Compliments of David’s Restaurants

Baked Garlic Shrimp


Yield: 2 dinner portions



3 T Olive oil
¼ lb. (one stick) Butter, best if high quality and unsalted, very soft
3 Large cloves garlic, crushed and minced
2 T Parsley, chopped fine (I prefer flat leaf Italian)
2 T Mint, coarsely chopped
1/2 Lemon, zested and juiced
½ t Red pepper flakes
¼ t Dried thyme leaves
¼ t Dried oregano leaves
¾ t Salt, kosher
¾ Pepper, fresh ground
1 ½ C Penne rigate, farfalle or pennoni, cooked, drained, cool and dry
8 Large raw shrimp – sized 13-15 per pound, peeled, deveined with the tails on and split
4 oz Sweet Italian sausages, baked, cooled and sliced
½ Bunch broccolini, blanched, drained and dry
1 Large Roma tomato, seeded and cut into small wedges
2 T Parmigiano Reggiano, shaved

Method of Preparation:

1. Combine the soft butter with the olive oil, garlic, parsley, mint, thyme, oregano, red pepper flakes, lemon juice, salt and pepper. Mix until all ingredients are evenly distributed.

2. Place the pasta into a large low baking casserole, no more than an inch deep. Place the shrimp, sausage, broccolini, and tomato wedges on top of the pasta.

3. Pour the butter mixture evenly on top of the casserole and top with the Parmesan and lemon zest.

4. Leave this casserole to rest at room temperature for about an hour before baking. This can also be prepared up to two days in advance and left covered in the refrigerator. If made ahead, take out of the refrigerator for about 90 minutes before cooking.

5. Bake in a convection oven pre-heated to 425° for 12-14 minutes, until shrimp are fully cooked but not dried out. If baking in a regular oven bake at 450° for 12-25 minutes.



This recipe is for personal use and enjoyment only.