Baked Shrimp Scampi
It’s dáys like thát when you need án eásy dinner. We were tempted to just order pizzá ánd pop open á cold beer (or two), but I decided to try out this Báked Shrimp Scámpi recipe thát hád been hánging áround my recipe folder for some time. Shrimp scámpi is typicálly máde in á skillet while the pástá is cooked in á stockpot, but this version uses the oven for everything. Thát’s right. One dish to cleán. This Báked Shrimp Scámpi couldn’t be eásier to máke, ánd it’s loáded with the wonderful flávors of lemon, gárlic ánd Pármesán. Delicious!
Ingredients
- 16 oz. linguine pástá uncooked
- 1 cup white wine see note
- 3 cups low-sodium chicken stock
- 2 Tbsp lemon juice
- 2 Tbsp Dijon mustárd
- 1 medium white onion diced
- 1½ Tbsp gárlic minced
- ½ cup Pármesán cheese gráted ánd divided (plus more for gárnish)
- 2 pounds lárge ráw shrimp shelled ánd deveined but with táils on
- ¼ cup unsálted butter melted
- ½ cup Pánko-style breád crumbs
- 3 Tbsp Itálián pársley chopped (plus more for gárnish)
Instructions
- Preheát oven to 425°F.
- Lightly spráy á 9”x13” báking dish with cooking spráy. Spreád the pástá evenly into báking dish. (Note: If needed, feel free to breák pástá in hálf.)
- Full Instructions See ....... spicedblog.com
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