In the world of cooking, there are certain names that stand out as beacons of culinary excellence. One such name is Ina Garten, the beloved cook and author whose recipes have graced countless kitchens around the globe. And then there's Trent Pheifer, the blogger behind Store Bought Is Fine, who has taken on the ambitious task of making over 1,300 recipes from Ina Garten's repertoire.

Trent's review of Ina's baked shrimp scampi caught our attention, and we couldn't resist putting the recipe to the test in the Better Homes & Gardens Test Kitchen. What followed was a culinary adventure that we're excited to share with you.

First, let's talk about the ingredients. The recipe calls for fresh shrimp, of course, along with garlic, butter, white wine, lemon juice, and a generous amount of Parmesan cheese. These simple yet high - quality ingredients are the building blocks of a delicious and flavorful dish.

To start, the shrimp are deveined and peeled, a crucial step that ensures a clean and enjoyable eating experience. The garlic is minced, releasing its pungent aroma that will infuse the entire dish. The butter is melted in a pan, creating a rich and savory base for the other ingredients.

As the garlic sizzles in the butter, it adds a depth of flavor that is truly irresistible. The white wine is then added, which not only adds a subtle acidity but also helps to deglaze the pan, capturing all those delicious brown bits at the bottom. The lemon juice is squeezed in, brightening up the flavors and giving the dish a refreshing twist.

The shrimp are added to the pan, and they quickly cook in the fragrant sauce. The key here is not to overcook the shrimp, as they can become tough and rubbery. In just a few minutes, the shrimp turn pink and opaque, indicating that they are perfectly cooked.

Once the shrimp are cooked, the mixture is transferred to a baking dish. The Parmesan cheese is sprinkled on top, creating a golden and crispy crust when baked in the oven. The dish is then placed in a pre - heated oven, where it bakes until the cheese is melted and bubbly.

When the baked shrimp scampi comes out of the oven, it is a sight to behold. The golden crust on top gives way to tender, juicy shrimp swimming in a flavorful sauce. The aroma that fills the kitchen is simply divine, making it hard to resist taking a bite right away.

We found that the combination of the buttery sauce, the tangy lemon, and the salty Parmesan cheese was a match made in heaven. The shrimp were cooked to perfection, with a delicate texture that melted in our mouths. The dish was not only delicious but also relatively easy to make, making it a great option for a weeknight dinner or a special occasion.

However, like any recipe, there were a few areas where we thought it could be improved. Some of us felt that the sauce could have been a bit thicker, perhaps by adding a little bit of cornstarch slurry. Others thought that a sprinkle of fresh herbs, such as parsley or basil, on top would have added a pop of color and an extra layer of flavor.

Overall, Ina Garten's baked shrimp scampi is a winner. It's a classic recipe that has stood the test of time, and it's easy to see why. Whether you're a seasoned cook or a beginner in the kitchen, this recipe is definitely worth trying. So, head to your local grocery store, pick up the ingredients, and give this delicious dish a go. You won't be disappointed!