One of my creations, a shrimp dish that was kindly deemed “restaurant quality”…it’s easy to make, but impressive to serve! This can be done without the last step, but the broiling really is the finishing touch, here, and I recommend it.
Melt 1/2 stick butter with garlic over low heat in large saucepan
Add dijon, lemon juice, cream, Old Bay and peppers and continue to cook on low/med low until warmed through and sauce begins to thicken.
Add Shrimp and continue to cook until just turning pink.
Add Parmesan, wine and parsley and cook until cheese is melted and well blended.
In broiler safe single serve, or large souffle dish, place linguini in bottom and top with a generous portion of the shrimp/sauce mixture.
Sprinkle the top with bread crumbs and drizzle with melted butter
Broil for about 5 minutes until warm and tops are golden brown
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I made this a while ago from another site that Keni posted this recipe at here is my review from there:
This has such a great photo collection I really felt the need to add to it! This was so yummy! The crust on top tied this dish together so well! I used fresh bread crumbs and added a bunch of Italian seasoning to it. Very easy and taste great!
Prep: Cook:
Serves: 4 Level: Easy
Prep: Cook:
Serves: 2 Level: Easy
Prep: Cook:
Serves: 4 Level: Easy
Prep: Cook:
Serves: 2 Level: Easy
by Lori Kemph | Mutt & Chops in
Main Courses
Prep: Cook:
Serves: 2 Level: Easy
2 Comments
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migourmetgirl on 1.20.2010
Going to try tonight, I will let you know how it turns out. Thanks
kathiegreen on 8.7.2009
Oh my, Oh my – this was sooooo easy and sooooo delicious! I took it to work and everyone went crazy! Thanks for posting this – it is going to be served often at my house.