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Scampi and Noodle Bake



  • 8 to 10 ounces angel hair pasta
  • 1/4 cup butter
  • 2 tablespoons extra virgin olive oil
  • 8 rounded teaspoons minced garlic
  • 1 egg, whisked very well
  • 1/4 cup Chablis or chardonnay,
  • Juice of 1/2 lemon
  • Dash each of salt and pepper
  • 1 to 1 1/4 pounds cleaned small to medium shrimp, patted dry with paper towels
  • 3/4 cup grated fresh Parmesan cheese


  1. Begin bringing water to a boil for pasta.
  2. In a 12-inch skillet, heat butter and oil over low heat.
  3. Whisk egg in a wide soup plate and drop the shrimp into it. Stir around gently to ensure that each shrimp is well covered with egg.
  4. In a measuring cup, put wine, juice, salt and pepper.
  5. Grate Parmesan cheese and set aside.
  6. Butter a large flat baking dish.
  7. Raise heat under skillet to medium; stir in garlic and cook about 4 minutes.
  8. Add pasta to boiling water and cook 5 minutes, or until just tender. Drop shrimp into butter 1 or 2 at a time. Cook 4 - 5 minutes until they are just pink; add contents of measuring cup and cook 2 more minutes, stirring once or twice.
  9. Meanwhile, drain pasta and put into baking dish; pour shrimp and sauce over top, scatter on the Parmesan cheese.
  10. Bake at 300 degrees F just until cheese is well melted, about 10 minutes.

Serves 3 to 5.


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