Baked Shrimp Scampi

I follow FoodieBride's blog and the pictures always make me hungry. The picture I saw on Sunday made my mouth water so the recipe was added to my menu for the week. I added pasta and it was delicious. I don't know why her husband didn't like it. :)

Baked Shrimp Scampi
Modified recipe from FoodieBride
1 lbs shrimp, peeled, deveined, and butterflied
3 Tbsp olive oil
2 Tbsp dry white wine
2 1/2 tsp salt, divided
1 1/4 tsp cracked black pepper, divided
12 Tbsp unsalted butter, at room temp
4 cloves garlic, minced
1/4 cup minced shallots
1/4 cup fresh parsley, chopped
1/2 tsp crushed red pepper flakes
Zest and juice from one lemon
1 egg yolk
2 slices of 7-grain bread, processed into course crumbs
8oz pasta

Preheat the oven to 425.

Boil pasta according to package directions. Drain and set aside.

Place the shrimp in a mixing bowl and toss with the olive oil, wine 2 tsp of salt, and 1 tsp of black pepper. Let sit and prepare the topping.

In a small bowl, mash the softened butter with the garlic, parsley, red pepper flakes, lemon zest, lemon juice, egg yolk, bread crumbs (reserving some for the topping), 1/2 tsp salt, and 1/4 tsp pepper until well mixed.

Put the pasta in a medium baking dish. Arrange the shrimp in a single layer on top of pasta. Pour the remaining marinade over the shrimp.

Spread the butter mixture evenly over the shrimp. 

Bake for 12-15 minutes until hot and bubbly. Sprinkle the remaining bread crumbs over the top and turn the broiler on for 1 minute or until golden brown. 

Serve with lemon wedges and dish with a slotted spoon to leave all the extra butter behind.

While the shrimp baked, I sauteed some zucchini.  I sliced the zucchini through the vegetable slicer I use to make fries.  Heat 2 tbsp olive oil in pan over medium heat.  Add zucchini, sprinkle with Garlic Pepper and a dash of Tony's.  Stir and cook until the zucchini is at the desired softness.