Roasted Shrimp Scampi Provencal

Total Time: 52 mins Preparation Time: 30 mins Cook Time: 22 mins

Ingredients

• Servings: 6
• 2 tablespoons olive oil
• 2 shallots, finely chopped
• 6 garlic cloves, minced
• 1 (14 1/2 ounce) can fire-roasted crushed tomatoes
• 1/2 cup dry wine
• 1 tablespoon finely chopped fresh parsley
• 1 tablespoon finely chopped fresh basil
• salt
• fresh ground black pepper
• 2 lbs large shrimp, deveined and butterflied, with tails left on
• 3 tablespoons olive oil
• 2 tablespoons dry wine
• seasoning salt (store-bought or seriously simple seasoning salt)
• fresh ground black pepper
• 2 tablespoons finely chopped fresh parsley, for garnish

Recipe

• 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.