There are probably a few different ways to make this dish, which is sometimes known as Scampi al forno. You can cook it on a stove top in either a skillet or a large pot, or bake the shrimp as detailed below. Whichever route you elect to go, be sure to have plenty of bread on hand to mop up all of the piquant sauce. Leftover baked shrimp makes a delicious pairing with pasta, or with a light salad.
Note that this post first appeared in November 2006. I’ve since re-written most of it and substituted better photos. If you page back through this food blog, you’ll notice a dramatic evolution in terms of the food photography and occasionally, the writing. It’s been an education, one in which you really never stop learning.
Baked shrimp, with garlic and parsley
1/3 cup olive oil
5 cloves garlic, peeled and chopped finely
1 lb. large shrimp, peeled and deveined
a generous pinch of dried red chile pepper flakes
sea salt, to taste
freshly milled black pepper, to taste
2 tablespoons lemon juice or white wine vinegar
1/2 cup parsley, chopped
Pre-heat your oven to 400 F.
In a large Pyrex baking dish, combine the shrimp, olive oil, garlic, half of the parsley, 1 tablespoon lemon juice or white wine vinegar, sea salt, black pepper and chile pepper flakes. Mix well.
Bake for 10 minutes. Be careful not to leave the shrimp in the oven too long, as this will toughen them and result in over-cooking. Remove baking dish from the oven, stir in remaining lemon juice or white wine vinegar, sprinkle with remaining parsley and serve at once.
Time: About 45 minutes, including prep. Time has been allotted in case folks are “kitchen-challenged”, especially when it comes to peeling shrimp and garlic cloves.