Skip to main content

SRC Reveal: Baked Garlic Shrimp Over Pasta


It's time for Group B's December 2015 Secret Recipe Club reveal. I can't believe that another year has flown by. This month I was assigned to Well Dined which is written by Sarah.


Sarah's blog started when she and her husband, Jasper, began to record their thoughts on places at which they ate. So, it all began with restaurant reviews. After working at Williams Sonoma (lucky gal!) as a demonstrator, she started posting recipes in addition to the review. And I am so glad she did! She has a ton of recipes. A ton. And I love that she organized them by seasonal produce. Well, she has things indexed and cross-indexed, so you can find recipes how ever you want to search. Me? I search by season.

Given that we're in throes of late Fall, I gravitated towards things such as Sweet Potato Gratin that she served for Christmas a couple of years ago; Salt Roasted Beets with Goat Cheese; and Apple Galette with Salted Bourbon Caramel. Her Miso Tahini Soup looks like a wonderful bowl of comfort on a cold, rainy day. And I can't wait to try her Lentil Salad with Walnut and Herbs. But, in the end, I decided on her Baked Garlic Shrimp because I had some shrimp that I needed to cook. This was a delicious, simple dinner on a crazy, hectic day. Perfect!

Baked Garlic Shrimp Over Pasta
slightly adapted from Sarah's Baked Garlic Shrimp
    
Ingredients
  • 1 lb shrimp
  • 4 cloves garlic, minced
  • 2 T white wine
  • freshly ground salt
  • freshly ground pepper
  • 1/4 C butter, softened
  • 1/4 C bread crumbs
  • 2 T fresh parsley


Procedure

Heat oven to 425 degrees F. In a baking dish, combine the shrimp, garlic, white wine, 1/2 tsp salt, and 1/4 tsp pepper. In a small bowl, combine the butter, bread crumbs, and parsley. Sprinkle bread crumb mixture over the shrimp and bake until the shrimp are opaque, approximately 15 to 18 minutes.


Serve on top of pasta with a drizzle of olive oil and a sprinkle of parmesan cheese.

Comments

  1. Mmmmm... Love shrimp! This would be an immediate hit at our house.

    ReplyDelete
  2. Yum! Love shrimp & garlic and so easy to make for a quick dinner.

    ReplyDelete
  3. It sounds simple and delicious! I love all the fresh parsley on it.

    ReplyDelete
  4. I've never baked shrimp. I need to try this out!

    ReplyDelete
  5. This looks so good! I think it would be a perfect New Year's dinner!!

    ReplyDelete

Post a Comment

Popular posts from this blog

Meyer Lemon Custard-Filled Matcha Turtles #BreadBakers

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. You can see all our of lovely bread by following our  Pinterest board  right here. Links are also updated after each event on the  Bread Bakers home page .  We take turns hosting each month and choosing the theme/ingredient. This month Stacy of Food Lust People Love  is hosting and she wrote: "Your bread can be large, as in one big animal, or small - animal-shaped rolls. Use your imagination! Points for flavor and shape!" If you are a food blogger and would like to join us, just send an email with your blog URL to Stacy at foodlustpeoplelove@gmail.com. Here's the animal-shaped bread basket from the #BreadBakers... Beef and Sweet Onion Dim Sum Pandas from Karen's Kitchen Stories Bird Bread Rolls from Ambrosia Easter Bunny Buns from Cook with Renu Ham and Cheese Elephant Rolls from Food Lust People Love Hedgehog Bread from Making Mir

Connecticut Lobster Rolls, Canned Lobster Bisque, and a 2019 Henry Fessy 'Maître Bonhome' Viré-Clessé #Winophiles

This month the French Winophiles group is looking at affordable wines from Burgundy.  Host Cindy of Grape Experiences wrote: "Burgundy, or Bourgogne, is known for its wines of Chardonnay and Pinot Noir... as well as Aligote, Gamay, Sauvignon, César, Pinot Beurot, Sacy, Melon in lesser quantities. Many of the well-known wines are quite expensive, but there are plenty of values to be found." Read her invitation here. And there won't be a Twitter chat for this event, so you will have to dive into the articles themselves to read about our pairings and findings. Here's the line-up... Wendy Klik from A Day in the Life on the Farm enjoys Domaine Chevillon Chezeaux Bourgogne Hautes Cotes de Nuits, 2018 Paired with a Maple Pecan Chicken . Camilla Mann from Culinary Adventures with Camilla shares her love of Connecticut Lobster Rolls, Canned Lobster Bisque, and a 2019 Henry Fessy 'Maître Bonhome' Viré-Clessé. Jeff Burrows of FoodWineClick! explains why we should Look t

Quick Pickled Red Onions and Radishes

If you've been reading my blog for even a short amount of time, you probably know how much I love to pickle things. I was just telling a friend you can pickle - with vinegar - or you can ferment - with salt - for similar delicious effect. The latter has digestive benefits and I love to do that, but when I need that pop of sour flavor quickly, I whip up quick pickles that are ready in as little as a day or two. I've Pickled Blueberries , Pickled Asparagus , Pickled Cranberries , Pickled Pumpkin , and even Pickled Chard Stems ! This I did last night for an upcoming recipe challenge that requires I include radishes. Ummmm...of course I'm pickling them! Ingredients  makes 1 quart jar radishes, trimmed and sliced organic red onions, peeled and thinly sliced (I used a mandolin slicer) 3/4 C vinegar (I used white distilled vinegar) 3/4 C water 3 T organic granulated sugar 1 T salt (I used some grey sea salt) 6 to 8 grinds of black pepper Proce