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Roasted Shrimp Scampi Provencal

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“In 'Seriously Simple Parties' by Diane Rossen Worthington”

Ingredients Nutrition


  1. Preheat the oven to 425°.
  2. Sauce--heat the olive oil in a large skillet over med-high heat.
  3. Add the shallots and saute for 2 minutes, or until softened.
  4. Add the garlic and saute for 1 minute more, or until softened but not browned.
  5. Add the tomatoes, wine, and herbs; season with salt and pepper; bring to a simmer.
  6. Cook over medium heat for 3-5 minutes, or until the sauce is slightly thickened.
  7. Taste for seasoning and adjust.
  8. Rinse and dry the shrimp.
  9. Put in a 14-inch round or a 13-inch square baking dish.
  10. Drizzle with the olive oil and wine and sprinkle with the seasoning salt and pepper.
  11. Toss with tongs to evenly coat.
  12. Arrange the shrimp in a single-layer, cut-side down, with the tails facing inches.
  13. Roast for about 6 minutes, or until partially cooked.
  14. Top with the sauce and bake for 8 minutes more, or until the shrimp are pink and opaque all the way through.
  15. Garnish with the parsley and serve immediately.
  16. **May serve shrimp and sauce with hot cooked linguine.

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