture.