{"id":39516,"date":"2025-11-26T15:31:14","date_gmt":"2025-11-26T15:31:14","guid":{"rendered":"https:\/\/agooka.com\/news\/usa\/i-tried-ina-gartens-simple-baked-shrimp-scampi-the-dish-came-together-in-just-a-few-steps-but-tasted-gourmet\/"},"modified":"2025-11-26T15:31:14","modified_gmt":"2025-11-26T15:31:14","slug":"i-tried-ina-gartens-simple-baked-shrimp-scampi-the-dish-came-together-in-just-a-few-steps-but-tasted-gourmet","status":"publish","type":"post","link":"https:\/\/agooka.com\/news\/usa\/i-tried-ina-gartens-simple-baked-shrimp-scampi-the-dish-came-together-in-just-a-few-steps-but-tasted-gourmet\/","title":{"rendered":"I tried Ina Garten&#8217;s simple baked shrimp scampi. The dish came together in just a few steps, but tasted gourmet."},"content":{"rendered":"<figure><img decoding=\"async\" src=\"https:\/\/i.insider.com\/6925c793abd5e944effb705e?format=jpeg\" alt=\"Ina Garten&#039;s shrimp scampi plated with salad and bread.\"\/><figcaption>caption<\/p>\n<p>Anita George<\/p>\n<\/figcaption><\/figure>\n<ul>\n<li>In search of a new dinner recipe, I tried Ina Garten&#039;s baked shrimp scampi.<\/li>\n<li>The ingredient list was on the longer side, but the process was easier than I expected.<\/li>\n<li>The dish was delicious, and I especially loved the sauce \u2014 but next time, I&#039;ll add less salt.<\/li>\n<\/ul>\n<p>Easy dishes aren&#039;t usually known for complex flavors, but leave it to the Barefoot Contessa to defy that with her simple baked shrimp scampi recipe.<\/p>\n<p>Ina Garten&#039;s seafood dish looks beautiful, has layers of flavors, and comes together in a few simple steps.<\/p>\n<p>Admittedly, the recipe does require quite a long list of ingredients, but I was surprised at how uncomplicated it was, especially after I finished prepping the shrimp.<\/p>\n<p>Most of the ingredients are just minced and mashed together, and then the whole thing is baked in an oven. No saut\u00e9eing required!<\/p>\n<p>First, I gathered the ingredients.<\/p>\n<figure><img decoding=\"async\" src=\"https:\/\/i.insider.com\/6925d3fae1a9cbb014deed80?format=jpeg\" alt=\"The ingredients needed to make Ina Garten&#039;s baked shrimp scampi.\"\/><figcaption>caption<\/p>\n<p>Anita George<\/p>\n<\/figcaption><\/figure>\n<p>With Garten&#039;s recipe, I found it helpful to divide the ingredients into two groups: the items needed for the shrimp prep, and the ingredients for her flavorful butter-panko mixture.<\/p>\n<p>For the former, I chose frozen, deveined shrimp. The other ingredients were fairly simple \u2014 I grabbed some Kosher salt, black pepper, dry white wine, and olive oil.<\/p>\n<p>The butter-panko mixture is really the star of this dish, and has a lengthier ingredient list. For this part of the recipe, I needed unsalted butter, garlic, shallots, parsley, rosemary, lemon zest, crushed red pepper flakes, lemon juice, Kosher salt, black pepper, an extra-large egg yolk, and panko (flaky breadcrumbs).<\/p>\n<p>I prepped my shrimp by peeling, butterflying, and marinating them.<\/p>\n<figure><img decoding=\"async\" src=\"https:\/\/i.insider.com\/6925d53eabd5e944effb7322?format=jpeg\" alt=\"Peeling and prepping shrimp for Ina Garten&#039;s shrimp scampi recipe.\"\/><figcaption>caption<\/p>\n<p>Anita George<\/p>\n<\/figcaption><\/figure>\n<p>My first step was peeling the shrimp, carefully ensuring their tails stayed on. <\/p>\n<p>Next, I butterflied them \u2014 which is to say I used my knife to cut a little deeper into the shrimp and pull the two halves gently apart.<\/p>\n<p>Once the shrimp were ready, I put them in a mixture of pinot grigio, olive oil, salt, and black pepper. Then, I left them to marinate at room temperature while I prepped the butter-panko mixture.<\/p>\n<p>Next, it was time to make the buttery sauce.<\/p>\n<figure><img decoding=\"async\" src=\"https:\/\/i.insider.com\/6925d57eabd5e944effb7332?format=jpeg\" alt=\"Herbs, onion, and butter mixed together in a bowl.\"\/><figcaption>caption<\/p>\n<p>Anita George<\/p>\n<\/figcaption><\/figure>\n<p>I minced garlic, a shallot, parsley, and rosemary, and added them to a bowl with unsalted butter.<\/p>\n<p>After that, I added more ingredients: crushed red pepper, lemon juice and zest, an egg yolk, panko, salt, and black pepper. I mashed all of these together until the mixture looked colorful and crumbly.<\/p>\n<p>I arranged the butterflied shrimp in an oval baking dish.<\/p>\n<figure><img decoding=\"async\" src=\"https:\/\/i.insider.com\/6925d5dbe1a9cbb014deedfa?format=jpeg\" alt=\"Arranging shrimp in a bowl for baked shrimp scampi.\"\/><figcaption>caption<\/p>\n<p>Anita George<\/p>\n<\/figcaption><\/figure>\n<p>Garten&#039;s recipe calls for a 14-inch gratin dish.<\/p>\n<p>I grabbed a baking dish of around the same size and arranged the shrimp in ovals, with each piece placed butterflied side down and the tails pointed toward the center of the dish.<\/p>\n<p>Then, I poured the remaining marinade over the layer of shrimp.<\/p>\n<p>I topped the shrimp with the butter and panko mixture, then baked the whole thing.<\/p>\n<figure><img decoding=\"async\" src=\"https:\/\/i.insider.com\/6925d67e89026fbb4d0e5e1f?format=jpeg\" alt=\"A butter-panko sauce covering shrimp in a dish.\"\/><figcaption>caption<\/p>\n<p>Anita George<\/p>\n<\/figcaption><\/figure>\n<p>Using my hands, I broke up the butter-panko mixture into dollop-sized pieces and placed them on top of the shrimp until I had a nice, even layer. Following the featured photo in Garten&#039;s recipe, I made sure not to cover up the tails.<\/p>\n<p>Finally, I put the whole thing in the oven at 425 degrees Fahrenheit for 12 minutes. After it was finished baking, I gave the dish a final squeeze of lemon juice.<\/p>\n<p>This baked scampi was an easy, gorgeous dish with surprisingly varied and robust flavors.<\/p>\n<figure><img decoding=\"async\" src=\"https:\/\/i.insider.com\/6925d6d2abd5e944effb737e?format=jpeg\" alt=\"Baked shrimp scampi, made following Ina Garten&#039;s recipe.\"\/><figcaption>caption<\/p>\n<p>Anita George<\/p>\n<\/figcaption><\/figure>\n<p>The shrimp was a bit on the salty side for me, so there are a few changes I might try next time. Namely, I&#039;d include a touch less salt in the marinade and a bit more crushed red pepper instead.<\/p>\n<p>I&#039;d also love to try a different dry white wine, just to see how it impacts the flavor.<\/p>\n<p>The dish&#039;s sauce, on the other hand, was my favorite part. I&#039;m a sucker for a meal with a delicious sauce that you can easily sop up with bread, and this baked shrimp scampi definitely did the trick.<\/p>\n<p>Mostly, though, I loved the dish&#039;s robust blend of flavors. I knew the recipe would heavily feature butter, garlic, and lemon, so I expected that I&#039;d mostly taste just that \u2014 which would&#039;ve been fine with me, as someone who loves all these ingredients.<\/p>\n<p>However, I was pleasantly surprised that I could taste all of the other ingredients, too, from the rosemary to the red pepper flakes. It made for an exceptionally flavorful dish: very lemony, zesty, garlicky, and herbaceous, all at once.<\/p>\n<p>Read the original article on Business Insider<\/p>\n","protected":false},"excerpt":{"rendered":"<p>caption Anita George In search of a new dinner recipe, I tried Ina Garten&#039;s baked shrimp scampi. The ingredient list was on the longer side, but the process was easier than I expected. The dish was delicious, and I especially loved the sauce \u2014 but next time, I&#039;ll add less salt. Easy dishes aren&#039;t usually [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":39517,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[20],"tags":[],"class_list":{"0":"post-39516","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-usa"},"_links":{"self":[{"href":"https:\/\/agooka.com\/news\/wp-json\/wp\/v2\/posts\/39516","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/agooka.com\/news\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/agooka.com\/news\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/agooka.com\/news\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/agooka.com\/news\/wp-json\/wp\/v2\/comments?post=39516"}],"version-history":[{"count":0,"href":"https:\/\/agooka.com\/news\/wp-json\/wp\/v2\/posts\/39516\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/agooka.com\/news\/wp-json\/wp\/v2\/media\/39517"}],"wp:attachment":[{"href":"https:\/\/agooka.com\/news\/wp-json\/wp\/v2\/media?parent=39516"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/agooka.com\/news\/wp-json\/wp\/v2\/categories?post=39516"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/agooka.com\/news\/wp-json\/wp\/v2\/tags?post=39516"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}