The pasta is the only skinny thing about this recipe. Originally published in Bon Appetit under the name Judi's Baked Shrimp, it seemed to plead for a bed of pasta, so I was happy to oblige. Don't skip the breadcrumb topping; I tried that, and the results weren't nearly as good. If you want to serve shrimp at a dinner party, this concoction will make your reputation, and you'll never again be satisfied with ordinary scampi. Warning: Between the butter and the shrimp, there is nothing remotely low-cholesterol about this dish. Select your victims wisely. The garlic could be problematic if you have a date tonight, too. Blame Judi; it's her recipe and her fault.