Shrimp Scampi

I've probably been making this recipe since I got it from my Mom in about 1985. I have no idea where she got the recipe from. I've been changing it over the years, and now I call it my own. When we started dating back in 1997, my husband would every now and then order Shrimp Scampi at a restaurant, and always regret it afterwards, saying none of them competed with mine. You can vary the amounts of some of the ingredients, like the cayenne and garlic to suit your taste. That's what I've done here because we like spicy and garlic-y...Yum!

INGREDIENTS:

1lb. large shrimp, peeled and deveined
2 sticks of butter, unsalted
1/4c. white wine
2T lemon juice
2T. dried parsley
1tsp. cayenne pepper
2T minced garlic
1/2c Italian flavored bread crumbs

1. Place raw shrimp into a saucepan and cover with water, filling to about 2" over the shrimp.

Cover the pan and over high heat, cook the shrimp until pink. They will be done when there is foam in the pot and it's just about at a boil.

Drain and set aside.

In a 2 quart casserole dish, combine butter

wine - we don't drink wine, so we buy these for cooking

They are so cute and taste so much better in cooking than that nasty cooking wine you can find in the grocery store.

Anyway, back to the casserole dish...

You've got the butter and the wine in so far.

Add the lemon juice, parsley, cayenne and garlic

Then pop it into the oven and preheat to 350°F. Once the oven preheats, the butter should be melted. Take it out of the oven and it should look like this.

Add the shrimp to the casserole dish and stir gently to coat the shrimp in the butter mixture. Be careful! The dish is HOT!

Sprinkle bread crumbs over the shrimp

and cook in the oven for 15 minutes.

Serve over angel hair pasta, or any pasta of your choosing. 

This make great leftovers for lunch the next day too. ENJOY!