Shrimp Scampi

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  • Level: Easy
  • Total: 25 min
  • Active: 20 min
  • Yield: 2 servings
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12 ounces U12 Colossal peeled and deveined shrimp

1/2 cup extra-virgin olive oil

1 tablespoon plus a pinch paprika

2 cloves garlic, grated, plus 5 small cloves, thinly sliced lengthwise

Kosher salt and freshly ground black pepper

2 cup cherry tomatoes

1/2 cup panko breadcrumbs

1 medium shallot, thinly sliced

1/2 cup dry white wine dry

2 tablespoons Pernod

1/2 lemon, juiced

2 1/2 tablespoons cold unsalted butter, cubed

1 tablespoon roughly chopped fresh flat-leaf Italian parsley


  1. Preheat the oven to 400 degrees F.
  2. Dry the shrimp well. Mix the shrimp with 2 tablespoons of the oil, 1 tablespoon of the paprika, the grated garlic and some salt in a large bowl. Refrigerate until ready to cook.
  3. Toss the cherry tomatoes with 2 tablespoons of the olive oil and some salt and pepper. Place the tomatoes on a small rimmed baking sheet and roast until the tomatoes start to soften and blister, about 6 minutes.
  4. Combine the panko, 1 tablespoon of the olive oil and a pinch of paprika in a small bowl. Spread the panko mixture onto a small rimmed baking sheet and toast until golden, 4 to 5 minutes.
  5. Heat the remaining 3 tablespoons olive oil in a large saucepan over medium-high heat until it starts to shimmer. Sear the shrimp until they are lightly browned but not fully cooked, about 30 seconds. Add the garlic and shallots to the pan and cook, about 1 minute more. Flip the shrimp and cook until the shrimp are lightly brown, about 1 minute.
  6. Add the white wine, Pernod and lemon juice. Bring to a simmer and cook to reduce by half, about 2 minutes. Season with salt, then add the butter and stir until it is completely melted and the sauce is thickened, about 2 minutes more.
  7. Divide the shrimp between 2 plates and spoon the scampi sauce over top. Serve with the cherry tomatoes on the side and top with the toasted panko and parsley.
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