Friday, February 26, 2010

Baked Shrimp Scampi with Angel Hair Pasta

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!

Adapted from:
Baked Shrimp Scampi, Barefoot Contessa Back to Basics

1 comment:

  1. 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.