Since starting my job in NYC, there's been so little time for me to come home after work to cook my usual fare. So a lazy Sunday afternoon was the perfect opportunity to make one of my favorite meals: baked shrimp scampi. It takes about ten minutes to make, and it's beyond delicious. To be honest, I actually put this into my toaster oven to bake rather than heating up my whole apartment, it doesn't get any simpler than that!
Baked Shrimp Scampi
Yield: 4 Servings
1 lb thin spaghetti
1 lb shrimp, peeled and deveined
4 cloves garlic, minced
3 tbsp olive oil
2 tbsp parsley, chopped
1 tsp kosher salt
1/2 tsp black pepper
Preheat your oven to 350 degrees. Meanwhile, place a pot 3/4 filled with water over high heat on your stove top.
In a baking dish, add the shrimp, the juice of the lemon, the minced garlic, olive oil, 1 tbsp of the chopped parsley, as well as the salt and pepper. Once the oven is preheated, place your baking dish into the oven for 8-10 minutes or until all of the shrimp is pink.
Once the water is boiling, add the thin spaghetti and allow it to cook for 6-8 minutes (or as long as the directions on your box of pasta indicate). You can also add some salt and a splash of olive oil to the pasta as its cooking to increase the flavor.
Once the pasta is done cooking, drain it and divide it onto four plates. Remove the baked scampi from the oven, and spoon the sauce as well as the shrimp over the pasta on each plate. Sprinkle each plate with the remaining chopped parsley and enjoy!