EJ4Disney
Just a country girl at heart
- Joined
- Aug 7, 2008
- Messages
- 1,815
Lemon Shrimp Pasta Bake
Ingredients:
2 pounds shrimp (17 to 21 count) peeled and deveined
olive oil
salt and pepper
1 pound angel hair pasta
4 T unsalted butter, melted
2 lemons, zested and juiced
1 cup grated Gruyere cheese
bread crumbs
Directions:
Preheat oven to 400
In a pan place the shrimp and olive oil salt and pepper (I also added 2 cloves of garlic) Toss well and cook until they are pink and cooked through.
Cook the pasta until al dente, about 3 minutes. Drain the pasta reserving about 1/2 cup of the cooking liquid. Quickly toss the pasta with the melted butter, 1/4 cup olive oil, the lemon zest and juice, 2 t salt, 1 t pepper and 1/2 cup of the reserved liquid (I didn't use that much - just add enough for it not to be to thick - you will know) and the shrimp. Place it all in a baking dish and top with the cheese and bread crumbs. Bake 30 minutes or until top is golden brown and gooey.
Ingredients:
2 pounds shrimp (17 to 21 count) peeled and deveined
olive oil
salt and pepper
1 pound angel hair pasta
4 T unsalted butter, melted
2 lemons, zested and juiced
1 cup grated Gruyere cheese
bread crumbs
Directions:
Preheat oven to 400
In a pan place the shrimp and olive oil salt and pepper (I also added 2 cloves of garlic) Toss well and cook until they are pink and cooked through.
Cook the pasta until al dente, about 3 minutes. Drain the pasta reserving about 1/2 cup of the cooking liquid. Quickly toss the pasta with the melted butter, 1/4 cup olive oil, the lemon zest and juice, 2 t salt, 1 t pepper and 1/2 cup of the reserved liquid (I didn't use that much - just add enough for it not to be to thick - you will know) and the shrimp. Place it all in a baking dish and top with the cheese and bread crumbs. Bake 30 minutes or until top is golden brown and gooey.