Recipe: Garlicky baked shrimp over penne pasta
A super simple, easy, throw-together meal that is beautiful enough to entertain with! Garlicky, savory, creamy... a fantastic, very filling pasta dish to be eaten with a loved-one or else your breath might just offend!
Recipe: Garlicky baked shrimp over penne pasta
***Serves up to 4 if also serving a side salad***
Ingredients
1lb 26-30ct. medium-sized shrimp
1 cup white wine
1 cup chicken/vegetable/fish stock or broth
6 cloves garlic, thinly sliced (I buy the bulk jar of already peeled garlic cloves from Costco!)
2 teaspoons fresh Oregano leaves (or any fresh herb you have on hand: basil, thyme or even just parsley would be delicious!)
1 tablespoon Kosher salt
1/2 teaspoon freshly ground black pepper
1 cup cherry tomatoes (or 1 cup chopped tomatoes)
1/2 cup Panko bread crumbs
1/4 cup (4 tablespoons) of butter
2 cups favorite pasta shape (I personally love the Piccolini penne and farfalle best)
Directions
Preheat oven to 425 degrees.
Peel shrimp and split down the back to de-vein then, rinse and pat dry.
In a 9x13 oven-safe dish, glass or ceramic, combine wine, broth, garlic, Oregano, salt & pepper and mix well. Add shrimp and tomatoes and stir to coat.
Sprinkle bread crumbs over entire dish and then, dot butter over entire dish. I cut my butter into tiny cubes to make it easier.
Bake uncovered for 15 minutes. While baking, boil 2 cups penne or farfalle pasta according to directions on the box. Be sure you drain the pasta and return it to the pan (with the lid on!) to keep it warm.
Once the shrimp is cooked, add pasta to the dish and stir well, ensuring you scrape up all the delicious bits from the bottom & sides of the baking dish. Add salt & pepper to taste and serve!
Recipe: Garlicky baked shrimp over penne pasta
***Serves up to 4 if also serving a side salad***
Ingredients
1lb 26-30ct. medium-sized shrimp
1 cup white wine
1 cup chicken/vegetable/fish stock or broth
6 cloves garlic, thinly sliced (I buy the bulk jar of already peeled garlic cloves from Costco!)
2 teaspoons fresh Oregano leaves (or any fresh herb you have on hand: basil, thyme or even just parsley would be delicious!)
1 tablespoon Kosher salt
1/2 teaspoon freshly ground black pepper
1 cup cherry tomatoes (or 1 cup chopped tomatoes)
1/2 cup Panko bread crumbs
1/4 cup (4 tablespoons) of butter
2 cups favorite pasta shape (I personally love the Piccolini penne and farfalle best)
Directions
Preheat oven to 425 degrees.
Peel shrimp and split down the back to de-vein then, rinse and pat dry.
In a 9x13 oven-safe dish, glass or ceramic, combine wine, broth, garlic, Oregano, salt & pepper and mix well. Add shrimp and tomatoes and stir to coat.
Sprinkle bread crumbs over entire dish and then, dot butter over entire dish. I cut my butter into tiny cubes to make it easier.
Bake uncovered for 15 minutes. While baking, boil 2 cups penne or farfalle pasta according to directions on the box. Be sure you drain the pasta and return it to the pan (with the lid on!) to keep it warm.
Once the shrimp is cooked, add pasta to the dish and stir well, ensuring you scrape up all the delicious bits from the bottom & sides of the baking dish. Add salt & pepper to taste and serve!
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