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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 648.5
  • Total Fat: 33.3 g
  • Cholesterol: 376.0 mg
  • Sodium: 558.3 mg
  • Total Carbs: 40.3 g
  • Dietary Fiber: 2.4 g
  • Protein: 38.7 g

View full nutritional breakdown of Shrimp Scampi ala Jack w/Angel Hair Pasta calories by ingredient
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Shrimp Scampi ala Jack w/Angel Hair Pasta

Submitted by: JACK7144

Introduction

A very simple, yet very tasty shrimp dish A very simple, yet very tasty shrimp dish
Number of Servings: 6

Ingredients

    1 Cup Butter
    1 Tablespoon Fresh Lemon Juice
    1 Tablespoon Chopped Garlic
    1 Tablespoon Chopped Fresh Parsley
    6 Tablespoons Bread Crumbs
    2 Pounds medium raw or cooded Shrimp - shelled, deveined with tails attached.
    1/2 Pound Angel-hair pasta

Directions

Preheat Oven to 450 degrees
Bring water with some EVO and sea salt in a medium pot to a simmer while preparing the shrimp.
Put breadcrumbs into small bowl.

Combine butter, lemon juice, garlic and parsley in a small saucepan over medium heat. Once butter is melted, remove from heat.

In a small deep dish (I use personal lasagne bowls), take a shrimp, dip it into the melted butter mix then into the breadcrumbs and stand on it's side with the tail straight up. Repeat that process until the bowl is ringed with shrimp (this leaves a space in the middle for the pasta). When finished pour a little of the garlic-butter mixture in the center and put in the oven for 10-12 minutes for raw shrimp and 5-6 minutes for cooked shrimp.

While doing the above put the pasta into the water and raise the heat t boiling - cook past to al dente texture. When done, strain and rinse.

Remove the bowl of shrimp from the oven and fill the space with about a cup of pasta. Pour some more garlic butter on the pasta and put back in the oven for about 2-3 minutes.

The prep for this is a little tedious since you have to fix individual servings; but the results are worth it - for sure.






Number of Servings: 6

Recipe submitted by SparkPeople user JACK7144.






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