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Shrimp Scampi with Garlic Bread

Shrimp Scampi with Garlic Bread

4.43
(7)

This scampi is just as good as you'll find in a restaurant.  The shrimp are flavored with a lemon-garlic marinade and served with slices of crusty garlic bread for mopping up the sauce.

serves 4 people

Ingredients

cost per recipe: $7.69

The price is determined by the national average.

  • 1

    tablespoon lemon zest

  • 5

    tablespoons olive oil

  • 4

    teaspoons chopped fresh oregano leaves

  • 4

    cloves garlic, minced

  • 1/2

    teaspoon ground black pepper

  • 24

    fresh or frozen jumbo shrimp, shelled and deveined

  • 2

    tablespoons lemon juice

  • 3

    tablespoons unsalted butter

  • 1

    package (10 ounces) Pepperidge Farm® Garlic Bread

  • 4

    sprigs fresh oregano leaves

view nutrition info

How to Make It

Stir the lemon zest, 3 tablespoons oil, 1 teaspoon oregano, 2 teaspoons garlic and the black pepper in a shallow nonmetallic dish or a gallon size resealable plastic bag.  Add the shrimp and turn to coat.  Cover the dish or seal the bag and refrigerate for 30 minutes. Heat the remaining oil in an 8-inch skillet over medium heat. Add the remaining garlic and cook and stir until tender.  Stir in the lemon juice and remaining oregano.  Remove the skillet from the heat.  Add the butter and stir until the butter is melted.  Keep warm. Prepare the bread according to the package directions. Cut each bread half diagonally into 6 (1/2-inch thick) slices. Heat the broiler.  Place the bread slices onto a baking sheet. Broil 7 inches from the heat for 2 minutes or until the bread is toasted on both sides. Remove the shrimp from the marinade and discard the marinade.  Heat the broiler.  Place the shrimp on a rack in a broiler pan.  Broil the shrimp 6 inches from the heat for 5 minutes or until the shrimp are cooked through, turning the shrimp over once halfway through broiling. Place the shrimp onto a serving platter.  Drizzle with the butter mixture.  Serve with the bread.  Garnish with the oregano sprigs.
Step 1

Stir the lemon zest, 3 tablespoons oil, 1 teaspoon oregano, 2 teaspoons garlic and the black pepper in a shallow nonmetallic dish or a gallon size resealable plastic bag.  Add the shrimp and turn to coat.  Cover the dish or seal the bag and refrigerate for 30 minutes.

Step 2

Heat the remaining oil in an 8-inch skillet over medium heat. Add the remaining garlic and cook and stir until tender.  Stir in the lemon juice and remaining oregano.  Remove the skillet from the heat.  Add the butter and stir until the butter is melted.  Keep warm.

Step 3

Prepare the bread according to the package directions. Cut each bread half diagonally into 6 (1/2-inch thick) slices.

Step 4

Heat the broiler.  Place the bread slices onto a baking sheet. Broil 7 inches from the heat for 2 minutes or until the bread is toasted on both sides.

Step 5

Remove the shrimp from the marinade and discard the marinade.  Heat the broiler.  Place the shrimp on a rack in a broiler pan.  Broil the shrimp 6 inches from the heat for 5 minutes or until the shrimp are cooked through, turning the shrimp over once halfway through broiling.

Step 6

Place the shrimp onto a serving platter.  Drizzle with the butter mixture.  Serve with the bread.  Garnish with the oregano sprigs.

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Made With
Pepperidge Farm® Garlic Bread

Pepperidge Farm® Garlic Bread

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Ratings & Reviews

(7)
  • Katie S.

    August 31, 2013

    Really liked it.

    Made it last night. It's very easy to make. My husband thought it a bit too lemony, and I thought it had just a bit more oregano than it should, but I kept it, and we can make changes next time. Definitely a keeper.

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  • ladybeige1

    February 2, 2013

    This recipe was a nice change from the usual shrimp scampi.

    I added a 1/4 cup of white wine to the sauce and served it over linquini. YUM!

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    (0) (0)
  • Tom L.

    October 5, 2011

    Shrimp Scampi with Garlic Bread

    Loved this citrus-y, garlic sauce!

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  • Christa B.

    March 4, 2011

    Shrimp Scampi with Garlic Bread

    A little too much lemon for me but I think that could have been my error. Otherwise, very good. Served over pasta to complete the meal. My family enjoyed this recipe and we will try again, perhaps this time with a little less lemon.

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  • skima0611

    March 4, 2011

    Shrimp Scampi with Garlic Bread

    I think this would be a great recipe to entertain wit...especially as a menu starter.

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    (0) (0)

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