The first time I made this recipe from allrecipes.com it was just a little too buttery for me. This time, I scaled back on the butter and made a few other adjustments. I was pretty pleased with the results.
1 stick butter, melted
2 tablespoons Dijon mustard
1 lemon, juiced
3 cloves garlic, minced
2 pounds medium raw shrimp, shelled and deveined
1 pound spaghetti, cooked
Grated Parmesan cheese for garnish, optional
- Preheat oven to 450°F.
- Whisk butter, mustard, lemon juice and garlic in a bowl.
- Arrange shrimp in a baking dish and pour butter mixture over the shrimp.
- Bake for 12 – 15 minutes until shrimp are pink and opaque.
- Serve over spaghetti and sprinkle with Parmesan cheese, if desired.