Italian Shrimp Bake
User Reviews
4.8
90 reviews
Excellent
-
Prep Time
5 mins
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Cook Time
5 mins
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Total Time
20 mins
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Servings
4
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Calories
622 kcal
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Course
Main Course, Lunch, Dinner
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Cuisine
Italian
Italian Shrimp Bake
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Indulge in this irresistibly savory and buttery Italian Shrimp Bake. Succulent shrimp are bathed in a tangy, herby sauce and baked to perfection, then served over a bed of perfectly al dente pasta. Garnished with a sprinkle of fresh parsley, this dish is the epitome of comfort food with a gourmet touch. With its exquisite balance of flavors and simplicity of preparation, this recipe will quickly become a staple in your weeknight dinner rotation. Don't miss out on this truly delectable dining experience!
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Ingredients
- ½ cup butter unsalted, melted
- 2 tablespoons lemon juice freshly squeezed
- 1 tablespoon Italian seasoning
- 1 ounce Italian dressing mix 1 pkg (about 2 tbsp)
- 1 pound large shrimp uncooked, shells removed
- 12 ounces dry pasta such as spaghetti or fettuccine
- 1 tablespoon fresh parsley chopped
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Instructions
- Preheat your oven to 350°F (175°C).
- In a baking dish, combine the melted butter, lemon juice, Italian seasoning, and Italian Dressing Mix. Whisk together until well mixed.
- Add the uncooked shrimp to the baking dish. Stir well to ensure all the shrimp are fully coated in the buttery seasoning mix.
- Place the baking dish in the preheated oven and bake for about 15 minutes. The shrimp are done when they turn a pink color.
- While the shrimp is baking, cook your pasta according to the instructions on the package.
- Once cooked, drain the pasta and divide it among serving dishes. Top with the baked shrimp and drizzle the buttery sauce from the baking dish over the top.
- Garnish each serving with a sprinkling of chopped fresh parsley. Serve immediately and enjoy this delicious Italian Shrimp Bake!
Notes
- Choosing Shrimp: Opt for large or jumbo shrimp for this recipe. They cook evenly and offer a satisfying bite. If using frozen shrimp, make sure to thaw them completely before starting the recipe.
- Pasta Options: I used fettuccine in this recipe, but feel free to switch it up. Linguine, spaghetti, or even penne would work well.
- Fresh Lemon Juice: Freshly squeezed lemon juice gives the best flavor. Bottled juice can be used in a pinch, but the freshness from a real lemon is unbeatable.
- Italian Seasoning: If you don't have Italian seasoning, make your own by combining equal parts dried basil, oregano, rosemary, and thyme.
- Baking Time: Keep an eye on your shrimp as they bake. Overcooked shrimp can become rubbery. They're done when they turn pink and opaque.
- Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm on the stove over medium heat. Add a splash of water or chicken broth if the pasta seems dry.
- Dress it Up: For an extra touch, top the dish with freshly grated Parmesan cheese or a sprinkle of red pepper flakes for heat.
Nutrition Information
Show Details
Serving
1serving
Calories
622kcal
(31%)
Carbohydrates
69g
(23%)
Protein
27g
(54%)
Fat
26g
(40%)
Saturated Fat
15g
(75%)
Polyunsaturated Fat
2g
Monounsaturated Fat
6g
Trans Fat
1g
Cholesterol
204mg
(68%)
Sodium
1393mg
(58%)
Potassium
354mg
(10%)
Fiber
3g
(12%)
Sugar
3g
(6%)
Vitamin A
1019IU
(20%)
Vitamin C
4mg
(4%)
Calcium
108mg
(11%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 622 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 622kcal | 31% |
| Carbohydrates | 69g | 23% |
| Protein | 27g | 54% |
| Fat | 26g | 40% |
| Saturated Fat | 15g | 75% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 1g | 50% |
| Cholesterol | 204mg | 68% |
| Sodium | 1393mg | 58% |
| Potassium | 354mg | 8% |
| Fiber | 3g | 12% |
| Sugar | 3g | 6% |
| Vitamin A | 1019IU | 20% |
| Vitamin C | 4mg | 4% |
| Calcium | 108mg | 11% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
90 reviews
Excellent
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