Who doesn’t need a quick and easy Baked Shrimp Scampi with Cherry Tomatoes recipe? Everyone needs this recipe because it’s garlicky, yummy and super easy to make. You can vary the amounts of some of the ingredients, like the red pepper flakes and garlic, to suit your taste. That’s what I’ve done here because we like spicy and garlicky. Yum! Serve over angel hair pasta, any pasta of your choosing, rice or all by itself depending on how you like it!
My favorite recipes are the ones I call fancy-not-fancy. A little luxurious, but so quick and easy they might actually qualify as 15-minute meals. Baked Shrimp Scampi is the perfect example of fancy-not-fancy — ultra quick, and ridiculously good, with yummy shrimp swimming in garlicky white wine and butter, cherry tomatoes with parsley and flecks of red pepper.
Let’s make it happen!
Ali in the Valley
Baked Shrimp Scampi with Cherry Tomatoes…
2 pounds medium (26/30 shrimp, peeled, deveined, and tails removed or cleaned Frozen Shrimp)
1/2 cup unsalted butter
Coarse kosher salt and freshly ground black pepper
6 cloves garlic (very finely minced)
Dash of crushed red pepper flakes (optional)
1 lemon (zested and juiced, about 3 tablespoons juice)
1/4 cup dry white wine
1 pint of cherry tomatoes (halted optional)
3 tablespoons finely chopped Italian parsley
Lemon wedges (to serve)
Preheat the oven to 425 degrees.
Peel, devein, and butterfly the shrimp, leaving the tails on. Place the shrimp in a mixing bowl and toss gently cherry tomatoes with the olive oil, wine, 2 teaspoons salt, and 1 teaspoon pepper. Allow to sit at room temperature while you make the butter and garlic mixture.
In a small bowl, mash the softened butter with the garlic, shallots, parsley, rosemary, red pepper flakes, lemon zest, lemon juice, ½ teaspoon salt, and ¼ teaspoon of pepper until combined.
Starting from the outer edge of a 14-inch oval gratin dish, arrange the shrimp in a single layer cut side down with the tails curling up and towards the center of the dish. Pour the remaining marinade over the shrimp. Spread the butter mixture evenly over the shrimp. Bake for 10 to 12 minutes until hot and bubbly. If you like the top browned, place under a broiler for 1 minute. Serve with lemon wedges.