Recipe courtesy of Ben Robinson
Recipe courtesy of Ben Robinson
Watch how to make this recipe.
Shrimp Scampi
Getting reviews...
- Level: Easy
- Total: 25 min
- Active: 20 min
- Yield: 2 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 234
- Total Fat
- 18 g
- Saturated Fat
- 4 g
- Carbohydrates
- 8 g
- Dietary Fiber
- 1 g
- Sugar
- 2 g
- Protein
- 7 g
- Cholesterol
- 63 mg
- Sodium
- 325 mg
- Level: Easy
- Total: 25 min
- Active: 20 min
- Yield: 2 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 234
- Total Fat
- 18 g
- Saturated Fat
- 4 g
- Carbohydrates
- 8 g
- Dietary Fiber
- 1 g
- Sugar
- 2 g
- Protein
- 7 g
- Cholesterol
- 63 mg
- Sodium
- 325 mg
Ingredients
Directions
Try this cooking class now
20m
Easy
CLASS
- Preheat the oven to 400 degrees F.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
