Baked Shrimp with Lemon Garlic Butter sauce

Baked Shrimp with Vegetables and Pasta with Lemon Garlic Sauce

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Baked Shrimp with Lemon Garlic Butter sauce
Baked Shrimp with Pasta and Lemon Garlic Butter sauce

It’s been a while since we had shrimp, and once I get a craving for any kind of food, it must be satisfied. So we bought a big bag of shrimp and I made baked shrimp with vegetables. We ate the shrimp and vegetables with pasta, but the good thing is that the baked shrimp can be a (much healthier) meal on its own.

The other awesome thing about this is that if you line your baking dish with foil, the only dishes you have to wash after making the baked shrimp is a cutting board and a knife. Super easy! And pretty fast, too.

Here are the amounts of shrimp/vegetables that I used, but you can mix up the amounts of each. As long as it looks appetizing and colorful, you will be happy with how this comes out. I think next time I will double the shrimp and vegetables (probably on two trays) and make half the pasta. The recipe below gave us 6 portions, so we had plenty of leftovers to take for lunch.

Lemony Baked Shrimp with Vegetables

  • 2 dozen shrimp, cleaned and de-veined
  • 1 green bell pepper, seeds removed
  • 1 yellow or red bell pepper, seeds removed (I had a purple one!!)
  • 1 cup grape or cherry tomatoes
  • 1 small onion
  • 2 tablespoons butter
  • Lemon Pepper seasoning (from the spice aisle)
  • 2 tablespoons parsley, stems removed and chopped
  • Olive oil or non stick spray

Pasta with Lemon Garlic Sauce

  • 1 Box of pasta, any kind (we used bow ties)
  • 2 tablespoons lemon juice
  • 2 tablespoons olive oil
  • 1 tablespoon butter
  • 3 garlic cloves, crushed
  • 2 tablespoons parsley, stems removed and chopped
  • 1/4 teaspoon salt
  • Parmesan cheese for serving

1. Preheat oven to 375F. Grease a large baking dish/tray with olive oil or non-stick spray. Thaw the shrimp and blot dry with a paper towel.

2. Prepare pasta according to the package instructions and set aside.

3. Prepare the Lemon Garlic Sauce for the pasta: In a small saucepan, add the lemon juice, olive oil and butter. Cook on low until the butter is almost melted. Add the crushed/pressed garlic and continue to stir for 3 minutes. Add the parsley and salt, stir until combined, and pour over the pasta. Mix well. Don’t worry if there isn’t enough sauce, there will also be lemon-garlic-butter sauce from the baked shrimp that will be added to the pasta as well.

Lemon Garlic Sauce
Lemon Garlic Sauce

4. Prepare the baked shrimp tray. Clean the bell peppers and chop into roughly 1 x 1 inch pieces. Chop the onion into 1 x 1 inch pieces and separate all the layers from each other.

IMG_4711
Check out the purple pepper!

Place the tomatoes, chopped onion, chopped bell peppers, and the shrimp on the tray. Season well with lemon pepper seasoning. I am not sure how much I used, I just kept going until everything was speckled with black pepper. If your lemon pepper seasoning doesn’t contain salt and garlic, then season the tray with a bit of salt and garlic powder as well.

Slice 2 tablespoons of butter into very thin slices. Place the butter slices all throughout the shrimp and vegetables. Add the chopped parsley to the tray, and give everything another layer of lemon pepper seasoning.

Baked Shrimp with Lemon Garlic Butter sauce

5. Bake the shrimp and vegetable mix for 20 minutes. Let cool for a bit, and then add all of it (including the lemony garlicky butter sauce from the tray) to the pasta. Mix well. Serve with more fresh parsley and parmesan.

Baked Shrimp with Lemon Garlic Butter sauce

Baked Shrimp with Lemon Garlic Butter sauce

I love how colorful this turned out with the tri-color pasta!

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