Baked Shrimp with Buttery, Basil-Topped Pasta


This recipe was an accidental after-work, gotta-toss-something-together-quickly creation. If you’re in a pinch for time, then consider this dish as a worthy alternative to your typical spaghetti dinner.

8 tablespoons salted butter, divided

1½ pounds large shrimp, peeled and deveined

4 cloves garlic, minced

1 teaspoon jalapeno, minced

1 teaspoon lemon zest

2 cups dry white wine

2 tablespoons lemon juice

1 teaspoon freshly ground pepper

8 ounces angel hair pasta

Small drizzle olive oil

1 cup fresh basil leaves, chopped

2 cups heirloom tomato, diced

1½ cups parmesan cheese, shredded


  1. Preheat oven to 425 degrees Fahrenheit. Line a large baking sheet with foil. Bring to boil a pot of salted water in which to cook the pasta. Melt 4 tablespoons butter on the baking sheet in the preheating oven.
  2. Lay out the shrimp in a single layer on the baking sheet, then evenly distribute the garlic, jalapeno, lemon zest, wine, lemon juice, and pepper over the shrimp. Bake shrimp for 15-20 minutes, or until cooked through.
  3. While shrimp are baking, boil pasta for about 6 minutes, or until the pasta is the desired texture. Drain and drizzle with olive oil, then set aside. In the empty pot melt the remaining 4 tablespoons butter, then turn off the heat. Mix basil and pasta in the pot, then toss in heirloom tomatoes just before serving. (This will prevent over-cooked, mushy tomatoes.)
  4. Dish out pasta mixture and top with shrimp and parmesan. Serve hot. 
Serving Size:
Makes 4 servings.
Tilth Alliance
Allyse Ingalls