This is a new favorite in our house!! This recipe is amazing! It has so many different yet complimentary flavors. My husband has designated this his all time favorite dish! It's so easy to prepare and only takes 12 minutes to cook. All you need is to add two side dishes to the Scampi to make a complete meal. GO MAKE IT!!

Since the shrimp are already deveined and peeled there isn't much prep except to butterfly and marinade them. Next I mashed the softened butter with the garlic, shallots, parsley, rosemary, red pepper flakes, lemon zest, lemon juice, egg yolk, panko, 1/2 teaspoon salt, and 1/4 teaspoon of pepper.

After everything was well combined I arranged the shrimp in a single layer cut side down with the tails curling up and made my way to the center of the dish and then poured any leftover marinade over the shrimp. Next I spread the butter mixture all over the tops of the shrimp and kept them in the fridge until I was ready to cook them.

I made saffron jasmine rice and parmesan asparagus to go with the scampi and it complimented the dish perfectly! For the rice I used chicken broth instead of water and I mixed a teaspoon of melted butter with the saffron. It gave the rice a pretty yellow color instead of the typical white or brown color. The asparagus was really easy. I peeled them, this step is not necessary but I think it looks better if they are peeled, coated them with olive oil and a teaspoon of garlic then sprinkled them with parmesan cheese and popped them in the oven with the shrimp. I cooked the shrimp and the asparagus at 425 degrees for around 10-12 minutes.

Baked Shrimp Scampi- Adapted from Ina Garten

Ingredients

2 pounds (12 to 15 per pound) shrimp in the shell
3 tablespoons good olive oil
2 tablespoons dry white wine
Kosher salt and freshly ground black pepper
12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature
4 teaspoons minced garlic (4 cloves)
1/4 cup minced shallots
3 tablespoons minced fresh parsley leaves
1 teaspoon minced fresh rosemary leaves
1/4 teaspoon crushed red pepper flakes
1 teaspoon grated lemon zest
2 tablespoons freshly squeezed lemon juice
1 extra-large egg yolk
2/3 cup panko (Japanese dried bread flakes)
Lemon wedges, for serving

Directions
Preheat the oven to 425 degrees F.
Peel, devein, and butterfly the shrimp, leaving the tails on. Place the shrimp in a mixing bowl and toss gently 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, egg yolk, panko, 1/2 teaspoon salt, and 1/4 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.