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.

Pasta with Pesto, Shrimp and Sweet 100's

The wives in our group of friends started a recipe exchange this Spring. We use a Yahoo! Group to email recipe's weekly. Each person in the group takes a week and sends out 3 recipes. Over the past few months, I have added some great new recipes to my recipe box.

A couple of weeks ago, our friend Jennifer sent out this recipe. The same week, Ryan and I had dinner with her and her husband where she prepared this dish. It was really yummy so I tried it myself and it turned out great.

Pasta with Pesto, Shrimp and Sweet 100's
from Bride & Groom First and Forever Cookbook
Kosher salt
Freshly ground pepper
8 oz. Angel hair pasta
1 tbsp. Olive oil
8 oz. Large shrimp, peeled and deveined
2 tsp. Minced garlic
½ cup Pesto
1 cup halved sweet 100s or cherry tomatoes
Grated parmesan, preferably parmigiano-reggiano
Lemon wedges for garnishing

Fill a large saucepan ¾ full of water. Bring to a boil over high heat and add kosher salt. Add pasta and cook, stirring occasionally, until barely tender, about 4 minutes. Drain pasta, reserving 1 cup of the cooking water.

Heat olive oil in same pan over medium heat. Add shrimp and cook about 1 min. Turn shrimp over, add garlic.
Continue cooking about 1 min. more. Add reserved cooking water and pesto and stir until mixed.
Add pasta and tomatoes, toss to combine. Season with kosher salt and pepper to taste. Divide the pasta btw. 2 plates and top with cheese. Garnish each with lemon wedge. Serve.