INGREDIENTS:
1 1/2 pound jumbo bay shrimp
1/4 cup olive oil
salt, black and red pepper -- to taste
3 cloves garlic, minced
1/3 cup parsley, chopped
1/3 cup seasoned bread crumbs
8 tablespoons melted butter
1/3 cup white wine
1 dash Tabasco sauce
linguini -- cooked
1/4 cup Parmesan and Romano Cheese -- grated
1/4 cup olive oil
salt, black and red pepper -- to taste
3 cloves garlic, minced
1/3 cup parsley, chopped
1/3 cup seasoned bread crumbs
8 tablespoons melted butter
1/3 cup white wine
1 dash Tabasco sauce
linguini -- cooked
1/4 cup Parmesan and Romano Cheese -- grated
PREPARATION:
Slit shrimp down the back leaving tail tip section of shell on the shrimp. Devein, wash and dry shrimp.
Arrange shrimp, single layer, in 10-inch square baking dish. Pour olive oil evenly over shrimp. Sprinkle to coat with salt, black and red pepper, garlic, parsley and bread crumbs. Cover dish and bake in preheated 300F oven for 20 minutes.
Pour butter, Tabasco, and wine evenly over shrimp. Bake uncovered 5 minutes longer or until done. Do not overcook; the shrimp will toughen. Serve over cooked linguine and top with grated cheese.
Arrange shrimp, single layer, in 10-inch square baking dish. Pour olive oil evenly over shrimp. Sprinkle to coat with salt, black and red pepper, garlic, parsley and bread crumbs. Cover dish and bake in preheated 300F oven for 20 minutes.
Pour butter, Tabasco, and wine evenly over shrimp. Bake uncovered 5 minutes longer or until done. Do not overcook; the shrimp will toughen. Serve over cooked linguine and top with grated cheese.
Serves 4.
*Recipe from cdkitchen.com. Andy's cousin, Lori, made this at a family reunion. It was amazingly easy and delicious. Also was easy to quadtruple to feed a large crowd.
