easy baked shrimp scampi

How To Make easy baked shrimp scampi

• 
  Step 1
  First, make the topping by melting one tablespoon of butter in a small skillet over medium heat. Add Panko; stir constantly until crumbs begin to toast and brown lightly. Add grated Parmesan (the kind from a can is okay.) Remove from heat and set aside.
• Step 2
  Preheat oven to 400 degrees F.
• 
  Step 3
  Drain shrimp; pat dry with a paper towel. Place in a 13"x 9" shallow baking dish.
• 
  Step 4
  To the shrimp, add 3 tablespoons olive oil, 1/4 cup white wine, 1 1/2 tablespoons lemon juice, 3 heaping teaspoons minced garlic, a few dashes each of garlic salt and Cajun seafood seasoning, and 1/8 to 1/4 teaspoon Italian herb seasoning. Stir to combine and coat the shrimp.
• 
  Step 5
  Spread the shrimp out in the dish in a single layer. Top with 1/4 cup salted butter, sliced into thin pats. Sprinkle with 1/4 cup shredded Parmesan cheese (grated is also okay.)
• 
  Step 6
  Bake uncovered at 400 degrees F for 12-14 minutes or until shrimp are pink and just cooked through, being careful not to overcook.
• 
  Step 7
  Sprinkle with a little of the prepared Panko crumbs just before serving (amount is personal preference) and make sure that every serving has plenty of that delicious sauce and some crusty bread or dinner rolls for sopping.
• 
  Step 8
  *NOTE: Tail on shrimp look prettier, but tail off are easier to eat, it's your decision. When using frozen shrimp, I allow shrimp to thaw in the refrigerator overnight then, the next day, I place the partially thawed shrimp in the baking dish that I plan to bake them in, sprinkle with a little Cajun seafood seasoning and garlic powder, cover with foil or plastic wrap, and return to refrigerator. The next day, I drain them and proceed with the recipe. So, if you plan to cook the shrimp on, say, Friday, get them out of the freezer on Wednesday. Of course, to speed things up, you could thaw your shrimp in a colander under cold running water if preferred.
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