Baked Shrimp With Long Skinny Pasta

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.

• Ready In: 25 mins
• Serves: 6-8

Ingredients

• SAUCE

• 1  cup butter, melted
• 1⁄4 cup dry white wine
• 1⁄4 cup  minced fresh parsley
• 2  tablespoons fresh lemon juice
• 3  large garlic, cloves. minced
• 1  teaspoon dried basil
• 1  teaspoon Worcestershire sauce
• 3⁄4-1  teaspoon  hot pepper sauce
• 1⁄2 teaspoon salt

• SHRIMP

• 2  lbs large shrimp, shelled and deveined

• TOPPING

• 1⁄2 cup  dry  unseasoned breadcrumbs
• 1  lb pasta, cooked (linguine, spaghetti, angel hair, etc.)

Directions

1. Preheat the oven to 450 degrees F. Combine the SAUCE ingredients in a shallow baking pan large enough to hold the shrimp in one layer. Scoop out 1/4 cup of the sauce and keep it aside for a minute.
2. Add the SHRIMP to the baking dish and toss them around a little to coat them well with the sauce.
3. Make the crumb TOPPING by combining the breadcrumbs with the reserved sauce. Sprinkle the moistened crumbs over the shrimp. Bake 10 to 15 minutes and serve immediately, spooning each serving over cooked linguine or spaghetti or angel hair.