Prep 15 mins
Cook 30 mins
This recipe was obtained from shrimp.com. My son wanted *something different* for new years eve dinner, and I yelled downstairs to him to find something with shrimp, as I had a bunch of shrimp leftover in the freezer from Christmas. The aroma of all that garlic while cooking made our mouths water! Very tasty meal and not a complicated recipe. Our guests raved about it. We doubled the recipe and served 4, however the portions were very generous, I'm sure I could have served 6 on the doubled recipe.
- 1 lb large shrimp, peeled and deveined
- 3 tablespoons butter
- 3 tablespoons olive oil
- 3 cloves garlic, minced
- 1⁄2 teaspoon white pepper
- 1⁄2 teaspoon red pepper flakes
- 1⁄4 teaspoon cayenne pepper
- 1⁄4 teaspoon dried oregano
- 1 lemon, juice of
- 1⁄2 cup parmesan cheese
- 5 tablespoons Italian seasoned breadcrumbs
- 1⁄4 cup parsley, minced
- 1 lb of cooked fettuccine pasta or 1 lb linguine
- Melt butter with the olive oil in a sauté pan.
- When the mixture is hot, add the garlic, white pepper, red pepper flakes, oregano, and cayenne pepper, making sure to stir well.
- When garlic looks cooked but not brown (about 3 minutes), add the Shrimp.
- Toss the Shrimp about in the pan, coating them with the spiced oil.
- Add the lemon juice and keep tossing over the heat.
- Quickly add the parsley, bread crumbs, and Parmesan.
- Toss to coat completely.
- The Shrimp should now be bright pink and cooked through.
- Place the pan under the broiler until cheese looks melted (1- 2 minutes).
- Taste and adjust seasoning if necessary.
- Serve over the cooked pasta, with additional Parmesan sprinkled over the top.
I've made this twice now, and it is sooo good! The first time I forgot to add the cayenne and could only get smaller shrimp, which I slightly overcooked. I'd still have given the recipe a four, but wanted to wait until I could get better quality shrimp before sending a review. I used 18 shrimp, a little over half a pound of bavette and upped the chilli flakes to 3/4 of a teaspoon. I couldn't find Italian seasoned breadcrumbs, so used regular dried breadcrumbs to which I added around a half a teaspoon of dried Italian herbs. I didn't use any salt, and my SO who adds LOTS of salt to everything thought it was perfect. We like garlic but don't like it to overwhelm, and while the garlic is very evident in this dish it blends beautifully with the other ingredients. Thanks, Chez Patty, for a deliciously robust dish I am sure to make many times! :)