This makes an elegant presentation. Somewhat similar to scampi, with a few more herbs to boot. Accompany with glazed carrots and French bread. The Birchwood Inn, Temple, New Hampshire
Yield:
Serves 4.Ingredients
1 cup vegetable oil
1 cup dry white wine
2 cloves garlic, crushed
1 teaspoon parsley flakes
1 teaspoon tarragon
1 teaspoon oregano leaves
1 teaspoon lemon juice
Dash Worcestershire sauce
1/2 teaspoon salt
1/4 teaspoon fresh ground pepper
1-1/2 pounds large shrimp (18 to 22), peeled
1/2 stick butter
1/3 cup bread crumbs
8 ounces cooked spinach linguine noodles
1/2 cup grated Parmesan cheese
Instructions
Prepare marinade of oil, wine, garlic, parsley flakes, tarragon, oregano, lemon juice, Worcestershire sauce, salt, and pepper. Marinate peeled shrimp at least 4 hours in refrigerator. Remove shrimp to shallow 12×9-inch baking dish, fitting them in a single layer as tightly together as possible. Spoon about 1/4 of the marinade over the shrimp and dot the top with pats of butter. Sprinkle bread crumbs lightly over the top. Bake in preheated 500 degrees F oven 15-25 minutes or until crumbs are nicely browned. Sprinkle Parmesan cheese over individual servings of spinach linguine and place shrimp and a little cooked marinade over each.
