Olive Garden Baked Parmesan Shrimp Recipe 445 Food

OLIVE GARDEN BAKED PARMESAN SHRIMP RECIPE - (4.4/5)

Olive Garden Baked Parmesan Shrimp Recipe - (4.4/5) image

Provided by á-167595

Number Of Ingredients 9

Ingredients

1/4 cup butter
fresh parsley
1/2 lb jumbo shrimp (- Uncooked, deveined)
1 lb penne pasta
4 ozs butter
1 pt heavy cream
2 tbsps. bread crumbs
1 cup parmesan cheese
1 roma tomatoes (Diced)

Steps:

Preheat oven to 450 In a medium sauce pan - melt butter in the pan - add 1 teaspoon of parsley diced and dd Shrimp - lightly mix together and place into a 8×8 casserole dish. Bake uncovered for 15 minutes. Turn the oven to 350 In a sauce pan over medium heat add heavy cream. Heat for 5 minutes and add Parmesan cheese. Cook pasta according to box instructions. Add pasta to heavy cream mixture. Fold until pasta is well covered. Transfer the pasta to a 8x8 casserole dish - place shrimp, bread crumbs, tomatoes ,butter, and parsley on top of the pasta and bake for 10 minutes

GARLIC PARMESAN BAKED SHRIMP

Garlic Parmesan Baked Shrimp image

While teaching my 6-year-old how to cook, we came up with this simple baked shrimp recipe we could do together. It turned out to be a hit!

Provided by Katherine Durham

Categories Seafood Shellfish Shrimp

Time 25m

Yield 4

Number Of Ingredients 6

Ingredients

1 pound uncooked medium shrimp, peeled and deveined
¼ cup melted butter
¼ cup grated Parmesan cheese
4 cloves garlic, minced
2 tablespoons olive oil
½ cup panko bread crumbs

Steps:

Preheat the oven to 425 degrees F (220 degrees C).
Combine shrimp, butter, Parmesan cheese, garlic, and oil in a bowl. Stir to combine; pour into a baking dish, spreading out evenly. Top with panko bread crumbs.
Bake in the preheated oven until shrimp are bright pink, 15 to 18 minutes.

Nutrition Facts : Calories 309.3 calories, Carbohydrate 10.6 g, Cholesterol 207.5 mg, Fat 21.1 g, Fiber 0.1 g, Protein 22.2 g, SaturatedFat 9.5 g, Sodium 423.1 mg, Sugar 0.1 g

OLIVE GARDEN SHRIMP PRIMAVERA

Olive Garden Shrimp Primavera image

I received an email this morning with a few Olive Garden Copycat recipes in it. Here is one of them that I don't see posted on Zaar yet.

Provided by senseicheryl

Categories < 60 Mins

Time 40m

Yield 4 dished, 4 serving(s)

Number Of Ingredients 16

Ingredients

6 tablespoons butter or 6 tablespoons margarine
1 tablespoon fresh garlic, minced
1 ounce knorr newburg sauce mix (or similar)
1 (32 ounce) can canned crushed tomatoes
1 1/2 tablespoons fresh lemon juice
1/4 teaspoon crushed red pepper flakes (to taste)
1/2 teaspoon dry basil
1/4 teaspoon dried marjoram
1/2 teaspoon black pepper
1/2 lb mushroom, halved (or quartered if large)
1 cup green bell pepper, cut into 1-inch squares
1 cup red bell pepper, cut into 1-inch squares
1/2 cup yellow onion, cut into 1-inch squares
2 tablespoons butter, for sauteing
1 lb fresh linguine (or quality dry pasta)
1 lb large shrimp, fully cooked, thawed and drained

Steps:

Melt butter in 3-quart saucepan over medium heat. Add garlic and cook one minute. Add remaining spice and tomato ingredients, stir well and simmer for 10 minutes.
Meanwhile, in a large saute pan, melt 2 tablespoons butter. Saute vegetables about 3 minutes until crisp - tender. Add to the sauce and simmer 5 minutes more.
Cook pasta according to directions. When pasta is almost done, stir shrimp into sauce to heat through. Do not boil. Spoon Primavera over hot linguine. Pass Parmesan cheese.

Nutrition Facts : Calories 729.1, Fat 27.9, SaturatedFat 15.3, Cholesterol 287.2, Sodium 1182, Carbohydrate 88.8, Fiber 6.8, Sugar 4.6, Protein 35.2

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