Shrimp Oreganato


approx. 12-15 large shrimp
9 oz fresh pasta (I used Butioni)
1/2 cup Italian seasoned breadcrumbs
3 Tbsp butter, rough chopped
olive oil
1-2 Tbsp oregano,
5 cloves garlic, minced


Rinse and pat the shrimp dry with paper towels. Season with salt and pepper. Arrange the shrimp in a baking dish thats been drizzled with a little bit of olive oil.
In a small bowl mix the breadcrumbs, 2 cloves garlic, oregano, salt and pepper. Sprinkle the oregano seasoned breadcrumbs over the shrimp and the chopped butter on top of that.
Bake in the oven at 450 degrees for approx. 15 minutes. It will take less time if the shrimp are more spread out then how I have them placed. The shrimp will be pink and translucent and the breadcrumb golden brown. As soon as they come out I squeeze a LOT of lemon over top (i really like lemon!).
While the shrimp are baking cook your pasta for about 3 minutes, al dente (fresh pasta cooks fast!). In a sauté pan heat a few Tbsp of olive oil and sauté a few cloves of garlic. Toss the pasta in the garlic oil and cook for another minute or so. Place the shrimp over the pasta and give the whole dish another squeeze of lemon.


I was trying to think of something really quick and super simple for tonights dinner and figured why not do some sort of shrimp over pasta. After some brainstorming I decided to do a Shrimp Oreganato over Fresh Linguini with Garlic and Oil. Oreganato may sound fancy, but its not! All it is, is breadcrumbs seasoned with a good healthy amount of oregano. I also use fresh garlic and parsley. The breadcrumbs are made moist with a drizzle of olive oil and some of butter. Throw those succulent shrimp over top very simple linguini with garlic and oil.


serves 2


Sunday, August 19, 2012 - 10:47am


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