Image courtesy of the Food Network
Everywhere it seems lately, I am seeing the baked shrimp scamp recipe from Ina Garten's latest book, Back to Basics. I even saw it in last month's issue of Real Simple magazine (without credit given to Ina), and most recently in Sandi's A New York Foodie blog. If you are looking for more great cooking, plus beautiful food photography, be sure to pay Sandi a visit.
I decided that I needed to make this dish, because, not only did I not want to be left out, but I love shrimp and this looked really, really good. When I was looking at the recipe, I decided to add some pasta to the mix, but not in the traditional way. I had a box of DaVinci ravioletti (teeny, tiny cheese ravioli), and thought they would make a fine bed for the scampi. I only used one pound of shrimp, but left the topping the same (enough for 2 lbs.), figuring that the excess could serve as the sauce for the pasta. Oh my gosh, was this ever good- I will do this one again, pasta and all!!
Now, to admit to my scatter brainness- the picture above is from the Food Network site...when I went to upload my beautiful pictures for this post, I found that I had somehow taken them on the video setting (big sigh here). Not being very techno savvy, I have been unable to figure out how to get screen shots of the pics (I originally wanted to do this post on Monday), hence the borrowed photo. Just imagine parting that crispy topping the reveal, first the shrimp, then the little pasta pillows bathed in the buttery, lemony goodness...that is what we had, umm, umm, umm!!Baked Shrimp Scampi and Ravioletti
1 70z. box ravioletti (DaVinci or another brand)
1 lb. med. shrimp, peeled, deveined, tails also removed
3 tbs. extra virgin olive oil
3 tbs. dry white wine
coarse salt and fresh ground black pepper, to taste
12 tbs. (1 1/2 sticks) butter, room temperature
4 cloves garlic, minced (4 tsp.)
3 tbs. minced fresh parsley
1/2 tsp. dry rosemary, crumbled
1/2 tsp. red pepper flakes (or more if not feeding little ones)
ggrated zest of 1 lemon
2 tbs. lemon juice
2/3 cup panko (I used sourdough crumbs)
lemon sedges, for serving
Preheat the oven to 425 degrees. Cook the ravioletti until al dente (do not overcook), set aside. Toss the shrimp with the olive oil, wine, salt, and pepper; set aside at room temperature. Combine the butter well with the herbs and seasonings, in include a bit od additional salt and pepper; gently mix in the bread crumbs and set aside.
Divide the ravioletti among four individual casserole dishes. On top of the pasta, divide the shrimp and pour over any remaining marinade. Crumble/spread the butter mixture evenly over the four dishes. Bake for 10 to 12 minutes until hot and bubbly, then broil for a minute or two to crisp the top. Serve with a green salad and some crusty bread to wipe up anything left at the bottom of the dish.