1 stick or less of butter
1 lb. uncooked large shrimp, peeled and deveined
4 large garlic cloves, minced
2 Tbsp. fresh lemon juice
3 Tbsp. chopped fresh parsley
Lawry’s garlic salt, to taste
12 oz. fresh linguine, cooked according to pkg.
Preheat oven to 400 degrees. Put butter in 9 x 13 glass baking dishes and place in oven until butter melts. Add shrimp, fresh garlic, garlic salt and lemon juice to butter and stir to blend. Return dish to oven and cook shrimp for 3 minutes. Mix in parsley and bake until shrimp are cooked through, about 2 minutes longer. Season with salt and pepper.
Mound linguine in large bowl. Add the shrimp mixture and toss to combine. Serve immediately. This is a beautiful dish and it takes such little effort!
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