Shrimp Parmesan

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Shrimp Parmesan

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.


  • 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


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 12x9-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.

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