Yum! Nan's Sunday Night Shrimp Scampi was superb. Once again, this is one of those recipes that she has been making for at least 30 years, if not longer, without diverting so much as a grain of salt from the original recipe. As a matter of fact, while she was over at the cutting board chopping away, she asked me to read the ingredients from her recipe along with the corresponding amounts, so she was absolutely certain to get it just right. I think she is so careful because one time she intended to cut the recipe in half, without noting the change in amounts, and inadvertently added the full amount of lemon juice. Based on the reaction of those partaking, the extra lemon juice did not result in a successful scampi.
Nan's Shrimp Scampi
1 cup butter, melted
1/4 cup dry white wine
1/4 cup minced parsley
2 tbsp. lemon juice
3 large garlic cloves, minced
2 tsp. basil
1 tsp. Worcestershire sauce
3/4 to 1 tsp. Tabasco sauce
1/2 tsp. salt
2 lbs. large shrimp, shelled and deveined
1/2 cup dry unseasoned bread crumbs (or Panko)
Heat oven to 450 degrees. Placed shelled and deveined shrimp in a shallow baking dish. Combine the first 9 ingredients and set aside 1/4 cup. Pour the sauce over shrimp and coat well. Combine the retained 1/4 cup of sauce and 1/2 cup of breadcrumbs. Mix well an sprinkle over top of shrimp. Bake 10 minutes, being careful not to overbake.
We enjoy our shrimp scampi over linguine, but you could certainly substitute spaghetti, fettucine or another long noodle. It would also make a great appetizer as the shrimp are tiny toothpick ready. Also great with an extra dash or two of hot sauce and served over rice!