Meatless Friday: Baked Shrimp Scampi

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Like all shrimp dishes, this doesn’t take very long to cook. This one dovetailed well with the cook time needed to make the pasta and the baking time (and temp) needed to roast asparagus.

I think it would have more depth of flavor if there were a sauté step for the garlic and shallots – and I may try that next time, using an oven-safe skillet – but it was very, very good as I made it here.

"Meatless Friday: Baked Shrimp Scampi" by Barb Szyszkiewicz, OFS (CatholicMom.com)

Copyright 2019 Barb Szyszkiewicz. All rights reserved.

Baked Shrimp Scampi

Serves 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.

 

"Meatless Friday: Baked Shrimp Scampi" by Barb Szyszkiewicz, OFS (CatholicMom.com)

Copyright 2019 Barb Szyszkiewicz. All rights reserved.

What’s cooking? Find all our Meatless Friday featured recipes here.


Copyright 2019 Barb Szyszkiewicz, OFS

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About Author

Barb Szyszkiewicz is a wife, mom, Secular Franciscan, managing editor for Today's Catholic Teacher magazine and editor at CatholicMom.com. Her three children range in age from high school to young adult, and she enjoys writing, cooking, and reading. Barb 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.

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