Oven Roasted Shrimp Scampi with Herb Butter
Domestic wild caught shrimp is one of America's favorite seafoods. As a nation we consume more shrimp than any other type of fish or shellfish. To put our consumption habits into perspective, we import more shrimp (in value) as a nation than the total amount of seafood that is harvested by the American fishing fleet (in value). Since the lion share of shrimp consumed is imported from China, Thailand, India, and Mexico, it makes domestically caught shrimp even more sought after. Not only do we reduce the miles from dock to plate by eating shrimp harvested domestically, we also support more sustainable harvesting practices and the livelihoods of those who feed our communities. As a company, we are proud to work with Red's Best as they have tight relationships with shrimp boats in North Carolina and Texas so we can offer domestic wild caught shrimp.
Whether its for dinner or an appetizer, Shrimp Scampi is a succulent dish that is always a fan favorite. I remember growing up as a child and going out to eat with my family and my grandmother would always order this dish. It was one of her favorite seafood meals and she would always be willing to let me try a bite.
Three words that come to mind to describe our scampi recipe are; savory, buttery, and quick to make. We begin this recipe by preparing our homemade compound herb butter by taking it out of the refrigerator and letting it come to room temperature. The goal is for the butter to soften enough to allow you to fold in the garlic, lemon zest, parsley, and salt. Once all the ingredients have been combined and mixed, place the compound herb butter on a sheet of plastic wrap. Once evenly spread, roll it into a tight log shape and place in your freezer for 12-15 minutes to harden.
As the compound herb butter is hardening, begin to filet the shrimp. We recommend using extreme caution as your hand and fingers are going to be very close to the blade throughout this technique. We will be posting a video on our instagram and tik tok accounts that depicts the way we slice our shrimp. For the purpose of this recipe, we typically filet the shrimp in half so you can fold the tails through the body of the shrimp. It makes for a beautiful presentation on the plate and also allows the shrimp to cook evenly.
After the butter has hardened, we place the shrimp into our oven-safe pan and begin to slice the compound butter into a quarter inch thick pads. These compound butter slices will allow the shrimp to have a robust flavor as it roasts in the oven. When it comes time to cook, we recommend broiling the shrimp for 4 minutes on the top rack of your oven. To pair, we love placing the shrimp on top of a bed of linguine with tomatoes while finishing with grated parmesan cheese. One of the things we love most about this recipe is having a little compound butter remaining that we can store for meals to come. We hope you enjoy this dish as much as our family does! Enjoy!
Inspiration by Chef Thomas Keller
- Prep Time: 25 mins
- Cook Time: 15 mins
- Total Time: 40 mins
- 1 lb Wild Caught Shrimp
- 12 Tablespoons Unsalted Butter
- 6 Garlic Gloves (pressed)
- 3 Tablespoons Parsley
- 1 ½ Tablespoon Lemon Zest
- ½ Teaspoon Salt
- ½ Pound Linguine
COMPOUND HERB BUTTER
- Begin by taking the unsalted butter out of the refrigerator and letting it come down to room temperature. As the butter begins to soften, zest the lemon, press the garlic cloves, and chop the parsley.
- Once the butter has a "whipped consistency," fold in the garlic, parsley, salt, and lemon zest. Mix thoroughly ensuring the herbs are evenly spread throughout the butter.
- Once mixed, lay out a sheet of plastic wrap and transfer the compound butter to it. Once evenly spread, tightly roll the butter within the plastic wrap into a tight log shape and tie the ends. Place in your freezer for 10-15 minutes to harden.
- As the butter begins to harden, filet the shrimp in half. We filet the shrimp in half vertically as it allows them to cook evenly in a pan and also provides a beautiful presentation to this dish.
- Once filleted, add the shrimp to an oven-safe dish and remove the butter from the freezer. Slice the butter in quarter inch thick pads and place them on every other shrimp evenly throughout the pan.
- Turn your oven's broiler on and heat it up. As the broiler heats, boil a pot of water and add the linguine. Once heated, add the scampi dish to the broiler for 4 minutes.
- To plate, place the linguine on your plate while topping with the shrimp scampi. Finish the dish by grating fresh parmesan cheese on top and sprinkling the chopped parsley. Enjoy!