Shrimp Scampi Florentine Bake

Yield: 4 servings
Prep time: 10 mins
Total time: 25 mins


2 lbs jumbo shrimp; peeled, deveined, and butterflied
1 cup (2 sticks) butter, melted
½ cup white wine
1 tbsp olive oil
1 cup Panko breadcrumbs
2 cups leaf spinach
2 Roma tomatoes, diced
4 cloves garlic, minced or grated
½ shallot, diced
¼ tsp oregano
1/8 tsp basil
1/8 tsp rosemary
½ cup + 1 tbsp chopped parsley
1 tsp red pepper flakes
Juice and zest of ½ lemon
¼ tsp cayenne pepper
¼ tsp paprika
2 tbsp Parmesan cheese


  1. Preheat oven to 400 degrees.
  2. In a medium mixing bowl, combine melted butter, white wine, garlic, shallot, oregano, basil, rosemary, ½ cup parsley, red pepper flakes, lemon juice and zest. Salt and pepper to taste, then set aside.
  3. In a separate bowl, combine Panko breadcrumbs, cayenne pepper, paprika, and salt and pepper to taste.
  4. Heat olive oil in a medium sauce pan and toast breadcrumbs until lightly brown. Set aside. When the breadcrumbs cool, add in Parmesan cheese.
  5. In a large baking dish, spread spinach out evenly on bottom of pan. Add in tomatoes, making sure to evenly distribute them throughout the pan. Place shrimp, butterflied side down, on top of the vegetables. Pour in butter sauce, being sure to evenly distribute it throughout the dish. Top with breadcrumb mixture. 
  6. Bake for 12-15 minutes. Remove from oven and serve immediately. Garnish with more parsley and Parmesan, if desired.

Recipe Tips

  • Chicken is another protein that would go well in this dish.
  • Add in additional vegetables, such as mushrooms, for a heartier dish. 
  • This food is best when served with your favorite carb. I served mine with orzo pasta. A different pasta, or even rice, would also be great choices.

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