Baked Shrimp ScampiServes 4 1 lb. raw shrimp, peeled and deveined; tails removed (I used large shrimp, 31/40 per lb.) 2 tbsp olive oil, divided 1 tbsp dry white wine 6 garlic cloves, minced 1 Roma tomato (4 1/2 oz), chopped 1 shallot (2 oz), finely chopped 1 tbsp fresh lemon juice 1 1/2 tsp basil 1 1/2 tsp oregano 1/4 tsp rosemary 1/8 tsp crushed red pepper 1/2 tsp kosher salt Preheat oven to 425. In a glass baking dish, toss shrimp with 1 tbsp olive oil and the white wine. Allow to stand 10 minutes. Meanwhile, prepare side dish and boil water for the pasta. In medium bowl. combine garlic, tomato, shallot, lemon juice, seasonings, and 1 tbsp olive oil. After the shrimp has marinated 10 minutes, spoon tomato mixture over top of the shrimp. Bake 12 minutes while the pasta cooks. Copyright 2019 Barb Szyszkiewicz. All rights reserved.[/caption]
Copyright 2019 Barb Szyszkiewicz, OFS
About the Author
Barb Szyszkiewicz is a wife, mom of 3 young adults, and a Secular Franciscan. She is editor at CatholicMom.com. Barb enjoys writing, cooking, and reading, and is a music minister at her parish and an avid Notre Dame football and basketball fan. Find her blog at FranciscanMom and her family’s favorite recipes with nutrition information for diabetics at Cook and Count.