Baked Shrimp Scampi with Garlic Parsley Fettuccine
I love pasta and shrimp. In Italy it is common to have a light sauce with pasta and seafood. Grated Parmigiana or Romano cheese is not normally served with seafood, though we prefer it here in the US. The Dijon style mustard adds a snap and richness to the sauce, making it easy to leave off the cheese.
This is an easy spring recipe. In fact, when it's this easy to make dinner, its' almost like magic. The hard part is peeling the shrimp. The rest is easy. To use pre-cooked shrimp see below.
1 12 oz package Pasta Valente Garlic Parsley Fettuccine
1 lb peeled, deveined shrimp, uncooked
1 cup water or white wine
1 TBSP dijon style mustard
1 TBSP lemon juice
2 cloves fresh garlic, chopped
1 12 oz bag fresh spinach
In a bowl combine wine/water, mustard, lemon juice, and chopped garlic. Pour over shrimp and spinach in a glass baking dish. Cover and bake in a 375 degree oven for 15-20 minutes. Meanwhile cook pasta in rapidly boiling water, following package directions. Drain. In a serving bowl combine with shrimp and sauce. Serves 4 (maybe!)
If you want to use pre-cooked shrimp. Heat wine/water, mustard, lemon juice, and chopped garlic in a saute pan. Add spinach until tender. Cook pasta and drain. Add shrimp to the sauce just before serving and toss with pasta.