Linguine with Shrimp Scampi from Barefoot Contessa. Drizzle some oil in a large pot of boiling salted water, add 1 tablespoon of salt and the linguine,…

Baked Shrimp Scampi from Barefoot Contessa. Preheat the oven to 425 degrees. Peel, devein, and butterfly the shrimp, leaving the tails on. Place the…

4 天之前 · As you’d expect from the Barefoot Contessa, this linguine with shrimp scampi is simple yet elegant. I’ve made it for dinner parties, and it’s always a smash. But since it’s so effortless, it’s just as terrific on a quiet weeknight.

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 toward the center of the dish. Pour the remaining marinade over the shrimp.

You can marinate the shrimp right in the gratin dish. Melt the butter and add the garlic, lemon juice and zest, shallots, rosemary, red pepper flakes and egg yolk. Mix and pour over the shrimp. Sprinkle with panko and bake as directed. My 16 count jumbo shrimp took 20 minutes although I had assembled it earlier and it was cold from the ...

You've never had shrimp scampi quite like this before.Subscribe http://foodtv.com/YouTubeGet the recipe https://foodtv.com/3eut6UeThe Barefoot Contessa i...

2025年1月9日 · 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.

2018年3月6日 · Baked Shrimp Scampi Recipe courtesy of Ina Garten Total: 43 min Prep: 30 min Cook: 13 min Yield: 6 servings Level: Easy. 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 ...

Add the shrimp, 1 1/2 teaspoons of salt, and the pepper and saute until the shrimp have just turned pink, about 5 minutes, stirring often. Remove from the heat, add the parsley, lemon zest, lemon juice, lemon slices, and red pepper flakes.