Saturday, January 22, 2011

Shrimp Scampi


I've made this shrimp scampi from allrecipes a few times before, the first time was actually for Christmas dinner last year.  When I told my husband there was mustard in it, he blanched, but has since become the biggest fan of mustard in shrimp scampi.

When I made it tonight, it came out of the oven looking so beautiful; the shrimp were perfectly pink and curled.  I served it over spaghetti, and with steamed carrots and broccoli, which was also delicious with the scampi sauce.

And, did I mention how easy this is to make?  Did I also mention that not only the three year old, but the nine month old ate this as well?

Delicious shrimp scampi recipe!

  • 1 cup butter
  • 2 tablespoons prepared Dijon-style mustard
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon chopped garlic
  • 1 tablespoon chopped fresh parsley
  • 2 pounds medium raw shrimp, shelled, deveined, with tails attached


  1. Preheat oven to 450 degrees F (230 degrees C).
  2. In a small saucepan over medium heat, combine the butter, mustard, lemon juice, garlic, and parsley. When the butter melts completely, remove from heat.
  3. Arrange shrimp in a shallow baking dish. Pour the butter mixture over the shrimp.
  4. Bake in preheated oven for 12 to 15 minutes or until the shrimp are pink and opaque.

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