I’ve made the Contessa’s Baked Shrimp Scampi many times (and blogged about it). This dish has such a great flavor—garlicky, lemony, and buttery plump, pink shrimp arranged in a beautiful crown. So when Jill of Insanely Good Food selected this recipe for Barefoot Bloggers, I was happy to make it again but thought I’d try a few changes. I love delicate angel hair pasta with shrimp scampi, so I baked this dish with a bed of al dente pasta to cradle the shrimp. I also substituted fresh dill for the rosemary for a subtle flavor variation.
The result was delicious! The angel hair soaked up all the wonderful juices from the shrimp, marinade, and butter mixture. I’ll be making this variation again!
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mmmm this was definitely an awesome recipe. I made mine with linguine, I like the thicker noodles that have a bit more bite to them. I'm weird like that.
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