-1 to 2 pounds raw, deveined, uncooked shrimp (For the 2 of us I got 1 ½ lbs)

-¾ c butter

-2 TBS Dijon mustard

-1 ½ TBS fresh lemon juice

-½ c white wine

-1 TBS chopped garlic

-a little shake of red pepper flakes

-1 TBS parsley

-cooked pasta

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-Preheat oven to 450

-Add all ingredients (except shrimp) in a saucepan. When butter melts, remove from heat.

-Arrange shrimp in a shallow baking pan and pour butter mixture over shrimp. Bake for about 10-12 minutes or until opaque. Serve over pasta. Enjoy!

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I love making this recipe in the summer. 3 steps, besides boiling the pasta. So simple. Use this recipe if it’s a rainy day but you can also grill the shrimp and pour the butter mixture on top to serve. I also like drizzling the final dish with olive oil and garnish with parsley and parmesan cheese.

So, you can work out in your garden until late and whip this dinner up in 10 minutes. There’s 1 pasta pot and 1 saucepan to clean up. It’s my kind of dinner…