Baked Shrimp Over Penne Pasta
Shrimp Marinade:
1/2 lb medium shrimp (I used the frozen pre-cooked kind because that’s what I had on hand, but I’m guessing the recipe would be way better with fresh) 
Zest of one lemon, finely chopped
1 tbsp olive oil
Sea salt and black pepper, to taste
2 cloves of garlic minced
Combine all ingredients in a large ziplock bag and marinate for at least 2 hours, and up to a day.
The rest of it:
1 tbsp olive oil, divided
1 tbsp fennel seed
2 cloves of garlic, minced
1/4 cup chicken or vegetable stock 
1 14.5 oz can of diced tomatoes
1/2 tsp dried basil
1/2 tsp balsamic vinegar
Pinch of crushed red pepper
Sea salt and freshly ground pepper
1/2 cup of panko
3 tbsp fresh parsley, chopped
1/2 cup of mozzarella pearls
Penne pasta, cooked to your liking
Instructions:
Preheat the oven to 425 degrees and position the rack in the center of the oven. In a large cast iron or other oven-proof skillet, heat 1/2 tablespoon of olive oil. Once the oil is warm add the fennel seeds and cook, stirring occasionally, until lightly browned, 3 to 4 minutes. Add the minced garlic and sauté, stirring constantly for 45 seconds. Add the tomatoes and their juices, chicken broth, dried basil, balsamic vinegar, and crushed red pepper. Simmer 15 minutes. Spread the tomato mixture into an even layer in the skillet.
In a small bowl, mix the panko, 2 tablespoons of parsley, mozzarella pearls, remaining 1/2 tablespoon of olive oil, sea salt and fresh cracked pepper to taste.
Arrange the shrimp in a single layer on the tomato mixture and sprinkle with the breadcrumb mixture. Bake until the shrimp are cooked through (if using fresh shrimp) and the cheese is melted. 12-15 minutes.  Serve over cooked pasta.
Enjoy!

Baked Shrimp Over Penne Pasta

Shrimp Marinade:

  • 1/2 lb medium shrimp (I used the frozen pre-cooked kind because that’s what I had on hand, but I’m guessing the recipe would be way better with fresh) 
  • Zest of one lemon, finely chopped
  • 1 tbsp olive oil
  • Sea salt and black pepper, to taste
  • 2 cloves of garlic minced

Combine all ingredients in a large ziplock bag and marinate for at least 2 hours, and up to a day.

The rest of it:

  • 1 tbsp olive oil, divided
  • 1 tbsp fennel seed
  • 2 cloves of garlic, minced
  • 1/4 cup chicken or vegetable stock 
  • 1 14.5 oz can of diced tomatoes
  • 1/2 tsp dried basil
  • 1/2 tsp balsamic vinegar
  • Pinch of crushed red pepper
  • Sea salt and freshly ground pepper
  • 1/2 cup of panko
  • 3 tbsp fresh parsley, chopped
  • 1/2 cup of mozzarella pearls
  • Penne pasta, cooked to your liking
Instructions:

Preheat the oven to 425 degrees and position the rack in the center of the oven. In a large cast iron or other oven-proof skillet, heat 1/2 tablespoon of olive oil. Once the oil is warm add the fennel seeds and cook, stirring occasionally, until lightly browned, 3 to 4 minutes. Add the minced garlic and sauté, stirring constantly for 45 seconds. Add the tomatoes and their juices, chicken broth, dried basil, balsamic vinegar, and crushed red pepper. Simmer 15 minutes. Spread the tomato mixture into an even layer in the skillet.

In a small bowl, mix the panko, 2 tablespoons of parsley, mozzarella pearls, remaining 1/2 tablespoon of olive oil, sea salt and fresh cracked pepper to taste.

Arrange the shrimp in a single layer on the tomato mixture and sprinkle with the breadcrumb mixture. Bake until the shrimp are cooked through (if using fresh shrimp) and the cheese is melted. 12-15 minutes.  Serve over cooked pasta.

Enjoy!

27 April 2012 ·

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