December 1, 2010 | Fish & Seafood, Pasta & Pizza
I’m back from Mexico where I had a wonderful time relaxing in the sun for a week with my family. And as the saying goes, from the frying pan to the fire, I immediately jumped into a bunch of family obligations back in Colorado. Fortunately, I cooked and photographed some recipes prior to the trip so I’ll share them now until I can get back into the kitchen. First up is this simple oven baked shrimp scampi. Start by laying shrimp in a single layer of a baking dish and covering with minced garlic and parsley.Next cover with breadcrumbs and Parmigiano cheese, then drizzle with melted butter.Bake until the shrimp are just cooked through, about 10 minutes.You’ll know they are done because the shrimp will have turned white and the cheese will be melted – not to mention the garlic aroma wafting through your kitchen!You can eat the scampi plain, or serve them over pasta with a simple sauce of lightly heated fresh tomatoes like I did. Either way, simple and delicious!
24 large shrimp, peeled and deveined
8 cloves garlic, minced
2 tablespoons chopped fresh parsley
1/4 cup grated Parmigiano Reggiano cheese
1/4 cup bread crumbs
4 tablespoons melted butter
Spread shrimp in a single layer in a back dish and sprinkle with garlic and parsley, then cover with cheese and breadcrumbs. Drizzle melted butter over the top and bake at 375 degrees until shrimp are cooked through, about 10 minutes. Serve alone or over pasta.