Here’s a great recipe from my friend Kathy. She posted it on Pinterest. I know I still don’t get, but I’m becoming slightly addicted. I love going on there and seeing what my friends have pinned. When I asked Kathy about the recipe she suggested that using the Good Seasonings packet would really bring out the flavor of the shrimp. She’s probably right, but I didn’t have any and I used the dried Italian seasoning instead. I think that the way they preserve those bags of frozen shrimp, along with the butter had plenty of salt. I wanted to use the entire lemon, but my husband is not a fan of lemon in his entrees. Baked goods on the other hand are an entirely different matter.
This dish is so good. I could easily make it every week and not tire of it. I also think you could easily substitute scallops and have a great meal. I love that it served with pasta, but I think brown rice could also be good. Thanks Kathy and keep pinning!
- 1/2 C Butter, melted
- 2 lb Raw Shrimp, deveined and shelled
- 1/2 -1 Lemon
- 1 package Good Seasonings Italian Seasoning packet or 1 t dried Italian Herb Seasoning
- Pepper to Taste
Layer a baking dish with the shrimp, making sure they are in a single layer. (I used a quarter sheet.) Sprinkle with the seasoning, pepper, butter and the juice of 1/2 to one whole lemon. Bake in a 350 degree oven for 15 to 20 minutes. When the shrimp change color, they are done. Serve over pasta. Kathy said angel hair pasta, I made it with whole wheat linguine.