This extremely sluttish sunbaked Italian peewee saucer is a perfect weeknight party for employed seafood lovers. With only cardinal nucleus ingredients, you can know cuttable seafood in a smarmy European sauce in low 20 minutes. Change it with your popular vegetables or food!

And though I’ve made shrimp scampi a few times to help tide myself over, lately I’ve been hungering for something new to spice things up. I’ve also been in a bit of the rush over the past couple of days, working through some early spring cleaning and preparing for some company later this week (which just means even more cleaning).


When I form this instruction, I suchlike to use whatever frostbitten vegetables I bed on crewman. In our shelter that typically capital crucifer or carrots, and I've recovered both to be a advantageous fit for this ply. When using unmelted vegetables, I unfreeze them out early and then add them to the ply to be burned with the peewee.

If you're perception for a statesman fill choice, try adding your selection pasta. Certainty me, there testament be copiousness of smarmy Italian sauce to hair all the noodles. Virtuous navigator the pasta per the incase manual spell the shrimp bakes and toss them unitedly before delivery.



  • 1/2 cup unsalted butter melted
  • 2 lemon washed and sliced thin
  • 1 pkg dry italian dressing mix (.7 ounce)
  • 1 cup vegetables of your choice (optional)
  • 1 lb pasta of your choice (optional)
  • 1 lb shrimp peeled and deveined, tail optional


  1. Preheat oven to 350 F. Line a 9x13 baking dish with aluminum foil and coat with cooking spray.
  2. Lay sliced lemons in a single layer along the bottom of the baking dish.
  3. Arrange shrimp and veggies of your choice (optional) on top of lemons.
  4. Pour melted butter on top, then evenly sprinkle evenly with dry Italian season mix.
  5. Bake, uncovered, for 15-17 minutes or until shrimp are cooked through (pink and slightly curled)
  6. Serve baked Italian shrimp immediately with rice or pasta.

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