This is a quick and easy main dish. Although most shrimp you buy have been frozen, this dish is absolutely superb made with fresh shrimp, the largest you can find.
Recipe information
Yield
makes 4 servings
Ingredients
Preparation
Step 1
Position the oven racks so that the top rack is 6 to 8 inches from the top of the oven. Preheat the oven to convection roast at 500°F.
Step 2
Bring a large pot of salted water to a boil; add the pasta and boil for 10 to 12 minutes, until al dente.
Step 3
Meanwhile, melt the butter in a large skillet over medium heat. Add the garlic and olive oil. Cook for 1 minute, until the garlic is aromatic, but do not let it brown. Add the shrimp and toss to coat. Pour the shrimp (but not all the garlic mixture) into a shallow baking dish. Sprinkle with the bread crumbs and the lemon juice. Bake for 10 minutes, until the shrimp turn pink and the bread crumbs are browned.
Step 4
Toss the pasta with the remaining olive oil and garlic mixture. Add the tomatoes and the hot, steamed Brussels sprouts. Add salt and pepper to taste. Top with the shrimp–bread crumb mixture and sprinkle with the Parmesan. Serve.
