Grilled Shrimp Scampi Favorite

Do you ever want you simply can’t catch a break? we have a tendency to do.  To be fair, we all know we’re very lucky. each Laura and that i square measure in healthiness, and Robbie could be a extraordinary (wonderfully exhausting, that is!) tyke. however once it involves having work done round the house, we have a tendency to simply have terrible luck.

 In general, we’re additional ‘do-it-yourself’ variety of people, however there square measure just a few things wherever I draw the road.  Like putting in Associate in Nursing escape window within the basement.  Or tearing out and re-laying a replacement private road.  Or something electrical.  That’s wherever I decision somebody.

Grilled Shrimp Scampi Favorite
Grilled Shrimp Scampi Favorite

But line somebody appears to seldom total in our favor.  I typically prefer to keep things upbeat here on the journal, however a number of these things simply blow my mind!  There was the time we have a tendency to had to decision the police on our painter…the 1st week in our new house.  (I can’t imagine what the neighbors thought of that one.) then the opposite day, I walked into the house and detected a huge CRACK!  I really ducked and lined my head it absolutely was therefore loud.  I explored and saw this

Baked Shrimp dish
It’s days like that once you want a simple dinner. we have a tendency to were tempted to simply order dish and pop open a chilly brewage (or two), however i made a decision to undertake out this Baked Shrimp dish formula that had been hanging around my formula folder for a few time.  Shrimp dish is usually created during a frypan whereas the alimentary paste is done during a pot, however this version uses the kitchen appliance for everything.  That’s right.  One dish to wash.  This Baked Shrimp dish couldn’t be easier to form, and it’s loaded with the extraordinary flavors of lemon, garlic and Parmesan.  Delicious!

Grilled Shrimp Scampi Favorite


  • 16 oz. linguine pasta uncooked
  • 1 cup white wine see note
  • 3 cups low-sodium chicken stock
  • 2 Tbsp lemon juice
  • 2 Tbsp Dijon mustard
  • 1 medium white onion diced
  • 1½ Tbsp garlic minced
  • ½ cup Parmesan cheese grated and divided (plus more for garnish)
  • 2 pounds large raw shrimp shelled and deveined but with tails on
  • ¼ cup unsalted butter melted
  • ½ cup Panko-style bread crumbs
  • 3 Tbsp Italian parsley chopped (plus more for garnish)


  1. Preheat oven to 425°F.
  2. Lightly spray a 9”x13” baking dish with cooking spray. Spread the pasta evenly into baking dish. (Note: If needed, feel free to break pasta in half.)
  3. Using a medium mixing bowl, add wine, chicken stock, lemon juice, mustard, onion, garlic and ¼ cup of Parmesan cheese; whisk together until well combined. Pour this mixture over uncooked pasta and stir gently.
  4. Cover pan tightly with foil and bake for 20 minutes.
  5. Remove foil and stir. Replace foil and continue baking for 20 more minutes. (Note: Stirring is important here as the pasta will tend to clump together if it’s not stirred up a bit.)
  6. Using a large mixing bowl, add shrimp, melted butter, Panko-style bread crumbs, remaining ¼ cup Parmesan cheese and chopped parsley; toss until well combined. Spread this mixture evenly on top of pasta.
  7. Bake uncovered for 10-12 more minutes.
  8. Before serving, garnish with additional chopped parsley and Parmesan cheese.

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