Baked Shrimp Scampi

It is the beginning of Lent and it is a Friday night.  What do you make for dinner? 

 The first Friday it is pretty safe to assume that it will be a shrimp recipe of some sorts.  This recipe for baked shrimp scampi is so easy.  no mess from frying the shrimp on the stove. You combine everything in your 13 x 9 inch pan and  pop it in the oven.  You boil up some pasta to add the the dish and you have your complete meal with a side salad.  Hubby said this tasted delicious. 

Ingredients

8 ounces (225 g) dried pasta spaghetti, or your favorite
4 garlic cloves minced
1 large shallot halved and thinly sliced
1 teaspoon crushed red pepper flakes optional for added heat
½ teaspoon smoked paprika
2 tablespoons (30 ml) extra virgin olive oil
2 tablespoons (28 g) unsalted butter melted
½ cup (120 ml) dry white wine
Zest and juice of 1 medium lemon
1 teaspoon salt
½ teaspoon freshly ground black pepper
2 tablespoons fresh parsley leaves chopped
1 pound (450 g) shrimp, tail on or off, peeled and deveined (weight after peeling) I used 31-40 size
½ cup (43 g) grated parmesan cheese

Instructions 

Preheat your oven to 350°F.

Cook the pasta in a large pot of boiling salted water according to package instructions until al dente. Drain and set aside.

In a baking dish (I used 9×13-inch (23×33 cm) but it can be larger), combine the garlic, shallots, red pepper flakes if using, smoked paprika, olive oil, melted butter, white wine, lemon zest, lemon juice, salt, pepper, parsley, and shrimp. Stir to spread evenly.

Transfer the dish to the preheated oven and bake for approximately 12 minutes, or until the shrimp turn pink and are cooked through. Be careful not to overcook the shrimp.

Once the shrimp are ready, remove the baking dish from the oven and stir in the drained spaghetti, making sure it’s well coated with the sauce.

Sprinkle over the grated parmesan cheese, then gently mix so it melts.

Serve immediately, garnishing with extra parmesan or parsley if desired.