Friday, July 13, 2012

Garlic-Lemon-Butter Shrimp Bake with Mustard

If you are anything like me, you are pressed for time and frazzled to the bone by the end of the day. Dinner does not make we all know...kinda wish it did ;-) I usually end up scouring the internet about 30 min before dinner time should be placed on the table, frantically looking for some miracle recipe that will somewhat make itself in preferably 15min. Well this recipe that I am about to share is just that! Not only is it's amazingly badtastically good ;-) We scarfed it down in less time than it was made, and let me tell you..that's pretty quick! This recipe is amazing!

 Garlic-Lemon-Butter Shrimp Bake with Mustard


  • 1 cup butter
  • 2 tablespoons prepared Dijon-style mustard
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon chopped garlic
  • 1 tablespoon chopped fresh parsley
  • 2 pounds medium raw shrimp, shelled, deveined, with tails attached (I used two 1lbs bags of frozen cooked shrimp, just make sure they are thawed out and patted dry before cooking, and only bake them for 7-8min)
  • 3-5 chicken bouillon cubes
  • 1 pkg angel hair pasta or spaghetti 


  1. Preheat oven to 450 degrees F (230 degrees C).
  2. Boil water for pasta, add the bouillon cubes to the boiling water and add the noodles. cook until aldente
  3. In a small saucepan over medium heat, combine the butter, mustard, lemon juice, garlic, and parsley. When the butter melts completely, remove from heat.
  4. Arrange shrimp in a shallow baking dish. Pour the butter mixture over the shrimp.
  5. Bake in preheated oven for 12 to 15 (for large raw shrimp) 7-8min for (thawed cooked shrimp)  minutes or until the shrimp are pink and opaque.
  6. Strain the noodles.
  7. Serve over hot cooked noodles.  Enjoy!

serves 6

Recipe by Moi :-)

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