So, recently I received a request to feature more recipe posts (you can read my other post here!). So, I thought I would share one of my easy go-to recipes. Now, I must warn you friends..a healthy recipe, this is not. It’s a pasta dish. With lots of butter. I’m talking a Julia Child/Paula Deen amount of butter.
But don’t let that scare you off! I mean, I wouldn’t make this every day.. but for those days that you don’t want to spend hours in the kitchen, don’t feel like going out, and want a delightfully satisfying meal to make you forget all about your hellish commute or unpleasant meeting..well, give this one a try!
I mean, butter isn’t the WORST thing you can eat. Everything in moderation, right?
The rest of the recipe consists of a handful of ingredients, most of which you probably already have on hand. Butter, garlic, lemon juice, dijon mustard, shrimp, and fresh parsley (I’ve used dried in the past, but fresh is definitely better!).
Combine all ingredients in a skillet and pour over raw shrimp.
Bake it in the oven for a few minutes..
Pour over a bed of angel hair. And that’s it! Top it off with a sprinkle of freshly grated Parmesan cheese, and serve it with a nice glass of Pinot, and enjoy!
I found the recipe ages ago on allrecipes.com and have tweaked it slightly. It’s super easy, fast, minimal cleanup, and ridiculously delicious.
Shrimp Scampi Bake
- 1 cup butter (I was not kidding, folks..that’s one full stick!)
- 3 cloves garlic
- 2 tablespoons Dijon mustard
- juice of half a lemon
- 1 tablespoon of fresh parsley
- 30-35 large raw shrimp, peeled and deveined
- angel hair pasta (I usually spread this into 4 servings, so however much pasta you would normally use!)
Directions
- Preheat oven to 450 degrees.
- Arrange shrimp in a single layer in a baking dish and cook pasta according to package directions.
- Cook past according to package directions and drain well
- Add butter, garlic, mustard, and lemon juice to a small saucepan and heat on medium heat until butter is melted, season with salt and pepper. Whisk mixture until smooth and pour over shrimp.
- Bake in oven for 10-12 minutes.
- Divide pasta between plates top with shrimp and heavenly butter sauce.
- Garnish with grated Parmesan cheese if desired!
If you try this out (which I highly recommend you do!), l’d love to hear what you think!
Actually, there are a couple of general rules to deal with garlic:
a) It should be minced thoroughly, to avoid ulcers in the stomach, and
b) Use it raw. Never bake it, boil it, or heat it otherwise, to avoid bad food taste.
I’m not sold on b! I think you have heating mixed up with burning..
Mo butta mo betta! Looks so good and love that the recipe is simple.
I disagree with b as well. I may be alone on this, but I actually like the taste of slightly burnt garlic… I don’t always prefer it, but it’s still delicious to me :P.
Amy @ Homey Oh My! recently posted…Vignettes with Mirrored Vanity Trays
Amen to that! It’s super easy, especially if you get the shrimp that’s already peeled. I know what you mean, I like it slightly toasted too. Regardless, anything is better than raw! Thanks so much for reading, Amy! 🙂
I really liked this recipe! I’m only thirteen, so I’m not really taken seriously when I cook, but this made my family finally realize it! Thanks!