Trent Pheifer, the blogger behind Store Bought Is Fine, has made more than 1,300 recipes from beloved cook and author Ina Garten. I stumbled upon his list of favorite Barefoot Contessa recipes and knew I had to give them a try. Trent’s review of Ina’s baked shrimp scampi caught my eye, and we put the recipe to the test in the Better Homes & Gardens Test Kitchen—here’s what we thought and why it might just be the perfect weeknight dinner.
How to Make Ina’s Baked Shrimp Scampi
Prepping and baking a pan of Ina’s buttery baked shrimp takes just 45 minutes. Here’s a quick look at how to make it.
- Prep your shrimp by peeling, deveining, and butterflying each one. This is something you can have done at the seafood counter of your local grocery store. Make a quick shrimp marinade with olive oil, white wine, salt, and pepper. Let the shrimp marinate as you prepare the rest of the dish.
- Mash 1 1/2 sticks of softened butter with a combination of garlic, shallots, fresh herbs, lemon, and panko bread crumbs.
- Assemble the dish by arranging the marinated shrimp in one layer, tail side up. Next, pour over the remaining marinade and top with the butter mixture. Bake until golden brown and serve with fresh lemon wedges.
What Makes This Baked Shrimp Scampi Special?
This dish is spectacular. Each bite has the perfect balance of tender shrimp, buttery breadcrumbs, and fresh lemon flavor. It really is a showstopper and works well as an appetizer or main course. I think using panko bread crumbs is one of the secrets. They become extra crispy when baked. It’s the perfect texture contrast for the shrimp. The recipe has earned more than 1,200 5-star reviews, with commenters calling the dish “amazing,” “easy,” and “flavorful.”
Tips for Making Shrimp Scampi
Keep these helpful tips in mind when you try Ina’s recipe for yourself.
- I thought the dish was well seasoned, but you could easily cut back on the salt if you prefer. If you’re using salted butter, adjust the added salt by about half. You can always add more back in, but you can’t take it out.
- When butterflying the shrimp, we had to make deep cuts along the back to help them stand upright in the baking dish.
- Ina recommends spreading the butter mixture over the shrimp. We found it was easier to dollop it on and spread it as it melts. We didn’t have any trouble with the topping not getting distributed after dolloping it on.
- For a browner crust, broil the scamp for 1-2 minutes before serving.
- For the best flavor, serve this dish warm from the oven.
The Verdict on Ina Garten’s Baked Shrimp Scampi
This is the best shrimp scampi I’ve ever had. It doesn’t need pasta or anything else; it’s delicious all on its own. I have to agree with Trent; this would have a spot on my list of favorite Ina Garten recipes. The addition of fresh herbs and crushed red pepper flakes gave the topping plenty of flavor, and the buttery wine sauce added the perfect amount of richness. This dish is a 10/10, no notes.
