This is a quick and easy main dish. Although most shrimp you buy have been frozen, this dish is absolutely superb made with fresh shrimp, the largest you can find.

　　

Ingredients

makes 4 servings

　　4 ounces orecchiette or shell pasta

　　4 tablespoons (1/2 stick) butter

　　5 garlic cloves, minced

　　1/4 cup extra virgin olive oil

　　1 pound uncooked shrimp, peeled, deveined, rinsed, and dried

　　1/2 cup seasoned dried bread crumbs

　　Juice of 1 lemon (about 4 tablespoons)

　　2 fresh tomatoes, diced

　　1/2 pound Brussels sprouts or broccoli florets, cleaned and steamed until tender

　　Kosher salt and freshly ground black pepper to taste

　　1/2 cup freshly grated Parmesan

　　

Step 1

Position the oven racks so that the top rack is 6 to 8 inches from the top of the oven. Preheat the oven to convection roast at 500°F.

　　

Step 2

Bring a large pot of salted water to a boil; add the pasta and boil for 10 to 12 minutes, until al dente.

　　

Step 3

Meanwhile, melt the butter in a large skillet over medium heat. Add the garlic and olive oil. Cook for 1 minute, until the garlic is aromatic, but do not let it brown. Add the shrimp and toss to coat. Pour the shrimp (but not all the garlic mixture) into a shallow baking dish. Sprinkle with the bread crumbs and the lemon juice. Bake for 10 minutes, until the shrimp turn pink and the bread crumbs are browned.

　　

Step 4

Toss the pasta with the remaining olive oil and garlic mixture. Add the tomatoes and the hot, steamed Brussels sprouts. Add salt and pepper to taste. Top with the shrimp–bread crumb mixture and sprinkle with the Parmesan. Serve.

　　From Cooking with Convection by Beatrice Ojankangas. Copyright (c) 2005 by Beatrice Ojankangas. Published by Broadway Books.Beatrice Ojakangas has written more than a dozen cookbooks, including Beatrice Ojakangas' Great Holiday Baking Book, Beatrice Ojakangas' Light and Easy Baking, Pot Pies, Quick Breads, Light Desserts, The Finnish Cookbook, and The Great Scandinavian Baking Book. Beatrice works as a consultant for Pillsbury and other major food companies, teaches cooking classes, and writes for various food magazines. She lives in Duluth, Minnesota.