heat oven to 375, coat baking dish with spray. in medium
saucepan combine 2 1/4 cups water and 1/4 teaspoon salt. bring to
boil, cover, reduce heat, cook 20 minutes. uncover, stir in
asparagus, cover and set aside.
melt butter in medium saucepan, add garlic and cook 2 minutes
while stirring. meanwhile, whisk wine, lemon juice and cornstarch,
add to saucepan, cook 2 minutes until thickened and bubbly. stir in
shrimp, remaining 1/4 tsp. salt and pepper, remove from heat.
divide rice mixture among prepared dishes. top with shrimp
mixture. sprinkle each dish with 1/2 tbsp of the bread crumbs.
spritz bread crumbs with nonstick spray. bake @ 375 for 15-20
minutes or until shrimp are cooked through.
Originally Submitted
11/6/2010
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