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
|% Daily Value|
|Total Fat||10 g||15%|
|Saturated Fat||2 g||10%|
|Vitamin C||12 mg||19%|
|Vitamin A||806 iu||16%|
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.
For gluten free preparation, confirm all recipe ingredients are gluten free by reading product labels each time you make this recipe.
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