Freeze raw shrimp in the scampi butter, bake from frozen, and toss with fresh-cooked pasta or rice at serving. Fast, bright, and freezer-friendly.
Ingredients
- 1½ lb raw shrimp, peeled and deveined
- 6 tbsp butter, softened
- 5 garlic cloves, minced
- ¼ cup white wine or broth
- 1 lemon (juice)
- ½ tsp red pepper flakes
- ¼ cup fresh parsley, chopped
- ½ tsp salt
- Cooked pasta or rice, to serve
Instructions
- Mash the butter with the garlic, lemon juice, red pepper flakes, and salt into a scampi butter.
- Toss the shrimp with the butter in a baking dish and pour the wine around.
- Bake fresh at 400°F for 12–15 minutes, or from frozen for 20–22 minutes, until the shrimp are pink and opaque.
- Toss the hot shrimp and butter sauce with fresh pasta or rice and finish with the parsley.
Make-Ahead & Storage
Assemble the raw shrimp in the butter (add the wine), and freeze up to 2 months. Bake from frozen. Don't freeze the pasta — cook it fresh at serving.
Notes
A mix of shrimp and lump crab works well; stir the crab in during the last few minutes rather than freezing it raw, so it doesn't toughen.