a sheet pan series wouldn't be complete without a semi classic scampi. this is me pulling another fake fancy dish out of my fake fancy hat. & if you're new here, fake fancy is how I categorize meals or dishes that pose as high end sophisticated plates but are easy, quick but just as amazing. scampi is definitely a perfect fit for the front. 😈
this dish packs enormous flavors in very simple ingredients and I have a couple of techniques to boost the euphoria even further, so let's press on!
once you place the lemon rounds on the sheet pan, take care to very slowly pour the wine onto the pan. pick one of the top corners and slow stream the liquid in. you do not want the slices to be floating.
extra large shrimp - 1lb.
grape tomatoes - little more than a pint
white wine - 1cup
lemons - 2
parsley - 1/2cup (chopped)
things I assume you have on hand
garlic - 3 cloves (very thinly sliced)
butter - 3 TBSP
s&p - to taste
rpf - 1tsp
white wine - stock or broth. ( chicken, veg or seafood )
🌀preheat oven to 450 deg. while that's warming up, cut 1 lemon into thin slices being sure to remove the seeds.
🌀arrange lemon slices and tomatoes in a single layer on your sheet pan, brush with evoo, sprinkle with salt and stream in your white wine.
🌀bake for 12-15min. in the meantime, melt butter in a medium sized pot remove from heat and add garlic, s&p, rpf & shrimp. toss everything to coat. moving quickly, as to not cook shrimp too much.
🌀remove sheet pan from the oven and spread shrimp and butter mixture evenly over the lemons, roast or broil for 3-5min. or until your preferred shrimp doneness.
🌀remove from oven, toss everything together and adjust seasonings if necessary.
enjoy over pasta or with your favorite toasted bread.
[fun times & food babies, all 2022!]
use the hash #fullayum or tag us @fullayum on IG, if the spirit moves you to make this or any other dish on the site!