Baked Shrimp in Lemony Garlic Sauce

This has to be one of the easiest, healthiest, and most delicious recipes I have in my weeknight meal repartoire.  I found this one when I was on Weight Watchers a few years ago, and made it probably once every two weeks for a long time.  And about a year ago, I lost the freaking recipe.  I was heartbroken, because it is that good.  I got to thinking about it a week or so ago, so I googled a description (since I couldn’t remember the title), and I found it!  This really is so easy.  There are only 6 ingredients in the sauce…mix it together, pour over the shrimp in a baking dish, bake 8 minutes, and voila, dinner.  The husband and I both love this.  I’ve tried feeding the toddler shrimp on several occasions, but he never eats it.  He ate A LOT of this for dinner! 

Baked Shrimp with Lemony Garlic Sauce

1 1/4 pounds shrimp, peeled and deveined
1 spray cooking spray
1/4 cup fresh lemon juice
2 Tbsp light butter, melted
3 cloves garlic, minced
1 tsp Worcestershire sauce
3/4 tsp lemon pepper
1/4 tsp ground red pepper
2 Tbsp parsley, chopped

Preheat oven to 425°F.

Arrange shrimp in a single layer in a 13 x 9-inch baking dish coated with cooking spray. Combine lemon juice and next 5 ingredients; pour over shrimp.

Bake at 425°F for 8 to 10 minutes or until shrimp are done. Sprinkle parsley over shrimp; serve immediately. Yield: 4 servings (serving size: 3 ounces shrimp and 2 tablespoons sauce).

Source:  From Weight Watchers


Lemon Pepper Shrimp Scampi

I’m a big fan of shrimp scampi, and anything lemon pepper, so when I saw this recipe, I knew it was something I had to try.  I’ve been hungry for shrimp lately, so tonight was the night to try it!  This was very easy to throw together…I had dinner on the table in about 20 minutes.  I made a few changes to this.  I cooked the orzo in about 2 cups chicken broth to add some additional flavor and creaminess to the orzo.  I also forgot the parsley, and deceided to double the sauce since I know the husband likes a lot of sauce.  The husband and I both enjoyed this; the toddler, however, did not like it, and opted for PB&J instead (I expected as much though…he’s never tried shrimp before).  The husband thought it was a little to “light” for a main dish dinner, and thought I should make this again as a side dish.  Men.  I loved it, but for some reason, the shrimp that sounded so good earlier today did not satisfy as much as I’d hoped.  I will definitely make this again, but may substitute chicken next time.

Lemon Pepper Shrimp Scampi

1  cup  uncooked orzo
2 cups chicken broth
1/4  teaspoon  salt, divided
7  teaspoons  unsalted butter, divided
1  pound peeled and deveined large shrimp
3 cloves garlic, minced
4  tablespoons  fresh lemon juice
1/2  teaspoon  black pepper

Cook orzo according to package directions, omitting salt and fat and substituting chicken broth for the water. Drain. Place orzo in a medium bowl.

While orzo cooks, melt 1 tablespoon butter in a large nonstick skillet over medium-high heat. Sprinkle shrimp salt. Add half of shrimp to pan; sauté 2 minutes or until almost done. Transfer shrimp to a plate. Melt 1 teaspoon butter in pan. Add remaining shrimp to pan; sauté 2 minutes or until almost done. Transfer to plate.

Melt remaining 1 tablespoon butter in pan. Add garlic to pan; cook 30 seconds, stirring constantly. Stir in shrimp, juice, and pepper; cook 1 minute or until shrimp are done. 

Source:  Adapted from Cooking Light March 2009

CEiMB: Shrimp Fra Diavolo with Spinach

I love shrimp, pasta, and spicy food, so when it was my turn to choose a recipe for Craving Ellie in My Belly, I knew exactly what to pick – Shrimp Fra Diavolo with Spinach.  Fra Diavolo is, essentially, a spicy tomato sauce, which is right up our alley!  This recipe is a cinch to throw together on a busy weeknight…the longest part was letting the sauce simmer for 8-10 minutes.  We really enjoyed this!  I did overcook the shrimp a bit , so it was kind of rubbery.  We’re not big fans of spinach, so I was hesitant to add it to the sauce, but decided to stay true to the recipe and give it a shot.  I really couldn’t taste it much at all, and we got the added benefits of having it in the sauce.  I would like to try this again with chicken instead of shrimp to see how that tastes.  Thanks, Ellie, for another great healthy, fast, and delicious meal!

I posted the recipe with my adaptations below.  You can find the original recipe on page 162 of Ellie Krieger’s So Easy: Luscious Healthy Recipes for Every Meal of the Week.  Thanks to all of the CEiMB members who cooked along with me this week…I hope you all enjoyed this as much as we did!

Shrimp Fra Diavolo with Spinach

3/4 pound Ronzoni Smart Taste angel hair pasta
2 Tbsp olive oil
1/2 medium red onion, thinly sliced
4 cloves garlic, minced
1 (14.5 ounce) can no-salt-added petite diced tomatoes
1 cup chicken broth
1 Tbsp tomato paste
1 tsp dried oregano
1/2 tsp crushed red pepper flakes
1/2 tsp 4S seasoning salt from Penzey’s
1/2 tsp freshly ground black pepper
1 pound large shrimp, peeled and deveined
3 cups lightly packed baby spinach leaves (3 ounces), coarsely chopped

Bring a large pot of water to a boil.  Add the pasta and cook until al dente and according to the package directions.

While the pasta is cooking, heat 1 tablespoon of the oil in a large pot over medium-high heat.  Add the onion and cook, stirring, until softenend, about 3 minutes.  Add the garlic and cook, stirring, for an additional minute.  Add the tomatoes, chicken broth, tomato paste, the remaining 1 tablespoon of olive oil, the oregano, red pepper flakes, salt, and pepper, and simmer until the sauce thickens slightly, 8 to 10 minutes.  Add the shrimp and spinach and cook, stirring, until the shrimp is just cooked through, about 5 minutes.  Remove from the heat.  Add the drained cooked pasta to the sauce and toss well until combined.