Baked Shrimp Scampi- Monday Made It
I am so happy to be linking up with Tara for Monday Made It! I can't remember the last time I linked up, so I'm glad I have something delicious to share today.
Both my husband and I come from seafood-loving families, so shrimp or salmon is on our regular menu rotation. He often declares food that I make "the best ever," and I tend to think it's so I'll keep feeding him, but the compliments went on and on about this dish. I tend to agree- this was easy and delicious, and would be a great company meal.
Baked Shrimp Scampi
Adapted from Ina Garten
Ingredients
1 lb shrimp
1/2 lb pasta (I used rotini)
3 tbsp EVOO
2 tbsp White Zinfandel (or dry white wine, as the recipe calls for)
salt and pepper (I use Papa Joe's)
1 1/2 sticks unsalted butter, room temp
4 cloves minced garlic
1/4 onion, minced
1 tbsp dried parsley
1 tsp dried rosemary
1 tsp cayenne pepper
1 tsp lemon zest (I just go around the whole lemon)
half a lemon, juiced
1 large egg yolk
2/3 cup panko or breadcrumbs
Preheat oven to 425 degrees F. Set a pot with salted water to boil. Peel and devein shrimp. If you're serving alone, leave the tails on. If serving with pasta, take the tails off- it's just neater that way! Toss shrimp with olive oil, wine, and 2 tsp salt and 1 tsp pepper. Allow to marinate. In another bowl, gently fold together the butter, egg yolk, garlic, onion, lemon juice, zest, and spices. In the meantime, add the pasta to the boiling water. Lay shrimp in a single layer in a cast iron skillet or baking dish, and pour the remaining marinade over top. Finally, spread the butter mixture (like you would an apple crisp) over the shrimp and top with bread crumbs. Bake for 11 minutes. Drain the pasta and toss with the shrimp. Serve with a lemon wedge on the side.
I also have a few classroom Made-It's! The first one is an addition to my Diary series, which I am super excited about! I read a book recently about Elizabeth Van Lew, a Union spy, and that inspired me to write a diary from the perspective of female spies in 3 different wars. I can't wait until this wonderful-amazing-fantastic-terrific testing (#sarcasm) is over so I can actually USE it!! I know my 4th graders are going to love it.
Click any picture to check out the units. Is there something you want to squeeze in before the end of the school year? Leave it in the comments for a chance to win one of my made-its!
Both my husband and I come from seafood-loving families, so shrimp or salmon is on our regular menu rotation. He often declares food that I make "the best ever," and I tend to think it's so I'll keep feeding him, but the compliments went on and on about this dish. I tend to agree- this was easy and delicious, and would be a great company meal.
Baked Shrimp Scampi
Adapted from Ina Garten
Ingredients
1 lb shrimp
1/2 lb pasta (I used rotini)
3 tbsp EVOO
2 tbsp White Zinfandel (or dry white wine, as the recipe calls for)
salt and pepper (I use Papa Joe's)
1 1/2 sticks unsalted butter, room temp
4 cloves minced garlic
1/4 onion, minced
1 tbsp dried parsley
1 tsp dried rosemary
1 tsp cayenne pepper
1 tsp lemon zest (I just go around the whole lemon)
half a lemon, juiced
1 large egg yolk
2/3 cup panko or breadcrumbs
I also have a few classroom Made-It's! The first one is an addition to my Diary series, which I am super excited about! I read a book recently about Elizabeth Van Lew, a Union spy, and that inspired me to write a diary from the perspective of female spies in 3 different wars. I can't wait until this wonderful-amazing-fantastic-terrific testing (#sarcasm) is over so I can actually USE it!! I know my 4th graders are going to love it.
And, I finally finished a project I started LAST year at this time! I had wanted to do an author study with my 2nd graders, but we ran out of time. Then I planned to do it in summer school, but we ran out of time. So this year I am making it a priority!
I can't wait! I love the Freeman books- Norman the Doorman and Fly High Fly Low are two of my very favorite children's books and I can't wait to share them with my students.