Lesson learned: Don’t try to watch Da Hawks during the playoffs and work on blog posts at the same time! I shut down all my web pages by accident and lost my nearly-completed blog post. Boo for not writing my post in Word and copying it into the blog. So…Second time’s the charm, and here’s my abbreviated post. (Apparently I didn’t learn the whole lesson – I’m still creating this draft in the blog.)
My apologies to the original chef. I tried to trace it back to the original website (maybe Judy’s Kitchen?) but couldn’t find it. My recipe is adapted from the original.
I used a lemon and Italian seasoning. I also think orange / Cajun seasoning or lime / New Mexico green chile powder would be great combos so next time I will try one of those!
I inadvertently used a salt-free Italian seasoning and didn’t realize it until after we’d eaten. If you’re not salt-free, add a pinch of salt if your seasoning mix doesn’t already include it. My son’s opinion is it needs a bit of heat, so next time I do the Italian version I’ll add a bit of black pepper.
I served the shrimp and butter sauce over spaghetti. The noodles soaked up the butter so we didn’t miss out on any of that flavor! We got two good servings plus leftovers from 1 pound of shrimp. Depending on what else you’re serving, you might get 2-4 portions.
This is easy enough for a weeknight dinner, and really quick if you prep the shrimp ahead of time!
Easy Shrimp & Pasta
Stuff you need:
1 stick butter (8 Tablespoons)
2 teaspoons minced garlic
1 lemon, sliced
1 pound uncooked shrimp, shelled & deveined
2 Tablespoons Italian seasoning blend (found in the spice aisle)
1/2 pound spaghetti noodles, cooked & kept hot
Preheat oven to 350.
Line a cookie sheet (with the sides) with foil.
Slice the butter into the pan and sprinkle with garlic. Put in oven for about 3 minutes, until the butter is melted.
Remove pan from oven and lay the lemon slices in the pan. The lemon slices won’t cover the whole pan, and that’s OK.
Layer the shrimp on top and sprinkle with the Italian seasoning.
Bake for 15 minutes.
Remove from oven and serve shrimp and sauce over hot noodles.