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Baked Shrimp Scampi with Squid Ink Pasta | Recipeish | Gustus Vitae

Yield: Serves 4.
Time Estimate: 30 minutes.
Storage Notes: Best if enjoyed immediately, will keep covered and refrigerated for up to 3 days.
Difficulty: Easy.

This baked shrimp scampi is a perennial weeknight favorite: at just 30 minutes from start to plate, this easy dinner for 4 is loaded with rich buttery flavors, crunchy herbed breadcrumbs, tender butter-poached shrimp, and striking black pasta. Try this out next time you're looking for weekend flavors on a weeknight schedule, and delight yourself and those you're cooking for.


  • 1 Lb raw shrimp, peeled and deveined
  • 1 Pack dried squid ink pasta (about 17.5oz)
  • 1 Tbs Crushed Red Pepper Flakes
  • 1 Tin Secret Garden Seasoning
  • 1 Lemon
  • 1/2 Cup panko breadcrumbs
  • 2 Sticks/16 Tbs unsalted butter
  • 1 Cup minced parsley
  • 2 Tbs extra virgin olive oil
  • 1 Shallot
  • 8 Cloves garlic
  • 1 Small glass dry white wine
  • Peel and devein shrimp, rinse and pat dry.
  • Preheat oven to 425F, and bring a large pot of salted water to a simmer.
  • Peel and finely mince shallot, mince garlic, and reserve.
  • Rinse and pat dry a good handful of parsley, mincing until you have a Cup, and reserve.
  • Bring a medium sauce pot up to medium heat, and render butter. Once it begins foaming, add shallot, garlic, the whole tin of Secret Garden Seasoning and a few shakes of the Crushed Red Pepper Flakes.
  • Stir and cook for about 5 minutes, or until garlic begins to noticeably brown.
  • Add 1/2 Cup minced parsley, the juice of half of lemon, and white wine.
  • Stir to incorporate, and cook for a further 5 minutes.
  • Remove from heat, and add shrimp, tossing to coat in the butter sauce.
  • Holding back the shrimp, pour a bit of the butter sauce into a wide and shallow tart dish, like this handsome one from Emile Henry, rolling to coat the bottom.
  • Arrange shrimp in the tart dish so they are touching but not overlapping.
  • In a medium bowl, combine panko, butter sauce, and remaining parsley, stirring to mix together.
  • Coat shrimp with panko butter mixture, and pop in the oven uncovered for 12-15 minutes. Add pasta to simmering water, increasing heat to a rolling boil as you do so.
  • After 12 minutes, check on the shrimp: they should be just slightly pink, with the butter sauce bubbling around them and the panko beginning to brown. Cook for a further 2-5 minutes, or until panko is well browned but not burned.
  • Taste pasta for doneness, then strain and toss with extra virgin olive oil and the juice of half of a lemon.
  • Plate pasta, then scoop out scampi with a slotted spoon, arranging alongside.
  • Drizzle remaining butter sauce over the pasta and scampi, serve, and devour.

If you'd like to check out this handsome tart pan, head over to Emile Henry, and while you're at it, take 20% off with code 'GV20'.