Sherry's awesomely quick baked shrimp scampi
2 lbcooked medium shrimp, can use frozen, just thaw a bit.
1 cunsalted butter
1/4 cseafood broth, like swansons, you can also use white wine
2 Tbsplemon juice
2 Tbspchopped fresh parsley
2 Tbspminced garlic
1/4 tspeach, salt and pepper, or to your taste
1 cprogresso garlic-herb bread crumbs
1 boxangel hair pasta
1 Tbspchopped fresh parsley
How to Make Sherry's awesomely quick baked shrimp scampi
- Heat oven to 350. Cook pasta as directed and drain. Place in lg bowl, add a little olive oil, salt and pepper, if you wish.
- In a 2-quart baking dish, add butter, broth or wine, lemon juice, garlic, parsley, salt and pepper. Place baking dish in oven until butter is melted. Make sure the tails are off the shrimp and if they're not deveined, do so.
- Place shrimp in baking dish and spoon the butter mix over shrimp. Sprinkle bread crumbs evenly over shrimp to cover. Bake 15 mins to give shrimp time to fully cook. Serve over pasta. And of course, spoon all the extra "juice" from the baking dish over the shrimp and pasta. Sprinkle w/ chopped parsley. Goes great w/ some garlic bread to sop up any left over liquid!