Baked Shrimp Scampi

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Delicious! So much easier than sauteeing on the stovetop. Loved the subtle kick of the red pepper flakes. 60 seconds under the broiler to brown and crisp the topping made it perfect!

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Very,Very good! I made this for the first time tonight. Yummy! I did cut it in half. There is only two of us. This is a keeper.

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I have made this recipe numerous times and it is always fantastic. I sometimes add some blanched, sliced asperagus to the shrimp for a light one dish dinner.

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Great recipe, I wasn't too crazy about the raw shallots though, next time I would saute them a little first before putting them in the butter mixture.

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This was one of the best shrimp dishes I've ever had. I think it's possible to reduce the butter a bit. I didn't have shallots and used some finely chopped onion instead. I also didn't have fresh lemons and I think this would have been even better if I did and was able to have the lemon zest. The fresh herbs are a must in this recipe. They make it taste very fresh. Another great recipe from my favorite cook - Ina rocks!

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I love this recipe, but I usually cut back on the butter. I serve it over linguine that has been tossed in olive oil flavored with lemon rind and it is superb. Just put the rind of a lemon in 1/4 cup of olive oil and let sit for an hour or so. Strain out zest before tossing.

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I will never make stove top shrimp scampi again -- this is AMAZING!!!! This is a new favorite to add to the Ina list, THANK YOU INA!

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Followed the advice of others and used less butter and kind of eyeballed the rest! I love shrimp and this tastes absolutely fabulous. Did not understand the need of the egg yolk in the butter so maybe next time will try without it. No crispy panko so yeah, if you want that just put it on top. Served it on fresh pasta but I can see this being eaten as is or with toasted artisan bread. really really good. Must try the butter with fish as well!

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I made this recipe and it was DELICIOUS! I only used 1 stick of butter and doubled up the wine to keep the liquid consistency and doubled the red pepper because I love spice and I didn't have fresh onion so I used 1 teaspoon of onion powder. I also broiled the shrimp the last two minutes to get the crust really burnt. If you try it, pair it with simple linguini and dinner is done in less than an hour. The mixture doesn't spread very well and will smear your butterflied shrimp. I took pieces by hand and flattened them out over the shrimp so the butterflies weren't disrupted. Absolutely making this again!

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Awesome! Made this using tiger prawns. Slight modifications to make less unhealthy - substituted butter with smart balance and also subbed breadcrumbs with 1/4 cup of Bob's Red Mill 8-grain hot cereal. Worked out well...wife and I scarfed it!