Shrimp Oreganato – a delicious recipe with shrimp, pasta I, Italian seasoned breadcrumbs, butter, olive oil, oregano. Easy to follow and perfect for any occasion.
Serves 4
Seafood
Servings:persons
1
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.
2
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.
3
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!).
4
While the shrimp are baking cook your pasta for about 3 minutes, al dente (fresh pasta cooks fast!). In a saute pan heat a few Tbsp of olive oil and saute 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.
753
kcal
Calories
11
g
Fat
62
g
Carbs
101
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 15 large shrimp, 9 ounces fresh pasta I used Butioni, 1/2 cup Italian seasoned breadcrumbs, 3 tablespoons butter rough chopped, and more.
Yes, Shrimp Oreganato falls under the Seafood category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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