Monday, June 17, 2013

Rigatoni with Lemon Herbed Shrimp


The Shrimp Shack Pasta was my favorite menu item at Bubba Gumps Shrimp Co. Since it was removed from the menu I have been trying to find a way to recreate it. I think I have finally come close, if you don't enjoy shrimp it is easy to cut it out. When storing the left overs I would recommend separating the shrimp and storing it separately. 


Ingredients:

For shrimp:
  • 1.5 lb Fresh Shrimp 
  • 1 Stick Butter
  • 4 Garlic Cloves (minced)
  • 1 Lemon
  • 1 Lime
  • 1 Packet Ranch Dressing

For pasta:
  • 1 Box Rigatoni
  • 2 C Broccoli Florets
  • 1 Yellow Squash (sliced)
  • 8 oz. Mushrooms (quartered)
  • 2 C. Olive Oil
  • 2 T. Butter
  • 3 oz. Cream Cheese
  • 1/2 T. Lemon Pepper Seasoning
  • 1 t. McCormick's Montreal Chicken Seasoning
  • 2 Cloves Garlic (Sliced)
  • 1/2 C. Lemon Juice (plus 2 T. for steaming veggies)
  • 1/3 C. Italian Dressing
  • 1 C. Crumbled Feta Cheese


Directions:

For Shrimp:
  1. Thaw shrimp
  2. Preheat your oven to 350°F
  3. Dain any water that may be in with shrimp
  4. Shell and devein shrimp (I learned how at: How to Clean Shrimp)
  5. Place aluminum foil on a baking pan.
  6. Cut your lemon into slices and place on bottom of the baking pan.
  7. Melt 1 stick of butter and drizzle over the lemon.
  8. Sprinkle your Italian seasoning over it and toss the shrimp to coat.
  9. Place shrimp on top of the lemons & butter. 
  10. Sprinkle with minced garlic.
  11. Put them in the oven and bake for 15-20 minutes or until cooked.

For Pasta:
  1. Steam veggies in water and 2 T. lemon juice
  2. Cook pasta according to directions and toss in Italian Dressing
  3. Heat olive oil and butter in large pan.
  4. Add garlic and seasonings stirring for about a minute.
  5. Add in  cream cheese stirring until combined
  6. Toss sauce, pasta, veggies and shrimp together.
  7. Sprinkle with feta and serve. 

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