This dish is like a shrimp scampi but baked in the oven instead of on the stove top. I have eaten this dish right out of the oven with a loaf of crusty bread, over pasta as pictured, and have even substituted a white flaky fish like tilapia or flounder.
This is my favorite type of recipe – It is quick to throw together but tastes like you put some time and effort in and both kids and adults love it. It’s great as a week night meal, but I have also made it for a dinner with girlfriends, served with plenty of crusty bread, wine and laughter.
You’ll need a regular sized baking dish.
2 lbs. shrimp (about 24 medium sized), I used frozen, peeled and uncooked shrimp
1/2 cup olive oil
juice of one lemon
1 cup dry white wine
5 garlic cloves, smashed with side of knife
1 pint sweet cherry tomatoes
1 tsp salt
Pinch red pepper flakes
fresh chopped basil
fresh chopped parsley
Preheat oven to 375. Add the olive oil, wine, garlic, lemon juice, tomatoes and seasoning. Cook about 20 minutes until tomatoes start to collapse. Remove dish from oven and crush or bruise the tomatoes with the back of a wooden spoon. Add the shrimp to the dish and put back in the oven for about 8 more minutes or until the shrimp is pink and cooked through. Remove the dish from the oven and sprinkle with the chopped herbs. Serve in bowls with crusty bread.