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Shrimp Scampi Bake
Reviews:
January 15, 2006

This is very easy and tasty. I used the full amount of butter and thought it was fine because I served it over penne. However, if you don’t want extra sauce, I’d reduce the butter by half. I used extra garlic, dried parsley and frozen shrimp, thawed, shelled, and drained. I don’t really care for mustard, but used the required amount anyway. It added a little something. Had I not known that there was mustard in this dish, I wouldn’t have recognized the flavor; it was that subtle. I don’t understand how people could find it overpowering unless they used yellow mustard. I took one star off because the cook time for the shrimp is way off. I used large shrimp and they were a tad overdone at 10 minutes. ( I think they should have come out of the oven at 7-8 minutes) I can’t imagine how rubbery medium sized shrimp at 15 minutes would be.

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