- 1/3 cup Blue Bonnet® Spread-tub
- 1/4 cup chopped onion
- 1 jar (2 oz each) diced pimientos, drained
- 2 cloves garlic, minced
- 1 tablespoon lemon juice
- 1/2 teaspoon dried dill weed
- 1 pound medium (31/35 count) shrimp, peeled and deveined
|Serving Size||4 servings (about 8 shrimp each)|
- Preheat oven to 400°F. Place Blue Bonnet in 8x8-inch baking dish and melt in oven. Add onion, pimientos, garlic, lemon juice and dill weed; stir together. Add shrimp; toss to coat.
- Bake uncovered 15 minutes or just until shrimp turn pink.
Serve Shrimp Scampi with linguine, if desired. Start bringing the water to a boil first and cook the pasta while the shrimp bakes.
|Amount per Serving|
|% Daily Value*|
|Total fat||9 g||14%|
|Saturated fat||2 g||12%|
|Dietary fiber||0 g||1%|
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Recipe is amazing!!! The flavor is just right. I added pasta adobe to make this side dish into a main course. It taste very light and healthy.
amazing! super easy and very good...and i dont even like shrimp!
I cooked this recipe recently for my father and I, we both loved it. I served the shrimp with multigrain penne pasta, using the juice/sauce from the shrimp to make a sauce. I also took another users advice and substituted basil for dill weed. It was very good, I would recommend this for others.
I also used fresh basil, olive oil and butter. It was delicious...Also used more garlic and vidalia onion. Used angel pasta - no complaints.
I added freash chopped basil instead of dill weed. No pimentos. Used 2 parts olive oil and 1 part butter and a half fresh lemon squeezed and 5 garlic gloves minced. Sea salt, Old Bay seasoning, and fresh ground pepper. Used vidalia onions. Excellent!
Could of used a bit more garlic in this recipe. Both my kids don't mind garlic and so it could of used a little more. Will use recipe again only adding more garlic.